| 词条 | Hyderabadi biryani |
| 释义 |
| name = Hyderabadi biryani | image = Hyderabadi Chicken Biryani.jpg | image_size = 250px | caption = Hyderabadi biryani | country = India | region = Hyderabad, Telangana | served = | main_ingredient = {{plainlist|
}} | variations = | calories = }} Hyderabadi biryani ({{lang-ur|{{Nastaliq|حیدرآبادی بریانی}}}}) is a variety of biryani from Hyderabad, India.[1][2] It is prepared from rice using the dum method of cooking. {{Pakistani cuisine}}{{Indian cuisine}}IngredientsThe ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. The original dish includes red meat but chicken or vegetables can be used for some variations .[1] HistoryHyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad.[3] Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam rulers of the historic Hyderabad State.[4][5] Hyderabadi biryani is a staple part of Indian cuisine.{{fact|date=October 2018}} TypesHyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.[6] Kachchi gosht ki biryaniThe 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"(means in food stem)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.{{fact|date=October 2018}} Pakki biryaniIn a pakki biryani, the meat is marinated for a shorter time and cooked before being layered with the rice and cooked in a dough-sealed vessel. In pakki aqni (with cooked gravy), the ingredients are cooked before baking. The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used. There is also a vegetarian version of the biryani which is made using vegetables such as carrots, peas, cauliflower, potatoes, and cashews. AccompanimentsA biryani is usually served with dahi chutney and mirchi ka salan[4]. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. See also{{Portal|Hyderabad|Telangana|Food}}
References1. ^1 {{cite book| title=Food culture in India| url=https://books.google.com/books?id=YIyV_5wrplMC&pg=PA90&lpg=PA90&dq=use+of+silver+leaves+in+food+india+hyderabad&source=bl&ots=RGWnTMUPYH&sig=ajdEitHQZNoDx1AZHYEOMA4Rns8&hl=en&ei=gOGVTqOaCc2IhQfqv4zKBg&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCwQ6AEwAjgK#v=onepage&q=silver%20leaf&f=false| publisher=Greenwood Publication| isbn=0-313-32487-5| author=Colleen Taylor Sen| page=115| year=2004| accessdate=12 October 2011}} 2. ^https://www.recipe52.com/2018/08/04/pakistani-chicken-biryani-recipe/ 3. ^"Biryani is an Indian invention". Virsanghvi.com. 4. ^1 {{cite web|url=http://www.hindu.com/2005/08/18/stories/2005081817520200.htm |title=Telangana / Hyderabad News : Legendary biryani now turns `single' |newspaper=The Hindu |date=2005-08-18 |accessdate=2011-02-18}} 5. ^{{cite web|url=http://in.rediff.com/money/2004/apr/09spec.htm |title=Of biryani, history and entrepreneurship - Rediff.com Business |publisher=In.rediff.com |date=2004-04-09 |accessdate=2011-02-18}} 6. ^{{cite web|url=http://www.hindu.com/mp/2005/06/13/stories/2005061300010800.htm |title=Metro Plus Chennai / Eating Out : Back to Biryani |newspaper=The Hindu |date=2005-06-13 |accessdate=2011-02-18}} Further reading
External links
6 : Indian rice dishes|Hyderabadi cuisine|Telangana cuisine|Muhajir cuisine|Goat dishes|Pakistani rice dishes |
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