Hyderabadi biryani - Revision history

Raymondbig at 03:21, 28 March 2026

2026-03-28T03:21:10Z

← Older revision		Revision as of 08:51, 28 March 2026
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	*[[Basmati rice]]		*[[Basmati rice]]
	*[[Goat meat]]		*[[Goat meat]]
			*[[Beef]]
	*[[Chicken as food\|Chicken]]		*[[Chicken as food\|Chicken]]
	*[[Vegetables]]		*[[Vegetables]]
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	{{Indian cuisine}}		{{Indian cuisine}}
			'''Hyderabadi biryani''' (also known as '''Hyderabadi dum biryani''') is a style of [[biryani]] originating from [[Hyderabad]], [[India]] made with [[Basmati\|basmati rice]] and [[meat]] (mostly [[goat meat]]). Originating in the kitchens of the [[Nizam of Hyderabad]], it combines elements of [[Hyderabadi cuisine\|Hyderabadi]] and [[Mughlai cuisine\|Mughlai]] cuisines. Hyderabad biryani is a key dish in [[Hyderabadi cuisine]] and it is so famous that the dish is considered synonymous with the city of Hyderabad.
	'''Hyderabadi biryani''', also known as ''Hyderabadi dum biryani'', is a style of [[biryani]] from [[Hyderabad]], [[India]] made with [[Basmati\|basmati rice]] and [[~~goat~~ meat]] ~~and cooked with the~~ [[~~dum pukht~~]] ~~method~~. Originating in the kitchens of the [[Nizam of Hyderabad]], it combines elements of [[Hyderabadi cuisine\|Hyderabadi]] and [[Mughlai cuisine\|Mughlai]] cuisines. Hyderabad biryani is a key dish in [[Hyderabadi cuisine]].

