Hyderabadi biryani: Difference between revisions

Hyderabad biryani
	Hyderabad biryani
Place of origin	Hyderabad
Region or state	Hyderabad
Main ingredients	rice; meat (goat, mutton or chicken); spices
	Cookbook: Hyderabad biryani; Media: Hyderabad biryani;

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Revision as of 16:41, 19 February 2011

Hyderabadi Biryani is a Hyderabadi dish made with basmati rice and goat meat. Popular variations use chicken instead of goat.

The blending of Mughlai and Andhra cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.^[1]

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]

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.

Types

Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani.^[3]

===Kachchi gosht 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.

Pakki biryani

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.

Accompaniments

A biryani is accompanied with Dahi chutney (curd and onions); Mirchi ka salan^[1] - a green chili curry. It may also be accompanied by Bagare Baingan (Roasted Eggplant).

The salad includes onion, carrot, cucumber, and lemon wedges.

References

^ ^a ^b "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.
^ [1]^{[dead link‍]}

External links

Traditional Home style Hyderabadi Chicken Biryani Recipe

[hindu2005-1] "Andhra Pradesh / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 2005-08-18. Retrieved 2011-02-18.

[2] "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 2004-04-09. Retrieved 2011-02-18.

[3] "Metro Plus Chennai / Eating Out : Back to Biriyani". The Hindu. 2005-06-13. Retrieved 2011-02-18.

[4] [1]^{[dead link‍]}

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@@ Line 28: / Line 28: @@
 Hyderabadi biryani is of two types, the ''Kacchi'' (raw) Biryani  and the ''Pakki biryani''.<ref>{{cite web|url=http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm |title=Metro Plus Chennai / Eating Out : Back to Biriyani |publisher=The Hindu |date=2005-06-13 |accessdate=2011-02-18}}</ref>
+===Kachchi gosht 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.<ref>[http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece ]{{dead link|date=February 2011}}</ref> 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.
-===Kachchi gosht 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.<ref>[http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece ]{{dead link|date=February 2011}}</ref> 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.
 ===Pakki biryani===