{"id":199901,"title":"Ku\u0159ec\u00ed biryani jako z indick\u00e9 restaurace","modified":"2026-10-31T18:01:42+01:00","plain":"Biryani z ku\u0159ete marinovan\u00e9ho v jogurtu a r\u00fd\u017ee basmati s cel\u00fdm ko\u0159en\u00edm, navrstven\u00e9 a dova\u0159en\u00e9 v p\u00e1\u0159e v ut\u011bsn\u011bn\u00e9m hrnci.\n\n\n\nPokli\u010dka se zvedne a s p\u00e1rou se najednou rozline v\u016fn\u011b gh\u00ed, \u0161afr\u00e1nu a sma\u017een\u00e9 cibule. Na povrchu se b\u00edl\u00e1 a zlatav\u00e1 zrnka prol\u00ednaj\u00ed s \u010derstv\u00fdmi bylinkami a pod nimi \u010dek\u00e1 m\u011bkk\u00e9 ku\u0159ec\u00ed maso v hust\u00e9 masale. \n\n\n\nL\u017e\u00edc\u00ed zajedete a\u017e ke dnu, abyste nabrali v\u0161echno najednou: vo\u0148avou r\u00fd\u017ei, l\u00edstek m\u00e1ty i kousek masa z pali\u010dky, kter\u00fd t\u00e9m\u011b\u0159 s\u00e1m odpad\u00e1 od kosti. Po prvn\u00edm tal\u00ed\u0159i si bez rozm\u00fd\u0161len\u00ed p\u0159id\u00e1te.\n\n\n\nDob\u0159e vychlazen\u00e1 okurkov\u00e1 raita jako p\u0159\u00edloha zjemn\u00ed p\u00e1livost chilli\n\n\n\nCo je ku\u0159ec\u00ed biryani?\n\n\n\nBiryani je pokrm z r\u00fd\u017ee a masa z indick\u00e9 kuchyn\u011b, kter\u00fd se vrstv\u00ed a pot\u00e9 dus\u00ed v uzav\u0159en\u00e9m hrnci. Tento recept vych\u00e1z\u00ed z verze pod\u00e1van\u00e9 ve v\u011bt\u0161in\u011b indick\u00fdch restaurac\u00ed v Evrop\u011b a Americe, zvan\u00e9 pakki: ku\u0159e se marinuje v ko\u0159en\u011bn\u00e9m jogurtu a nejprve se uva\u0159\u00ed v hust\u00e9 om\u00e1\u010dce, zat\u00edmco r\u00fd\u017ee se va\u0159\u00ed zvl\u00e1\u0161\u0165 ve vod\u011b ovon\u011bn\u00e9 cel\u00fdm ko\u0159en\u00edm. \n\n\n\nOboj\u00ed se pak navrstv\u00ed do ut\u011bsn\u011bn\u00e9ho hrnce a dova\u0159\u00ed v p\u00e1\u0159e, co\u017e je postup zvan\u00fd dum. Zrnka r\u00fd\u017ee z\u016fst\u00e1vaj\u00ed dlouh\u00e1 a odd\u011blen\u00e1, \u010d\u00edm\u017e se biryani li\u0161\u00ed od pulaa, p\u0159i jeho\u017e va\u0159en\u00ed r\u00fd\u017ee vst\u0159eb\u00e1 v\u0161echnu tekutinu.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z per\u0161tiny. Spojuje se se slovem birinj, tedy r\u00fd\u017ee, nebo biriyan, co\u017e znamen\u00e1 osma\u017een\u00fd \u010di ope\u010den\u00fd p\u0159ed va\u0159en\u00edm.\n\n\n\nZ mughalsk\u00fdch kuchyn\u00ed do indick\u00fdch restaurac\u00ed v Evrop\u011b\n\n\n\nPokrm se do Indie dostal s Mughaly, jejich\u017e dvorn\u00ed kuchyn\u011b, siln\u011b ovlivn\u011bn\u00e1 Persi\u00ed, propojovala vo\u0148avou r\u00fd\u017ei persk\u00fdch pilaf\u016f s indick\u00fdm ko\u0159en\u00edm. Jejich kucha\u0159i pou\u017e\u00edvali metodu dum pukht, va\u0159en\u00ed v ut\u011bsn\u011bn\u00e9m hrnci: p\u00e1ra z\u016fst\u00e1v\u00e1 uvnit\u0159 a \u0161\u0165\u00e1va z masa, gh\u00ed i v\u016fn\u011b bylinek prostupuj\u00ed r\u00fd\u017e\u00ed.