{"id":193930,"title":"Tavuklu Biryani – Hint Restoran\u0131 Usul\u00fc Tarif","modified":"2026-10-29T20:50:13+01:00","plain":"Yo\u011furtla marine edilmi\u015f tavuk ve b\u00fct\u00fcn baharatlarla aromaland\u0131r\u0131lm\u0131\u015f basmati pirinciyle haz\u0131rlanan, kat kat dizilip kapa\u011f\u0131 hava almayacak \u015fekilde kapat\u0131lm\u0131\u015f bir tencerede buharla pi\u015firilen bir biryani.\n\n\n\nKapak kalkar kalkmaz buharla birlikte sade ya\u011f\u0131n, safran\u0131n ve k\u0131zarm\u0131\u015f so\u011fanlar\u0131n kokusu yay\u0131l\u0131r. \u00dcstte beyaz ve alt\u0131n sar\u0131s\u0131 pirin\u00e7 taneleri taze otlarla i\u00e7 i\u00e7e ge\u00e7erken, altta koyu masala sosunun i\u00e7inde lokum gibi pi\u015fmi\u015f tavuk bekler. \n\n\n\nKa\u015f\u0131\u011f\u0131 en dibe kadar dald\u0131r\u0131p hepsinden birden al\u0131rs\u0131n\u0131z\u00a0: mis kokulu pilav, bir nane yapra\u011f\u0131, kemi\u011finden neredeyse kendili\u011finden ayr\u0131lan bir par\u00e7a baget eti. \u0130lk tabaktan sonra fark\u0131na bile varmadan bir tabak daha al\u0131rs\u0131n\u0131z.\n\n\n\nYan\u0131nda so\u011fuk bir salatal\u0131kl\u0131 raita ile biberin ac\u0131s\u0131 hafifler\n\n\n\nTavuklu Biryani Nedir ?\n\n\n\nBiryani, Hint mutfa\u011f\u0131na ait, pirin\u00e7 ve etin kat kat dizilip kapal\u0131 tencerede kendi buhar\u0131nda pi\u015firildi\u011fi bir yemektir. Bu tarif, Avrupa ve Amerika'daki Hint restoranlar\u0131n\u0131n \u00e7o\u011funda sunulan, pakki ad\u0131 verilen usule dayan\u0131r\u00a0: tavuk, baharatl\u0131 yo\u011furtta marine edildikten sonra \u00f6nce koyu bir sos i\u00e7inde pi\u015firilir; bu s\u0131rada pirin\u00e7 ayr\u0131 bir tencerede, b\u00fct\u00fcn baharatlarla aromaland\u0131r\u0131lm\u0131\u015f suda ha\u015flan\u0131r. \n\n\n\nArd\u0131ndan ikisi hava almayacak \u015fekilde kapat\u0131lan bir tencereye kat kat yerle\u015ftirilir ve buharla pi\u015firilir; bu a\u015famaya dum denir. Pirin\u00e7 taneleri uzun ve tane tane kal\u0131r; biryaniyi suyunu \u00e7ektirerek pi\u015firilen pulaodan ay\u0131ran da budur.\n\n\n\nKelime Fars\u00e7adan gelir. Pirin\u00e7 anlam\u0131ndaki birin\u00e7 ya da pi\u015firmeden \u00f6nce k\u0131zart\u0131lm\u0131\u015f veya kavrulmu\u015f anlam\u0131ndaki biryan s\u00f6zc\u00fc\u011f\u00fcyle ili\u015fkilendirilir.\n\n\n\nBab\u00fcr Saray Mutfaklar\u0131ndan Avrupa'n\u0131n Hint Restoranlar\u0131na\n\n\n\nBu yemek Hindistan'a Bab\u00fcrl\u00fclerle gelir. \u0130ran etkisinin belirgin oldu\u011fu saray mutfaklar\u0131nda, \u0130ran pilavlar\u0131n\u0131n ho\u015f kokulu pirinci Hint baharatlar\u0131yla bulu\u015fur. Saray a\u015f\u00e7\u0131lar\u0131 bu yemekte dum pukht, yani hava almayacak \u015fekilde kapat\u0131lm\u0131\u015f tencerede pi\u015firme tekni\u011fini uygular : buhar i\u00e7eride kal\u0131r, etin suyu, sade ya\u011f ve otlar\u0131n aromas\u0131 pirince ge\u00e7er.