Hyderabadi Biryani is a biryani dish made with basmati rice, spices and lamb. Popular variations use chicken instead of lamb.[1]
The ingredients are Basmati, mutton, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. Although the preferred meat is mutton, it is replaced by goat or chicken in some variations
"Biryani" comes from the Persian word ‘berya(n)' (?????), which means fried or roasted.
Biryani was introduced to South India when Aurangzeb invaded India. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani
Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani
The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between layers of fragrant long-grained basmati rice,[5] and cooked on dum (steaming over coals), 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.
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 and potato and cashew.A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan[2] - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
The ingredients are Basmati, mutton, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. Although the preferred meat is mutton, it is replaced by goat or chicken in some variations
"Biryani" comes from the Persian word ‘berya(n)' (?????), which means fried or roasted.
Biryani was introduced to South India when Aurangzeb invaded India. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani
Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani
The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between layers of fragrant long-grained basmati rice,[5] and cooked on dum (steaming over coals), 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.
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 and potato and cashew.A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan[2] - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
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