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Hyderabadi biryani is a form of biryani, from Hyderabad, India.[1] It is prepared in the form of kachay gosht ki biryani and dum ki biryani.
are basmati rice, goat or chicken meat, 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.[1]
History[edit]
Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more of a staple food in South India than in the rest of India.[2] Hyderabadi biryani originated after blending of Mughlai and Iranian 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 cashews.
Accompaniments[edit]
A biryani is usually served with Dahi chutney (yogurt, mint, and onion) 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.
List of varieties by ingredient[edit]
Shrimp biryani
Mutton (Lamb) Biryani
Soya biryani from India.
Tehari
Tahari, Tehri or Tehari are variants on the name given to the vegetarian version of Biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs.[13] It is prepared by adding the potatoes to the rice as opposed to the case of traditional Biryani, where the rice is added to the meat. In Kashmir, Tehari is sold as street food. Tehri became more popular during the World War II when meat prices increased substantially and Potato became the popular substitute in Biryani.
Mutton Biryani
Mutton Biryani may include goat or lamb (sheep) meat.
Chicken Biryani
Chicken Biryani is made with fried or baked chicken.
Beef Biryani
Beef Biryani uses beef as meat.
Egg biryani
Same preparation as Chicken Biryani but with a boiled egg instead of chicken. Sometimes the rice is taken from Chicken Biryani, and may have chicken flavour in it.
Shrimp Biryani
This variety uses shrimp. It is quicker to prepare, as it does not require long hours of complex marinating procedures.
Fish Biryani
Fish Biryani uses different varieties of fish. It is also known as Fish Khichdi in Britain.
Daal Biryani
Daal Biryani offers the addition of daal to the ingredients of Biryani. This enhances the nutritional value and fragrance.
Soya Biryani