\n\n\n\nBab\u00fcr mutfaklar\u0131nda do\u011fan bir ba\u015fka yemek : tavuk korma\n\n\n\nZamanla her b\u00f6lge kendi yorumunu geli\u015ftirmi\u015ftir. Haydarabad'da kacchi biryani haz\u0131rlan\u0131rken \u00e7i\u011f et pirincin alt\u0131na yerle\u015ftirilir ve hepsi birlikte pi\u015firilir. Awadh biryanisinin baharatlar\u0131 daha hafiftir, Kalk\u00fcta usul\u00fcne patates eklenir, Sindh usul\u00fc ise daha ac\u0131d\u0131r. Avrupa ve Amerika'daki Hint restoranlar\u0131n\u0131n neredeyse tamam\u0131, daha tutarl\u0131 sonu\u00e7 veren pakki usul\u00fcn\u00fc sunar : katlar olu\u015fturulurken et zaten pi\u015fmi\u015ftir ve pirin\u00e7 tane tane kal\u0131r.\n\n\n\nTavuklu Biryaninin Ana Malzemeleri\n\n\n\n\n\n\n\nTavuk olarak kemikli, derisiz baget ve \u00fcst but kar\u0131\u015f\u0131m\u0131 kullan\u0131l\u0131r : kemik, etin sulu kalmas\u0131n\u0131 sa\u011flar ve pirince lezzet verir. Tavuk; sar\u0131msak, zencefil ve ye\u015fil ac\u0131 biber ezmesi, limon suyu, ki\u015fni\u015f ve nane eklenmi\u015f, koyu k\u0131vaml\u0131 ve ek\u015fi olmayan tam ya\u011fl\u0131 yo\u011furtta marine edilir. Pirin\u00e7 olarak dinlendirilmi\u015f, uzun taneli basmati kullan\u0131l\u0131r; y\u0131kan\u0131p suda bekletildikten sonra ye\u015fil kakule, tar\u00e7\u0131n ve karanfil eklenmi\u015f bol tuzlu suda ha\u015flan\u0131r.\n\n\n\nHint \u00fcr\u00fcnleri satan marketlerde bulunan bir baharat kar\u0131\u015f\u0131m\u0131 olan biryani masala, yeme\u011fe k\u00f6ri de\u011fil biryani lezzeti verir. Ke\u015fmir toz biberi, zerde\u00e7al ve toz ki\u015fni\u015fle birlikte marinada renk verirken fazla ac\u0131l\u0131k katmaz. Katlar olu\u015fturulurken s\u0131cak s\u00fctte demlenmi\u015f safran, kewra suyu ve bir tutam g\u0131da boyas\u0131 pirin\u00e7te sar\u0131 ve turuncu renk ge\u00e7i\u015fleri olu\u015fturur.\n\n\n\nHint restoranlar\u0131n\u0131n bir ba\u015fka klasi\u011fini ister misiniz ? Butter chicken\n\n\n\nBirista ad\u0131 verilen k\u0131zarm\u0131\u015f so\u011fanlar yeme\u011fin imzas\u0131d\u0131r. \u0130yice alt\u0131n rengi alana kadar k\u0131zart\u0131l\u0131r, so\u011fuduk\u00e7a \u00e7\u0131t\u0131rla\u015f\u0131rlar. \u00dc\u00e7te ikisi k\u0131zartma ya\u011f\u0131 ve sade ya\u011fla birlikte marinada eklenir, kalan\u0131 ise katlar\u0131n aras\u0131na ve en \u00fcste serpilir. S\u0131v\u0131 ya\u011f ve sade ya\u011f miktar\u0131n\u0131 azaltmay\u0131n : pilava dolgun lezzetini verir ve pirin\u00e7 tanelerinin birbirine yap\u0131\u015fmas\u0131n\u0131 \u00f6nlerler.