Hyderabadi biryani is a variety of biryani from Hyderabad, India.It is prepared from rice using the dum method of cooking.

Hyderabadi biryani
Place of origin	India
Region or state	Hyderabad, Telangana
Main ingredients	Basmati riceGoat meatChickenVegetablesSpices
Hyderabadi biryani

Ingredients

• Hyderabadi biryani (on the left) served with other Indian dishes.

• Two biryani accompaniments: mirchi ka salanand Raitha/dahi chutney.

The ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, black cumin (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as garnish. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations.

Types

Hyderabadi biryani is of two types: the kachchi(raw) biryani, and the pakki (cooked) biryani.

Kachchi gosht ki biryani

The kachchi biryani is prepared with kachchi gosht (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked “in dum” after sealing the handi(vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

Pakki biryani

In a pakki biryani, the meat is marinated for a shorter time and cooked before being layered with the rice and cooked in a dough-sealed vessel. In pakki aqni (with cooked gravy), the ingredients are cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani which is made using vegetables such as carrots, peas, cauliflower, potatoes, and cashews.