Biryani is the first thing that comes to the mind when a foodie visits Kamareddy. Both gosht (meat) biryani and chicken biryani are cooked using the traditional method of dum pukht, which means cooking on slow heat. The meat or chicken is marinated in masalas and the rice is cooked separately. Then the two are put in layers in a biryani handi with fried onions and cooked again on slow heat. It has some 13 kinds of biryani out of which kachhe gosht (raw meat) biryani is a unique one. In this kind of biryani the meat and rice are cooked together, which is believed to impart a richer flavour to the dish.