Nicely made Biryani, gives
pleasure to observe and oh! Eat also! Fragranced long-grained rice, layered
with meat, Chicken lambs and has been cooked with mixture of spices. This has
to be one and only dish everyone wants to Eat while visiting or staying in
Hyderabad. He Hyderabadi Biryani a favorite food!
Hyderabadi
Biryani is prepared with Basmati
rice, spices and lamb. There should be variations by using chicken instead of lamb
Ingredients:
The ingredients are Basmati Rice, Mutton, Yogurt, Onions, Spices, Lemon, Saffron, Mint, Coriander leaves.
Fried onions are used to garnish. Although the preferred meat is Goat
mutton, but now a days it is replaced by chicken in some
variations.
Biryani was first introduced
in South India when Aurangzeb ruled over
India. The combination this Mughlai dish with
Telugu cuisines in the kitchens of the Nizam, the rulers of the historic Hyderabad State, is the creation of Hyderabadi Biryani.
Hyderabadi
Biryani is of two types:
1 Kachchi gosht ki biryani
The Kachchi biryani is prepared with meat marinated in spices for overnight and then
soaked in yogurt (Dahi) before cooking. The
gosht (meat) is sandwiched between layers of sweet-smelling long-grained
basmati rice, and cooked on dum (steaming over coals), with
sealing the handi (vessel) with Dough. (Thick malleable
mixture of flour and liquid) This could be challenging process as it requires careful
attention with time and temperature to avoid over- or under-cooking of the Biryani
(meat)
2 Pakki biryani
In this process of Pakki biryani, the meat is marinated in spices for a shorter time, and
cooked before being layered with the rice and cooked in a dough-sealed vessel. The
ingredients are cooked with gravy before baking.
The gravy is fragranced using mace, ittar and kewra. Saffron and cardamom
There is also a vegetarian version of the Biryani,
which is made using vegetables such as carrots, peas, cauliflower and potato and cashew in lieu of Mutton.
This is
the historic Hyderabadi Biryani
