Biryani is a popular dish that is massively relished in India. Ever since Nizam's kitchen gave birth to the Hyderabad biryani it became the ruler of all Indian biryani. The perfect blend of Mughlai and Telangana cuisines culminated in the creation of Hyderabad Biryani. As the name signifies Hyderabad biryani has its origin from the city of Hyderabad, Andhra Pradesh. Of course this fact makes Hyderabad the ideal spot to try out this dish. It is a favourite dish for many Indians today.
Ingredients of Hyderabad Biryani:
- Basmati rice
- Meat
- Yoghurt
- Onion
- Spices
- Lemon
- Saffron
- Coriander and fried onions are used for garnishing
- Meat of lamb or goat.
Types of Hyderabad biryani
There are mainly two types of Hyderabad biryani
- Kacchi Biryani: here the raw meat is preserved in curd overnight, soaked in yoghurt and cooked with rice by the baking process. The baking process includes the sealing of the vessel with dough. It is then steamed over coals. The gravy is raw. It is time consuming and a lot of dedication goes in the making of the Kacchi Biryani.
- Pakki Biryani: the marinated time of the meat is shorter here. Unlike the preparation process of the Kacchi Biryani the meat here is cooked before. The cooked meat is then accompanied by rice and cooked again in a sealed vessel.
- Vegetable Biryani: the vegetable biryani is prepared with a mixture of vegetables. Vegetables like carrots, peas, cauliflower and potato can be used. This version of Hyderabad biryani is commonly known as the "Tahin"
Hyderabadi biryani is relished by all those who love food that is richly endowed with aromatic spices. It has a taste that is exquisite and the very aroma will make your mouth water. But make sure you choose Hyderabad as the ideal destination to try out this dish. You will be introduced here to the best Hyderabadi biryani.
Last Updated on : 19/08/2013
