Hyderabadi Cuisine

Pathar Ka Gosht ( Meat Cooked on Stone )  is  a  Classic Hyderabadi Dish.  Pathar is an Urdu word means- " Stone" and  Gosht  is an Urdu word means- "Meat". It's a very Popular Hyderabadi Dish. Pathar Ka Gosht is basically marinate  overnight and m utton is seared  on a hot granite stone over charcoal,  and traditionally  garnished with onion rings and lemon wedges  !!! Ingredients: 1 Kgs B oneless Mutton,  trimmed of fat,  cut into thin sliced (1-inch cubes) granite stone (slab and unpolished) For Marinade 1  tbsp ginger garlic paste 1  tbsp red chilli powder ¼ tbsp turmeric powder 2 tbsp meat t enderise  powder  /  2 tbsp raw papaya paste  ( raw papaya grind it and mix 2 tbsp into the meat)  1 tbsp gram masala 1 tbsp black pepper powder 1 tbsp green chilli paste 1 tbsp  lemon juice Salt – to taste 4 tbsp oil / 2 tbsp ghee ...

Nargisi Kofta  ( scotch eggs )  is an Classic Hyderabadi Dish Ingredients For Preparing Kofta 4 Eggs, Hard boiled   1 kg Lamb/Beef /Chicken Mince 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 1 tbsp Lemon juice 2- 3 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) Salt to taste 2 cup Oil For  Garvey 2 Onions (finely chopped) 2 tbsp Almonds paste  1 tbsp Tomato puree 1 cup Plain Yogurt beaten 1 tbsp Ginger Garlic Paste 1 tbsp Garam Masala 1 tbsp Red chili powder 1/2 tbsp Turmeric Powder 1 inch Cinnamon stick 2  Cloves  2 Green Cardamom  4 Black Peppercorns 1 tbsp Caraway seeds/Shah Zeera Salt to taste 1/4 cup oil For Garnishing Coriander leaves, Mint Leaves and Green chillies washed and fine chopped. Method for preparing: In a large non-stick sa...

Ingredients: 1.5 - 2 Kgs Whole Chicken-  patted dry For Marinade 1 Cup  yoghurt   1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 tbsp  Lemon juice Salt – to taste 1/2 Cup Oil For Garnish 1-2  Potatoes   (finely chopped ) Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method: Wash the chicken, remove the innards and pat dry inside and outside with paper towel. In a bowl mix yoghurt ,Ginger garlic paste ,Red chilli powder, Turmeric powder,  Lemon juice,Salt, Coriander leaves and Mint Leaves mix well. Marinade in spices -  Rub oil and spices chicken inside and out all-over chicken, Using fingers. Cover and refrigerate the marinated chicken for one - two hours or even overnight. Preheat oven to 350 degree ºF (180 degree ºC) In a large non stick roasting pan add potatoes and drizzle with 2 tbsp oil. ...

Ingredients: 1/2 Kgs bone mutton 3 Onions (finely chopped) 1/2 Kg  Taro root - Arvi- (Peel and chopped) 3 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped ¼ Cup Raw Tamarind Juice (Imli ka khata)/Lemon juice Salt – to taste 1/2 Cup Oil 6-8 Curry Leaves 1 Cinnamon stick 2  Cloves  For Garnish Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method Clean and wash the mutton pieces, In a cooking  bowl add meat  chopped onions, oil, ginger and garlic paste, red chilli powder, turmeric powder  lemon and  tomatoes, 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  Taro root (Arvi) ,green chilli,  salt to taste, curry leaves &  mix wel...

Ingredients: 1/2 kg Bone/boneless Lamb/Beef -Meat 1/2 kg Cluster beans (Gawar ki Phali finely chopped) 2 Onions (finely chopped) 1 Potato (finely chopped) 1 tbsp Ginger paste and Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Salt to taste 5 tbsp Oil 2-3 Green Chilli Coriander leaves (finely chopped) Fenugreek Leaves optional (Methi -finely chopped) Method Clean and wash the mutton pieces,  Add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder and mix well, Pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. Meanwhile Wash the Cluster beans and string them. From Top to tail and finely chop them into half inch strips Add chopped Cluster beans, potato  at a  medium  heat. If needed add little water as per the requirement and mix well. Then add salt to taste,green chilli, Do not co...

Ingredients: 1/2 Kg Mince Meat 1 Green Capsicum- Shimla mirchi  (Finely chopped) 2 Onions (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies (finely chopped) 2 tbsp Lemon juice Salt – to taste 6 tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped)  Method: Wash Mince Meat and Drain thoroughly. In a mixing Bowl add  mince Meat,  red chilli powder, turmeric powder, ginger garlic paste,gram masala, lemon and  mix well   cover it and leave it for marinate for  30 minutes. In  a large non-stick saucepan/Handi add oil at medium heat,a dd finely chopped onion  stir until tender and  translucent, then add the marinate mince meat , stir for 5-10 minutes,  Then cover with a tight lid and leave it at a low heat for 10 minutes until all li...

Ingredients: 1/2 kg Mince meat 2 Onions (finely chopped) 2 Tomato (finely chopped) 1 Potato (finely chopped) 1 tbsp Ginger paste and Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 5 tbsp Oil 3 Green chillies Coriander leaves Mint leaves Method: Wash mince meat and drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat,  Add onions and stir until tender and  translucent. Add ginger and garlic pastes, stir for 1 minute. Now add chopped Tomato,red chilli powder, turmeric powder,lemon,salt, green chilli, garam masala, and stir well until it gets smooth and mushy Then add mince meat mix well. let it leave for 20 minutes until all the liquid evaporates. Add Potato and  if needed add half cup of water or less, leave it cook till the oil separated from the paste, Cover with lid and cook till tender on almost simmer. Ga...

    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...

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...