Hyderabadi Biryani is a Hyderabadi biryani dish made with basmati rice and lamb meat. Popular variations use chicken instead of lamb.[1]
 Biryani Hyderabadi |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Andhra Pradesh |
| Details | |
| Main ingredient(s) | Basmati rice, meat ([] or mutton), spices |
Hyderabadi Biryani is a Hyderabadi biryani dish made with basmati rice and lamb meat. Popular variations use chicken instead of lamb.[1]
The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.[2][3]
Contents |
Ingredients[edit]
The ingredients are basmati rice, meat, yogurt, onions, spices, lemon, saffron. Coriander and fried onions are used as garnish. The preferred meat is lamb, goat or chicken.[1]
Types[edit]
Biryani Hyderabadi is of two types, the Kachchi (raw) Biryani, and the Pakki Biryani.[4]
Kachchi gosht ki biryani[edit]
The kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice,[5] and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
Pakki biryani[edit]
In a pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are already 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 from vegetables such as carrots, cashew, peas, cauliflower and potato.
Accompaniments[edit]
A biryani is accompanied with Dahi chutney (yogurt and onions); Mirchi ka salan[2] - a green chili curry. It may also be accompanied by Bagare Baingan (Roasted Eggplant). The salad includes onion, carrot, cucumber, and lemon wedges.
A cola accompaniment is highly preferred along with the biryani.
See also[edit]
References[edit]
- ^ a b Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 october 2011.
- ^ a b "Andhra Pradesh / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 2005-08-18. Retrieved 2011-02-18.
- ^ "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 2004-04-09. Retrieved 2011-02-18.
- ^ "Metro Plus Chennai / Eating Out : Back to Biriyani". The Hindu. 2005-06-13. Retrieved 2011-02-18.
- ^ [1][dead link]
- Hyderbadi Mutton Biryani, www.cukzy.com
Further reading[edit]
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 81-7223-318-3 ISBN 978-81-7223-318-1
- Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0-9699523-0-9
- The Hindu: Hyderabadi Biryani popularity and its variants
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