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*[[Basmati rice]] | *[[Basmati rice]] | ||
*[[Goat meat]] | *[[Goat meat]] | ||
*[[Beef]] | |||
*[[Chicken as food|Chicken]] | *[[Chicken as food|Chicken]] | ||
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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''' | |||
==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 | 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| | 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]] | 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"/> | ||
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> | ||
=== | ===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== | ||
| Line 62: | Line 65: | ||
==External links== | ==External links== | ||
* {{commons category-inline|Hyderabadi | * {{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]] | ||
Latest revision as of 08:51, 28 March 2026
 Hyderabadi biryani | |
| Place of origin | India |
|---|---|
| Region or state | Hyderabad |
| Main ingredients | |
| This article is part of the series on |
| Indian cuisine |
|---|
 |
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and 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.
History[edit | edit source]
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams. Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine.[1] :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.[2][3] In 1857, when the Mughal Empire declined in Delhi, Hyderabad emerged as the center of South Asian culture,[4][5] resulting in a mix of innovations in Hyderabadi biryani.[6][7]:viii [8]
Origin[edit | edit source]
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 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.[9][10] Hyderabadi biryani incorporated Deccani or Telangana flavors of, perhaps in the Nizam's kitchen.[11]
Ingredients[edit | edit source]
-
Hyderabadi biryani (on the left) served with other Indian dishes. -
Base ingredients are basmati rice, meat (usually goat, but sometimes also chicken or beef), dahi, fried onion and ghee. Spices include cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, papaya paste, caraway (shahi jeera), mace flower (javitri), star anise, Garam Masala, (biryani flower), lemon, and saffron.[3]
Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.[12]
Kachche-gosht ki biryani[edit | edit source]
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.[13][14]
Vegetable dum biryani[edit | edit source]
The vegetable biryani is prepared with mixed vegetables in a similar manner to dum biryani with meat. It is suitable for vegetarians.
Accompaniments[edit | edit source]
A biryani is usually served with dahi chutney and mirchi ka salan.[15] Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
See also[edit | edit source]
References[edit | edit source]
- ↑ Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. ISBN 978-0-19-988381-3. Retrieved 2 March 2021.
- ↑ Rao, Nagarjuna (6 May 2018). "Which is the world's best biryani?". Gulf News. Retrieved 1 March 2021.
- ↑ 3.0 3.1 Colleen Taylor Sen (2004). Food culture in India. Greenwood Publication. p. 115. ISBN 0-313-32487-5. Retrieved 12 October 2011.
- ↑ "The courtesans of Hyderabad & Mehboob Ki Mehendi". The Times of India. 23 December 2012. Archived from the original on 10 September 2015. Retrieved 1 March 2021.
- ↑ Jaisi, sadiq; Luther, Narendra (2004). The Nocturnal Court: The Life of a Prince of Hyderabad. Oxford University Press. p. xlii. ISBN 978-0-19-566605-2.
- ↑ Mohammed, Syed (24 July 2011). "Hyderabad through the eyes of a voyager". The Times of India. Archived from the original on 10 September 2015. Retrieved 27 December 2011.
- ↑ Lynton, Harriet Ronken (1987). Days of the beloved. Orient Blackswan. ISBN 978-0-86311-269-0.
- ↑ Lanzillo, Amanda Marie (8 April 2020). "Hyderabadi Cuisine: Tracing its History through Culinary Texts". sahapedia.org. Retrieved 1 March 2021.
- ↑ Karan, Pratibha (2009). Biryani. Random House India. pp. 1–12, 45. ISBN 978-81-8400-254-6.
- ↑ Sanghvi, Vir. "Biryani Nation". Archived from the original on 17 August 2014. Retrieved 24 August 2014.
- ↑ Syed Akbar (15 November 2021). "'Wazir' Mandi strays into 'king' of Hyderabad cuisine Biryani's court | Hyderabad News - Times of India". The Times of India. Retrieved 6 March 2022.
- ↑ "Metro Plus Chennai / Eating Out : Back to Biryani". The Hindu. 13 June 2005. Archived from the original on 10 November 2009. Retrieved 18 February 2011.
- ↑ "There's more than just one type of Hyderabadi biryani, and here's how different they are". The News Minute. 27 April 2017. Retrieved 7 December 2020.
- ↑ Latif, Bilkees (2000). Essential Andhra Cookbook. Penguin. ISBN 9788184754339. Retrieved 2 March 2021.
- ↑ "Telangana / Hyderabad News : Legendary biryani now turns 'single'". The Hindu. 18 August 2005. Archived from the original on 29 March 2007. Retrieved 18 February 2011.
Further reading[edit | edit source]
- 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
- The Hindu: Hyderabadi Biryani popularity and its variants
- The Story of Biryani: How This Exotic Dish Came, Saw and Conquered India!
