Hyderabadi Cuisine

  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 :)

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, s...

 Ingredients: 1 Kg Lamb Minced 2 large- sliced Onion 4 Green Chilies 1 1/2 tbsp Ginger garlic paste 1 tbsp Red chili powder 1 tbsp Turmeric powder Salt to Taste 1 tbsp Garam Masala powder 1/2 cup Yogurt 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves 1 tbsp Caraway seeds (Shah Zeera) 4 tbsp Lemon 1 big pinch Saffron threads  1 tbsp Ghee 3 cups Basmati Rice  Coriander ( finely chopped) Mint  (finely chopped) 1 cup Oil Yellow colour   Method For Garvey: Wash the rice and soak it in surplus water for about 30 minutes. Wash  Minced and drain the water completely keep aside. In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour then a dd ginger & garlic pastes, fry for 1 minute. Add cinnamon stick, cardamom,black peppercorns Cloves and Let it s...

Qabuli Pulao(Rice  with carrots and raisins with lamb ) rice cooked  in a broth sauce  This recipe  is basically from Afghan origin its known to be National dish.  Hyderabadi called Qabooli or Qububli :) it is also  prepared using Bengal Lentils combined with different seasoning. This recipe can be prepared in a vegetarian version  for those who are vegetarian. Ingredients 1 kg lamb or Chicken  3 cups Basmati Rice 2 onions  1 tbsp  tomatoes puree  2 Carrots paste -(  grind the carrot) 1/2 Cup Raisins  2 tbsp meat tenderizer powder(or you can use raw papaya grind and mix 2 tbsp into the meat) 1 tbsp ginger and garlic paste  1 tbsp garam masala  ½  tbsp Black Pepper powder 1 tbsp caraway seeds (shah zeera) 3-4 Black pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Salt to taste  1 cup oil ...

Ingredients:  4 Cups Basmati Rice 2 large- sliced Onion  1/2 cup Yoghurt 1 tbsp Ginger garlic paste  1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder  1 big pinch Saffron threads  4 tbsp Lemon  4 Green Chillies Coriander (finely Chopped)  Mint ( finely chopped) Salt to taste 2 Cup Canola Oil  Mixed Vegetables - Finely chopped 2  Potatoes 2 Carrot  1/2 cup Green Peas 1-2   Meduim/Baby Eggplant (Brinjal) 10-12 French Beans 6-florets Cauliflower - Optinal For  Preparing Basmati Rice 1 tbsp Caraway seeds (Shah Zeera) 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves  Salt to taste Seasoning & Garnish  2 tsp Ghee 1 tsp Yellow  colour Fry Oinion coriander leaves  and Mint Leaves( finely chopped ) ¼ tbsp Roaste...

Ingredients 1 kg beef or lamb ( bone/boneless)  3 cups Basmati Rice 2 onions  3 tomatoes  2 Potatoes  1 cup oil  1 tbsp Red chilli powder  1 tsp turmeric  2 tbsp ginger and garlic paste  1 tbsp garam masala  ½  cup yogurt (Optional) Salt to taste  ½  tbsp Black Pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Seasoning & Garnish  coriander leaves  and Mint Leaves( finely chopped ) ¼ tbsp Roasted Almonds and Cashew nuts (optional) Method Clean and wash the mutton pieces  & 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 cinnamon stick, cardamom,black peppercorns Cloves and Let it splutter and fry.  Add red chilli powder, turmeric powder,salt,garam masala powder and mix...

Ingredients 2 cups Basmati Rice ( washed and soaked in water for 30 minutes) 1 pinch Saffron threads  (soaked in 1/2 Cup of hot water) 1 tbsp Caraway seeds/Shah Zeera 4 Green Cardamoms 2 Cinnamon sticks 2Cloves  2 tbsp  Ghee /Butter Salt to Taste Method For Preparing  Wash and drain the rice.  In a large non-stick saucepan/Khadai  melt the butter/Ghee over medium-high heat. Add rice stir constantly, until rice is absorb the butter/Ghee and lightly glossy. Pour in water along with saffron water, cloves, cardamom, cinnamon, caraway seeds and salt. let it come to a boil. Then Cover the vessel properly with aluminium foil  so that no steams can escape so the nice steam has formed inside. Allow to cook in low heat for 15 minutes, untill the liquid is absorbed, close the heat, but leave the saucepan on the hot stove so that a nice steam forms.  Let the dish rest for 15-30 minutes. Sever i...

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-s...