Hyderabadi biriyani

Hyderabadi Biryani
Main
Biryani Hyderabadi
Place of origin:
India
Region or state:
Andhra Pradesh
Main ingredient(s):
Basmati rice, meat (or mutton), spices
Recipes at Wikibooks:
Hyderabadi Biryani
Media at Wikimedia Commons:
Hyderabadi Biryani

Hyderabadi Biryani is a biryani dish made with basmati rice, spices and lamb. Popular variations use chicken instead of lamb.^[1]

This article is part of the series
Indian cuisine
Regional cuisines North India Awadhi Bhojpuri Punjabi Kumauni Mughlai Kashmiri Rajasthani Uttar Pradeshi Bihari South India Main article Andhra Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean Saraswat Mangalorean Catholic East/ North East India Bengali Assamese Meghalayan Manipuri Naga Sikkimese Tripuri Arunachalese Oriya West India Goan Gujarati Marathi Malvani & Konkani Sindhi Parsi Other Indian Chinese Nepali Jain (Satvika) Anglo-Indian Chettinad Fast food Malaysian Indian Cuisine
Ingredients / types of food Main dishes Desserts Bread Drinks Snack foods Spices Condiments
Preparation and cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related Cuisines Pakistani cuisine Afghani cuisine Iranian cuisine
India portal Food portal
v t e

Hyderabadi biryani

Mirchi ka salan and Dahi chutney - Biryani accompaniments

Ingredients

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.^[1]

Etymology

"Biryani" comes from the Persian word ‘beryā(n)' (بریان), which means fried or roasted.

History

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.^[2][3]

Types

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.^[4]

Hyderabadi Chicken Biryani

Kachchi gosht ki 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.

Pakki biryani

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.

Accompaniments

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.

See also

• Hyderabadi cuisine
• Hyderabadi Haleem
• Muslim culture of Hyderabad

References

Further reading

• 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

v t e Indian dishes by region North Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju Katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Haleem Kachori Kadai kadai chicken Kadhi Keema Kulcha Korma Kulfi Mattar paneer Makki di roti Mirchi Bada Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali Roti Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter South Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada West Akuri Basundi Bhakri Bhelpuri Bombil fry Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Kadboli Khatkhate Khichdi Kombdi vade Kuswar Misal Pav bhaji Patoleo Patra ni machhi Sabudana Khichadi Sanna Sevpuri Shrikhand Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti East Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Rasabali Rasgulla Ras malai Sandesh Santula Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Panipuri Papadum Paratha Puri Roti Samosa Sabzi Zarda Puri Bhaji Indian diaspora Chicken tikka masala Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai