Let’s explore Hyderabadi Biryani!

What’s Biryani?

Biryani in itself doesn’t require any introduction. The aroma, taste and classiness gave a special place in Indian cuisine. This is one dish that is unanimously loved by all the people of India, and in fact, they battle from where this biryani comes into existence.

Source: Food Network

Though it’s very famous among Indians and as Indian cuisine; however, the reality is far from what we are seeing. It is actually a Persian dish which means fried before cooking, but there are huge speculations and beliefs on how it came to India, though this is sure that while many invaders came to India, they gave the rich source of cuisine, traditions and culture.

There are certain battles between lucknavi, Kolkata and Hyderabadi Biryani. In Lucknow, biryani and biryani are somewhat similar to each other. What differs them is the local spices of Hyderabad. Hyderabadi is a very smooth, aromatic, tender meat, zaffran that gives a distinguishable dish.

How Did biryani come into existence?

Source: Serious eats

Originally, it is a Persian dish, and it is believed that it is directly brought into Hyderabadi cuisine. However, it is believed that Lucknow and Hyderabadi biryani are almost the same due to their Mughals which was invented from the Mughlai Royal kitchen. Biryani has been a part of the Hyderabadi cuisine for 400 years, and it was recently nominated for the GI tag but soon rejected.

There are many theories about the inventions of the Hyderabadi Biryani that came from the Dum kitchen from the kitchen of Bengals. It is believed that this dish came into existence from the kitchen of Bengal, and they used earthen pots to make it. Some believe it was Aurangzeb who appointed Nizam – ul-Mulk who gave the invention of this half-cooked rice with several variations. The Nizam gave almost 50 variations of this Hyderabadi delicacy, and it was generally called Military Biryani or military food as the generals of the army or soldiers could eat it anywhere and at any time.

Whatever the beliefs of the people for the origination of this Biryani. It is in the hearts of Indians which gave more than 100 variations with locals and sub local Biryani.

However, the most popular trace and theory are believed to be from the Mumtaz Mahal, yes, the same Mumtaz Mahal due to which the beautiful Taj Mahal exists. There is a small story which is believed that Mumtaz Mahal once visited the army centres there. She found that army soldiers are so weak and undernourished, so she gave the order to bring out some new dish with rice and chicken that brought Biryani into existence. As I told you all before, it was made for the army in earthen pots.

Types of Hyderabadi Biryani

Hyderabadi biryani is made from basmati rice, ghee, chicken or beef, and other local spices like cloves, nutmeg, black pepper, cinnamon, anise, lemon, and saffron. For garnishing, they use freshly chopped onions.

There are basically two types of biryani: kacchi (gosht) biryani and Pakki Biryani.

Kacchi ghosht ki Biryani

This is somewhat complicated and artistic to make. The kacchi ghosht or raw chicken is marinated with spices which are kept overnight with Dahi (Yoghurt) before cooking. While cooking it needs proper attention as the earthen pot is covered with dough, it should not be over or undercooked. This is actually a meticulous task as the chicken or beef is layered with rice which is not actually cooked as it is raw chicken.

Source: Cubes N Juliennes

Pakki Biryani

Source: Medium

In paki biryani the meat is marinated with spices and is cooked before it is used for layers and sealed with dough. All the spices which are used are roasted before being hand-roasted, and it needs a shorter time to make this type of biryani.

It is a complete meal in itself eaten by every sort of people whether they are poor or rich. The biryani is best for all types of parties or occasions, whether it’s a birthday party or anniversary or just a casual party. Moreover, it suits all and is the best example of the rich heritage of India.

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