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Topic: Hyderabadi Biryani

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	Andhra Pradesh Cuisines,Hyderabadi Cuisines,Cuisine of Hyderabad,Hyderabadi Food
		Hyderabadi cuisine is rich and aromatic, the taste more distinct, with a liberal use of exotic spices and ghee and the fresh fruit normally used is replaced by dried fruits.
		Hyderabadi Cuisine owes its origins to the Mughlai style of cooking of the Asaf Jahi period.
		By carefully mellowing and nurturing the typical Mughlai flavours with a blend of spices, the cuisine of Hyderabad was born.
	www.indiantravelportal.com /andhra-pradesh/cuisines (857 words)

	Biryani - Wikipedia, the free encyclopedia
		Biryani is an elegant rice preparation from the Indian Subcontinent.
		The spices and condiments used in biryani are what make it so rich in taste as it generally includes cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves, apart from ghee, ginger, onions, garlic, and yogurt.
		The vegetable biryani varieties exclude meat and are highly popular amongst vegetarians or those who prefer biryani in its vegetarian form.
	en.wikipedia.org /wiki/Biryani (251 words)

	Biryani
		Biryani is an elegant rice preparation from India.
		The spices and condiments used in biryani are what make it so rich in taste as it generally includes cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves, apart from ghee, ginger, garlic, and yogurt.
		The vegetable biryani varieties exclude meat and are highly popular amongst vegetarians or those who prefer Biriyani in its vegetarian form.
	www.arikah.net /encyclopedia/Biryani (199 words)

	The perfect biryani!
		Her Sufiana biryani is a deceptively simple dish, with none of the bright colouring that distinguishes most biryanis.
		Hyderabadi biryani is the ultimate test of a good cook.
		Kolkata biryani is far spicier than its other country cousins, and distinguishes itself (if that is the right word) by its use of potatoes.
	in.rediff.com /getahead/2005/feb/01biryani.htm (432 words)

	Of biryani, history and entrepreneurship
		Biryani Merchant is jointly owned by Vishy Shenoy, who gave up an career as head of sales and marketing in one of Sri Lanka's biggest industrial groups; Abhik Biswas, a technology professional with Cisco; and Ramesh Sivaram, a professional with specialisation in processed foods.
		The Calicut Biryani is served with vinegar pickles and papads fried in coconut oil, is a softer variety and light on the stomach has no relation in terms of taste to the other biryanis in the country.
		The Kashmiri Bhuna Ghost Biryani and the Kashmiri Katche Ghost ki Biryani is the benevolence of the Mughal rulers to the northern-most state of India.
	www.rediff.com /money/2004/apr/09spec.htm (1226 words)

	Unique biryani eating competition in Hyderabad .:. New Kerala - India's Top Online Newspaper (Site not responding. Last check: 2007-10-18)
		Biryani, a 400-year-old Hyderabadi dish made of rice and lamb meat, is popular the world over.
		The royal dish of the Nizams, the rulers of the erstwhile Hyderabad state, biryani is as identified with this city as is the historic Charminar, the symbol of the city.
		"Biryani is such a delicacy that whenever I eat it, I don't leave anything on the plate," said the 21-year-old student, who hails from Nizamabad town.
	www.newkerala.com /news.php?action=fullnews&id=15381 (422 words)

	Lamb or Mutton Biryani and Pualo.....Easy Recipes on CuisineCuisine.com
		The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt.
		For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat or chicken, Domestic goat, lamb or sometimes beef, though vegetable biryani varieties are also popular.
		The difference between biryani and pulav is that while biryani may be made by cooking the items together, pulav, is used to denote a dish where the rice is cooked separately from the other ingredients.
	www.cuisinecuisine.com /Lamb-Biryani.htm (937 words)

