Hyderabadi Biryani | Street Food India.
Hyderabadi Biryani is a form of famous biryani from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Along with it, Mirchi ka salan and Dahi chutney are served as the two Hyderabadi Biryani accompaniments. During Eid, people from different parts of the world visit Hyderabad to have a taste of famous Hyderabadi Biryani. Apart from Hyderabad, in other regions of India, biryani made in hyderabadi style is a popular street side lunch and dinner item to make a scrumptious meal of the day.
Biryani Origin and It’s History.
The main ingredients of Hyderabadi Biryani are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron, coriander leaves and fried onions are used as garnish. The preferred meat is goat, but often chicken or other meats are used in some variations.
Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam dynasty (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent.
Rice is more a staple food in South India than in the rest of India. Hyderabadi Biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. The Kalyani Biryani (another Hyderabadi Biryani) is supposed to have originated in the Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad after one of the nawabs, Ghazanfur Jang married into the Asaf Jahi family.
The Kalyani Biryani was served by the Kalyani nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion. This was the practice for many decades. But after Operation Polo in which the Indian army took over Hyderabad State, the state of the nobles went into decline. Some of their illustrious cooks set up their own stalls and introduced the Kalyani Biryani to the local populace of Hyderabad. Both Kalyani Biryani and Hyderabadi Biryani are used interchangeably sometimes.
Types of Biryani’s.
Hyderabadi Biryani has mainly two types:- the Kachchi (raw) Biryani and the Pakki (cooked) Biryani.
(a) 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 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.
(b) 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 (scented water). 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.
Kalyani biryani is a typical biryani from Hyderabad. Also known as the ‘poor man’s’ Hyderabadi Biryani, the Kalyani biryani is always made from small cubes of buffalo meat.
The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, lots of onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot).
Hyderabadi Biryani has some staple accompaniments. It is usually served with Dahi chutney (yogurt, mint, and onion) and Mirchi ka salan – a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber and lemon wedges.
Best Biyani Making.
Foreigners desperately scour the streets of the old city in search of this gastronomical delight. ‘Paradise’ is the most famous restaurant in Hyderabad which boasts for selling Hyderabadi Biryani the most to both Indian and foreign travellers. Tourists from other parts of the country swear by its richness. A first-time visitor to Hyderabad has to taste it and if possible take a ‘parcel’ back home.
Food connoisseurs, gourmands and experts in cuisine all say that nowhere in the country biryani is prepared the way it is done in Hyderabad’s Paradise. The authentic Hyderabadi Biryani is meticulously prepared in the ‘Kutchi‘ (raw) biryani style, in which raw rice and raw meat are cooked together in a ‘handi‘ (earthen pot) with spices and a little bit of water. It takes meticulous planning and a lot of time to prepare Hyderabadi Biryani.
The richness of Hyderabadi Biryani in Paradise is due to its unique cooking style. It is just not the rich taste for which the Hyderabadi Biryani is famous for. The delicacy is also often compared to the way of life in Hyderabad. Just like the Hyderabadi society, which is a confluence of different cultures, Hyderabadi Biryani has become famous because of its ability to imbibe many food ingredients. In fact, the practice of using dry fruits is an Iranian trait. It is believed that this style of cooking, known as ‘dum‘ came from Persia. Hyderabadi Biryani ranks within top 50 famous food items in the world.