Hyderabadi Cuisine

Ingredients: 1/2 kg Bone/boneless Lamb/Beef -Meat 2 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 2 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 Gram masala powder 1 tbsp Lemon juice (optional) Salt to taste 5 tbsp Oil 3 tbsp, finely chopped Coriander leaves 3 tbsp, finely chopped Mint leaves Method Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender,Add little water,lemon and garam masala powder stir it. Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the garvy is thick,stir every 5 minutes. Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover. Remove from the heat. Serve hot with khatti-dal ,Parathas..  

There are two traditional methods of preparing the Hyderabadi Biryani. Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook). Pakki briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking. Hyderabadi Murgh Briyani -II (Kachche yakhni ki Briyani)   Ingredients: 1 1/2 Kg  Bone/Boneless Chicken 4 Cups Basmati Rice 3 large- sliced Onion 2 Cups of Oil For the Marinading Chicken 11/2 cup  Yoghurt 1 1/2 tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder  2 big pinch Saffron threads 4 tbsp Lemon  4 Green Chillies Coriander (finely Chopped)  Mint ( finely chopped) Salt to taste For  Preparing Basmati Rice 1 tbsp Caraway seeds/Shah Zeera 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves Sal

INGREDIENTS 4 cups Basmati rice (washed and soaked in water) 2 tbsp Ginger and garlic paste 1 Onion (sliced finely) 4 Green Cardamoms 2 Cinnamon sticks (loung) 2 Cloves 1 1/4 tbsp Caraway seeds (Shah Zeera) 4 tbsp oil Salt to taste. For Garnish 1 tbsp Ghee Coriander leaves (finely chopped)  Mint leaves (finely chopped) 2 boil Eggs Method Wash the rice and soak it in surplus water for about 1 hour. Then In a large saucepan add oil at medium heat,  Add onion and fry till they are slightly golden in colour. Add ginger & garlic pastes, fry for 1 minute.Then pour water along with cloves, cardamom, cinnamon, caraway seeds and salt. let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is done. Remove from the heat. Garnish with  Ghee,Coriander leaves and mint leaves. Serve hot with mutton-mahekhaliya , kofta-curry , dalcha , Dum-ka-murgh , Mutton-korma  , Sem ki pahli, binis-ki-phalli-ka-salan ...

Ingredients 1/2 kg Lamb/Beef/chicken Mince 1 Onions (finely chopped) 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1/2 tbsp Black peper powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 5 tbsp Oil Method Wash mince & drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour. Add ginger & garlic pastes, fry for 1 minute. Add mince,red chilli powder, turmeric powder,salt, green chilli,black pepper powder,garam masala powder,coriander leaves, mint leaves and mix well. At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.cover the pan and leave. Remove from the heat. The mince should not be watery it should be able to make balls of the

Ingredients For Preparing Kofta 1/2 kg Lamb/Beef Mince 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1/2 tbsp Black peper powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 5 tbsp Oil For Roasted and Ground Masala 2 Onions (finely chopped) 1/2 cup  Poppy seeds (khus khus) 1/2 cup Groundnut (Pali skins removed after roast) 1/2 cup Coconut powder 2 cup Plain Yogurt beaten Cinnamon 1-2 sticks 2-3 Cardamon 1 tbsp Ginger &Garlic Paste 1 tbsp Garam Masala 4 tbsp Lemon 1 tbsp Red chili powder 1/2 tbsp Turmeric Powder 1/4 cup oil salt to taste For Garnishing Coriander leaves, Mint Leaves and Green chillies washed and fine chopped. Method for preparing Kofta Wash mince and drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat,  add oni

Ingredients: 1/2 kg  Bone/boneless Lamb/Beef -Meat/Mince 1/2 kg Green Beans (binis ki phalli) 1 Onions (finely chopped) 1 Tomato (finely chopped) 1 Potato (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Salt to taste 5 tbsp Oil 3 tbsp, finely chopped Coriander leaves 3 tbsp, finely chopped Mint leaves Method Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, tomato, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender,Then in a large cooking bowl add it at a mediume heat. Add chopped green beans, potato and 1/4 cup of water as per the requirement and mix well, Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover the pan leave for 15-20 minutes untill the green beans and