	Untitled Document (Site not responding. Last check: 2007-10-18)
		The civilization at hyderbad is grounded in a powerful set of oriental ideas and traditions related to a specific socio-cultural context ; underlined a marked class-based society of the nobility of the nawabs and the rajas; and though elitist, it still remains cohesive and harmonious.
		The hyderabadi civilization is not static and, as time progressed, new forces emerged, old ideas underwent reprientation and thus evolved the hyderabadi culture.
		At weekends all the people gather (Hyderabadi baithaks), justifying that they need to take a break from their life and the outcome is that all the restaurants, theatres, parks and every other amusement centres of the city are occupied.
	www.explohyd.com /cul.html (504 words)

	Stray Thoughts...: O Darling Biryani... (Site not responding. Last check: 2007-10-18)
		Biryani, a ubiquitous cocktail-food made up of rice, spices and meat, is relished by millions of people of the Indian sub-continent; and, I personally have a lot of appetite for it, too.
		Biryani is typically served along with ‘Mirchi-ka-saalan’, an exclusive Hyderabdi serving.
		Biryani, for me, is a food that symbolizes energy, passion, exuberance, and lots of vigor.
	manzoorkhan.blogspot.com /2005/02/o-darling-biryani.html (447 words)

	food (Site not responding. Last check: 2007-10-18)
		As far as Hyderabadi cuisine is concerned, there can be no better aficionado to describe it other than Nawab Mehboob Alam Khan.
		The Nawab sahib, who is best described as a scion of the royal family, patron of authentic Hyderabadi cuisine, and chef extraordinaire, lends a whole new meaning to the term royal spread, or a meal fit for a king.
		Mention ‘food’, and he's a natural at whipping up a Hyderabadi food fest where you can feast on food that is as royal as it can get.
	www.indiainfoline.com /weekend/weekend5/food.html (644 words)

	‘Hyderabadi Food Is A Melange Of Several Influences’ - Food & Beverage - Express Hotelier & Caterer
		The biryani for example has borrowed heavily from Mughal cuisine from the North and infused it with sauces and spices from the South.
		Hyderabadi food, like the city's culture, heritage and language, is a melange of several influences.
		Among the notable features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds as well as the fact that some of the most traditional Hyderabadi dishes, which were probably served 400 years ago are still served today.
	www.expresshotelierandcaterer.com /20050328/foodbeverage05.shtml (502 words)

	Dictionary of Meaning www.mauspfeil.net
		Image:Chicken_biryani.jpg framerightChicken Biryani garnished with egg '''Biryani''' is an elegant rice preparation from the Indian Subcontinent.
		It is served with raita (condiment) raita, and korma, or curry.
		Hyderabadi Biryani has a different way of preparation; hence, it's called Hyderabadi Biryani.
	www.mauspfeil.net /Biryani.html (313 words)

	Dictionary of Meaning www.mauspfeil.net
		The Hyderabadi Biryani is so named as it's seen mainly in the city of Hyderabad, India.
		It, like other biryanis is made using Basmati rice which is only found on the Indian subcontinent.
		The ''Katchi'' Biryani, where the meat is marinated in curd and then steamed with rice, and the ''Pakki'' Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ''ittar'' and ''kewra'' in a sealed vessel with saffron and cardamom.
	www.mauspfeil.net /Hyderabadi_Biryani.html (222 words)

	Pearl city of INDIA - A web guide to Hyderabad City (Site not responding. Last check: 2007-10-18)
		The two major variations in the Biryani are "Kacchi" and "Puccki" Biryani.The difference lies in the Preparation and the Pre cooking respectively.The heart of Biryani lies in Marination and the "Dum " (Steaming with live coals).
		The "Kucchi Biryani " is made with uncooked meat and the marination time for the meat for this preparation varies from 90min-360min.The Marinate includes raw papaya peel, hung curd, spices and condiments.
		The par boiled rice and the marinated meat are then arranged in layers with mint leaves, fried onions and saffron as garnish between the layers; the handi is then sealed and then handi is allowed to steam between layers of live embers.
	www.newhyderabad.com /Misc/HydBiryani.asp (832 words)