	==History==		==History==
	Hyderabad was conquered by the Mughals in the 1630s, and ruled by its [[Nizam of Hyderabad\|Nizams]]. Mughlai culinary traditions joined with local traditions to create [[Hyderabadi cuisine]].<ref name="Lizzie2006">{{cite book\|title=Curry: A Tale of Cooks and Conquerors \|url=https://archive.org/details/curry00lizz\|last=Collingham\|first=Lizzie\|year=2006\|publisher=Oxford University Press\|isbn=978-0-19-988381-3\|accessdate=2 March 2021}}</ref> {{rp\|92}} Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, [[Nizam-ul-Mulk, Asaf Jah I]], in the mid 18th century, during a hunting expedition.<ref>{{cite news\|title=Which is the world's best biryani?\|url=https://gulfnews.com/uae/which-is-the-worlds-best-biryani-1.2217020\|newspaper=Gulf News\|last=Rao\|first=Nagarjuna\|date=6 May 2018\|accessdate=1 March 2021}}</ref><ref name="C.Taylor.S">{{cite book\| title=Food culture in India\| url=https://books.google.com/books?id=YIyV_5wrplMC&q=silver+leaf&pg=PA90\| publisher=Greenwood Publication\| isbn=0-313-32487-5\| author=Colleen Taylor Sen\| page=115\| year=2004\| access-date=12 October 2011}}</ref> In 1857, when the [[Mughal Empire]] [[Siege of Delhi\|declined in Delhi]], Hyderabad emerged as the center of [[South Asia]]n culture,<ref name="TOI-culture">{{cite news\|title=The courtesans of Hyderabad & Mehboob Ki Mehendi\|url=http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|work=[[The Times of India]]\|date=23 December 2012\|access-date=1 March 2021\|url-status=live\|archive-url=https://web.archive.org/web/20150910204924/http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Court">{{cite book\|title=The Nocturnal Court: The Life of a Prince of Hyderabad\|publisher=Oxford University Press\|page=xlii\|year=2004\|last1=Jaisi\|first1=sadiq\|last2=Luther\|first2=Narendra\|isbn=978-0-19-566605-2}}</ref> resulting ~~into~~ mix of innovations in Hyderabadi biryani.<ref name="SyedTOI">{{cite news\|last=Mohammed\|first=Syed\|title=Hyderabad through the eyes of a voyager\|url=http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|newspaper=The Times of India\|date=24 July 2011\|access-date=27 December 2011\|url-status=live\|archive-url=https://web.archive.org/web/20150910211931/http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Lynton1987">{{cite book\|last=Lynton\|first=Harriet Ronken\|title=Days of the beloved\|year=1987\|publisher=Orient Blackswan\|isbn=978-0-86311-269-0}}</ref>{{rp\|viii}} <ref>{{cite web\|title=Hyderabadi Cuisine: Tracing its History through Culinary Texts\|url=https://www.sahapedia.org/hyderabadi-cuisine-tracing-its-history-through-culinary-texts\|publisher=sahapedia.org\|last=Lanzillo\|first=Amanda Marie\|date=8 April 2020\|accessdate=1 March 2021}}</ref>		Hyderabad was conquered by the [[Mughal Empire\|Mughals]] in the 1630s, and ruled by its [[Nizam of Hyderabad\|Nizams]]. Mughlai culinary traditions joined with local traditions to create [[Hyderabadi cuisine]].<ref name="Lizzie2006">{{cite book \|title=Curry: A Tale of Cooks and Conquerors \|url=https://archive.org/details/curry00lizz \|last=Collingham \|first=Lizzie \|author-link=Lizzie Collingham \|year=2006 \|publisher=Oxford University Press \|isbn=978-0-19-988381-3 \|accessdate=2 March 2021}}</ref> {{rp\|92}} Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, [[Nizam-ul-Mulk, Asaf Jah I]], in the mid-18th century, during a hunting expedition.<ref>{{cite news\|title=Which is the world's best biryani?\|url=https://gulfnews.com/uae/which-is-the-worlds-best-biryani-1.2217020\|newspaper=Gulf News\|last=Rao\|first=Nagarjuna\|date=6 May 2018\|accessdate=1 March 2021}}</ref><ref name="C.Taylor.S">{{cite book\| title=Food culture in India\| url=https://books.google.com/books?id=YIyV_5wrplMC&q=silver+leaf&pg=PA90\| publisher=Greenwood Publication\| isbn=0-313-32487-5\| author=Colleen Taylor Sen\| page=115\| year=2004\| access-date=12 October 2011}}</ref> In 1857, when the [[Mughal Empire]] [[Siege of Delhi\|declined in Delhi]], Hyderabad emerged as the center of [[South Asia]]n culture,<ref name="TOI-culture">{{cite news\|title=The courtesans of Hyderabad & Mehboob Ki Mehendi\|url=http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|work=[[The Times of India]]\|date=23 December 2012\|access-date=1 March 2021\|url-status=live\|archive-url=https://web.archive.org/web/20150910204924/http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Court">{{cite book\|title=The Nocturnal Court: The Life of a Prince of Hyderabad\|publisher=Oxford University Press\|page=xlii\|year=2004\|last1=Jaisi\|first1=sadiq\|last2=Luther\|first2=Narendra\|isbn=978-0-19-566605-2}}</ref> resulting in a mix of innovations in Hyderabadi biryani.<ref name="SyedTOI">{{cite news\|last=Mohammed\|first=Syed\|title=Hyderabad through the eyes of a voyager\|url=http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|newspaper=The Times of India\|date=24 July 2011\|access-date=27 December 2011\|url-status=live\|archive-url=https://web.archive.org/web/20150910211931/http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Lynton1987">{{cite book\|last=Lynton\|first=Harriet Ronken\|title=Days of the beloved\|year=1987\|publisher=Orient Blackswan\|isbn=978-0-86311-269-0}}</ref>{{rp\|viii}} <ref>{{cite web\|title=Hyderabadi Cuisine: Tracing its History through Culinary Texts\|url=https://www.sahapedia.org/hyderabadi-cuisine-tracing-its-history-through-culinary-texts\|publisher=sahapedia.org\|last=Lanzillo\|first=Amanda Marie\|date=8 April 2020\|accessdate=1 March 2021}}</ref>

