Hyderabadi Biryani is the city's famous meat-and-rice dish.
It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created 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 Hyderabad Biryani.
It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices, meat and other ingredients are carefully chosen, the method of preparation involves more time taken for cooking.
There are 2 styles of preparing this variety. The Katchi(raw) Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.
In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom.
Types of Biryani
The meat used in the preparation is usually mutton (goat) and also chicken.
There is also a vegetarian version of the Hyderabadi Biryani, which is made from the seasonal vegetables such as carrots, peas, cauliflower and potato. The vegetarian version requires meticulously measured time and heat to avoid overcooking or undercooking.
In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created 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 Hyderabad Biryani.
It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices, meat and other ingredients are carefully chosen, the method of preparation involves more time taken for cooking.
There are 2 styles of preparing this variety. The Katchi(raw) Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.
In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom.
Types of Biryani
The meat used in the preparation is usually mutton (goat) and also chicken.
There is also a vegetarian version of the Hyderabadi Biryani, which is made from the seasonal vegetables such as carrots, peas, cauliflower and potato. The vegetarian version requires meticulously measured time and heat to avoid overcooking or undercooking.
In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
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