Hyderabad biryani
From Wikipedia, the free encyclopedia
 Hyderabad biryani |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Hyderabad |
| Dish details | |
| Main ingredient(s) | rice meat (goat, mutton or chicken) spices |
Hyderabadi Biryani is a Hyderabadi biryani dish based on basmati rice and goat meat. Popular variations use chicken instead of goat.
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.[1]
Contents |
[edit] History
From the Nizam's kitchen originated the Hyderabadi Biryani and the delicacies that go with it like the Mirchi ka Salan, Dhanshak and Baghare Baingan.[2]
[edit] Ingredients
The ingredients are basmati rice,meat, yoghurt, onions, spices, lemon, saffron. Coriander and fried onions used as garnish. The preferred meat is lamb or goat.
[edit] Types
Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani [3]
[edit] Kachchi ghost ki biryani
It is prepared with meat marinated with spices overnight and again soaked in yoghurt before cooking the meat sandwiched between layers of fragrant long-grained basmati rice.[4] It is then cooked by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
[edit] Pakki biryani
In ths type, 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 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 vegetables such as carrots, peas, cauliflower and potato.
[edit] Accompaniments
A biryani is accompanied with Dahi chutney (curd & onions); Mirchi ka salan[5] - a green chili curry. May also be accompanied by Bagare Baingan ( Roasted Eggplant)
The salad includes onion, carrot, cucumber, & lemon wedges.
[edit] Video links
- Video demonstration of Vegetable biryani
- Video demonstration of Hyderabadi Chicken biryani
- Video demonstration of Shrimp biryani
- Video demonstration of Hyderabadi mutton biryani
[edit] See also
[edit] References
- ^ http://www.hindu.com/2005/08/18/stories/2005081817520200.htm
- ^ http://in.rediff.com/money/2004/apr/09spec.htm
- ^ http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm
- ^ http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece
- ^ http://www.hindu.com/2005/08/18/stories/2005081817520200.htm
[edit] Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183 ISBN 978-8172233181
- Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0969952309
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