|Place of origin||India|
|Region or state||Hyderabad, Telangana|
Hyderabadi biryani (on the left) served with other Indian dishes.
The ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, black cumin (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as garnish. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations.
Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani is a staple of Indian cuisine.
Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.
Kachchi gosht ki biryaniEdit
The kachchi biryani is prepared with kachchi gosht (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" 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.
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- "Telangana / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 18 August 2005. Retrieved 18 February 2011.
- "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 9 April 2004. Retrieved 18 February 2011.
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- Media related to Hyderabadi Biryani at Wikimedia Commons