Everything about Hyderabadi Biryani totally explained
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 the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it's created in 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.
History
Biryani, a mainly North Indian dish 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. Apparently, Biryani was meant to be a sort of ready-to-eat food for the soldiers during time of war. As traditional food which entails cooked rice and/or roti (a type of Indian bread) along with an assortment of soups and curries would be too timeconsuming in times of war, the Biryani was developed as a way of providing quick nourishment to the troops. Biryani is one of the most celebrated dish of Indian Cuisine, and now is very popular among the Indian population .
Ingredients
The ingredients are
basmati rice,
meat,
curd,
onions,
spices,
lemon,
saffron.
Coriander and fried onions for used for
garnishing.
The meat used in the preparation is usually
mutton.
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 coal, or the baking process. This is a challenging process as it requires meticulously measured time and degree of heat to avoid overcooking or undercooking the meat.
Pakki biryani, the meat marinating time is shorter, and the meat is cooked/done, "pakki",and thereafter the meat is arranged between layers of 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 the seasonal vegetables such as
carrots,
peas,
cauliflower and
potato.
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.
Video links
Further Information
Get more info on 'Hyderabadi Biryani'.
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