	===Origin===		===Origin===
	The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef, the biryani is of South Indian origin, derived from ''[[pilaf]]'' varieties brought to [[South Asia]] by [[Arab people\|Arab]] traders. ''Pulao'' may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.<ref name="Pratibha2009">{{cite book \|first=Pratibha \|last=Karan \|title=Biryani \|url=https://books.google.com/books?id=cZe-r38DYjcC \|year=2009 \|publisher=Random House India \|isbn=978-81-8400-254-6 \|pages=1–12, 45}}</ref><ref name="Vir_invention">{{cite web \|url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ \|title=Biryani Nation \|first=Vir \|last=Sanghvi \|author-link=Vir Sanghvi \|access-date=24 August 2014 \|url-status=dead \|archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ \|archive-date=17 August 2014}}</ref>		The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef, the biryani is of South Indian origin, derived from ''[[pilaf]]'' varieties brought to [[South Asia]] by [[Arab people\|Arab]] traders. ''Pulao'' may have been an army dish in medieval India. [[Army\|Armies]] would prepare a one-pot dish of [[rice]] with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.<ref name="Pratibha2009">{{cite book \|first=Pratibha \|last=Karan \|title=Biryani \|url=https://books.google.com/books?id=cZe-r38DYjcC \|year=2009 \|publisher=Random House India \|isbn=978-81-8400-254-6 \|pages=1–12, 45}}</ref><ref name="Vir_invention">{{cite web \|url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ \|title=Biryani Nation \|first=Vir \|last=Sanghvi \|author-link=Vir Sanghvi \|access-date=24 August 2014 \|url-status=dead \|archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ \|archive-date=17 August 2014}}</ref> Hyderabadi biryani incorporated Deccani or Telangana flavors of, perhaps in the Nizam's kitchen.<ref>{{Cite web \|author=Syed Akbar\|date=Nov 15, 2021 \|title='Wazir' Mandi strays into 'king' of Hyderabad cuisine Biryani's court {{!}} Hyderabad News - Times of India \|url=https://timesofindia.indiatimes.com/city/hyderabad/wazir-mandi-strays-into-biryanis-court/articleshow/87704768.cms \|access-date=2022-03-06 \|website=The Times of India \|language=en}}</ref>

	==Ingredients==		==Ingredients==
	<gallery class="center" widths="180" heights="145">		<gallery class="center" widths="180" heights="145">
	File:India food.jpg\|Hyderabadi biryani (on the left) served with other [[Indian dishes]].		File:India food.jpg\|Hyderabadi biryani (on the left) served with other [[Indian dishes]].
	File:Mirchi ka salan and Dahi chutney.jpg\|Two biryani accompaniments: [[mirchi ka salan]] and [[Raita\|~~Raitha~~]]/[[dahi chutney]].		File:Mirchi ka salan and Dahi chutney.jpg\|Two biryani accompaniments: [[mirchi ka salan]] and [[Raita\|raitha]]/[[dahi chutney]].
	</gallery>		</gallery>
	Base ingredients are [[basmati\|basmati rice]], [[goat meat]] ~~or (sometime~~ [[chicken]] or [[beef]]), [[dahi (curd)\|dahi]], [[fried onion]] and [[ghee]]. Spices include; [[cinnamon]], [[clove]]s, [[cardamom]] (''elaichi''), [[Bay leaf\|bay leaves]], [[nutmeg]], [[Papaya\|papaya paste]], [[~~Caraway~~]] (shahi jeera), mace flower (javitri), [[Illicium verum\|star anise]] (biryani flower), [[lemon]], and [[saffron~~]]. [[Coriander#Leaves\|Coriander leaves]] and [[Garnish (food)\|garnish~~]].<ref name="C.Taylor.S"/>		Base ingredients are [[basmati\|basmati rice]], meat (usually [[goat meat\|goat]], but sometimes also [[chicken as food\|chicken]] or [[beef]]), [[dahi (curd)\|dahi]], [[fried onion]] and [[ghee]]. Spices include [[cinnamon]], [[clove]]s, [[cardamom]] (''elaichi''), [[Bay leaf\|bay leaves]], [[nutmeg]], [[Papaya\|papaya paste]], [[caraway]] (shahi jeera), mace flower (javitri), [[Illicium verum\|star anise]], Garam Masala, (biryani flower), [[lemon]], and [[saffron]].<ref name="C.Taylor.S"/>

	~~==Types==~~
	~~[[File:Asma Khan about to open traditional Calcutta-style dum biryani.jpg\|thumb\|right\|alt=woman with a very large pot sealed with dough\|Chef [[Asma Khan]] about to open a dum biryani]]~~
	Hyderabadi biryani is of two types: the ''kachchi'' (raw) biryani, and the ''pakki'' (cooked) biryani.<ref>{{cite web\|url=http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm \|archive-url=https://web.archive.org/web/20091110082107/http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm \|url-status=dead \|archive-date=2009-11-10 \|title=Metro Plus Chennai / Eating Out : Back to Biryani \|date=2005-06-13 \|newspaper=[[The Hindu]] \|access-date=2011-02-18}}</ref>		Hyderabadi biryani is of two types: the ''kachchi'' (raw) biryani, and the ''pakki'' (cooked) biryani.<ref>{{cite web\|url=http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm \|archive-url=https://web.archive.org/web/20091110082107/http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm \|url-status=dead \|archive-date=2009-11-10 \|title=Metro Plus Chennai / Eating Out : Back to Biryani \|date=2005-06-13 \|newspaper=[[The Hindu]] \|access-date=2011-02-18}}</ref>

