|Place of origin||India|
|Region or state||Andhra Pradesh|
|Main ingredient(s)||Basmati rice, meat ( or mutton), spices|
Biryani Hyderabadi is of two types, the Kachchi (raw) Biryani, and the Pakki Biryani.
Kachchi gosht ki biryani
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, 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.
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.
A biryani is accompanied with Dahi chutney (yogurt and onions); Mirchi ka salan - 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.
- Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 october 2011.
- "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.
- [dead link]
- Hyderbadi Mutton Biryani, www.cukzy.com
- 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