02/09/2013
here 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"
There are many procedure of preparing the Hyderabadi biryani. Numerous recipes are made available today.
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.
