Hyderabad biryani
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Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India.
It is a traditional celebration meal made using goat meat and rice and is a staple of Hyderabadi cuisine. This variety is popular as it is comes from the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
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[edit] History
Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khaja Abid, the father of the first Nizam of Hyderabad.
As traditional food, cooked rice and/or roti (a type of Indian bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war, the Biryani was developed as quick food to the troops.
[edit] Ingredients
The ingredients are basmati rice,meat, curd, onions, spices, lemon, saffron. Coriander and fried onions used as garnish.
The preferred meat is mutton.
[edit] Preparation
Hyderabadi biryani is of two types, the Kacchi(raw) Biryani and the Pakki biryani
Kacchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulously attention to time and temperature to avoid overcooking or under-cooking the meat.
In 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 Yakhni (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, peas, cauliflower and potato.
[edit] Accompaniments
A biryani is accompanied with Dahi chutney (curd & onions); Mirchi ka salan - a green chili curry.
The salad includes onion, carrot, cucumber, & lemon wedges.
A biryani can also include Dhansak and Baghara baingan as side dishes.
[edit] Video links
- Video demonstration of Vegetable biryani
- Video demonstration of Hyderabadi Chicken biryani
- Video demonstration of Shrimp biryani
- Video demonstration of Hyderabadi mutton biryani
[edit] See also
[edit] References
Kubani Ka Meetha
[edit] Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN-10: 8172233183 ISBN-13: 978-8172233181
- Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0969952309
