Hyderabadi biriyani

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Hyderabadi Biryani
Chickenbiryani.JPG
Hyderabadi Biriyani
Place of origin
India
Region or state
Telangana
Andhra Pradesh
Main ingredients
Basmati rice, meat (or mutton), spices
Cookbook:Hyderabadi Biryani  Hyderabadi Biryani

Hyderabadi Biriyani is a biriyani dish made with basmati rice, spices and goat. Popular variations use chicken instead of goat.[1]

Hyderabadi biryani
Mirchi ka salan and Dahi chutney - Biryani accompaniments

Ingredients[edit]

The ingredients are Basmati, chicken, 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[edit]

The word 'Biryani' is considered a corruption of a Kannada word 'bidi anna' (ಅಣ್ಣಾ ಬೀಡಿ) meaning "loose or unstuck rice", which later became "biryani". It may have also come from the Persian word ‘beryā(n)' (بریان), which means "fried or roasted".[citation needed]

History[edit]

Biryani is considered to be a dish of South Indian origin, south India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more staple food in South India than the rest of India.[2] Hyderabadi biryani originated after blending of Mughlai and Telugu cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.[3][4]

Types[edit]

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.[5]

Hyderabadi Chicken Biryani

Kachchi gosht ki biryani[edit]

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,[6] 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[edit]

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[edit]

A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan[3] - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.

See also[edit]

References[edit]

  1. ^ a b Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 October 2011. 
  2. ^ http://www.virsanghvi.com/Article-Details.aspx?key=446#sthash.2qVzE3z3.dpuf
  3. ^ a b "Andhra Pradesh / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 2005-08-18. Retrieved 2011-02-18. 
  4. ^ "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 2004-04-09. Retrieved 2011-02-18. 
  5. ^ "Metro Plus Chennai / Eating Out : Back to Biriyani". The Hindu. 2005-06-13. Retrieved 2011-02-18. 
  6. ^ [1][dead link]

External links[edit]

Further reading[edit]