Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from the kitchens of the Nizams of the erstwhile Hyderabad State with basmati rice and meat (mostly mutton) [1]. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad.
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams. Mughlai culinary traditions joined with local traditions to create Hyderabadi 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 the Mughal Empiredeclined in Delhi, Hyderabad emerged as the center of South Asian culture,[4][5] resulting in a mix of innovations in Hyderabadi biryani.[6][7]: viii [8]
Originedit
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 from pilaf varieties brought to South Asia by Arab traders. Pulao may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.[9][10] Hyderabadi biryani developed engrossing Deccani or Telangana flavors into it, as stated by the Himayat Ali Mirza, the great-grandson of Mir Osman Ali Khan. Himayat said that this evolution had taken place in the Asaf Jah’s Kitchen.[11]
Ingredientsedit
Hyderabadi biryani (on the left) served with other Indian dishes.
Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.[12]
Kachche-gosht ki biryaniedit
The kachchi biryani is prepared with kachchi 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 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.[13][14]
^Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. ISBN978-0-19-988381-3. Retrieved 2 March 2021.
^Rao, Nagarjuna (6 May 2018). "Which is the world's best biryani?". Gulf News. Retrieved 1 March 2021.
^ abColleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN0-313-32487-5. Retrieved 12 October 2011.
^"The courtesans of Hyderabad & Mehboob Ki Mehendi". The Times of India. 23 December 2012. from the original on 10 September 2015. Retrieved 1 March 2021.
^Jaisi, sadiq; Luther, Narendra (2004). The Nocturnal Court: The Life of a Prince of Hyderabad. Oxford University Press. p. xlii. ISBN978-0-19-566605-2.
^Mohammed, Syed (24 July 2011). "Hyderabad through the eyes of a voyager". The Times of India. from the original on 10 September 2015. Retrieved 27 December 2011.
^Lynton, Harriet Ronken (1987). Days of the beloved. Orient Blackswan. ISBN978-0-86311-269-0.
^Lanzillo, Amanda Marie (8 April 2020). "Hyderabadi Cuisine: Tracing its History through Culinary Texts". sahapedia.org. Retrieved 1 March 2021.
^Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN978-81-8400-254-6.
^Sanghvi, Vir. . Archived from the original on 17 August 2014. Retrieved 24 August 2014.
^Syed Akbar (15 November 2021). "'Wazir' Mandi strays into 'king' of Hyderabad cuisine Biryani's court | Hyderabad News - Times of India". The Times of India. Retrieved 6 March 2022.
^. The Hindu. 13 June 2005. Archived from the original on 10 November 2009. Retrieved 18 February 2011.
^"There's more than just one type of Hyderabadi biryani, and here's how different they are". The News Minute. 27 April 2017. Retrieved 7 December 2020.
Elegant East Indian and Hyderabadi Cuisine by Asema Moosavi. ISBN0-9699523-0-9
The Hindu: Hyderabadi Biryani popularity and its variants
The Story of Biryani: How This Exotic Dish Came, Saw and Conquered India!
External linksedit
Media related to Hyderabadi Biryani at Wikimedia Commons
January 01, 1970
hyderabadi, biryani, also, known, hyderabadi, biryani, style, biryani, originating, from, kitchens, nizams, erstwhile, hyderabad, state, with, basmati, rice, meat, mostly, mutton, originating, kitchens, nizam, hyderabad, combines, elements, hyderabadi, mughlai. Hyderabadi biryani also known as Hyderabadi dum biryani is a style of biryani originating from the kitchens of the Nizams of the erstwhile Hyderabad State with basmati rice and meat mostly mutton 1 Originating in the kitchens of the Nizam of Hyderabad it combines elements of Hyderabadi and Mughlai cuisines Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad Hyderabadi biryaniHyderabadi biryaniPlace of originIndiaRegion or stateHyderabadMain ingredientsBasmati rice Goat meat Chicken Vegetables SpicesCookbook Hyderabadi biryani Media Hyderabadi biryani Contents 1 History 1 1 Origin 2 Ingredients 2 1 Kachche gosht ki biryani 3 Accompaniments 4 See also 5 References 6 Further reading 7 External linksHistory editHyderabad was conquered by the Mughals in the 1630s