Hyderabadi biryani is traditionally a Biryani of Katche (Raw) Ghost (mutton) made with uncooked, marinated lamb (kacche gosht). Here uncooked and marinated mutton is cooked along with rice to get a playful of juices smeared from meat and filled with aroma. There is also a commonplace and another version called Pakki Biryani, where the meat is cooked with all the accompanying spices separately and later layered with para-boiled rice with the resultant gravy redolent of mace, ittr and kewra in a sealed handi (Claypot) with saffron and cardamom.
There are more than 26 varities of Biryanis in India. This delicacy has a vague history but today it remains a true Indian food. Some Pundits believe that Biriyani was originated in Iran (Persia) and it came to India by Mughals and Persian merchants. The Mughal imperial kitchen has influenced the style of cookery in the Indian Subcontinent on the terms with Persian and Turkic cuisines of Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region (now partitioned between India and Pakistan). Others believe that Biriyani came to Southern India through Arab travelers to Calicut. Based on the name and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia
Now we know that we can put anything in Biryani. Although, Mutton / chicken are most common meat used. In Kerala you will notice the fish / prawn Biryani along with Beef Biryani. It was further developed through the spice route and has a Yemeni/Irani flavor. The use of Beef is also common place in places which are now in Pakistan. You may find rabbit Biryani and Dove Biryani inside Madurai and Turkey Biryani in Tamilnadu. For the record The Nizam of Hyderabad boasted of 49 varieties of Biryani made from quail, deer, hare etc.
Calcutta Biryanis include potatoes, along with chicken or Mutton. There is an interesting story to this story,evolved by Wajid Ali shah’ s (the last nawab of Awadh) chef who would put Potato to absorb the stocks and spiciness of meat .Due to recession the potato in Biryani was continued and later became the distinguishable ingredient of Calcutta Biryani.
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