Hyderabadi Kacche Gosht Ki Biryani

I came across an article once, which was based on the Nizams of Hyderabad. Hyderabad has witnessed a great variety of food thanks to the Nawabs and Nizams, who ruled Hyderabad at different times. The food was inspired from the Mughlai cuisine, but the additions that the Nawabs made to the cuisine made the dishes outstanding. A result of that is the great contribution of Hyderabad to the food world.

As I have mentioned in a lot of other recipe introductions as well, that Hyderabad has contributed more than a 100 variety of Biryanis, each distinct and equally delicious as the other. And, as much as its hard to understand how they are different, you will either have to cook or try the variety. The spices, the other ingredients and the process of cooking changes the complete flavor of a dish.

Kacche Gosht ki Biryani from Delhi is pretty popular too, but the recipe differs a little. This Biryani is made with partially cooked rice being layered on top of marinated meat which is ‘raw’ and is then ‘dumm cooked’ till the meat and rice come out perfectly cooked. But this dish is still considered to be the ultimate measure of a chef’s skill.

In Olden days, Hyderabad had special Khansamas, who cooked this Biryani in the  Nizam’s Bawarchikhaana. Later, these Khansamas were called on special occasions to high class families to bring back the taste of authentic Biryani.

I read that the fine art of making kachche gosht ki biryani is almost lost, as it was becoming surpassed by poorer versions. A classic kachche gosht ki biryani requires patience. Its like a love story, that needs what we call zaaiqaa and mohabbat, and there are still plenty of those  emotions in the hearts of Biryani lovers like me.

I believe as the years have passed, people seem to be losing their love for really good, slow food, that is cooked with genuine expertise, and with that they are sadly also losing the taste of authentic food.

Most of these chefs who are still cooking authentic food ended up dying penniless. What a shame for us all, because not only did we lose the art of cooking this dish properly, we also lost a genuine knowledge base and mentoring. But, I believe people like me still exist around the world who are accepting the new quick fixes but, also still cling to the genuine recipes and authentic flavors and love to share and pass along.

 

Since I do not have the complete authentic Biryani recipe, I did make sure I try and follow the steps and make it as close to the authentic recipe as possible.

Puraani Dilli Ki Kacche Gosht ki Biryani

Food and Purani Dilli go hand in hand. No person in this world can enter purani Dilli and come out hungry. The hustling Jama’a Masjid area or the area connecting to Chandni chowk or Sadar Bazaar offer food for all. whether you are a vegetarian or a non vegetarian, whether you are in mood for parantha or just a plate of kebab or plain simple juice/tea…You find them all.

Its a place where only the brave hearts can survive. I still remember my time in Purani Dilli as a kid and I used to hate being on the cycle riksha. It takes major skills to survive sitting on those small seats with bags and get through without falling each time the rikshawala applies break, which is just around 20 times a minute…LOLzzz. But, trust me, the food is worth more and you will find the trip an amazing experience.

If you do ever visit, do try the awesome non vegetarian restaurants opposite Jama’a Masjid and also ask the riksha wala to take you to paranthe wali gali. The lane has almost every parantha that exists and is a parantha heaven for every foodie.

Coming back to this Biryani. I believe the original recipe for this Biryani is definitely the Mughals trying the initial ways of cooking Biryani. My reasoning is comparing this dish to many rice and meat based dishes cooked in  the Middle east, where in a similar manner the meat is 50% cooked and is tenderized using raw papaya or Vinegar and then the rice, which is only 20% cooked, is layered on top of the half cooked meat and the steam generated from cooking the meat cooks the rice. The recipe is pretty hassle free and simple.

If you still are confused with any step or would like to learn how to cook this dish, feel free to contact me.

Hyderabadi Korme ki Biryani

Hyderabad is popular for its food, especially for the Biryani. But did you know that Hyderabad itself offers at least 100 varieties of Biryanis. And trust me, each Biryani is completely different in taste from the other. The cooking style, the spices and different times of adding the spice changes the complete taste and to understand that better, you have to be a Biryani lover like me.

This recipe is among one of my favorites, honestly I think they all are and it gets really hard to choose between them. My younger one loves the idea of having potatoes in his Biryani. I have no idea which side he gets it from because me or Mr. Parveez are strictly “meat lovers only” when it comes to our Biryanis and as much as my younger son loves Potatoes, he wouldn’t ever eat vegetable Biryani to save his life. Yupp!!! Its quiet funny . So, this Biryani is one of his favorites.

Korma is essentially , a yogurt based curry to which musk melon seeds, poppy seeds and cashew nuts have been added. It is to this curry that rice is added making the flavor amazing.

Its always worth trying a new flavor. Just make sure you read all the instructions and follow the steps strictly to enjoy the same taste as we did. You can always contact me if you miss out something or need help.

Hyderabadi Murgh Khuskhus Biryani

Hyderabad is the fist place that comes to our mind when we think of Biryani in India. But, did you ever know that Hyderabad itself makes numerous kinds of Biryanis and every Biryani differs from the other one.

Though I have never been to Hyderabad, I love the Biryanis that I try at different places. Hyderabadis love using coconut, poppy seeds and nuts in their Biryanis  and while reading more about the authentic Biryani recipes, I found that khuskhus or poppy seeds make an important ingredient to one of the Biryanis. I felt the idea was different and the Biryani would come out slightly creamy since poppy seeds give creamy texture to a dish when added. Also, the fragrance of saffron and star anise is a beautiful touch to the dish.

I have always loved saffron. The fragrance, the flavor, the texture and the ability to bring out so much color to a dish is simply amazing. Unless you have used saffron, you’d never know how magical a few strands of this super expensive spice is.

Growing up, my mom always had abundance of this super expensive spice. My maternal grandmother would always send loads as gifts or bring them each time she would visit or when we visited her in UK. I have never seen my mom run out of saffron. So, my love for it has been before I entered the world of cooking. One of the most annoying things I did, once I started cooking was using saffron for making tea. My  mother never liked it much but then the tea would be so amazingly delicious that she would forget to tell me off after a sip. It was much later when I realized how expensive saffron is and that it should be used sparingly. But even that didn’t make much of a  difference to me using saffron. It sounds ridiculous, but I had my hubby buy 500 gms of saffron from Spice souk in Dubai…LOLzzz

So, finally I got things ready and decided to make the fabulous khuskhus Biryani. It was an instant hit. This Biryani is also great for people who do not like their Biryani too spicy. Though I have tried to make this Biryani in a simple manner so its easy for everyone to follow, but at times it gets a little complicated and therefore I wouldn’t recommend this to be your first Biryani. But, do eventually try it.

Delhi Dumpukht Biryani

As a kid, I had at least two trips to Delhi every year. The lovely restaurants in Purani Dilli served awesome Biryanis like, Doodh Biryani and Sponge Biryani, and my favorite Dumpukht Biryani.

I love the way the the Biryani is slightly soft and have strong taste of spice as well, since it has Mace as one of the main spices. The screw pine water and saffron gives out a lovely fragrance and makes the Biryani look and smell even more delicious.

This Biryani requires you to marinate the chicken and you can do it overnight as well. The cooking time isn’t too much and its a great recipe for beginners.

Marwar Tangdi Kebab

I belong to the desert region of India. The land of forts and palaces, “Rajasthan”. When you think of Rajasthani or Marwari cuisine, ghee, daal baati, churmas and ker saangri are one of the first dishes that come to your mind. Very few people realize that marwari cuisine has loads of non vegetarian dishes as well, which are equally [a little more for me] delicious.

The land of Marwar brings me the memories of Khada masala Gosht, Pathreeli Raan, Laal Maas, Murgh ke Sholay, Rajasthani Malai Biryani and of course the Tangdi Kebab. Rajasthan is the land of Rajput community and most of the non Vegetarian dishes are a gift from them. Even till this date, a lot of Royal families are very fond of good food and you will see the Kings and Queens cooking for leisure.

These Kebabs make a great appetizer and have impressed my guests most of the times and have always been complimented on the great dish. These Tangdi kebabs are spicy, crunchy and flavorful and taste very different from the regular tangdi kebabs. Its a must try for every Kebab lover.