Hyderabadi Biryani

What's the fun in talking about Hyderabad and its culture without the taste of Biryani. Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khaja Abid, the father of the first Nizam of Hyderabad. The time taken for the preparation of Biryani is less compared to that of traditional food like Rotis and /or Rice cooked in steam. This became an excuse to use Biryani as the food for the soldiers in times of war. The rich ingredients like all the masalas(Spices) and meats along with Basmati Rice cooked in Ghee were perfect for energizing the soldiers in comparatively less amount of time.

The Nizams of Hyderabad perfected the recipe with the spices available in South India, placing the Hyderabadi Biryani in the top of the list. Biryani made in Hyderabad is far better than its variants available through the corners of the world as it is more spicy and rich in taste.

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Preparation

Hyderabadi biryani is of two types, the Kacchi(raw) Biryani and the Pakki biryani. Kacchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid overcooking or under-cooking the meat.

In 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 Yakhni (with cooked gravy), the ingredients are already 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 from vegetables such as carrots, peas, cauliflower and potato.

Biryani is best served along with Mirchi Ka Salan and Raita. A soda like coke or Pepsi will add to the taste of Biryani.

Hyderabad features many restaurants which are famous all over the world. Some of them are Bawarchi, located at RTC ‘X’ roads, Paradise Hotel in Paradise circle, Secunderabad, Bahar in Bashirbagh. If you are looking for a late night Biryani, Al-hum-Dulillah in Mallepally is the place. Personally, I like Hyderabad House’s Biryani.

Enjoy your Biryani.