 Hyderabadi biryani | |
| Place of origin | India |
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| Region or state | Hyderabad |
| Main ingredients | |
| This article is part of the series on |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
Hyderabadi biryani (also known asHyderabadi dum biryani) is a style ofbiryani originating fromHyderabad,India made withbasmati rice andmeat (mostlygoat meat). Originating in the kitchens of theNizam of Hyderabad, it combines elements ofHyderabadi andMughlai cuisines. Hyderabad biryani is a key dish inHyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad.
Hyderabad was conquered by theMughals in the 1630s, and ruled by itsNizams. Mughlai culinary traditions joined with local traditions to createHyderabadi cuisine.[1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam,Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.[2][3] In 1857, when theMughal Empiredeclined in Delhi, Hyderabad emerged as the center ofSouth Asian culture,[4][5] resulting in a mix of innovations in Hyderabadi biryani.[6][7]: viii [8]
The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef, the biryani is of South Indian origin, derived frompilaf varieties brought toSouth Asia byArab traders.Pulao may have been an army dish in medieval India.Armies would prepare a one-pot dish ofrice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.[9][10] Hyderabadi biryani incorporated Deccani or Telangana flavors of, perhaps in the Nizam's kitchen.[11]
Base ingredients arebasmati rice, meat (usuallygoat, but sometimes alsochicken orbeef),dahi,fried onion andghee. Spices includecinnamon,cloves,cardamom (elaichi),bay leaves,nutmeg,papaya paste,caraway (shahi jeera), mace flower (javitri),star anise (biryani flower),lemon, andsaffron.[3]
Hyderabadi biryani is of two types: thekachchi (raw) biryani, and thepakki (cooked) biryani.[12]
Thekachchi biryani is prepared withkachchi gosht (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing thehandi (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.[13][14]
The vegetable biryani is prepared with mixed vegetables in a similar manner to dum biryani with meat. It is suitable forvegetarians.
A biryani is usually served withdahi chutney andmirchi ka salan.[15]Baghaar-e-baingan is a common side dish. Thesalad includesonion,carrot,cucumber, andlemon wedges.
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