Topic : Hyderabadi Biryani.
The reputation of Hyderabadi food is spread far and wide.
Among the famous dishes here one eminent dish that has become the identity of the city is the Hyderabadi biryani.
This delicacy made with fragrant long-grained Basmati rice and best quality meat has patrons from across the country and beyond the world over.
The Kachi Gosht ki Biryani is Hyderabad’s traditional Biryani which is prepared in Dum (a style of cooking), also famous as Hyderabadi biryani.
At Hyderabad, in search of this dish, we reached the Lucky restaurant where at first we witnessed the process of making Kache Gosht Ki Biryani and then enjoyed its taste.
Hyderabad’s famous Kachi Gosht ki Biryani.
To prepare this they took properly cleaned chicken and to it, they added salt, ginger, garlic paste, fresh coriander, garam masala, red chili, turmeric powder, ghee, and mix them all. The mixture is left aside for marination.
How long will hyderabadi biryani rest here?
At least four to five hours of marination is required for hyderabadi biryani.
So the chicken is finally out after margination approximately it was marinated for five hours.
Now curd will be added to it.
Once things are ready, like the masala and marination within twenty-five mins the rice is added and the whole thing gets ready.
So the major time is required for the marination.
In order to make a liquid paste of the raw masala water is added in a way that the masala gets covered.
It covers the lower layer of the masala.
This is called Hyderabadi Kachi biryani Kachi Gosht ki Biryani.
It’s now ready and it resembles a chicken gravy.
We are adding the saffron. The rice is brought to boil and its three layers are arranged one over the other at brief and calculated intervals over the marinated chicken mixture.
Here goes the first round of rice. The second round goes after 3 to 2 mins. After that come one more layer. A total of three layers are added.
After every five mins -Three to four mins. This is the second layer Here goes the second layer of rice. Now we are adding the masala over it. Garam masala.
Once we add the garam masala in the handi (marinade), then into the rice (while boiling) and finally between the second and third layers of rice.
For six kg of chicken seven kg of rice goes into it.
Like almost equal proportions. Usually, Hyderabad style is 1:1 ratio at other places it is 1:2. mutton is one rice is two.
Why is it layered three times? After every five mins, there is a layer. After the first five mins of boiling comes one layer. at different temperatures, like after five mins, the rice is semi-cooked so in the second time, its half done. In the third layer, we have fully done rice.
So now we will leave it on dum. It will be completely sealed and put in Dum for 20 mins.
The top layers of rice in the finished Biryani is somewhat bland and less fragrant.
But as you go down into the subsequent layers, the flavors get intensified. Here comes the Biryani.
These are called the cut masters they portion as per person and they serve it outside.
These are the most crucial person to give the three layers of flavors to the rice. They pack all three layers. To serve equal proportions of the three different layers of the rice. Every layer has the flavors but the lower you go the masala is there.
The garam masala is there in the rice -Ya it makes it fragrant and flavorful.
At Lucky restaurant, we also tried the Nalli Biryani which was very delicious.
We ended the feast with the Hyderabad famous Khubani ka Meetha.
This is called the Nalli Gosht Biryani. Is its making procedure same as what we saw
Nalli is boiled separately the keema is prepared separately
So the keema is made separately and the Gosht is cooked separately.
Its just falling off the bone the meat is so soft it’s perfectly cooked.
You can see when shaking, the meat is coming off the bone and that’s the keema a classic combination.
The rice grains are perfectly fluffy and well cooked. The rice should itself be so flavorful that you don’t need meat.
In this meat preparation of yours the goat’s meat that is used its called the potla. -Its the potla meat light pinkish in colour.
That’s a good learning for me like in Hyderabad the meat that’s consumed here is the potla meat it has a pinkish colour.
This is Chicken Biryani. You saw the preparation. Yes indeed we saw the preparation. How it was made in layers.
Now you understood. Like its a unique thing that in twenty minutes the chicken got ready and as Sankalp bhai was telling that the rice itself is so flavourful that you don’t need the Salan and each of the rice grains have a different intensity of flavours because you have layered it one after other after an interval of every five mins and the masala that you have added in between its flavours are also coming through.
In Hyderabadi Biryani a lot of spices are used. The aroma that is the beauty of the HyderabaK ka Dum Biryani.
The rice is so fragrant very nice. This is the Khubani ka Meetha -It’s the dry apricots soaked in water overnight and next day they boil it and they cook in sugar syrup.
Hyderabad’s most famous and in your language ‘mashoor’.
Wow this malai is amazing this is Hyderabad’s specialty and as Sankalp bhai was telling in my language it is ‘mashoor’.
But surprisingly its not that over sweet. I was expecting it to be very sweet when you said its boiled in sugar syrup.
And in many places they even use little bit of saffron in it.
Some places they use little bit of food colour, but here they haven’t used any of them they kept it very simple and through the taste of the apricot only.
So , if you are visiting Hydrabad you must test the hyderabadi biryani.