|Place of origin||India|
|Region or state||Hyderabad, Telangana|
|Main ingredients||Basmati rice, meat (or mutton), spices|
|This article is part of the series|
The ingredients are basmati rice, goat or chicken meat, dahi (yogurt), onions, spices, lemon, saffron. coriander leaves and fried onions are used as garnish. The preferred meat is goat, but chicken, or other meats are used in some variations.
Hyderabadi biryani is generally believed to originate in the kitchens of the Nizam of Hyderabad. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. Hyderabadi Biryani is a staple part of the Indian Cuisine.
Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.
Kachche gosht ki biryani
The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in dahi (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, mint, and onion) 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.
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- 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
- "Best Places to Try out Biryani in Hyderabad"
- Media related to Hyderabadi Biryani at Wikimedia Commons