Re: hyderabadi khanay
Hyderabadi Biryani is different in that 1) you don’t make a seperate salan of the meat…its marinated and then put down at the very bottom of the pot raw and the parboiled ricr laid over it, then sealed tightly and cooked very very slowly, hence the name “kachay gosht ki biryani” 2) no tamatar 3) it’s hard to describe but the end result is less “masala-y” and more mild I guess…it’s honestly the only way I like Biryani as it’s what I’ve grown up eating exclusively
I have a thread here by the name of Khatti’s Kitchen Korner…do a search. I’ve shared some of my recipes for the well known Hyderabadi dishes like khatti daal, tamatar ki chutney, tamatar ka kat, talahuwa gosht, bhagaaray baingan etc.