Hyderabadi Biryani

Hyderabadi Biryani is a form of biryani, made in Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani.

Types:-

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.

Hyderabadi Chicken 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.

Pakki biryani:

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 cashew.

Accompaniments:-

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.

History:-

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 staple food in South India than the rest of India.Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.

Recipe:-

Incrediants-

1 kg meat 

1 Tbsp salt 

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste  

1 Tbsp green chilli paste sauteed brown onions to taste

1/2 Tbsp cardamom  powder 

• 3-4 sticks cinnamon
  
  1 Tbsp cumin seeds
  
  4 cloves pinch of mace mint leaves to taste
  
  2 Tbsp lemon juice
  
  250 gm curd
  
  4 Tbsp clarified butter
  
  750 gm semi cooked rice
  
  1 tsp saffron
  
  1/2 cup water
  
  1/2 cup of oil  

 Method-  Clean the meat. Then in a pan add meat, salt, ginger        garlic paste, red chilli powder, green chilli paste,    sauteed  brown onions, cardamom powder, cinnamon,    cumin    seeds, cloves, mace, mint leaves and lemon    juice. Mix it  well.

 Add curd, clarified butter, semi cooked rice, saffron,  water and oil and mix it well.

 Now apply sticky dough on the sides of the pan.

 Cover with lid to seal it and cook for about 25 minutes.

  Hyderabadi Biryani is ready to eat. Garnish it with boiled   eggs, sliced carrots, cucumbers and serve hot. 

Key Ingredients: mutton, salt, onion, cinnamon, cumin seeds, cloves, lemon juice, clarified butter, rice, saffron,ginger, garlic, red chilli, green chillies, black cardamom,mint leaves, yogurt, vegetable oil
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