Hyderabad is famous for many things, and the mouth-watering delicacies of Hyderabadi cuisine are a huge favorite among the locals as well as the tourists to the city. The hotels in Hyderabad not only provide the travellers a comfortable stay , but also some memorable treats to guests at their in-house restaurants. The most popular dish in this part of the world is the Hyderabadi Biriyani, which is made of Basmati rice, lamb and a variety of spices. variations of this special dish, use chicken or goat meat in place of the lamb. The word 'Biriyani' is derived from the Persian word 'Beryan', which literally translates to 'fried' or 'roasted'.
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The Biriyani originated in this city from the amalgam of the Mughlai and local cuisine in the royal kitchen of the Nizams. Soon, the dish became popular as Hyderabadi Biriyani in the region. There are two main varieties of this delicacy, namely the 'Kachchi Biriyani' and 'Pakki Biriyani'. The Kachchi variety is prepared using meat that is marinated overnight using several spices, soaking it in yogurt before cooking. Sandwiching the cooked meat between layers of aromatic Basmati rice, the vessel is then sealed with dough and cooked by steaming over coals. Any chef from a Hyderabad restaurant would agree that the process is quite tedious and requires great attention, to avoid the meat being under-cooked or over-cooked.
In case of Pakki Biriyani, the time required for marination of the meat is shorter. The ingredients are cooked before baking and gravy used in it contains some aromatic spices. This special dish from the Hyderabad cuisine is usually served with 'Dahi Chutney', which is a mixture of yogurt and onion. Other common side dishes include 'Mirchi Ka Salan', a green chilli curry, and 'Baghara Baingan' or roasted Eggplant. Biriyani can also be enjoyed with salad, prepared using yogurt, carrot, onion and cucumber.