\n\n\n\n\u0130yi Bir Biryani \u0130\u00e7in Teknik P\u00fcf Noktalar\u0131\n\n\n\nPirin\u00e7 yakla\u015f\u0131k %95 oran\u0131nda pi\u015fti\u011finde, taneler suyun y\u00fczeyine \u00e7\u0131k\u0131nca s\u00fcz\u00fcl\u00fcr ve dum a\u015famas\u0131nda pi\u015fmesini tamamlar. Tavuk, kemi\u011finden ayr\u0131lmayacak \u015fekilde, koyu k\u0131vaml\u0131 ve etin \u00fczerini kaplayan bir sos i\u00e7inde pi\u015fmi\u015f olmal\u0131d\u0131r\u00a0: fazla sulu bir sos pirinci lapa yapar. \n\n\n\nBiryaninin katlar\u0131n\u0131 s\u0131cakken olu\u015fturabilmek i\u00e7in tavuk ve pirincin a\u015fa\u011f\u0131 yukar\u0131 ayn\u0131 anda haz\u0131r olmas\u0131 gerekir. Buharda pi\u015firme ve dinlendirme boyunca tencerenin kapa\u011f\u0131 kapal\u0131 tutulur, ard\u0131ndan pirin\u00e7 tanelerini k\u0131rmamak i\u00e7in kenardan al\u0131narak servis edilir.\n\n\n\nTatl\u0131 olarak bol \u015ferbetli birka\u00e7 gulab jamun\n\n\n\nSofrada yan\u0131nda so\u011fuk bir raita, bir naan ve bir lassi ile servis edin.\n\n\n\n\n\n\tTavuklu Biryani - Hint Restoran\u0131 Usul\u00fc Tarif\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tK\u0131zarm\u0131\u015f So\u011fan (Birista)400 g so\u011fan, (ince dilimlenmi\u015f)700 ml n\u00f6tr aromal\u0131 s\u0131v\u0131 ya\u011f, (k\u0131zartmak i\u00e7in)Tavuk Marinasyonu6 iri di\u015f sar\u0131msak1 par\u00e7a zencefil (taze, 2.5 cm uzunlu\u011funda)4 ye\u015fil ac\u0131 biber500 g tavuk baget, (derisiz, orta boy)500 g tavuk \u00fcst but, (derisiz, orta boy)175 g sade yo\u011furt, (tam ya\u011fl\u0131, koyu k\u0131vaml\u0131)3 \u00e7ay ka\u015f\u0131\u011f\u0131 toz Ke\u015fmir biberi0.75 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al3 \u00e7ay ka\u015f\u0131\u011f\u0131 toz ki\u015fni\u015f1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1.5 yemek ka\u015f\u0131\u011f\u0131 limon suyu5 g ki\u015fni\u015f yapra\u011f\u0131 (taze, iri do\u011franm\u0131\u015f)5 g nane yapra\u011f\u0131 (taze, iri do\u011franm\u0131\u015f)80 ml so\u011fanlar\u0131n k\u0131zart\u0131ld\u0131\u011f\u0131 ya\u011f1 yemek ka\u015f\u0131\u011f\u0131 ghee, (iste\u011fe ba\u011fl\u0131, ancak \u00f6nerilir)Tavuk Masala0.5 yemek ka\u015f\u0131\u011f\u0131 biryani masalaPirin\u00e7400 g basmati pirinci2 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f0.5 yemek ka\u015f\u0131\u011f\u0131 limon suyu6 kaps\u00fcl ye\u015fil kakule1 par\u00e7a \u00e7ubuk tar\u00e7\u0131n (1 cm uzunlu\u011funda)4 tane karanfil1.25 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzSu, (pirinci