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Hyderabadi biryani Hyderabadi Biryani ハイダラーバーディー・ビリヤニ Hyderabadi biryani
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Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad. El Hyderabad biryani es una variante del biryani (no vegetariano) muy popular en la cocina india. El plato se denomina así por ser tan popular en la ciudad de Hyderabad (India). Forma parte de la variedad de la cocina india mezcla (fusión) de la y la mongola. Se suele emplear carne de cabra en su elaboración, aunque las versiones más populares son aquellas que tienen pollo.​ ハイダラーバーディー・ビリヤニ(Hyderabadi biryani)、あるいはハイダラーバーディー・ドゥム・ビリヤニ(Hyderabadi dum biryani)はインドのハイダラーバード(ハイデラバード、以降都市名はこちらで表記する)由来のビリヤニのスタイルである。バスマティとヤギ肉にスパイスをふんだんに使って調理した料理で、独特の弱火によると呼ばれる調理法で作られている。ハイデラバードのニザームの食卓で生まれた料理であり、との要素を組み合わせたものである。現在ではハイダラーバーディー・ビリヤニはハイデラバード料理を代表する一皿になっており、ビリヤニといえばハイデラバードと評される。 L'Hyderabadi Biryani (jderaˈbaːdi biˈrjaːni (FA) Hyderābādi beryāni) o Biryani di Hyderabad è un piatto indiano a base di riso basmati e carne di pecora o di pollo. È una delle più note varianti del Biryani, e nasce nello stato indiano dell'Andhra Pradesh, prendendo il nome dalla città capoluogo Hyderabad. La fusione della cucina dell'impero islamico Moghul e della cucina di Telangana, confluite nella cucina dei reggenti dello storico stato di Hyderabad, i Nizam, diede vita all'Hyderabadi Biryani.
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El Hyderabad biryani es una variante del biryani (no vegetariano) muy popular en la cocina india. El plato se denomina así por ser tan popular en la ciudad de Hyderabad (India). Forma parte de la variedad de la cocina india mezcla (fusión) de la y la mongola. Se suele emplear carne de cabra en su elaboración, aunque las versiones más populares son aquellas que tienen pollo.​ L'Hyderabadi Biryani (jderaˈbaːdi biˈrjaːni (FA) Hyderābādi beryāni) o Biryani di Hyderabad è un piatto indiano a base di riso basmati e carne di pecora o di pollo. È una delle più note varianti del Biryani, e nasce nello stato indiano dell'Andhra Pradesh, prendendo il nome dalla città capoluogo Hyderabad. La fusione della cucina dell'impero islamico Moghul e della cucina di Telangana, confluite nella cucina dei reggenti dello storico stato di Hyderabad, i Nizam, diede vita all'Hyderabadi Biryani. Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad. ハイダラーバーディー・ビリヤニ(Hyderabadi biryani)、あるいはハイダラーバーディー・ドゥム・ビリヤニ(Hyderabadi dum biryani)はインドのハイダラーバード(ハイデラバード、以降都市名はこちらで表記する)由来のビリヤニのスタイルである。バスマティとヤギ肉にスパイスをふんだんに使って調理した料理で、独特の弱火によると呼ばれる調理法で作られている。ハイデラバードのニザームの食卓で生まれた料理であり、との要素を組み合わせたものである。現在ではハイダラーバーディー・ビリヤニはハイデラバード料理を代表する一皿になっており、ビリヤニといえばハイデラバードと評される。
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