\n\n\n\nDal\u0161\u00ed pokrm, kter\u00fd vznikl v mughalsk\u00fdch kuchyn\u00edch: ku\u0159ec\u00ed korma\n\n\n\nKa\u017ed\u00fd region si pak vytvo\u0159il vlastn\u00ed verzi. V Hajdar\u00e1b\u00e1du se p\u0159i p\u0159\u00edprav\u011b biryani kacchi klade syrov\u00e9 maso pod r\u00fd\u017ei a v\u0161e se va\u0159\u00ed spole\u010dn\u011b. Biryani z Avadhu je jemn\u011bj\u0161\u00ed, v Kalkat\u011b se do n\u011bj p\u0159id\u00e1vaj\u00ed brambory a v Sindhu je p\u00e1liv\u011bj\u0161\u00ed. Indick\u00e9 restaurace v Evrop\u011b a Americe t\u00e9m\u011b\u0159 v\u0161echny pod\u00e1vaj\u00ed verzi pakki, kter\u00e1 p\u0159in\u00e1\u0161\u00ed spolehliv\u011bj\u0161\u00ed v\u00fdsledky: maso je p\u0159i vrstven\u00ed u\u017e uva\u0159en\u00e9 a r\u00fd\u017ee z\u016fst\u00e1v\u00e1 sypk\u00e1.\n\n\n\nHlavn\u00ed suroviny na ku\u0159ec\u00ed biryani\n\n\n\n\n\n\n\nPou\u017e\u00edv\u00e1 se sm\u011bs ku\u0159ec\u00edch pali\u010dek a horn\u00edch stehen s kost\u00ed, ale bez k\u016f\u017ee: kost pom\u00e1h\u00e1 udr\u017eet maso \u0161\u0165avnat\u00e9 a dod\u00e1v\u00e1 r\u00fd\u017ei chu\u0165. Maso se marinuje v hust\u00e9m, jemn\u00e9m plnotu\u010dn\u00e9m jogurtu s pastou z \u010desneku, z\u00e1zvoru a zelen\u00fdch chilli papri\u010dek, citronovou \u0161\u0165\u00e1vou, koriandrem a m\u00e1tou. R\u00fd\u017ee je vyzr\u00e1l\u00e1 dlouhozrnn\u00e1 basmati, kter\u00e1 se propl\u00e1chne, namo\u010d\u00ed a pot\u00e9 uva\u0159\u00ed ve velk\u00e9m mno\u017estv\u00ed osolen\u00e9 vody se zelen\u00fdm kardamomem, sko\u0159ic\u00ed a h\u0159eb\u00ed\u010dkem.\n\n\n\nBiryani masala, sm\u011bs ko\u0159en\u00ed prod\u00e1van\u00e1 v obchodech s indick\u00fdmi potravinami, dod\u00e1v\u00e1 pokrmu typickou chu\u0165 biryani, nikoli kari. Ka\u0161m\u00edrsk\u00e9 chilli spolu s kurkumou a mlet\u00fdm koriandrem obarv\u00ed marin\u00e1du, ani\u017e by byla p\u0159\u00edli\u0161 p\u00e1liv\u00e1. P\u0159i vrstven\u00ed se p\u0159id\u00e1v\u00e1 \u0161afr\u00e1n vylouhovan\u00fd v tepl\u00e9m ml\u00e9ce, voda kewra a \u0161petka barviva, kter\u00e9 v r\u00fd\u017ei vytvo\u0159\u00ed \u017elut\u00e9 a oran\u017eov\u00e9 mramorov\u00e1n\u00ed.