Hyderabad Famous Aunty Selling Unlimited Non-Veg Thali Rs.100/- Only l Hyderabad Food |

Address
www.google.com/maps/dir/28.59...
Hyderabadi Biryani is a traditional Indian dish that originated in the city of Hyderabad, India. It's a fragrant and flavorful rice dish known for its distinctive blend of spices, tender meat, and aromatic basmati rice. There are two main variations of Hyderabadi Biryani: the Kacchi Biryani and the Pakki Biryani, each prepared slightly differently. Here's a general description of the dish:
Ingredients:
Basmati rice
Meat (chicken, mutton, or sometimes goat)
Yogurt
Onions
Tomatoes
Spices (cumin, coriander, cinnamon, cardamom, cloves, etc.)
Saffron
Ghee or cooking oil
Fresh mint and coriander leaves
Green chilies
Ginger-garlic paste
Lemon juice
Preparation:
Marination: The meat is usually marinated with yogurt, ginger-garlic paste, green chilies, and a blend of aromatic spices. This marination process helps to tenderize the meat and infuse it with flavors.
Rice: Basmati rice is soaked for a while and partially cooked in water with whole spices until it's about 70-80% done. This process is known as parboiling. The rice is then drained and set aside.
Layering: In a large heavy-bottomed pot or a 'handi', ghee or oil is heated. Sliced onions are fried until they turn golden brown and crispy. These fried onions are called "birista" and add a sweet and savory flavor to the dish. Next, the marinated meat is layered over the fried onions.
Aromatics: Chopped tomatoes, mint, coriander leaves, and some saffron-infused milk are added on top of the meat layer. These ingredients provide the dish with its distinct fragrance and color.
Rice Layer: The partially cooked rice is spread over the aromatic layers. It's important to ensure an even distribution of rice.
Final Seasoning: The remaining fried onions, saffron-infused milk, and a drizzle of ghee are added on top of the rice layer.
Sealing: The pot is sealed with a tight-fitting lid, and the edges are often secured with a dough seal to trap the steam and flavors.
Dum Cooking: The biryani is cooked on a low flame, allowing the rice and meat to slowly cook in their own juices and absorb the flavors of the spices and aromatics. This slow cooking process is known as "dum cooking."
Serving: Once the biryani is cooked, the pot is opened, and the layers are gently mixed before serving. The result is a flavorful, aromatic, and tender biryani that's often served with raita (yogurt-based side dish) and salan (spicy gravy).
Hyderabadi Biryani is renowned for its perfect balance of spices and the delicate, long-grain texture of the rice. It's a dish that captures the essence of Indian cuisine and is cherished by food enthusiasts around the world.

[@jayaunnikrishnan1498]

Where is the location in Hyderabad? Please, because I am from Kerala when we visit Hyderabad we can taste it

[@COMMANDOFOODS]

www.google.com/maps/dir/28.59774,77.3913681/itc+kohenur/@22.9978081,78.4006706,6z/data=!4m6!4m5!1m0!1m2!1m1!1s0x3bcb9388a09a79f5:0x9ff99841b5ec9e9c!3e0

[@COMMANDOFOODS]

Its very good and Testy sir you should try once in Life