	Recipe for chicken biryani (Indian recipe)
		Chicken biryani is a very famous indian recipe.
		I have always looked for Chicken biryani recipe which is one of the very famous south indian recipe unless I tried it once.
		This is a famous Indian recipe (especially Hyderabadi) served occasionally, mainly in marriages in hyderabad.
	www.tblog.com /templates/index.php?bid=NDRai&static=270151 (309 words)

	The fullhyd features
		The aroma of the biryani in each restaurant differs, but they all have the unique essence of the spices of Arabia with a rare sweet odor.
		Biryani is the fastest moving item in most of the joints listed here.
		Ask any old timer, the gripe is the same: "The quality of biryani has deteriorated over the years." Real dry and slightly spiced, the aroma itself is enough to tickle the taste buds.
	www.fullhyd.com /scripts/articles.php3?articlePath=restaurants/biriyani.htm (738 words)

	Indian Tour Guide :: Food in India
		Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits.
		This city also has the tradition of the 'midnight biryani', where close to the witching hour several hotels bring out large handis of biryani, which have been simmering on slow dum pukht for the better part of the day.
		Hyderabadi food, as it has come to be known, like the city's culture, heritage and language, is a melange of several influences--Hindu, Muslim, North, South, Indian and foreign.
	www.indiantourguide.com /other/food_hyderabadi.asp (557 words)

	Reachouthyderabad.com: Hyderabadi Cuisine (Site not responding. Last check: 2007-10-18)
		What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree.
		" is as synonymous with the Hyderabadi cuisine as "
		The Hyderabadi meal is never complete without the bread from the kilns of the local bakers.
	www.reachouthyderabad.com /cuisine/index.htm (404 words)

	Flavoured biryani has a past (Site not responding. Last check: 2007-10-18)
		The vegetable biryani was originally made for the Mahajan Hindus, who were the cashiers and financiers of the Nawabs.
		The Calicut Biryani is served with vinegar pickles and papads.
		The Kashmiri Bhuna Ghost Biryani and the Kashmiri Katche Ghost ki Biryani is the munificence of the Mughal rulers.
	www.homejob.in /articles/recipes/flavoured_biryani_has_a_past.html (712 words)

	'The Ease With Which Biryani Is Prepared Has Made It A Staple' - Food & Beverage - Express Hotelier & Caterer
		The only notable difference among the biryanis prepared in the South is the kind of meat used or the kind of cut used in most biryanis.
		Also the biryanis in the South are predominantly made with punni rice rather than basmati and it is only recently that South Indians have started using basmati on account of easy availability.
		The Moplah Chicken biryani is particular to the Muslim community while the Hyderabad Katchi biryani is cooked in the dum style, which is very slow cooking and on a very low flame.
	www.expresshotelierandcaterer.com /20041227/foodbeverage06.shtml (495 words)

	khojhyderabad.com > Articles
		Hyderabadi Biryani is a delicacy with an ethnic touch attempting to recreate the cultural ethos of a bygone era.
		Hyderabadi Biryani, a top of the mind recall at the instance of Hyderabad and its special cuisine, was introduced to the world at large, through the Nizam’s kitchen.
		Cooked with a lid locked with cloth or kneaded flour to seal the aroma, the delicacy, Dum ki Biryani as it is otherwise called, is one of its kinds to capture ones senses.
	www.khojhyderabad.com /articles/display.asp?thisPage=11&q=100143 (810 words)

	The aromas of Hyderabad - Deccan Herald (Site not responding. Last check: 2007-10-18)
		Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices, ghee, nuts and dry fruits.
		Hyderabadi cuisine is an amalgam of both north as well as south Indian cuisine which is evident with biryani, nehari and haleem - the traditional favourites of Hyderabadis.
		“We prepare biryani using the traditional dum pukht method which gives it a flavour and aroma that is quite distinct from the biryani prepared normally in small quantities,” says Mazaruddin explaining the reason for the unique flavour of the Hyderabadi food.
	www.deccanherald.com /deccanherald/july102004/metro8.asp (466 words)

