Biryani is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables.It was brought to India by Muslim travellers and merchants from Persia. It is one of the most famous dish in the kitchen of the Mughal Emperors. Hyderabadi Chicken Biryani is a biryani dish made with basmati rice, spices and lamb. Popular variations use chicken instead of lamb.The blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyderabad state), resulted in a dish called the Hyderabad Biryani.
Hyderabadi chicken Biryani is of two types:
Hyderabadi chicken Biryani is of two types:
- The Kachchi (raw) Biryani
- The Pakki (cooked) Biryani.
- The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.
- In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace.
It is accompanied by side dishes like Mirchi ka Salan, Dhansak and Bagara Baingan.