Hyderabadi Biryani ppt

Hyderabadi BiryaniHyderabadi Biryani

Shyam & Chitra

History

• Origin- Persia/Arabia• Farsi word- “Biriyan”• Nizams of Hyderabad – Azaf Jahi (1856)• Cooking method – “Dum”• Speciality of Hyderabadi Briyani

Types of Hyderabadi briyani

Kachchi biryani Overnight marination Cooked on “Dum”

Pakki biryani Short marination Cooked gravy used

Ingredients

• Chicken & Basmati rice• Chopped onions• Ginger and garlic paste, yogurt, green chilies

paste • Powders- Chilly, Turmeric, Coriander, Garam

masala • Cashews, Cloves, Cumin, Cinnamon, Cardamom • Leaves- Mint, Coriander, bay • Salt ,oil, ghee

Accompaniments- Mirchi ka salan & Dahi Chutney

References• Picture Collections- (Personal Blog for food & Photography)

http://nadiamasood.com/hyderabadi-biryani

• Book- Cookbook(wiki books) http://en.wikibooks.org/wiki/Cookbook:Hyderabad_Biryani

• Journal – Shaki’s Cooking Journal http://www.hotchulha.com/?p=2988

• Article- Hindustan times (for history) http://blogs.hindustantimes.com/rude-food/2010/03/03/biryani-nation/

ByShyam &

Chitra