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Hyderabad is famous for its Biryani and so were Nizam’s of Hyderabad. Hyderabadi Nizam Biryani is a royal preparation for the food lovers.

1. To basmati rice, add salt, cinnamon stick, add required water and cook it.
2. Once it is cooked strain all the water.
3. Now add ghee and mix it well.
4. Make the rice into 3 equal parts and keep them in 3 different bowls.
5. In one part of rice mix it with kesar milk.

1. Grind poppy seeds and green chilly into a paste.
2. Take a kadai heat ghee in it, now fry this prepared poppy seeds and chilly paste till you get a good flavour.
3. Remove the seeds from peach and plum fruits, chop it and boil in water added with salt.
4. Remove after 3 minutes.

1. Fry the boiled corn in ghee and then add jeera powder to it.
2. Mix well and keep it aside.

1. Fry the Paneer cubes in ghee
2. Add chilly powder, jeera powder, salt and garam masala.
3. Mix well and remove once they are golden brown in colour.

1. Take a thick bottomed bowl, spread a layer of cooked rice.
2. On this, spread the layer of fruit mixture
3. Next spread kesar rice on it.
4. Mix the second part of rice with boiled corn mixture and spread this layer.
5. Finally mix the 3rd part of rice with paneer mixture and spread this layer.
6. Finally sprinkle rose water and milk on it.
7. Now cover it with a clean cloth or aluminum foil.
8. Cook on low flame for about 20 minutes.
9. Transfer the entire contents into a serving bowl and serve.
10. Serving tip – Tastes best with any Masala curry.

• 2.5 cups – basmati rice
• 1 stick – cinnamon 
• 3 tbsps – ghee
• 1 tsp – rose water
• 1/2 litre – milk
• 1/2 tbsp (should be mixed with 3 spoons of milk) – kesar
• salt as required

Bottom Layer:

• 5 – peaches
• 5 – plums(optional) 
• 4 – green chillies
• 2 tbsps – ghee
• 3 flakes – garlic
• 1 spoon – poppy seeds

• 1 cup – corn (boiled in salted water) 
• 1/2 tbsp – ghee
• 1 tsp – jeera powder

• 250 g – paneer
• 1.5 tsps – garam masala
• 1.5 spoons – red chilly powder
• 1 tsp – jeera powder
• salt as required
• 1 tbsp – ghee