|Region or state Hyderabad, Telangana|
Place of origin India
Serving temperature Hot
|Course Main course|
|Main ingredients Basmati rice, Meat, Spices|
Similar Hyderabadi cuisine, Dum pukht, Biryani, Mughlai cuisine, Raita
Mutton biryani street food indian muslim street food mutton biryani hyderabadi biryani rice
Hyderabadi biryani is a form of biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani.
- Mutton biryani street food indian muslim street food mutton biryani hyderabadi biryani rice
- How to make chicken biryani recipe fried chicken biryani recipe hyderabadi biryani indian food
- Kachche gosht ki biryani
- Pakki biryani
How to make chicken biryani recipe fried chicken biryani recipe hyderabadi biryani indian food
The ingredients 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.
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 more a staple food in South India than in the rest of India. 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 also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.
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 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.
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.
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.