Hyderabad Biryani

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India Hyderabadi biryani is a popular variety of biryani. It is so named as it is seen mainly in the city of Hyderabad, India, where the dish emerged from the blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyderabad state). It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices and other ingredients remain the same, but the method of preparation involves more time. It is usually accompanied with dahi ki chutney, raita, or mirchi ka salan. There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in yogurt and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat. In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sea

Cuisine: India · categories: Difficult recipes; Indian recipes; Recipes; Recipes for biryani; Recipes using butter; Recipes using cardamom; Recipes using cashew; Recipes using chicken; Recipes using chile; Recipes using cilantro; Recipes using cinnamon stick; Recipes using clove; Recipes using coconut; Recipes using cumin; Recipes using garam masala; Recipes using ginger-garlic paste; Recipes using lemon; Recipes using meat; Recipes using mint; Recipes using rice; Recipes without cooking time; Recipes without servings; South Indian recipes

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0