Hyderabadi Cuisine - Biryanis & Pulaos - Along with the tandoori style of cooking, biryanis are the greatest export sensation of nawabi cuisine. From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.
In Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).
Hyderabadi Biryani Dish
Mouth Watering Hyderabadi Dum Biryani: a successful attempt to satisfy the exotic palate. Biryani holds a special place in Mughlai food and is known for its aroma and rich taste.Many have asked me for the recipe of hyderabadi Chicken Biryani. The recipe is very generic and simple, but I would still say that getting a perfect biryani is an art. I agree to this 100% after I started making biryani and perfecting it every time I failed. Authentic hyderabadi Biryani is mainly made from gosht(leg portion of goat meat). There are many videos available online nowadays that give a very detailed and good demo of steps involved in the making to this delicacy. Here is the link that I first read: History of Biryani
My first attempt was to make Hyderabadi Lamb Biryani. It turned out into a gooey mess of rice as my rice was overcooked and also the masala had too much oil in it. In my next attempt, I kept the rice and lamb both uncooked and it turned out to me amazing. This is actually hyderabadi stlye Kachhi Biryani in which both rice and meat are layered uncooked.
Another good tip for making biryani is to use the best of the best basmati rice you can buy for money. Rub the grains of the rice between your palm and you should smell the aroma of rice. I have always used Tilda or any other dehradun basmati rice.
Another trick is to marinate the meat for atleast 8hrs for goat and 4 hrs for Chicken, before you put it in layers with rice. Dont forget to put tenderizer (raw papaya pulp) in the marinate for lamb/goat meat.
Authentic biryani calls for bone-in pieces of meat but if you dont have much time feel free to go for boneless.
Ingredients:
500 gms Basmati rice
1 kg mutton, cut into small pieces
2 tsp garam masala
6 red chillies
A handful of cashewnuts
5 big onions, sliced fine and fried till crisp
2 cloves
2 pieces dalchini
3 elaichi
6 green chillies
1 small bunch kothmir, chopped
1 small bunch pudina, chopped
3 tsp adrak and lasan paste
1 cup beaten curd
Juice of 2 limes
2 pinches saffron, dissolved in ¾ cup milk
5 tbsp ghee or refined oil
4 boiled eggs for garnishing
Salt to taste
Method: Grind the following to a fine paste: red chillies and cashewnuts. To the mutton apply the adrak-lasan paste and beaten curd. Set aside.
Heat 4 tablespoons ghee and fry the red chilli, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
Keep frying till ghee separates. Add 1 ½ cups warm water. Pressure cook till tender. Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chillies and salt to taste. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
Mix together the chopped kothmir, pudina, garam masala and fried onion. Set aside.
To Assemble: Take a heavy bottomed dekchi and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the pudina/kothmir mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half's.
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