Hyderabadi Cuisine

    The Hyderabadi Version Paya Ki Nihari    Its a very Popular dish in Hyderabad which prepare during the breakfast. Its also prepare during Ramadan / Eid-ul-Adha Nahari is great during the winter time also can sever in Lunch or Dinner. " Paya" is a Urdu word means "Trotters" and "Nahar" is a Urdu word mean "Morning"  In Hyderabad they are famous restaurants and usually  take away that sell Nahari in the early morning finish selling by 8.am and also sell in Evening . The dish is traditionally slow-cooked  prepare overnight on a low heat 6-7 hours in various vessels with favourable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and tongue and consistency of thick broth.  Ingredients 2kg Paya (Trotters) 1 kg Tongue  (optional) 1kg Lamb shanks  (optional) 2 tbsp Ginger and Garlic paste For Preparing Gravy 3/4 Onions (finely chopped) 1 tbsp Red chilli powder 1/4 tb

  Green Peas Rice- Matar Pulao Rice is a simple version with  a very flavorful rice easy and healthy. Ingredients: 2 Cups Basmati Rice 1/2 cup shelled fresh or frozen peas 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves Salt to taste  Method Wash the rice and soak it in surplus water for about 1/2 an hour. In a large saucepan at medium heat, add  water along with cloves, cardamom, cinnamon,  Black  Cumin  seeds and salt. let it come to a boil, Add the drained rice and gree peas. Give it a stir and let the rice cook until it is done. Drain the rice At a very low heat    2-3 minutes leave it for dum  cover saucepan with a tight  lid. Closed the heat let it leave so that no steams can escape so the  nice steam has formed inside. And  serve with any curry . Enjoy it :)

Ingredients: 4 Tomatoes 1 1/2  tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 2/4 Green chillies 4/6 Curry leaves 1 tbsp  Cumin seeds (Zeera) 1 tbsp  Black Mustard seeds(Rai) Salt to taste 4 tbsp Oil Method In a large non-stick saucepan/Khadhai add oil at medium heat, Add cumin seeds, black mustard seeds & curry leaves fry for 30 seconds. Then add tomatoes, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well. Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth. At this stage there will be some liquid from the Tomato in the pan. You need to now  stir it till tomatoes gets smooth and mushy. T hen cover the pan let it until all the liquid evaporates,leave till done. Remove from the heat. Serve this as side dish with fried rice,Paranthas,Tahari,khichdi.

Shah Jeera Rice  ( Caraway  rice). Can be prepared in two ways by absorption of water by rice or by  draining  the water. A tasty variation on plain boiled rice, this can be made two ways - by total absorption of water by the rice or by draining the water from it. Ingredients: 2 Cups Basmati Rice 1 tbsp Shah Zeera ( Black Cumin seeds) 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves  Salt to taste  1 Cup Canola Oil Method Wash the rice and soak it in surplus water for about 1/2 an hour. In a large saucepan at medium heat, add  water along with cloves, cardamom, cinnamon,  Black  Cumin  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. Drain the rice and at a  very low heat    2-3 minutes leave it for dum  cover saucepan with a tight  lid. Closed the heat let it leave, so that no steams can escape so the  nice steam has formed inside a nd  serve with any curry .

Ingredients: 1/2 kg Bone/boneless Lamb/Beef 1 -2 bunch Fresh Fenugreek leaves (Methi) 1 Tomato (Finely chopped) 1-2 Potatoes (Finely chopped) 2 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp lemon juice(optional) Salt to taste 6 tbsp Oil 2-3 Green  chilli For Garnish Coriander leaves (finely chopped) Mint leaves(finely chopped) Method Clean and wash the mutton pieces, add oil, ginger and garlic paste, onion,tomato,red chili powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. Once the mutton gravy is tender,Then in a  cooking bowl at a medium heat. Add chopped potatoes and Methi leaves,  green chilli and mix well, Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander and mint leaves cover the pan leave for 20-30 minutes. let it until all