Hyderabadi biryani facts for kids
Hyderabadi biryani
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| Place of origin | India |
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| Region or state | Hyderabad |
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Hyderabadi biryani is a super famous and tasty dish from Hyderabad, India. It's also called Hyderabadi dum biryani. This special meal is made with fragrant basmati rice and meat, usually mutton (goat meat).
This biryani first came from the kitchens of the Nizam of Hyderabad. The Nizams were rulers of a large kingdom. The dish mixes cooking styles from Hyderabad and the Mughal rulers. Today, Hyderabadi biryani is a key part of Hyderabadi cuisine. It's so well-known that people often think of this dish when they hear about Hyderabad.
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The Story of Hyderabadi Biryani
Hyderabad was taken over by the Mughals in the 1630s. Later, it was ruled by its own kings, called Nizams. The cooking traditions of the Mughals mixed with local ways of cooking. This mix created the unique Hyderabadi cuisine.
People say that the first Nizam's chef created Hyderabadi biryani. This might have happened in the mid-1700s during a hunting trip. By 1857, the Mughal Empire was getting weaker in Delhi. Hyderabad then became a big center for culture in South Asia. This led to many new ideas in Hyderabadi biryani.
Where Did It Come From?
No one is completely sure how this dish started. Some stories say the Nizam's chef made it. But biryani likely came from South India. It probably grew from pilaf dishes. These were brought to South Asia by Arab traders.
Pulao might have been a simple army meal a long time ago in India. Soldiers would cook rice with any meat they had in one pot. The difference between "pulao" and "biryani" can be a bit tricky. Hyderabadi Biryani added special flavors from the Deccan or Telangana regions. This was shared by Himayat Ali Mirza, a descendant of a Nizam. He said this change happened in the kitchen of the Asaf Jah rulers.
What's in Hyderabadi Biryani?
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Hyderabadi biryani (on the left) served with other Indian dishes.
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Two biryani side dishes: mirchi ka salan and raitha/dahi chutney.
The main things in Hyderabadi biryani are basmati rice and goat meat. Sometimes, chicken or beef are used instead. Other key ingredients include dahi (yogurt), fried onions, and ghee (clarified butter).
Many different spices give it flavor. These include cinnamon, cloves, cardamom (elaichi), bay leaves, and nutmeg. Other spices are papaya paste, caraway (shahi jeera), mace flower (javitri), and star anise. A bit of lemon and saffron also add to the taste.
There are two main kinds of Hyderabadi biryani. They are called kachchi (raw) biryani and pakki (cooked) biryani.
Kachchi Biryani
The kachchi biryani is made with kachchi gosht, which means raw meat. The meat is marinated (soaked in spices) overnight. It is also soaked in curd (dahi) before cooking. The raw meat is placed between layers of fragrant basmati rice. Then, it's cooked "in dum." This means the cooking pot, called a handi, is sealed with dough.
Cooking this way is tricky. You need to be very careful with the time and heat. This makes sure the meat is cooked just right, not too much or too little.
What to Eat with Biryani
Hyderabadi biryani is usually served with dahi chutney and mirchi ka salan. Dahi chutney is a yogurt sauce, and mirchi ka salan is a spicy chili gravy. Baghaar-e-baingan is another common side dish. It's an eggplant curry. A simple salad is also often served. This salad usually has onion, carrot, cucumber, and lemon wedges.
See also
In Spanish: Hyderabadi Biryani para niños
