Hyderabad biryani Making

About Hyderabadi biryani:

Hyderabadi biryani is a popular dish in India that is believed to have originated in the city of Hyderabad. It is a type of rice dish that is made with spices, rice, and either chicken, mutton, or vegetables. The dish is traditionally cooked in a pot called a "Dum," in which the ingredients are layered and then cooked over low heat.

Many people consider Hyderabadi biryani to be one of the best biryanis in India, due to its flavorful and aromatic spices, as well as the tenderness of the meat or vegetables used in the dish. It is often served at special occasions and celebrations in Hyderabad and is enjoyed by people of all ages.

Overall, Hyderabadi biryani is a delicious and aromatic rice dish that is loved by many people in India and around the world.

Story About Biriyani:

Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.

One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.

Another legend has it that the dish was brought to the southern Malabar coast of India by Arab traders who were frequent visitors there. There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.

Yet another legend says that Mumtaz Mahal of the Taj Mahal fame once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! At the time, rice was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire.

Once a dish for royalty, today the biryani reflects local sensibilities and traditions and is a popular and common dish enjoyed by everyone.

How to Make:

Ingredients:

• 2 cups basmati rice

• 1 cup yogurt

• 2 tablespoons oil

• 2 onions, sliced

• 2 tablespoons ginger-garlic paste

• 1 teaspoon red chili powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric

• Salt, to taste

• 2 cups water

• 1 cup chicken or vegetable stock

• 2 tablespoons ghee

• 1/2 cup fried onions

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

Instructions:

• Rinse the rice in a colander and soak it in water for at least 30 minutes.

• In a large pot, heat the oil over medium heat. Add the onions and cook until they are golden brown.

• Add the ginger-garlic paste, chili powder, cumin, coriander, turmeric, and salt. Cook for another minute.

• Add the yogurt and cook for another 2-3 minutes.

• Add the drained rice, water, and stock to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

• Cook the rice for 20-25 minutes, or until it is tender and the water has been absorbed.

• In a small pan, heat the ghee over medium heat. Add the fried onions and cook until they are crispy.

• Fluff the rice with a fork and transfer it to a serving dish. Garnish with the fried onions, cilantro, and mint.