	===~~Kachch-e~~-gosht ki biryani===		===Kachche-gosht ki biryani===
	The ''kachchi'' biryani is prepared with ''kachchi gosht'' (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the ''handi'' (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.<ref>{{Cite web\|date=2017-04-27\|title=There's more than just one type of Hyderabadi biryani, and here's how different they are\|url=https://www.thenewsminute.com/article/there-s-more-just-one-type-hyderabadi-biryani-and-here-s-how-different-they-are-61085\|access-date=2020-12-07\|website=The News Minute\|language=en}}</ref><ref>{{cite book\|title=Essential Andhra Cookbook\|url=https://books.google.com/books?id=QTQ4U6FzfS4C\|publisher=Penguin\|year=2000\|last=Latif\|first=Bilkees\|isbn=9788184754339\|accessdate=2 March 2021}}</ref>		The ''kachchi'' biryani is prepared with ''kachchi gosht'' (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the ''handi'' (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.<ref>{{Cite web\|date=2017-04-27\|title=There's more than just one type of Hyderabadi biryani, and here's how different they are\|url=https://www.thenewsminute.com/article/there-s-more-just-one-type-hyderabadi-biryani-and-here-s-how-different-they-are-61085\|access-date=2020-12-07\|website=The News Minute\|language=en}}</ref><ref>{{cite book\|title=Essential Andhra Cookbook\|url=https://books.google.com/books?id=QTQ4U6FzfS4C\|publisher=Penguin\|year=2000\|last=Latif\|first=Bilkees\|isbn=9788184754339\|accessdate=2 March 2021}}</ref>

			===Vegetable dum biryani===
			The vegetable biryani is prepared with mixed vegetables in a similar manner to dum biryani with meat. It is suitable for [[vegetarians]].

	==Accompaniments==		==Accompaniments==
	A biryani is usually served with [[dahi chutney]] and [[mirchi ka salan]].<ref name="hindu2005">{{cite web\|url=http://www.hindu.com/2005/08/18/stories/2005081817520200.htm \|archive-url=https://web.archive.org/web/20070329002326/http://www.hindu.com/2005/08/18/stories/2005081817520200.htm \|url-status=dead \|archive-date=2007-03-29 \|title=Telangana / Hyderabad News : Legendary biryani now turns 'single' \|date=2005-08-18 \|newspaper=[[The Hindu]] \|access-date=2011-02-18}}</ref> [[Baghaar-e-baingan]] is a common side dish. The [[salad]] includes [[onion]], [[carrot]], [[cucumber]], and [[lemon]] wedges.		A biryani is usually served with [[dahi chutney]] and [[mirchi ka salan]].<ref name="hindu2005">{{cite web\|url=http://www.hindu.com/2005/08/18/stories/2005081817520200.htm \|archive-url=https://web.archive.org/web/20070329002326/http://www.hindu.com/2005/08/18/stories/2005081817520200.htm \|url-status=dead \|archive-date=2007-03-29 \|title=Telangana / Hyderabad News : Legendary biryani now turns 'single' \|date=2005-08-18 \|newspaper=[[The Hindu]] \|access-date=2011-02-18}}</ref> [[Baghaar-e-baingan]] is a common side dish. The [[kachumber\|salad]] includes [[onion]], [[carrot]], [[cucumber]], and [[lemon]] wedges.

	==See also==		==See also==
			{{Portal\|Hyderabad\|Food}}
	* [[Hyderabadi cuisine]]		* [[Hyderabadi cuisine]]
	* [[Hyderabadi haleem]]		* [[Hyderabadi haleem]]
			* [[Travancore biriyani]]
			* [[Biriyani]]

	==References==		==References==
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	==External links==		==External links==
	* {{commons category-inline\|Hyderabadi ~~Biryani~~}}		* {{commons category-inline\|Hyderabadi biryani}}
	{{Hyderabad topics}}		{{Hyderabad topics}}
	{{Indian Dishes}}		{{Indian Dishes}}
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	[[Category:Indian rice dishes]]		[[Category:Indian rice dishes]]
	[[Category:Hyderabadi cuisine]]		[[Category:Hyderabadi cuisine]]
			[[Category:Muhajir cuisine]]
	[[Category:Telangana cuisine]]		[[Category:Telangana cuisine]]
	[[Category:Goat dishes]]		[[Category:Goat dishes]]
	[[Category:Indian cuisine]]		[[Category:Indian cuisine]]

CleanupBot II: Removed empty portal template using script

2023-08-14T00:42:52Z

Removed empty portal template using script

← Older revision		Revision as of 06:12, 14 August 2023
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	==See also==		==See also==
	~~{{Portal\|Hyderabad\|Food}}~~
	* [[Hyderabadi cuisine]]		* [[Hyderabadi cuisine]]
	* [[Hyderabadi haleem]]		* [[Hyderabadi haleem]]