\n\n\n\nM\u00e1te chu\u0165 na dal\u0161\u00ed klasiku z indick\u00fdch restaurac\u00ed? Butter chicken\n\n\n\nSma\u017een\u00e1 cibule zvan\u00e1 birista d\u00e1v\u00e1 pokrmu jeho charakteristick\u00fd r\u00e1z. Sma\u017e\u00ed se dozlatova a p\u0159i chladnut\u00ed z\u00edsk\u00e1v\u00e1 k\u0159upavost. Dv\u011b t\u0159etiny se p\u0159id\u00e1vaj\u00ed do marin\u00e1dy spolu s olejem ze sma\u017een\u00ed a gh\u00ed, zbytek pat\u0159\u00ed mezi vrstvy a navrch. Mno\u017estv\u00ed oleje ani gh\u00ed nesni\u017eujte: dod\u00e1vaj\u00ed r\u00fd\u017ei plnou chu\u0165 a br\u00e1n\u00ed jej\u00edmu slepov\u00e1n\u00ed.\n\n\n\nD\u016fle\u017eit\u00e9 postupy pro poveden\u00e9 biryani\n\n\n\nR\u00fd\u017ei slijte, kdy\u017e je uva\u0159en\u00e1 zhruba na 95\u00a0% a zrnka vyplouvaj\u00ed na povrch. Dova\u0159\u00ed se b\u011bhem f\u00e1ze dum. Ku\u0159e mus\u00ed b\u00fdt uva\u0159en\u00e9 v hust\u00e9 om\u00e1\u010dce, kter\u00e1 maso obal\u00ed, ale je\u0161t\u011b nesm\u00ed odpadat od kosti: p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1 om\u00e1\u010dka by r\u00fd\u017ei rozm\u00e1\u010dela. \n\n\n\nKu\u0159e i r\u00fd\u017ee by m\u011bly b\u00fdt hotov\u00e9 p\u0159ibli\u017en\u011b ve stejnou chv\u00edli, aby se biryani vrstvilo je\u0161t\u011b hork\u00e9. Hrnec z\u016fst\u00e1v\u00e1 b\u011bhem va\u0159en\u00ed v p\u00e1\u0159e i odpo\u010d\u00edv\u00e1n\u00ed zav\u0159en\u00fd. P\u0159i pod\u00e1v\u00e1n\u00ed pak nab\u00edrejte od kraje, aby zrnka z\u016fstala cel\u00e1.\n\n\n\nJako dezert p\u00e1r kousk\u016f gulab jamun po\u0159\u00e1dn\u011b nas\u00e1kl\u00fdch sirupem\n\n\n\nPod\u00e1vejte s dob\u0159e vychlazenou raitou, naanem a lassi.\n\n\n\n\n\n\tKu\u0159ec\u00ed biryani - recept jako z indick\u00e9 restaurace\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSma\u017een\u00e1 cibule (birista)400 g cibule, (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)700 ml oleje neutr\u00e1ln\u00ed chuti, (na sma\u017een\u00ed)Marin\u00e1da na ku\u0159e6 velk\u00fdch strou\u017ek\u016f \u010desneku1 kousek z\u00e1zvoru (\u010derstv\u00e9ho, dlouh\u00fd 2,5 cm)4 zelen\u00e9 chilli papri\u010dky500 g ku\u0159ec\u00edch pali\u010dek, (bez k\u016f\u017ee, st\u0159edn\u011b velk\u00fdch)500 g horn\u00edch ku\u0159ec\u00edch stehen, (bez k\u016f\u017ee, st\u0159edn\u011b velk\u00fdch)175 g b\u00edl\u00e9ho jogurtu, (plnotu\u010dn\u00e9ho, hust\u00e9ho)3 l\u017ei\u010dky mlet\u00e9ho ka\u0161m\u00edrsk\u00e9ho chilli0.75 l\u017ei\u010dky mlet\u00e9 kurkumy3 l\u017ei\u010dky mlet\u00e9ho koriandru1 l\u017ei\u010dka soli1.5 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy5 g l\u00edstk\u016f koriandru (\u010derstv\u00fdch, nahrubo nasekan\u00fdch)5 g l\u00edstk\u016f m\u00e1ty (\u010derstv\u00fdch, nahrubo nasekan\u00fdch)80 ml oleje ze sma\u017een\u00ed cibule1 