Hyderabadi Biryani with Beaujolais

History

The dish traces its roots back to the Mughal era, with the Nizam of Hyderabad playing a key role in its evolution. The Nizam's court was known for its lavish feasts and the development of unique Hyderabadi dishes. Biryani, which was originally brought to India by the Mughals, was adapted by local chefs in Hyderabad to include aromatic spices, basmati rice, and tender marinated meat, typically chicken, mutton, or beef. The slow-cooked rice and meat are layered together, allowing the flavors to meld and create a fragrant, savory, and slightly spicy dish. Hyderabadi Biryani is often paired with cooling yogurt-based side dishes like raita or salan to balance its heat. It is an integral part of celebrations and is enjoyed throughout India and beyond.

Why This Pairing Works

The wine’s bright red fruit flavors, such as raspberry and cherry, complement the spices in the biryani without overpowering the dish. The gentle acidity of Beaujolais helps to cut through the richness of the ghee and marinated meat, while the wine’s freshness balances the heat of the dish. Beaujolais’ slightly chilled serving temperature makes it an even better match for biryani, providing a refreshing contrast to the warm, savory flavors of the meal.

Recipe

Ingredients:

• 500g mutton or chicken, cut into pieces
• 2 cups basmati rice, washed and soaked for 30 minutes
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1/4 cup yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp biryani masala
• 2 tbsp ghee
• 1/2 cup fried onions
• Fresh coriander and mint leaves
• 4 cups water
• Salt to taste
• Saffron soaked in Milk

For the Marinade:

• 1/4 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste

Instructions:

1. In a bowl, mix the ingredients for the marinade and marinate the meat (chicken or mutton) for at least 1 hour, or overnight if possible.
2. Heat ghee in a pan and fry the sliced onions until golden brown. Set half of the fried onions aside for garnish.
3. In the same pan, sauté ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften.
4. Add the marinated meat, garam masala, and biryani masala, and cook for 5-7 minutes until the meat is browned.
5. In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice, salt, and cook until the rice is 70% done (the rice should still be firm). Drain the rice.
6. Layer the partially cooked rice over the meat, add fried onions, fresh coriander, saffron soaked in milk, and mint leaves, and pour some ghee on top. Cover and cook on low heat for 20-25 minutes, allowing the flavors to meld together.
7. Once cooked, gently fluff the biryani and serve hot, garnished with fresh mint and coriander