>Teluguwaifu: hyderabadi biryani is from the hyderabad in india, not the hyderabad in pakistan

2021-12-29T19:32:29Z

hyderabadi biryani is from the hyderabad in india, not the hyderabad in pakistan

← Older revision		Revision as of 01:02, 30 December 2021
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	==History==		==History==
	Hyderabad was conquered by the Mughals in the 1630s, and ruled by its [[Nizam of Hyderabad\|Nizams]]. Mughlai culinary traditions joined with local traditions to create [[Hyderabadi cuisine]].<ref name="Lizzie2006">{{cite book\|title=Curry: A Tale of Cooks and Conquerors \|url=https://archive.org/details/curry00lizz\|last=Collingham\|first=Lizzie\|year=2006\|publisher=Oxford University Press\|isbn=978-0-19-988381-3\|accessdate=2 March 2021}}</ref> {{rp\|92}} Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, [[Nizam-ul-Mulk, Asaf Jah I]], in the mid 18th century, during a hunting expedition.<ref>{{cite news\|title=Which is the ~~world’s~~ best biryani?\|url=https://gulfnews.com/uae/which-is-the-worlds-best-biryani-1.2217020\|newspaper=Gulf News\|last=Rao\|first=Nagarjuna\|date=6 May 2018\|accessdate=1 March 2021}}</ref><ref name="C.Taylor.S">{{cite book\| title=Food culture in India\| url=https://books.google.com/books?id=YIyV_5wrplMC&q=silver+leaf&pg=PA90\| publisher=Greenwood Publication\| isbn=0-313-32487-5\| author=Colleen Taylor Sen\| page=115\| year=2004\| access-date=12 October 2011}}</ref> In 1857, when the [[Mughal Empire]] [[Siege of Delhi\|declined in Delhi]], Hyderabad emerged as the center of [[South Asia]]n culture,<ref name="TOI-culture">{{cite news\|title=The courtesans of Hyderabad & Mehboob Ki Mehendi\|url=http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|work=[[The Times of India]]\|date=23 December 2012\|access-date=1 March 2021\|url-status=live\|archive-url=https://web.archive.org/web/20150910204924/http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Court">{{cite book\|title=The Nocturnal Court: The Life of a Prince of Hyderabad\|publisher=Oxford University Press\|page=xlii\|year=2004\|last1=Jaisi\|first1=sadiq\|last2=Luther\|first2=Narendra\|isbn=978-0-19-566605-2}}</ref> resulting into mix of innovations in Hyderabadi biryani.<ref name="SyedTOI">{{cite news\|last=Mohammed\|first=Syed\|title=Hyderabad through the eyes of a voyager\|url=http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|newspaper=The Times of India\|date=24 July 2011\|access-date=27 December 2011\|url-status=live\|archive-url=https://web.archive.org/web/20150910211931/http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Lynton1987">{{cite book\|last=Lynton\|first=Harriet Ronken\|title=Days of the beloved\|year=1987\|publisher=Orient Blackswan\|isbn=978-0-86311-269-0}}</ref>{{rp\|viii}} <ref>{{cite web\|title=Hyderabadi Cuisine: Tracing its History through Culinary Texts\|url=https://www.sahapedia.org/hyderabadi-cuisine-tracing-its-history-through-culinary-texts\|publisher=sahapedia.org\|last=Lanzillo\|first=Amanda Marie\|date=8 April 2020\|accessdate=1 March 2021}}</ref>		Hyderabad was conquered by the Mughals in the 1630s, and ruled by its [[Nizam of Hyderabad\|Nizams]]. Mughlai culinary traditions joined with local traditions to create [[Hyderabadi cuisine]].<ref name="Lizzie2006">{{cite book\|title=Curry: A Tale of Cooks and Conquerors \|url=https://archive.org/details/curry00lizz\|last=Collingham\|first=Lizzie\|year=2006\|publisher=Oxford University Press\|isbn=978-0-19-988381-3\|accessdate=2 March 2021}}</ref> {{rp\|92}} Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, [[Nizam-ul-Mulk, Asaf Jah I]], in the mid 18th century, during a hunting expedition.<ref>{{cite news\|title=Which is the world's best biryani?\|url=https://gulfnews.com/uae/which-is-the-worlds-best-biryani-1.2217020\|newspaper=Gulf News\|last=Rao\|first=Nagarjuna\|date=6 May 2018\|accessdate=1 March 2021}}</ref><ref name="C.Taylor.S">{{cite book\| title=Food culture in India\| url=https://books.google.com/books?id=YIyV_5wrplMC&q=silver+leaf&pg=PA90\| publisher=Greenwood Publication\| isbn=0-313-32487-5\| author=Colleen Taylor Sen\| page=115\| year=2004\| access-date=12 October 2011}}</ref> In 1857, when the [[Mughal Empire]] [[Siege of Delhi\|declined in Delhi]], Hyderabad emerged as the center of [[South Asia]]n culture,<ref name="TOI-culture">{{cite news\|title=The courtesans of Hyderabad & Mehboob Ki Mehendi\|url=http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|work=[[The Times of India]]\|date=23 December 2012\|access-date=1 March 2021\|url-status=live\|archive-url=https://web.archive.org/web/20150910204924/http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Court">{{cite book\|title=The Nocturnal Court: The Life of a Prince of Hyderabad\|publisher=Oxford University Press\|page=xlii\|year=2004\|last1=Jaisi\|first1=sadiq\|last2=Luther\|first2=Narendra\|isbn=978-0-19-566605-2}}</ref> resulting into mix of innovations in Hyderabadi biryani.<ref name="SyedTOI">{{cite news\|last=Mohammed\|first=Syed\|title=Hyderabad through the eyes of a voyager\|url=http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|newspaper=The Times of India\|date=24 July 2011\|access-date=27 December 2011\|url-status=live\|archive-url=https://web.archive.org/web/20150910211931/http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM\|archive-date=10 September 2015}}</ref><ref name="Lynton1987">{{cite book\|last=Lynton\|first=Harriet Ronken\|title=Days of the beloved\|year=1987\|publisher=Orient Blackswan\|isbn=978-0-86311-269-0}}</ref>{{rp\|viii}} <ref>{{cite web\|title=Hyderabadi Cuisine: Tracing its History through Culinary Texts\|url=https://www.sahapedia.org/hyderabadi-cuisine-tracing-its-history-through-culinary-texts\|publisher=sahapedia.org\|last=Lanzillo\|first=Amanda Marie\|date=8 April 2020\|accessdate=1 March 2021}}</ref>

	===Origin===		===Origin===
Line 42:		Line 42:

	===Kachch-e-gosht ki biryani===		===Kachch-e-gosht ki biryani===
	The ''kachchi'' biryani is prepared with ''kachchi gosht'' (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the ''handi'' (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.<ref>{{Cite web\|date=2017-04-27\|title=There's more than just one type of Hyderabadi biryani, and here's how different they are\|url=https://www.thenewsminute.com/article/there-s-more-just-one-type-hyderabadi-biryani-and-here-s-how-different-they-are-61085\|access-date=2020-12-07\|website=The News Minute\|language=en}}</ref><ref>{{cite book\|title=Essential Andhra Cookbook\|url=https://books.google.com/books?id=QTQ4U6FzfS4C~~&printsec=frontcover&dq=~~\|publisher=Penguin\|year=2000\|last=Latif\|first=Bilkees\|isbn=9788184754339\|accessdate=2 March 2021}}</ref>		The ''kachchi'' biryani is prepared with ''kachchi gosht'' (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the ''handi'' (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.<ref>{{Cite web\|date=2017-04-27\|title=There's more than just one type of Hyderabadi biryani, and here's how different they are\|url=https://www.thenewsminute.com/article/there-s-more-just-one-type-hyderabadi-biryani-and-here-s-how-different-they-are-61085\|access-date=2020-12-07\|website=The News Minute\|language=en}}</ref><ref>{{cite book\|title=Essential Andhra Cookbook\|url=https://books.google.com/books?id=QTQ4U6FzfS4C\|publisher=Penguin\|year=2000\|last=Latif\|first=Bilkees\|isbn=9788184754339\|accessdate=2 March 2021}}</ref>

	==Accompaniments==		==Accompaniments==

>Yeeno: Remove intial article from short description per WP:SDFORMAT, clean up

2021-06-27T00:41:07Z

Remove intial article from short description per WP:SDFORMAT, clean up

New page

{{short description|Variant of biryani}}
{{Use dmy dates|date=May 2018}}
{{Use Indian English|date=May 2018}}
{{Infobox food
| name = Hyderabadi biryani
| image = Hyderabadi Chicken Biryani.jpg
| image_size = 250px
| caption = Hyderabadi biryani
| country = [[India]]
| region = [[Hyderabad]]
| served =
| main_ingredient = {{plainlist|
*[[Basmati rice]]
*[[Goat meat]]
*[[Chicken as food|Chicken]]
*[[Vegetables]]
*[[Spice]]s
}}
| variations =
| calories =
}}
{{Indian cuisine}}

'''Hyderabadi biryani''', also known as ''Hyderabadi dum biryani'', is a style of [[biryani]] from [[Hyderabad]], [[India]] made with [[Basmati|basmati rice]] and [[goat meat]] and cooked with the [[dum pukht]] method. Originating in the kitchens of the [[Nizam of Hyderabad]], it combines elements of [[Hyderabadi cuisine|Hyderabadi]] and [[Mughlai cuisine|Mughlai]] cuisines. Hyderabad biryani is a key dish in [[Hyderabadi cuisine]].

==History==
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its [[Nizam of Hyderabad|Nizams]]. Mughlai culinary traditions joined with local traditions to create [[Hyderabadi cuisine]].<ref name="Lizzie2006">{{cite book|title=Curry: A Tale of Cooks and Conquerors |url=https://archive.org/details/curry00lizz|last=Collingham|first=Lizzie|year=2006|publisher=Oxford University Press|isbn=978-0-19-988381-3|accessdate=2 March 2021}}</ref> {{rp|92}} Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, [[Nizam-ul-Mulk, Asaf Jah I]], in the mid 18th century, during a hunting expedition.<ref>{{cite news|title=Which is the world’s best biryani?|url=https://gulfnews.com/uae/which-is-the-worlds-best-biryani-1.2217020|newspaper=Gulf News|last=Rao|first=Nagarjuna|date=6 May 2018|accessdate=1 March 2021}}</ref><ref name="C.Taylor.S">{{cite book| title=Food culture in India| url=https://books.google.com/books?id=YIyV_5wrplMC&q=silver+leaf&pg=PA90| publisher=Greenwood Publication| isbn=0-313-32487-5| author=Colleen Taylor Sen| page=115| year=2004| access-date=12 October 2011}}</ref> In 1857, when the [[Mughal Empire]] [[Siege of Delhi|declined in Delhi]], Hyderabad emerged as the center of [[South Asia]]n culture,<ref name="TOI-culture">{{cite news|title=The courtesans of Hyderabad & Mehboob Ki Mehendi|url=http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM|work=[[The Times of India]]|date=23 December 2012|access-date=1 March 2021|url-status=live|archive-url=https://web.archive.org/web/20150910204924/http://timesofindia.indiatimes.com/city/hyderabad/The-courtesans-of-Hyderabad-Mehboob-Ki-Mehendi/articleshow/17724790.cms?referral=PM|archive-date=10 September 2015}}</ref><ref name="Court">{{cite book|title=The Nocturnal Court: The Life of a Prince of Hyderabad|publisher=Oxford University Press|page=xlii|year=2004|last1=Jaisi|first1=sadiq|last2=Luther|first2=Narendra|isbn=978-0-19-566605-2}}</ref> resulting into mix of innovations in Hyderabadi biryani.<ref name="SyedTOI">{{cite news|last=Mohammed|first=Syed|title=Hyderabad through the eyes of a voyager|url=http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM|newspaper=The Times of India|date=24 July 2011|access-date=27 December 2011|url-status=live|archive-url=https://web.archive.org/web/20150910211931/http://timesofindia.indiatimes.com/city/hyderabad/Hyderabad-through-the-eyes-of-a-voyager/articleshow/9340561.cms?referral=PM|archive-date=10 September 2015}}</ref><ref name="Lynton1987">{{cite book|last=Lynton|first=Harriet Ronken|title=Days of the beloved|year=1987|publisher=Orient Blackswan|isbn=978-0-86311-269-0}}</ref>{{rp|viii}} <ref>{{cite web|title=Hyderabadi Cuisine: Tracing its History through Culinary Texts|url=https://www.sahapedia.org/hyderabadi-cuisine-tracing-its-history-through-culinary-texts|publisher=sahapedia.org|last=Lanzillo|first=Amanda Marie|date=8 April 2020|accessdate=1 March 2021}}</ref>

===Origin===
The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef, the biryani is of South Indian origin, derived from ''[[pilaf]]'' varieties brought to [[South Asia]] by [[Arab people|Arab]] traders. ''Pulao'' may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.<ref name="Pratibha2009">{{cite book |first=Pratibha |last=Karan |title=Biryani |url=https://books.google.com/books?id=cZe-r38DYjcC |year=2009 |publisher=Random House India |isbn=978-81-8400-254-6 |pages=1–12, 45}}</ref><ref name="Vir_invention">{{cite web |url=http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |title=Biryani Nation |first=Vir |last=Sanghvi |author-link=Vir Sanghvi |access-date=24 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140817181203/http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/ |archive-date=17 August 2014}}</ref>