l\u017e\u00edce gh\u00ed, (voliteln\u00e9, ale doporu\u010den\u00e9)Ku\u0159e masala0.5 l\u017e\u00edce biryani masalyR\u00fd\u017ee400 g r\u00fd\u017ee basmati2 l\u017e\u00edce oleje0.5 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy6 tobolek zelen\u00e9ho kardamomu1 kousek cel\u00e9 sko\u0159ice (dlouh\u00fd 1 cm)4 kusy h\u0159eb\u00ed\u010dku1.25 l\u017ei\u010dky soliVoda, (na va\u0159en\u00ed r\u00fd\u017ee)Vrstven\u00ed a va\u0159en\u00ed v p\u00e1\u0159eT\u0159etina sma\u017een\u00e9 cibule, (odlo\u017een\u00e1 stranou)5 l\u017eic gh\u00ed3 zelen\u00e9 chilli papri\u010dky, (pod\u00e9ln\u011b na\u0159\u00edznut\u00e9)1 l\u017e\u00edce z\u00e1zvoru (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)8 g \u010derstv\u00e9 m\u00e1ty a koriandru, (nasekan\u00fdch)1 l\u017ei\u010dka biryani masaly15 vl\u00e1ken \u0161afr\u00e1nu2 l\u017e\u00edce ml\u00e9ka (hork\u00e9ho)1.5 l\u017ei\u010dky vody kewra, (voliteln\u00e9)0.25 l\u017ei\u010dky pr\u00e1\u0161kov\u00e9ho potravin\u00e1\u0159sk\u00e9ho barviva, (oran\u017eov\u00e9ho a \u017elut\u00e9ho)\t\n\t\n\t\tSma\u017een\u00e1 cibule (birista)V hlubok\u00e9 p\u00e1nvi nebo \u0161irok\u00e9m a hlubok\u00e9m hrnci se siln\u00fdm dnem rozeh\u0159ejte olej na st\u0159edn\u00edm plameni.Do hork\u00e9ho oleje p\u0159idejte cibuli nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky.Sma\u017ete 8 a\u017e 12 minut a ob\u010das prom\u00edchejte, aby cibule zezl\u00e1tla rovnom\u011brn\u011b.Jakmile za\u010dne zl\u00e1tnout, pe\u010dliv\u011b ji hl\u00eddejte: m\u011bla by b\u00fdt kr\u00e1sn\u011b zlat\u00e1, ale ne tmav\u00e1.Vyjm\u011bte ji z oleje d\u0159\u00edve, ne\u017e p\u0159\u00edli\u0161 ztmavne, proto\u017ee zbytkov\u00fdm teplem bude d\u00e1l zl\u00e1tnout.Rozprost\u0159ete ji na velk\u00fd tal\u00ed\u0159 a nechte vychladnout: p\u0159i chladnut\u00ed z\u00edsk\u00e1 k\u0159upavost.T\u0159etinu sma\u017een\u00e9 cibule odlo\u017ete stranou na vrstven\u00ed.Olej ze sma\u017een\u00ed, provon\u011bn\u00fd cibul\u00ed, si ponechte.Marin\u00e1da na ku\u0159eV mal\u00e9m mix\u00e9ru rozmixujte \u010desnek, z\u00e1zvor a zelen\u00e9 chilli papri\u010dky na hladkou pastu.Pro\u0161lehejte jogurt.Ku\u0159ec\u00ed kousky vlo\u017ete do velk\u00e9 m\u00edsy.P\u0159idejte jogurt, pastu z \u010desneku, z\u00e1zvoru a chilli, ka\u0161m\u00edrsk\u00e9 chilli, kurkumu, mlet\u00fd koriandr, s\u016fl a citronovou \u0161\u0165\u00e1vu.P\u0159idejte zb\u00fdvaj\u00edc\u00ed dv\u011b t\u0159etiny sma\u017een\u00e9 cibule, nasekan\u00fd koriandr a m\u00e1tu.P\u0159ilijte olej ze sma\u017een\u00ed cibule a gh\u00ed.D\u016fkladn\u011b