and ruled by its Nizams Mughlai culinary traditions joined with local traditions to create Hyderabadi 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 the Mughal Empire declined in Delhi Hyderabad emerged as the center of South Asian culture 4 5 resulting in a mix of innovations in Hyderabadi biryani 6 7 viii 8 Origin edit 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 from pilaf varieties brought to South Asia by Arab traders Pulao may have been an army dish in medieval India Armies would prepare a one pot dish of rice with whichever meat was available The distinction between pulao and biryani is arbitrary 9 10 Hyderabadi biryani developed engrossing Deccani or Telangana flavors into it as stated by the Himayat Ali Mirza the great grandson of Mir Osman Ali Khan Himayat said that this evolution had taken place in the Asaf Jah s Kitchen 11 Ingredients edit nbsp Hyderabadi biryani on the left served with other Indian dishes nbsp Two biryani accompaniments mirchi ka salan and raitha dahi chutney Base ingredients are basmati rice goat meat or sometime chicken or beef dahi fried onion and ghee Spices include cinnamon cloves cardamom elaichi bay leaves nutmeg papaya paste caraway shahi jeera mace flower javitri star anise biryani flower lemon and saffron 3 Hyderabadi biryani is of two types the kachchi raw biryani and the pakki cooked biryani 12 Kachche gosht ki biryani edit The kachchi biryani is prepared with kachchi 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 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 13 14 Accompaniments editA biryani is usually served with dahi chutney and mirchi ka salan 15 Baghaar e baingan is a common side dish The salad includes onion carrot cucumber and lemon wedges See also edit nbsp Hyderabad portal nbsp Food portal Hyderabadi cuisine Hyderabadi haleemReferences edit Collingham Lizzie 2006 Curry A Tale of Cooks and Conquerors Oxford University Press ISBN 978 0 19 988381 3 Retrieved 2 March 2021 Rao Nagarjuna 6 May 2018 Which is the world s best biryani Gulf News Retrieved 1 March 2021 a b Colleen Taylor Sen 2004 Food culture in India Greenwood Publication p 115 ISBN 0 313 32487 5 Retrieved 12 October 2011 The courtesans of Hyderabad amp Mehboob Ki Mehendi The Times of India 23 December 2012 Archived from the original on 10 September 2015 Retrieved 1 March 2021 Jaisi sadiq Luther Narendra 2004 The Nocturnal Court The Life of a Prince of Hyderabad Oxford University Press p xlii ISBN 978 0 19 566605 2 Mohammed Syed 24 July 2011 Hyderabad through the eyes of a voyager The Times of India Archived from the original on 10 September 2015 Retrieved 27 December 2011 Lynton Harriet Ronken 1987 Days of the beloved Orient Blackswan ISBN 978 0 86311 269 0 Lanzillo Amanda Marie 8 April 2020 Hyderabadi Cuisine Tracing its History through Culinary Texts sahapedia org Retrieved 1 March 2021 Karan Pratibha 2009 Biryani Random House India pp 1 12 45 ISBN 978 81 8400 254 6 Sanghvi Vir Biryani Nation Archived from the original on 17 August 2014 Retrieved 24 August 2014 Syed Akbar 15 November 2021 Wazir Mandi strays into king of Hyderabad cuisine Biryani s court Hyderabad News Times of India The Times of India Retrieved 6 March 2022 Metro Plus Chennai Eating Out Back to Biryani The Hindu 13 June 2005 Archived from the original on 10 November 2009 Retrieved 18 February 2011 There s more than just one type of Hyderabadi biryani and here s how different they are The News Minute 27 April 2017 Retrieved 7 December 2020 Latif Bilkees 2000 Essential Andhra Cookbook Penguin ISBN 9788184754339 Retrieved 2 March 2021 Telangana Hyderabad News Legendary biryani now turns single The Hindu 18 August 2005 Archived from the original on 29 March 2007 Retrieved 18 February 2011 Further reading editA Princely Legacy Hyderabadi Cuisine by Pratibha Karan ISBN 81 7223 318 3 ISBN 978 81 7223 318 1 Elegant East Indian and Hyderabadi Cuisine by Asema Moosavi ISBN 0 9699523 0 9 The Hindu Hyderabadi Biryani popularity and its variants The Story of Biryani How This Exotic Dish Came Saw and Conquered India External links edit nbsp Media related to Hyderabadi Biryani at Wikimedia Commons Retrieved from https en wikipedia org w index php title Hyderabadi biryani amp oldid 1216886144, wikipedia, wiki, book, books, library,
