Hyderabadi Biryani, a dish that originated from the kitchens of the Nizam of Hyderabad, is a staple of Hyderabadi cuisine. This dish, which combines elements of Hyderabadi and Mughlai cuisines, is so famous that it is considered synonymous with the city of Hyderabad.
The Ingredients
The base ingredients of Hyderabadi Biryani include basmati rice, goat meat or chicken, dahi (yogurt), fried onion, and ghee. The spices used include cinnamon, cloves, cardamom, bay leaves, nutmeg, papaya paste, caraway, mace flower, star anise, lemon, and saffron.
The Types
There are two types of Hyderabadi Biryani: the kachchi (raw) biryani, and the pakki (cooked) biryani. The kachchi biryani is prepared with raw meat marinated with spices overnight and then soaked in curd before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked “in dum” after sealing the handi (vessel) with dough.
The Popularity
While specific information about the popularity of Hyderabadi Biryani in Malaysia is not readily available, it is known that biryani, in general, is a beloved dish in many parts of the world, including Malaysia. The rich flavours and aromatic spices used in biryani make it a favourite among food lovers.
References
Article curated by Suwaytha Gopal
