India
Photo: Garrett Ziegler, CC BY 2.0, croppedHyderabadi biryani
हैदराबादी बिरयानी
/hɛːdəraːbaːdiː bɪrjaːniː/HY-der-ah-bah-dee beer-YAH-nee
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- When
- Lunch & dinnerFestive
- Taste
- SpicyRich
- Made with
- RiceLambChicken
History
Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature. The kacchi style layers raw marinated goat or chicken with half-cooked basmati rice, saffron, fried onions, mint and ghee, then seals the pot with dough and cooks it slowly on dum, so the meat and rice steam in their own juices. Legend gives the Nizam's kitchens hundreds of variations. Today biryani is eaten across India, but Hyderabadis treat theirs as the reference point, served with a sour aubergine curry called mirchi ka salan and a yogurt raita.
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