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Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad , it combines elements of Hyderabadi and Mughlai cuisines.
Beary Biryani is a specialty of the Beary Muslim community in coastal Karnataka and is also referred to as Mangalorean-style Biryani.This biryani is distinct for its use of green chilies and coconut, giving it a rich, mildly spicy flavor with subtle hints of fennel.The spice blend typically includes nutmeg, mace (javitri), fennel seeds, poppy ...
Hyderabadi biryani and palaav, or "Andhra biryani", are popular dishes within the region. Royyala palav, made with shrimp, is considered a delicacy in coastal Andhra Pradesh. Mutton biryani and mixed biryani (chicken, mutton, and shrimp) are other popular biryani dishes, generally available in restaurants.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa. Vegetarian Aval kesari roasted flat rice flour cooked with sugar and dry fruits. Vegetarian Avial: Coconut paste, curd mixed with vegetables and some spices. Vegetarian: Accompaniment with Staple food Baida roti fried minced chicken stuffed in Egg roll
Kalyani Biryani is a variant of the Hyderabadi Biryani using beef instead of lamb or mutton. [19] [20] This meal was started after Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes.
It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat meat. One form Hyderabadi biryani is the kachay gosht ki biryani or the dum biryani, where the goat meat is marinated and cooked along with the rice. It is left on a slow fire or dum for a fragrant and aromatic flavour. [23]
There are two types of biryani, "Pakki" and "Kacchi". In Pakki style, the ghee rice is added to the fully cooked chicken-masala mix and then cooked by the dum process, whereas in Kacchi style the ghee rice is added to the half-cooked chicken and then cooked till it is fully cooked or the dum process is used. [49]