pi\u015firmek i\u00e7in)Katmanlama ve Buharda Pi\u015firme\u00dc\u00e7te biri k\u0131zarm\u0131\u015f so\u011fan, (kenara ayr\u0131lm\u0131\u015f)5 yemek ka\u015f\u0131\u011f\u0131 ghee3 ye\u015fil ac\u0131 biber, (boyuna yar\u0131lm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 zencefil (j\u00fclyen do\u011franm\u0131\u015f)8 g taze nane ve ki\u015fni\u015f, (do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 biryani masala15 tel safran2 yemek ka\u015f\u0131\u011f\u0131 s\u00fct (s\u0131cak)1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 kewra suyu, (iste\u011fe ba\u011fl\u0131)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 toz g\u0131da boyas\u0131, (turuncu ve sar\u0131)\t\n\t\n\t\tK\u0131zarm\u0131\u015f So\u011fan (Birista)Ya\u011f\u0131 bir sote tavas\u0131nda veya kal\u0131n tabanl\u0131, geni\u015f ve derin bir tencerede orta ate\u015fte \u0131s\u0131t\u0131n.Ya\u011f \u0131s\u0131n\u0131nca ince dilimlenmi\u015f so\u011fanlar\u0131 ekleyin.E\u015fit \u015fekilde k\u0131zarmalar\u0131 i\u00e7in ara s\u0131ra kar\u0131\u015ft\u0131rarak 8 ila 12 dakika k\u0131zart\u0131n.Renk almaya ba\u015flad\u0131klar\u0131nda dikkatle takip edin: iyice alt\u0131n rengine d\u00f6nmeli, ancak koyula\u015fmamal\u0131lar.Kendi s\u0131cakl\u0131klar\u0131yla renk almaya devam edecekleri i\u00e7in fazla koyula\u015fmadan ya\u011fdan \u00e7\u0131kar\u0131n.So\u011fumalar\u0131 i\u00e7in geni\u015f bir taba\u011fa yay\u0131n: so\u011fuduk\u00e7a \u00e7\u0131t\u0131rla\u015facaklar.K\u0131zarm\u0131\u015f so\u011fanlar\u0131n \u00fc\u00e7te birini katmanlama i\u00e7in ay\u0131r\u0131n.So\u011fan aromas\u0131 sinmi\u015f k\u0131zartma ya\u011f\u0131n\u0131 saklay\u0131n.Tavuk MarinasyonuSar\u0131msa\u011f\u0131, zencefili ve ye\u015fil ac\u0131 biberleri k\u00fc\u00e7\u00fck bir do\u011fray\u0131c\u0131da p\u00fcr\u00fczs\u00fcz bir ezme haline getirin.Yo\u011furdu \u00e7\u0131rp\u0131n.Tavuk par\u00e7alar\u0131n\u0131 geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n.Yo\u011furdu, sar\u0131msak, zencefil ve biber ezmesini, Ke\u015fmir biberini, zerde\u00e7al\u0131, toz ki\u015fni\u015fi, tuzu ve limon suyunu ekleyin.K\u0131zarm\u0131\u015f so\u011fanlar\u0131n kalan \u00fc\u00e7te ikisini, do\u011franm\u0131\u015f ki\u015fni\u015fi ve naneyi ekleyin.So\u011fanlar\u0131n k\u0131zart\u0131ld\u0131\u011f\u0131 ya\u011f\u0131 ve ghee'yi ekleyin.Her tavuk par\u00e7as\u0131 iyice kaplanana kadar ellerinizle (eldiven takarak) uzun uzun kar\u0131\u015ft\u0131r\u0131n.