Hyderabadi cuisine is known to be 400 years old, with stark influences of Mughal and Persian culinary definitions. The most famous dishes of Hyderabad comprise of Baghare Baigan (brinjal dish), Korma, Salans, Pattar ka Gosh, Murukku among others. Sheer Korma is a favorite sweet serving made of nuts and dates. Similarly, Badam Kajali and Kesari Halwaas are other such delectables for pampering one's sweet tooth.
Hyderabadi Biryani, a non-vegetarian dish made up of layers of marinated red or white meat and Basmati rice, is a resultant of blending Mughlai and Andhra style of cooking. It is undoubtedly, the most popular non-vegetarian dish of India. The history of Biryani dates back to the time when Taimur Lang or Timur brought the innovative dish to India and the Aurangzeb, the Mughal emperor introduced it to Hyderabad, when he invaded the southern territory.
Today Hyderabadi Biryani seems to be offered in every Indian state in different outlets, claiming their dish to be Hyderabad's native dish with the perfect aroma and taste. But, it may not be true for every outlet. The dish requires a unique style of preparation and a set of right herbs and condiments, cooked to the right temperature and duration and in the right quantities, to get the perfect Biryani.
Though the actual ratios and preparation style of the authentic Hyderabadi Biryani is still a secret, but a simplistic version of the same is as follows:
Hyderabadi Biryani:
Ingredients:- chicken: 1 kg
- drumsticks: 12
- rice (basmati): 1 kg
- Onions (chopped): 1 cup
- finely sliced onions: 2 cups
- ginger, garlic paste
- chilli powder: 2 tsp
- turmeric: ½ tsp
- bay leaves: 5
- cloves: 5
- cinnamon sticks: 2 cm
- green chillies (ground): 2 tsp
- cardamom: 4
- cumin powder: 2 tsp
- mint leaves: 2 cups
- coriander leaves: ½ cup
- coriander powder: 2 tsp
- garam masala powder: ½ tsp
- coconut milk:1 cup
- cashew nuts: 100 g
- pure ghee: 1 cup
- yogurt: ½ cup
- oil: 1 cup
- coconut powder(dry): 2 tsp
- lemon: 1
- saffron: 8-10 strands
- salt to taste
Wash the chicken pieces and slice them into 12-13 parts. Make holes in the pieces with fork to let the spice paste get absorbed in the flesh. Now make a paste of chilli powder, garlic, ginger, salt, yogurt and lemon-juice and apply it to the chicken pieces. Leave it to marinate for an hour or two.
Heat oil and roast the whole cloves, cumins, cinnamons, bay leaves, cardamoms, corriander powder, cumin powder and chopped onions. Wait till the onions turn reddish brown and then put the mint leaves and the marinated chicken pieces into the vessel, cook for about 20 min.
Till the time the chicken gets roasted, take the basmati rice and add some salt and water into it, according to the quantity and type of rice. Add some salt and half-boil the rice. Color some of the rice with strands of saffron, for garnishing.
Now, take a vessel of about 12" base. Place about half of the semi-cooked rice in it making the first layer, over which spread a layer of marinated and cooked chicken and thick gravy, topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
Next, fry half the sliced onions to golden brown, in oil. Similarly fry cashew and garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (don't pressure cook). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. With every turn, slightly shake the vessel to prevent ghee from settling down at the bottom. Put off the flame and wait for about 10 min before opening. Mix the whole layers before serving. Serve with boiled egg halves.
