What is Hyderabad Biryani?

Hyderabad biryani is one of the most popular versions of Biryan throughout India and is named after one of the iconic cities of the country. It is made from rice, a long list of spices and meat, which is laminated and then cooked in a special pot. The style of cooking and ingredients differs from most other types of Biryan found in the rest of the Middle East and Asia. There are two different ways to prepare Hyderabad biryani, one of which includes cooking everything together in a single pot and the other involving meat and rice before they are placed together in the final cooking. Completed food is usually served with yoghurt and fried onion curry or Indian bread.

There are two types of HYDERABAD BIRYANI, both equally popular. The first is known as kacchi biryani and is made by placing raw marinated meat and spices in a pot and cooking together. The second version is known as Pakki biryani and is made of combing cooked meat and rice in a pot, allowing them to completeIT cooking simultaneously. Both types require a long time of cooking in the final pot, giving the bowl its distinctive taste.

The type of meat used in Hyderabad Biryani is traditionally goat, lamb or beef, although chicken has also become. The meat is first marinated in a mixture of yoghurt, cardamom, turmeric, garlic and ginger anywhere from a few hours to night. The holes can be hit in the meat to allow the marinade to penetrate inside. One of the classic ingredients in the marinade is Papaja paste or sliced ​​papaya leaves that function as a flesh meat.

Whether the varieties Pakki or Kacchi of Hyderabad Biryani, all the ingredients eventually move to a large, heavy pot called decsha . The meat is placed in a pot and covered with a layer of basmati rice and spices such as anise, cinnamon, cumin and whole black pepper. Layering can continue until all the ingredients are used after whichAdd water or supply to increase the amount of steam and moisture formed during cooking. The DEKSHA lid is sealed with a line of basic dough to ensure that none of the steam escapes.

After a few hours of cooking, Hyderabad Biryani is ready to serve. The meat at this point is usually damp and crumbling, while the rice should be perfectly cooked and flavored with the taste of meat and spices. Biryani can be administered in a bowl along any number of curry.