||It has been suggested that this article be merged with Biriyani. (Discuss) Proposed since July 2014.|
|Place of origin||India|
|Region or state||Telangana|
|Main ingredients||Basmati rice, meat (or mutton), spices|
|Cookbook:Hyderabadi Biryani Hyderabadi Biryani|
|This article is part of the series|
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.
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".
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. Hyderabadi biryani originated after blending of Mughlai and Telugu cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.
Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.
Kachchi gosht ki biryani
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, 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.
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.
A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
- 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]
- 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