Hyderabadi biryani

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Hyderabadi biryani
Hyderabadi Chicken Biryani.jpg
Hyderabadi biryani
Place of originIndia
Region or stateHyderabad, Telangana
Main ingredients

Hyderabadi biryani is a variety of biryani from Hyderabad, India.[1] It is prepared using the dum method of cooking.

Hyderabadi biryani (on the left)
Two biryani accompaniments: mirchi ka salan and dahi chutney

Ingredients[edit]

The ingredients are basmati rice, goat meat, dahi, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. The original dish calls for goat meat, but chicken or other meats are used in some variations for various reasons.[1]

History[edit]

Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad.[2] Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam rulers of the historic Hyderabad State.[3][4] Hyderabadi biryani is a staple part of Indian cuisine.[citation needed]

Types[edit]

Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.[5]

Kachche gosht ki biryani[edit]

The kachchi biryani is prepared with kachche gosht (raw meat) marinated with spices overnight and then soaked in dahi before cooking. 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.[citation needed]

Pakki biryani[edit]

In a pakki biryani, the meat is marinated for a shorter time and cooked before being layered with the rice and cooked in a dough-sealed vessel. In pakki aqni (with cooked gravy), the ingredients are cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani which is made using vegetables such as carrots, peas, cauliflower, potatoes, and cashews.

Accompaniments[edit]

A biryani is usually served with dahi chutney and mirchi ka salan[3]. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.

See also[edit]

References[edit]

  1. ^ a b Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 October 2011.
  2. ^ "Biryani is an Indian invention". Virsanghvi.com.
  3. ^ a b "Telangana / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 2005-08-18. Retrieved 2011-02-18.
  4. ^ "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 2004-04-09. Retrieved 2011-02-18.
  5. ^ "Metro Plus Chennai / Eating Out : Back to Biryani". The Hindu. 2005-06-13. Retrieved 2011-02-18.

Further reading[edit]

External links[edit]