\u00dczerini kapat\u0131p buzdolab\u0131nda en az 5 ila 6 saat marine edin.E\u015fit pi\u015fmesi ve yumu\u015fak kalmas\u0131 i\u00e7in tavu\u011fu pi\u015firmeden 30 ila 45 dakika \u00f6nce buzdolab\u0131ndan \u00e7\u0131kar\u0131n.Pirinci Y\u0131kama ve IslatmaPirinci geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n.Akan suyun alt\u0131nda dairesel hareketlerle kar\u0131\u015ft\u0131rarak ve taneleri parmak u\u00e7lar\u0131n\u0131zla hafif\u00e7e ovarak y\u0131kay\u0131n.Su neredeyse berrakla\u015fana kadar 3 ila 5 kez tekrarlay\u0131n.Tavuk pi\u015ferken pirinci serin suda 20 ila 30 dakika bekletin.Tavuk Masala ve Pirincin Pi\u015firilmesiMarine edilmi\u015f tavu\u011fu kal\u0131n tabanl\u0131, kapakl\u0131 b\u00fcy\u00fck bir tencereye al\u0131n: biryani bu tencerede katmanlanaca\u011f\u0131 i\u00e7in hem tavu\u011fu hem de pirinci alacak b\u00fcy\u00fckl\u00fckte olmal\u0131.Tavu\u011fun \u00fczerine biryani masalay\u0131 serpip kar\u0131\u015ft\u0131r\u0131n.Tavuk s\u0131k\u0131la\u015f\u0131p suyunu salana kadar orta ate\u015fte s\u0131k s\u0131k kar\u0131\u015ft\u0131rarak 6 ila 8 dakika pi\u015firin.Kapa\u011f\u0131n\u0131 kapat\u0131p tavuk pi\u015fene ve sos koyula\u015f\u0131p tavu\u011fu kaplayacak k\u0131vama gelene kadar 12 ila 15 dakika daha pi\u015firin, etin kemikten ayr\u0131lacak kadar pi\u015fmemesine dikkat edin.Tavuk masalay\u0131 bir kaba aktar\u0131p kenara al\u0131n.Tavuk pi\u015ferken b\u00fcy\u00fck bir tencere suya tuzu, ya\u011f\u0131, limon suyunu, kakuleyi, tar\u00e7\u0131n\u0131 ve karanfilleri ekleyip kaynat\u0131n.Islatt\u0131\u011f\u0131n\u0131z pirinci s\u00fcz\u00fcn.Kaynayan suya ekleyin.Dibine yap\u0131\u015fmamas\u0131 i\u00e7in bir iki kez nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Pirinci yakla\u015f\u0131k %95 oran\u0131nda pi\u015fene kadar ha\u015flay\u0131n: bu a\u015famada taneler suyun y\u00fczeyine \u00e7\u0131kar.Pirinci bir s\u00fczge\u00e7te s\u00fcz\u00fcp b\u00fct\u00fcn baharatlar\u0131 \u00e7\u0131kar\u0131n.Katmanlama ve Buharda Pi\u015firmeSafran\u0131 s\u0131cak s\u00fctte bekletin.Tencerenin taban\u0131na ve i\u00e7 kenarlar\u0131na bolca ghee s\u00fcr\u00fcn.Pirincin yar\u0131s\u0131n\u0131 tencerenin taban\u0131na yay\u0131n.Biryani masalan\u0131n yar\u0131s\u0131n\u0131 pirincin \u00fczerine serpin.Tavuk masalan\u0131n tamam\u0131n\u0131 pirincin \u00fczerine da\u011f\u0131t\u0131n.Do\u011franm\u0131\u015f ye\u015filliklerin yar\u0131s\u0131n\u0131 ve ay\u0131rd\u0131\u011f\u0131n\u0131z k\u0131zarm\u0131\u015f so\u011fanlardan 2 ila 3 yemek ka\u015f\u0131\u011f\u0131n\u0131 tavu\u011fun \u00fczerine serpin.Kalan pirinci tavu\u011fun tamam\u0131n\u0131 \u00f6rtecek \u015fekilde \u00fczerine yay\u0131n.Kalan biryani masalay\u0131 pirincin \u00fczerine serpin.Kalan