Hyderabadi Mahekhalya – Meat Curry-1 Ingredients: 1/2 Kg Bone/Boneless Mutton 1 Large tomato(finely chopped) 1/2 tbsp Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Tamarind Juice(Imli ka khata) 6-8 Curry leaves Coriander leaves fine chopped. 1/2 cup oil salt to taste. For Roasted and Ground Masala 2 Onions (finely chopped) 1/2 cup Sesame seeds (Til) 1/4 cup Groundnut (Pali-skins removed after roast) 1/2 cup Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) For Garnishing Coriander leaves and Green chillies washed and fine chopped. Method Clean and wash the mutton pieces, add ginger and garlic paste,pressure cook the mutton for 3/4 whistles without adding too much of water,until the meat is tender & keep aside. In a large non-stick saucepan/Khadhai at medium heat, Add sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separately and fry without oil for 1 minute-or till slightly darker in co

Ingredients: 1/2 kg Lamb/Beef Mince 1 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2 Green chillies Salt to taste 5 tbsp Oil 3 tbsp, finely chopped Coriander leaves 3 tbsp, finely chopped Mint leaves Method Wash mince & drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change color. Add ginger & garlic pastes, fry for 1 minute. Add mince,red chilli powder, turmeric powder,salt, green chilli,garam masala powder,and mix well. At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates. cover the pan and leave. Then fry for 3-5 minutes & keep stirring till the mince is bit golden brown. Remove from the heat. Garnish with coriander leaves & mint leaves . Serve this dish with khatti-dal

Ingredients: 1/2 kg  Lamb/Beef/Chicken/Fish Mince 2 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2 Green chillies 2 Eggs For Potato Cutlets 3 Large Potato ( boiled,peeled and mashed ) 1/2 tbsp Black pepper powder Salt to taste 5 tbsp Oil 3 tbsp, finely chopped Coriander leaves 3 tbsp, finely chopped Mint leaves Method Wash mince &drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour. Add ginger & garlic pastes, fry for 1 minute. Add mince,red chilli powder, turmeric powder,salt, green chilli,garam masala powder,and mix well. At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates. cover the pan and leave. Then fry for 3-5 minutes & keep stirring till

Khichadi a simple recipe that can be served anytime !!! Khichdi in Hyderabad is know for serving during breakfast, lunch, dinner or lazy weekends mornings,There are many method of preparing. Ingredients : 1 cup Basmati rice 1/2 cup  Split red lentils (Toor Dal) / yellow lentils (Moong Dal) 4 cups of water 2 tbsp ginger & garlic paste 1/2  tbsp cumin seeds (optional) Turmeric powder (optional) fried onion (optional for garnish) 2 tbsp oil Salt to taste Method : In a large non-stick saucepan add oil at medium heat, add ginger & garlic paste stir for 5-10 minutes to golden brown. Then  pour water alone with rice and  red / yellow lentils. Add salt & Give it a stir, cover and let it come to a boil.let the rice cook while stirring occasionally. Lower the heat and leave until the rice is cooked. Remove from the heat. Served with  Tamatar-ki-chutney ,Dahi ki chutney, Aloo-ka-kheema  Achar,Ghee,o

Ingredients: 1kg or Bonless Chicken 1 tsp Red Chilli Powder 1/4 tsp Tumeric Powder 1 tsp Ginger Garlic paste 1/4 tsp Gram Masala 1/4 tsp Black Pepper Powder Lemon 4 tsp Oil 3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint Salt to taste Method: In a large non-stick saucepan/Khadhai at medium heat, add oil and chicken stir for 15-20 minutes to golden brown.   Reduce the heat and add ginger garlic paste,Red chili powder, turmeric and mix well. Now after a couple of minutes add salt, Gram masala powder,Black pepper powder mix well, Do not cook on a high heat,simmer heat and cover the pan leave till done. Add Lemon Mix well and stir for 5 minutes and the dish is done. Garnished with fresh coriander leaves and mint leaves. Talawa Chicken into a serving dish with Fried-Rice , khatti-dal , Tamatar-ki-chutney .....