A true Hyderabadi chicken biryani is architecture: yogurt-marinated chicken, long-grain basmati, fried onions, mint, and saffron milk stacked so steam — not stirring — finishes the cook.
Chef Vasanth treats dum as a promise of fragrance. When the seal breaks, the kitchen should smell of spice and rice, not of haste. That is why it still leads festive tables and tasting menus.