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===Kachchi gosht ki 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,<ref>[http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece ]{{dead link|date=February 2011}}</ref> 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.
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,<ref>{{cite web|url=http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece |accessdate=September 30, 2009 |deadurl=yes |archiveurl=http://web.archive.org/web/20120713060843/http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece |archivedate=July 13, 2012 }}</ref> 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===
===Pakki biryani===

Revision as of 10:12, 29 February 2016

Hyderabadi Biryani
Hyderabadi Biryani
Place of originIndia
Region or stateTelangana
Main ingredientsBasmati rice, meat (or mutton), spices

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.

This article is part of the series on
Indian cuisine
Regional cuisines
North India
South India
East India
West India
Northeast India
Other
Ingredients, types of food
Preparation, cooking
See also
Related cuisines
Hyderabadi biryani
Mirchi ka salan and Dahi chutney - Biryani accompaniments

Ingredients

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.[1]

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 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

Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.[5]

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,[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

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

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.

See also

References

  1. ^ a b Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 October 2011.
  2. ^ http://www.virsanghvi.com/Article-Details.aspx?key=446#sthash.2qVzE3z3.dpuf
  3. ^ a b "Telangana / Hyderabad News : Legendary biryani now turns `single'". The Hindu. 2005-08-18. Retrieved 2011-02-18.
  4. ^ "Of biryani, history and entrepreneurship - Rediff.com Business". In.rediff.com. 2004-04-09. Retrieved 2011-02-18.
  5. ^ "Metro Plus Chennai / Eating Out : Back to Biryani". The Hindu. 2005-06-13. Retrieved 2011-02-18.
  6. ^ http://web.archive.org/web/20120713060843/http://www.timesonline.co.uk/tol/life_and_style/related_features/article1474804.ece. Archived from the original on July 13, 2012. Retrieved September 30, 2009. {{cite web}}: Missing or empty |title= (help); Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
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Further reading

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