HYDERABADI BIRYANI

Hyderabadi  Biryani is a Hyderabad  dish made with basmati rice  and lamb meat. Popular variations use chicken  instead of lamb. The preferred meat is lamb , goat  or chicken.  The blending of mughlai   and Andhra Pradesh cuisines in the kitchens of the Nizam , ruler of the historic Hyderabad , resulted in the creation of Hyderabadi Biryani.

Ingredient

1kg   basmati rice

1kg   meat

250gm   yogurt

2   medium size onions

Pinch of saffron

2 bunch of coriander

1 bunch of mint

4    cloves

4   cardamom

4 sticks of senimom (dalchini) 

4 bay leaves

Kachchi gosht ki biryani

The kachchi gosht ki biryani is prepared with meat  marinated with gram masala,  just 2 hours before, and again soaked in yogurt  before cooking. Fry the onion in to golden brown. The meat which is mixed with garam masala yogurt is sandwiched between layers of fragrant long-grained basmati rice, corander mint leaves   and  is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of 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 marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of  kewra , saffron  and cardamom  are also used. Fried onion is put in layers and on top of biryani
There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, cashews, peas , cauliflower  and potatoes.  Or even only boiled eggs version.

A biryani is accompanied with Dahi chatni  (yogurt and onions); Mirchi ka salan  - a green chilli curry. It may also be accompanied by Bagare Baingan (Roasted Eggplant). The salad  includes onion cucumber carrot , and lemon wedges .