[1] : 92  Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.

[2][3] In 1857, when the Mughal Empire declined in Delhi, Hyderabad emerged as the center of South Asian culture,[4][5] resulting in a mix of innovations in Hyderabadi biryani.

[11] Base ingredients are basmati rice, goat meat or (sometime chicken or beef), dahi, fried onion and ghee.

The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the handi (vessel) with dough.

This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.