Hyderabadi Chicken Biryani
Biryani originated from Persia and the legend states that that the tribals and nomads carried a lot of rice and meat on their extended journeys and they started the custom of layering meat and rice and cooking them as one after smattering ample nuts and dry herbs. The traditional approach consisted of simmering and cooking the combination under fire and then burying it under sand for hours together before the dish was deemed ready. The traditional form of Biryani has since then been improvised and modernized according to convenience
Biryani has taken a number of forms since then, and gone on to become a gourmet dish, that has been evolved and fine-tuned to such an extent, that now one comes across at least 50 varieties of Biryanis. I may be wrong there, as the number may be greater.
Biryani has Rice and Meat as its central ingredients. The rest of the ingredients, differ based on the type and style of the Biryani being cooked.
There are many sorts of Biryani within India with each city having its own style, but perhaps Biryani from Hyderabad is the most famous of the lot. Believe it or not, some of the biryani recipes are secretly protected by restaurants and families across generations. Biryani was infact brought to India by the Mughals which was then improvised by the local Indians to suit their spice craving.
A great Biryani consists of well cooked meat and the right mix of herbs and spices, baked together with rice. The meat and rice is never combined while cooking. They are both cooked independently. The last phase of the preparation consists of layering the 2 alternatively and generally cooked either in an oven or on traditional wood fire, using low heat.
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For more details on the various types of chicken biriyani please visit the ifood community at chicken biryani recipes Those interested in vegetable biriyani can take a look at vegetable biryani recipes
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