Hyderabad biryani

Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India. It is a traditional celebration meal made using goat meat and rice and is a staple of Hyderabadi cuisine. This variety is popular in the city of Hyderabad, India. 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.

History

Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khwaja Abid, the grandfather of the first Nizam of Hyderabad.

As traditional food, such as cooked rice and/or roti (a type of Indian bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war, the Biryani was developed as a way of getting quick food to the troops.

Ingredients

The ingredients are basmati rice,meat, curd, onions, spices, lemon, saffron. Coriander and fried onions used as garnish.

The preferred meat is mutton.

Preparation

Hyderabadi biryani is of two types, the "Kacchi" (raw) Biryani and the "Pakki biryani"

"Kachchi biryani" is prepared with raw meat, which is marinated in curd and then cooked along with the rice 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.

In "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 & onions); Mirchi ka salan - a green chili curry.

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

A biryani can also include Dhansak and Baghara baingan as side dishes.

Video links

* [http://www.youtube.com/watch?v=GridojtCXDE Video demonstration of Vegetable biryani]
* [http://www.youtube.com/watch?v=QjvQ7T01tLo Video demonstration of Hyderabadi Chicken biryani]
* [http://www.youtube.com/watch?v=_XiP6szLgXs Video demonstration of Shrimp biryani]
* [http://www.youtube.com/watch?v=WOvFCGjGp1A Video demonstration of Hyderabadi mutton biryani]

ee also

* Hyderabadi cuisine
* Hyderabadi Haleem
* Muslim culture of Hyderabad

References

*Kubani Ka Meetha

Further reading

* "A Princely Legacy, Hyderabadi Cuisine" By Pratibha Karan ISBN-10: 8172233183 ISBN-13: 978-8172233181
* "Elegant East Indian and Hyderabadi Cuisine" By Asema Moosavi, Moosavi, Asema ISBN 0969952309

External links

* [http://video.google.com/videoplay?docid=3953322410544107099 Video: Hyderabadi Biryani Preparation]
* [http://www.hyderabadmenu.com/recipe_nonvegetarian_hyderabadi_biryani.php Biryani Recipe]
* [http://members.rediff.com/recipies/hyderabadibiryani.htm Recipe of Hyderabad biryani]
* [http://www.primetamil.com/cook.php Recipe of Chicken Fried Rice & more...]