==Ingredients==
<gallery class="center" widths="180" heights="145">
File:India food.jpg|Hyderabadi biryani (on the left) served with other [[Indian dishes]].
File:Mirchi ka salan and Dahi chutney.jpg|Two biryani accompaniments: [[mirchi ka salan]] and [[Raita|Raitha]]/[[dahi chutney]].
</gallery>
Base ingredients are [[basmati|basmati rice]], [[goat meat]] or (sometime [[chicken]] or [[beef]]), [[dahi (curd)|dahi]], [[fried onion]] and [[ghee]]. Spices include; [[cinnamon]], [[clove]]s, [[cardamom]] (''elaichi''), [[Bay leaf|bay leaves]], [[nutmeg]], [[Papaya|papaya paste]], [[Caraway]] (shahi jeera), mace flower (javitri), [[Illicium verum|star anise]] (biryani flower), [[lemon]], and [[saffron]]. [[Coriander#Leaves|Coriander leaves]] and [[Garnish (food)|garnish]].<ref name="C.Taylor.S"/>

==Types==
[[File:Asma Khan about to open traditional Calcutta-style dum biryani.jpg|thumb|right|alt=woman with a very large pot sealed with dough|Chef [[Asma Khan]] about to open a dum biryani]]
Hyderabadi biryani is of two types: the ''kachchi'' (raw) biryani, and the ''pakki'' (cooked) biryani.<ref>{{cite web|url=http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm |archive-url=https://web.archive.org/web/20091110082107/http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm |url-status=dead |archive-date=2009-11-10 |title=Metro Plus Chennai / Eating Out : Back to Biryani |date=2005-06-13 |newspaper=[[The Hindu]] |access-date=2011-02-18}}</ref>

===Kachch-e-gosht ki biryani===
The ''kachchi'' biryani is prepared with ''kachchi gosht'' (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the ''handi'' (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.<ref>{{Cite web|date=2017-04-27|title=There's more than just one type of Hyderabadi biryani, and here's how different they are|url=https://www.thenewsminute.com/article/there-s-more-just-one-type-hyderabadi-biryani-and-here-s-how-different-they-are-61085|access-date=2020-12-07|website=The News Minute|language=en}}</ref><ref>{{cite book|title=Essential Andhra Cookbook|url=https://books.google.com/books?id=QTQ4U6FzfS4C&printsec=frontcover&dq=|publisher=Penguin|year=2000|last=Latif|first=Bilkees|isbn=9788184754339|accessdate=2 March 2021}}</ref>

==Accompaniments==
A biryani is usually served with [[dahi chutney]] and [[mirchi ka salan]].<ref name="hindu2005">{{cite web|url=http://www.hindu.com/2005/08/18/stories/2005081817520200.htm |archive-url=https://web.archive.org/web/20070329002326/http://www.hindu.com/2005/08/18/stories/2005081817520200.htm |url-status=dead |archive-date=2007-03-29 |title=Telangana / Hyderabad News : Legendary biryani now turns 'single' |date=2005-08-18 |newspaper=[[The Hindu]] |access-date=2011-02-18}}</ref> [[Baghaar-e-baingan]] is a common side dish. The [[salad]] includes [[onion]], [[carrot]], [[cucumber]], and [[lemon]] wedges.

==See also==
{{Portal|Hyderabad|Food}}
* [[Hyderabadi cuisine]]
* [[Hyderabadi haleem]]

==References==
{{reflist}}

==Further reading==
* ''A Princely Legacy, Hyderabadi Cuisine'' by Pratibha Karan. {{ISBN|81-7223-318-3}}, {{ISBN|978-81-7223-318-1}}
* ''Elegant East Indian and Hyderabadi Cuisine'' by Asema Moosavi. {{ISBN|0-9699523-0-9}}
* [http://www.thehindu.com/news/cities/Hyderabad/article3487356.ece ''The Hindu'': Hyderabadi Biryani popularity and its variants]
* [https://www.thebetterindia.com/60553/history-biryani-india/ The Story of Biryani: How This Exotic Dish Came, Saw and Conquered India!]

==External links==
* {{commons category-inline|Hyderabadi Biryani}}
{{Hyderabad topics}}
{{Indian Dishes}}

[[Category:Indian rice dishes]]
[[Category:Hyderabadi cuisine]]
[[Category:Telangana cuisine]]
[[Category:Goat dishes]]
[[Category:Indian cuisine]]