We always make Hyderabadi Chicken Dum Biryani during gatherings and also during every occasion and is served with or Hyderabadi Mirchi Ka Salan Recipe or Bagara Baingan Hyderabadi special.
Biryani is a must dish in every Muslim wedding food platter in Hyderabad and I would love to share this lengthy but easy process with my readers to learn and relish this traditional Hyderabadi dum biryani.
Hyderabadi Biryani is said to be more spicy and savoury. It is made in the form of Dum and has a lot of Zaffron. Combining basmati rice and chicken makes Hyderabadi biryani distinguishable from others. The presentation and the pungent spices are the hallmarks of Hyderabadi Biryani.
Hyderabadi Biryani is known for its bold and spicy flavors, while Lucknowi Biryani (Awadhi) has a subtle and aromatic taste. The cooking methods also differ, with Hyderabadi using the “kacchi” style and Lucknowi focusing on the “dum pukht” method for layering and slow cooking.
“Dum” derives from “Dumpukht” meaning air-cooked or baked. Dum Chicken Biryani is traditionally cooked over wood or charcoal fire – A rice filled handi or earthen pot, layered in harmony with meat and spices, covered with a lid and sealed with dough.
The real Hyderabadi wedding biryani, made by traditional chefs, uses more meat than rice. They marinate the meat with various spices and ingredients like cumin, cinnamon, cloves, and more for several hours, which restaurants can’t always do because they serve large crowds quickly.
Compared to the Hyderabadi biryani, Lucknowi biryani is more mellow on the spicy front, and it features the natural colours of the rice and the meat. You can enjoy having the Lucknowi Biryani from Ekdum and get the taste of the Nawabi delicacy at is most authentic form.
Hyderabadi Biryani or Hyderabadi Dum Biryani has a confluence of different cultures. It got famous because of its ability to imbibe many food ingredients. What makes Hyderabadi Biryani special is the way it is cooked. The authentic style of cooking Hyderabadi Biryani is slowly cooking it over Dum.
Just marinate the meat with the spices & other ingredients. Layer partially cooked basmati rice over it. Cook on a slow dum process, trapping the steam to retain the aroma. To get an authentic flavor and taste of Biryani, do use all the mentioned ingredients and if desired you can substitute ghee for oil.
Unlike regular biryani, which has several regional variations, Hyderabadi Biryani boasts a unique preparation method that sets it apart. The key differentiating factor lies in the “Dum Pukht” technique, a centuries-old cooking method that infuses the dish with a distinctive taste and aroma.
There can be little doubt that biriyani originated in Iran. Even the name biriyani can be traced to the original Persian “birinj biriyan” – literally, fried rice.
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