Hyderabadi Biryani has managed to get its own place in the most preferred cuisines of Hyderabad. When I first tried it, instantly I was convinced why it holds the name not just any Biryani but the Hyderabadi Biryani. In this post, I am going to tell you where to find the best Hyderabadi Biryanis in Hyderabad.
The Famous Hyderabadi Biryani
There is something else as famous as the Charminar and the Birla Mandir and that is the delicious Hyderabadi Biryani. Here are some must-to-know facts about how is it prepared, its ingredients and also where you can get the best biryani in Hyderabad.
There are various restaurants and food stalls offering this cuisine at affordable prices. Mainly Rice and goat meat/chicken are used in making this dish. It is cooked by the Dum Pukht method (slow cooking of meat and vegetables in a sealed clay pot).
Finding the best Hyderabadi Biryani in Hyderabad?
It is said to have originated in the Nizam kitchen. If you already feel excited then you may check out some famous restaurants. Some of them are near Charminar, Toli Chowki, Kothaguda, Madina Circle, etc. Hyderabadi Biryani is also different from the Kolkata style of it which includes potatoes as well.
Types of Hyderabadi Biriyani:-
There are mainly two types of Hyderabadi Biriyani:-
- The Kachchi Biriyani (Raw Biriyani):- It is prepared by marinating raw meat with spices overnight and then soaking it in curd before cooking. It is then stuffed with Basmati Rice and sealing the vessel with dough it is cooked in the “Dum Pukht” method.
- The Pakki Biriyani (Cooked Biriyani):- The meat is marinated for a lesser time. It is stuffed in layers and cooked with semi-cooked rice.
Where does it get the taste from: The Ingredients used in Hyderabadi Biryani
Although the primary ingredients used in the making of the Hyderabadi Biriyani are basmati rice, and meat (goat/ chicken/beef). Curd, fried onion and ghee are used to cook it to taste. Spices include; cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, papaya paste, Caraway (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and garnish. Mostly it is served with Curd, Chutney, Salad and Mirchi ka Salan. Baghaar-e-baingan is also a common side dish.
Origin
Although, there is quite a confusion on the origin of the dish. But the locals do believe that it was made by the chef of the first Nizam but the rice is generally believed to be of South Indian origin as”Pulao” has been served to the armies in India since medieval times.
A legend says that it was originally brought to Bharat from Persia along with the Mughal emperors. It is also said that the Turk-Mongol conqueror, Timur, brought the biryani with him when he invaded to Bharat in 1398.
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