Hyderabadi biryani

**Biryani na Hyderabadi** (wanda aka fi sani da **Hyderabadi dum biryani** ) salon biryani ne da ya samo asali daga Hyderabad, Indiya wanda aka yi da shinkafa da nama basmati (galibi naman akuya ). Ya samo asali ne daga ɗakunan girkin Nizam na Hyderabad, kuma ya haɗa abubuwan da ke cikin abincin Hyderabadi da Mughlai. Biryani na Hyderabadi muhimmin abinci ne a cikin abincin Hyderabadi kuma ya shahara sosai har ana ɗaukar abincin a matsayin wanda yake daidai da birnin Hyderabad.

## Tarihi
Mughals sun mamaye Hyderabad a shekarun 1630, kuma Nizams ne suka mulki ta. Al'adun girki na Mughlai sun haɗu da al'adun gida don ƙirƙirar abincin Hyderabad. Tatsuniyar gargajiya ta gida ta danganta ƙirƙirar biryani na Hyderabad ga mai dafa abinci na farko na Nizam, Nizam-ul-Mulk, Asaf Jah I, a tsakiyar ƙarni na 18, a lokacin wani balaguron farauta.   A shekara ta 1857, lokacin da Daular Mughal ta faɗi a Delhi, Hyderabad ta fito a matsayin cibiyar al'adun Kudancin Asiya,   wanda ya haifar da haɗakar sabbin abubuwa a Hyderabad biryani.

### Asali
Ba a tabbatar da ainihin asalin abincin ba. Duk da tatsuniyoyi da suka danganta shi da mai dafa abinci na Nizam, biryani ya fito ne daga Kudancin Indiya, wanda aka samo daga nau'ikan *[[pilaf]]* da 'yan kasuwa Larabawa suka kawo Kudancin Asiya . Wataƙila *Pulao* abincin sojoji ne a zamanin da. Sojoji za su dafa shinkafa mai tukunya ɗaya da duk naman da ake da shi. Bambanci tsakanin "pulao" da "biryani" ba shi da tabbas. Biryani na Hyderabad ya haɗa da dandanon Deccani ko Telangana, wataƙila a cikin ɗakin girkin Nizam.

## Sinadaran

Fayil:India_food.jpg|alt=Hyderabadi biryani (on the left) served with other Indian dishes.| Hyderabadi biryani (a gefen hagu) ana yin hidima da shi tare da sauran abincin Indiya .
Fayil:Mirchi_ka_salan_and_Dahi_chutney.jpg|alt=Two biryani accompaniments: mirchi ka salan and raitha/dahi chutney.| Biryani accompaniments biyu: mirchi ka salan dan raitha / dahi chutney .
Sinadaran tushe sune shinkafar basmati, nama (yawanci akuya, amma wani lokacin kuma ana amfani da shi a matsayin kaza ko naman sa ), dahi, albasa soyayye da ghee . Kayan ƙanshi sun haɗa da kirfa, cloves, cardamom ( *elaichi* ), ganyen bay, nutmeg, manna gwanda, caraway (shahi jeera), furen mace (javitri), star anise (furan biryani), lemun tsami, da saffron . 

Biryani na Hyderabad iri biyu ne: biryani na *kachchi* (danye), da kuma biryani na *pakki* (dafaffe).

### Kachche-gosht ki biryani
Ana shirya *kachchi* biryani da *kachchi gosht* (nama danye) a jiƙa shi da kayan ƙanshi a cikin ruwan dare sannan a jiƙa shi da curd (dahi) kafin a dafa. Ana haɗa naman a tsakanin shinkafar basmati mai ƙamshi sannan a dafa shi "a cikin dum" bayan an rufe *handi* (kwano) da kullu. Wannan tsari ne mai ƙalubale domin yana buƙatar kulawa sosai ga lokaci da zafin jiki don guje wa dafa naman fiye da kima ko ƙarancinsa. 

### Kayan lambu dum biryani
Ana shirya biryani na kayan lambu da kayan lambu iri-iri kamar yadda ake yi da dum biryani da nama. Ya dace da masu cin ganyayyaki.

## Rabo
Ana yin amfani da biryani da dahi chutney da mirchi ka salan. Baghaar-e-baingan abinci ne da aka saba ci. Salatin ya haɗa da albasa, karas, kokwamba, da yankakken lemun tsami.

## Manazarta