	Hyderabadi Biryani from ORION HOUSE - Hot cooked Indian snacks and foods
		Of Mughal origin, Biryani is worthy of a king.
		An aromatic rice with chicken, cooked in chicken stock flavoured with saffron, rose water and almond essence, and garnished with raisins, nuts and crisp fried onions.
		Biryani is a meal by itself and is best served with yogurt and salad.
	www.orionhouse.com /biryani.htm (234 words)

	History of Biryani
		The Biryani spread to Mysore by Tipu Sultan of Carnatic.
		For Kutchi Biryani, raw marinated meat is layered with semi-cooked cooked rice.
		For Pukki Biryani, cooked meat and cooked rice are layered and put in Handi for the finish.
	www.indiacurry.com /rice/r002backdropbiryani.htm (785 words)

	Hyderabadi Cuisine : www.hyderabad.co.uk
		The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).
		Below are some of the more traditional Hyderabadi dishes which were probably served 400 years ago, and still served today.
		Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions, chillies and coriander to natural yoghurt - mix well and season to taste).
	www.hyderabad.co.uk /cuisine.htm (891 words)

	Hyderabadi Nawabi Biryani in India (Site not responding. Last check: 2007-10-18)
		Hyderabadi Nawabi Biryani is a very special kind of traditional rice dish that comes from the southern city of Hyderabad.
		The heart of biryani lies in its tandoori style of preparation.
		The flavoring agent in this biryani is ‘polti ka masala,’ a combination of 21 condiments, herbs and spices that even include rose petals.
	www.india9.com /i9show/54514.htm (154 words)

	The Ultimate Biryani - American History Information Guide and Reference
		Biryani is a lavish rice preparation seen in the Indian subcontinent which includes a heady cocktail of spices, basmati rice and meat and/or vegetables.
		It is also served with raita, and korma or curry to make the dish more sumptious.
		Though there is more than one method of preparing a biryani, the Hyderabadi Biryani is by far the best known.
	www.historymania.com /american_history/Biryani (189 words)

	Untitled Document (Site not responding. Last check: 2007-10-18)
		The cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
		This is the quality of Hyderabadi, foreigners can walk in as anybody, but after tasting the waters of Hyderabad, they are forever Hyderabadis.
		Whenever we plan to go out for Biryani, we make sure that our appetite is super strong and our stomachs completely empty so that we can indulge in a pure, unadulterated, sumptuous taste of Hyderabadi Biryani.
	www.explohyd.com /d.html (1227 words)

	Biryanis (Site not responding. Last check: 2007-10-18)
		The chicken biryani is a combination of tasty Basmati rice, chicken, yogurt, saffron and other spices.
		This biryani is made with aromatic Basmati rice, fresh vegetables including, potatoes, cauliflower, green peppers, broccoli, carrots, yogurt, saffron and other spices which combine to give a rich and spicy tasting Hyderabadi biryani.
		The mutton biryani is a perfect blend of Basmati rice, mutton, saffron and spices.
	home.comcast.net /~halabs/Biryanis.htm (109 words)

	The perfect biryani!
		Hyderabadi biryani is the ultimate test of a good cook.
		I have noticed that while Hyderabadi biryani has top notes and middle notes, Lucknowi biryani owes its success to a homogenous blend of spices, so that no single one predominates.
		No doubt the Hyderabadi biriyani is good, but U missed out the South Indian biriyani which is very much different from the North Indian style...
	www.rediff.com /rss/redirect.php?url=http://www.rediff.com/getahead/2005/feb/01biryani.htm (544 words)

	The Telegraph - Calcutta : Nation
		The best cook in business of Hyderabadi biryani, Kurshid Bux and his five-man team, has been given charge of rustling up a feast for the non-vegans among the 12,000 delegates who are expected to turn up for the plenary.
		The biryani will be cooked in a special way to give it the unique Hyderabadi flavour.
		Apart from the biryani, kebabs, dal makhni (dal and sliced meat sambar) and palakura pappu (a dal preparation) are on the menu.
	www.telegraphindia.com /1060121/asp/nation/story_5748301.asp (427 words)

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