prom\u00edch\u00e1vejte rukama (v rukavic\u00edch), dokud nebude ka\u017ed\u00fd ku\u0159ec\u00ed kousek dob\u0159e obalen\u00fd.P\u0159ikryjte a nechte marinovat v lednici alespo\u0148 5 a\u017e 6 hodin.Ku\u0159e vyndejte z lednice 30 a\u017e 45 minut p\u0159ed va\u0159en\u00edm, aby se prova\u0159ilo rovnom\u011brn\u011b a z\u016fstalo k\u0159ehk\u00e9.Proplachov\u00e1n\u00ed a nam\u00e1\u010den\u00ed r\u00fd\u017eeR\u00fd\u017ei nasypte do velk\u00e9 m\u00edsy.Proplachujte ji pod tekouc\u00ed vodou, krou\u017eiv\u011b prom\u00edch\u00e1vejte a zrnka jemn\u011b t\u0159ete kone\u010dky prst\u016f.Opakujte 3 a\u017e 5kr\u00e1t, dokud nebude voda t\u00e9m\u011b\u0159 \u010dir\u00e1.B\u011bhem va\u0159en\u00ed ku\u0159ete nechte r\u00fd\u017ei 20 a\u017e 30 minut namo\u010denou ve studen\u00e9 vod\u011b.Ku\u0159e masala a va\u0159en\u00ed r\u00fd\u017eeMarinovan\u00e9 ku\u0159e vlo\u017ete do velk\u00e9ho hrnce se siln\u00fdm dnem a poklic\u00ed: v tomto hrnci budete biryani vrstvit, mus\u00ed se do n\u011bj tedy vej\u00edt ku\u0159e i r\u00fd\u017ee.Ku\u0159e posypte biryani masalou a prom\u00edchejte.Va\u0159te na st\u0159edn\u00edm plameni 6 a\u017e 8 minut za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed, dokud ku\u0159e nezpevn\u00ed a nepust\u00ed \u0161\u0165\u00e1vu.P\u0159ikryjte a va\u0159te dal\u0161\u00edch 12 a\u017e 15 minut, dokud nebude ku\u0159e hotov\u00e9 a om\u00e1\u010dka hust\u00e1 tak, aby maso obalovala. Maso by je\u0161t\u011b nem\u011blo odpad\u00e1vat od kosti.Ku\u0159e masala p\u0159endejte do m\u00edsy a odlo\u017ete stranou.B\u011bhem va\u0159en\u00ed ku\u0159ete p\u0159ive\u010fte ve velk\u00e9m hrnci k varu vodu se sol\u00ed, olejem, citronovou \u0161\u0165\u00e1vou, kardamomem, sko\u0159ic\u00ed a h\u0159eb\u00ed\u010dkem.Namo\u010denou r\u00fd\u017ei sce\u010fte.Nasypte ji do vrouc\u00ed vody.Jednou nebo dvakr\u00e1t jemn\u011b prom\u00edchejte, aby se nep\u0159ichytila ke dnu.R\u00fd\u017ei uva\u0159te p\u0159ibli\u017en\u011b na 95 %: zrnka v tu chv\u00edli vyplavou na hladinu.R\u00fd\u017ei sce\u010fte p\u0159es cedn\u00edk a vyberte cel\u00e9 ko\u0159en\u00ed.Vrstven\u00ed a va\u0159en\u00ed v p\u00e1\u0159e\u0160afr\u00e1n namo\u010dte do hork\u00e9ho ml\u00e9ka.Dno a st\u011bny hrnce bohat\u011b vyma\u017ete gh\u00ed.Na dno hrnce rozprost\u0159ete polovinu r\u00fd\u017ee.R\u00fd\u017ei posypte polovinou biryani masaly.Na r\u00fd\u017ei rozlo\u017ete v\u0161echno ku\u0159e masala.Ku\u0159e posypte polovinou nasekan\u00fdch bylinek a 2 a\u017e 3 l\u017e\u00edcemi odlo\u017een\u00e9 sma\u017een\u00e9 cibule.Navrch