k\u0131zarm\u0131\u015f so\u011fanlar\u0131, boyuna yar\u0131lm\u0131\u015f ye\u015fil ac\u0131 biberleri, j\u00fclyen do\u011franm\u0131\u015f zencefili ve kalan ye\u015fillikleri \u00fczerine da\u011f\u0131t\u0131n.Kalan ghee'yi, kewra suyunu ve safranl\u0131 s\u00fct\u00fc \u00fczerine bolca gezdirin.G\u0131da boyas\u0131n\u0131 pirincin \u00fczerine serpin.Tencerenin kenar\u0131n\u0131 al\u00fcminyum folyo veya \u015ferit haline getirilmi\u015f hamurla (un ve su) kapat\u0131p kapa\u011f\u0131n\u0131 hava almayacak \u015fekilde yerle\u015ftirin.Kapa\u011f\u0131 a\u00e7madan k\u0131s\u0131k ate\u015fte 15 ila 20 dakika buharda pi\u015firin: bu, kapal\u0131 tencerede buharda pi\u015firme a\u015famas\u0131d\u0131r.Oca\u011f\u0131 kapat\u0131p pirin\u00e7 tanelerinin s\u0131k\u0131la\u015fmas\u0131 i\u00e7in biryaniyi kapa\u011f\u0131 kapal\u0131 olarak 20 dakika dinlendirin.Kapa\u011f\u0131 a\u00e7\u0131n ve esnek bir spatulayla tencerenin kenar\u0131ndan ba\u015flayarak pirinci nazik\u00e7e havaland\u0131r\u0131n.Pirin\u00e7 tanelerini k\u0131rmamak i\u00e7in biryaniyi k\u00fc\u00e7\u00fck bir \u00e7ay taba\u011f\u0131 veya spatulayla tencerenin kenar\u0131ndan alarak servis edin.\t\n\t\n\t\tTavuk: kemikli, derisiz, orta boy baget ve \u00fcst but par\u00e7alar\u0131 kullan\u0131n. Kemik, etin sulu kalmas\u0131n\u0131 sa\u011flar ve pirince lezzet verir; kemiksiz \u00fcst but da kullanabilirsiniz.\nPirin\u00e7: Hint \u00fcr\u00fcnleri satan bir marketten al\u0131nm\u0131\u015f, dinlendirilmi\u015f uzun taneli basmati kullan\u0131n. 4 ila 5 litrelik bir tencerede yakla\u015f\u0131k 2 litre suyla pi\u015firin. So\u011fanlar i\u00e7in en az 25 cm \u00e7ap\u0131nda bir sote tavas\u0131, katmanlama i\u00e7in yakla\u015f\u0131k 6 litrelik bir tencere haz\u0131rlay\u0131n.\nYo\u011furt ek\u015fi olmamal\u0131. Biryani masala, Hint \u00fcr\u00fcnleri satan marketlerde bulunan bir baharat kar\u0131\u015f\u0131m\u0131d\u0131r: yeme\u011fe k\u00f6ri yerine biryani lezzeti verir. Ke\u015fmir biberi fazla ac\u0131l\u0131k vermeden renk katar.\nS\u0131v\u0131 ya\u011f ve ghee miktar\u0131n\u0131 azaltmay\u0131n: pirince dolgun bir lezzet verir ve yap\u0131\u015fmas\u0131n\u0131 \u00f6nlerler. Biryaniyi tavuk ve pirin\u00e7 h\u00e2l\u00e2 s\u0131cakken katmanlay\u0131n.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=193930"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/193344"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=193930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=193930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=193930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}