Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). Also, rice is a more of a staple food in South India than in the rest of India. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. Types:
Hyderabadi Biryani is of two types
: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani. 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 - a green chili curry this are a common side dishes. The salad includes onion and lemon wedges.