rozprost\u0159ete zb\u00fdvaj\u00edc\u00ed r\u00fd\u017ei tak, aby zakryla v\u0161echno ku\u0159e.R\u00fd\u017ei posypte zb\u00fdvaj\u00edc\u00ed biryani masalou.Navrch rozlo\u017ete zb\u00fdvaj\u00edc\u00ed sma\u017eenou cibuli, na\u0159\u00edznut\u00e9 zelen\u00e9 chilli papri\u010dky, z\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky a zbytek bylinek.Bohat\u011b p\u0159elijte zb\u00fdvaj\u00edc\u00edm gh\u00ed, vodou kewra a \u0161afr\u00e1nov\u00fdm ml\u00e9kem.R\u00fd\u017ei posypte barvivem.Hrnec t\u011bsn\u011b uzav\u0159ete poklic\u00ed a okraj ut\u011bsn\u011bte alobalem nebo v\u00e1le\u010dkem t\u011bsta (z mouky a vody).Nechte va\u0159it v p\u00e1\u0159e na m\u00edrn\u00e9m plameni 15 a\u017e 20 minut bez odkl\u00e1p\u011bn\u00ed poklice: tomuto zp\u016fsobu p\u0159\u00edpravy se \u0159\u00edk\u00e1 dum.Vypn\u011bte plot\u00fdnku a nechte biryani 20 minut odpo\u010d\u00edvat pod poklic\u00ed, aby r\u00fd\u017ee zpevnila.Odklopte poklici a pru\u017enou st\u011brkou r\u00fd\u017ei jemn\u011b na\u010dechrejte sm\u011brem od okraje hrnce.Biryani pod\u00e1vejte tak, \u017ee ho naberete od okraje hrnce mal\u00fdm pod\u0161\u00e1lkem nebo st\u011brkou, abyste nepol\u00e1mali zrnka r\u00fd\u017ee.\t\n\t\n\t\tKu\u0159e: pali\u010dky a horn\u00ed stehna s kost\u00ed, bez k\u016f\u017ee, st\u0159edn\u011b velk\u00e9 kusy. Kost udr\u017e\u00ed maso \u0161\u0165avnat\u00e9 a dod\u00e1 r\u00fd\u017ei chu\u0165; pou\u017e\u00edt m\u016f\u017eete i vykost\u011bn\u00e1 horn\u00ed stehna.\nR\u00fd\u017ee: vyzr\u00e1l\u00e1 dlouhozrnn\u00e1 basmati z obchodu s indick\u00fdmi potravinami. Va\u0159te ji v hrnci o objemu 4 a\u017e 5 litr\u016f v p\u0159ibli\u017en\u011b 2 litrech vody. Na cibuli si p\u0159ipravte hlubokou p\u00e1nev o pr\u016fm\u011bru alespo\u0148 25 cm a na vrstven\u00ed hrnec o objemu p\u0159ibli\u017en\u011b 6 litr\u016f.\nJogurt nesm\u00ed b\u00fdt kysel\u00fd. Biryani masala je sm\u011bs ko\u0159en\u00ed z obchodu s indick\u00fdmi potravinami: dod\u00e1 j\u00eddlu chu\u0165 biryani, nikoli kari. Ka\u0161m\u00edrsk\u00e9 chilli dod\u00e1 barvu, ani\u017e by p\u0159\u00edli\u0161 p\u00e1lilo.\nNesni\u017eujte mno\u017estv\u00ed oleje ani gh\u00ed: dod\u00e1vaj\u00ed r\u00fd\u017ei plnou chu\u0165 a br\u00e1n\u00ed slepov\u00e1n\u00ed. Biryani vrstv\u011bte, dokud jsou ku\u0159e i r\u00fd\u017ee je\u0161t\u011b hork\u00e9.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199901"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199901\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193344"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}