Hyderabadi Hyderabadi Biryani Biryani Shyam & Chitra
Hyderabadi BiryaniHyderabadi Biryani
Shyam & Chitra
History
• Origin- Persia/Arabia• Farsi word- “Biriyan”• Nizams of Hyderabad – Azaf Jahi (1856)• Cooking method – “Dum”• Speciality of Hyderabadi Briyani
Types of Hyderabadi briyani
Kachchi biryani Overnight marination Cooked on “Dum”
Pakki biryani Short marination Cooked gravy used
Ingredients
• Chicken & Basmati rice• Chopped onions• Ginger and garlic paste, yogurt, green chilies
paste • Powders- Chilly, Turmeric, Coriander, Garam
masala • Cashews, Cloves, Cumin, Cinnamon, Cardamom • Leaves- Mint, Coriander, bay • Salt ,oil, ghee
Accompaniments- Mirchi ka salan & Dahi Chutney
References• Picture Collections- (Personal Blog for food & Photography)
http://nadiamasood.com/hyderabadi-biryani
• Book- Cookbook(wiki books) http://en.wikibooks.org/wiki/Cookbook:Hyderabad_Biryani
• Journal – Shaki’s Cooking Journal http://www.hotchulha.com/?p=2988
• Article- Hindustan times (for history) http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/
ByShyam &
Chitra