The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. A truly delicious Hyderabadi Biryani will draw you in with its aroma and would make you to drool.
There are two ways of making this biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat. The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat. The meat and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the air tight method of cooking, also known as Dum method.
- 1 kg Chicken/ mutton cut into desired size
- 1 cup fried onions
- ½ cup Yogurt
- 1 1/2 tbsp Ginger Garlic Paste
- 1-2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin powder
- 5 -6 green Chilies split into two
- 1 cup chopped Mint Leaves
- 1 cup chopped Cilantro
- ½ tsp Turmeric
- Juice of 1 lime
- Salt to taste
- 10 Pepper Corns
- 5 Cloves
- ½ tsp Cardamom Seeds
- ½ tsp Sahajeera or Black Cumin
- 1” Cinnamon Stick
- 1 cup Oil
- ½ tsp of saffron strands
- ½ cup milk
- 4 cups Basmati Rice soaked for 30 minutes
- Spices for boiling rice (6 Cardamoms,3 Cloves,2 Bay Leaves,1 Bay Flower or Biryani Flower,1 tsp Sahajeera)
- 1 tbsp of Oil
Marinate chicken pieces in salt, ginger garlic paste, whole garam masala, curd, chily, turmeric powder, coriander and cumin powder, mint & coriender leaves, lime juice & green chillies. Fry onions till brown. crush onions and add to the chicken. Keep the marination for min 4 hrs, the more the better. If you are in a hurry, you could directly start the process.
Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for 3 minutes. now drain the excess water.
Grease a big pan with oil. put in it the marinated chicken. Add oil and add the boiled and drained rice. Cover the vessel with foil so that the steam does not go out. Cook high flame for 5 minutes. now simmer the flame and cook for 30 minutes. Once done switch off and do not remove the cover for 15 minutes. Serve this yummylicious briyani with Mirchi Ka Salan and Raita.
Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. It’s more popular during Ramadan. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices.
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste
Fresh Coriander / Mint Leaves
1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.
Straight from the land of exotic delicious spicy food, HYDERABAD……… A thick, creamy North-Indian curry best eaten with your choice of rice or roti.This rich blend of mutton meat, yogurt and spices would make you drool for sure.
- 1 kg boneless mutton
- 3 onions, ground
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- salt to taste
- 2 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 2 tsp chilli powder
- 1/2 cup curd
- 1 cup pure ghee
1. Mix mutton with curd, powdered spices, ginger-garlic paste and salt.
2. Reserve for one hour.
3. Heat 3/4 cup ghee in a pressure cooker.
4. Add onion paste. Brown. Add tomato puree. Brown.
5. Add mutton and salt as needed.
6. Add 2 cups hot water and pressure cook till done.
- 1/2 kg mutton keema
- 1 tsp chilli powder
- 1/4 tsp tenderised, crushed raw papaya
- 1/2 tsp garam masala
- 1 tsp garam masala powder
- 1 egg yolk
- 1 tsp gramflour
- 1 tsp poppy seeds, powdered
- 2 tsp cashewnuts, powdered
- 1/2 red colouring powder
- 1 tsp ginger garlic paste
- 1 tbsp each crushed onions, green chillies and coriander leaves
- salt to taste
1. Add tenderised papaya to mince meat and leave in the fridge for half an hour.
2. Mix all the ingredients except egg yolk, to the minced meat mixture and blend in the mixie till a fine paste is obtained.
3. Add egg yolk and mix well. Refrigerate for one hour.
4. Divide the mixture into 12 portions. Shape into sausage like cylinders and place on the skewers. Use a little water to hold the kabab mixture on the skewers
5. Roast on charcoal or on the grill
6. While roasting, brush with butter once or twice. You may also shallow fry it if you need it quickly.
7. Serve hot with the mint chutney.
This is one of the popular muslim ancestor traditional biryanis. The name nawabi is due to the fact that lots of variety of nuts and dry fruits are used in this super rich biryani. Do try and indulge in this yummy treat for your next holiday!!
Shahi Pulao is one of the royal dishes of the mughals in India. Shahi means royal and Pulao is savoury rice dish with a medley of fresh vegetables. My version of shahi Pulao is very simple and easy to make. You yourself try and let me know. This is best served with Shahi paneer or Malai Kofta.
- Rice – 2 cups
- Onions – 1 cup
- Coriander leaves 1/2 cup
- Ginger garlic paste 1 tsp
- Green chillies -4
- Mint leaves 1/2 cup (optional)
- Oil – 2 tbsp
- Sugar – 1 tsp
- zeera – 1/4 tsp
Take a pan add oil,zeera,sugar mix till the sugar change its colour to brown then add sliced onions mix them then add gingergarlic,green chillies,mint,coriander leaves,salt mix well. Now add the rice which was soaked for 30min let it come to boil, once water absored then close it with a lid and cook for 5min in very slow flame,if you want add fried onions.
This is a popular hyderabadi dish…In this dish, hot green chillies are cooked in tangy tamarind gravy….A perfect combo - hyderabadi briyani + mirchi ka salan + onion raita
- Green chillies – 8-10
- 1 tbsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ¼ cup coconut – desiccated
- 1 onion – sliced
- 4 tsp tamarind water
- 1 tsp ginger-garlic paste
- 1 cup curd
- 2 tsp oil
- salt to taste
- fresh coriander – for garnishing
- Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.
- Sauté the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sautéed onions and coconut together making it a paste.
- Sauté the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.
- Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.
- Garnish with fresh coriander and serve.
Rooh Afza has a great cooling property and hence is traditionally made in preparation for breaking the fast during Ramadan. It’s most commonly used to make a refreshing drink. And alternate preparation – Add to lemonade for a refreshing treat. Rooh Afza can also be had with water for those who are lactose intolerant.
- 1 cup cashews, pistachios and almonds, finely crushed
- 1 tsp cardamom seeds
- 1/2 litre whole milk
- 1 cup superfine sugar, to taste
- 1 tsp vanilla extract
- Rooh Afza, to taste
In a mortar and pestle, grind the cardamom seeds. Crush all the nuts and gather about 1 tsp.
Dissolve the Rooh Afza syrup and superfine sugar in the milk. Taste. If you like your drink a little more sweet, add more Rooh Afza and superfine sugar.
Mix the nuts, cardamom powder, vanilla extract in the sweet milk.
Refrigerate & serve.
Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. This is a very simple pudding using China grass (Agar Agar) & milk and is often made during Ramadhan to quench the body heat produced by fasting. Moroever, it makes a great light and tasty dessert. China grass can be found in any Asian store – It looks like colorless hay and is also sold as flakes.
- 10 gms China grass / dried agar agar / Ceylon moss
- warm water to soak china grass
- 2 cups milk
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 4- 6 drops green food color (or color of your choice)
- Soak the china grass in warm water.
- Transfer to a non stick pan and bring china grass and the water to a boil. Reduce heat and keep stirring till the China grass dissolves completely.
- Add the milk , sugar, vanilla and food color , mix well and bring to a boil.
- Remove from heat immediately and pour into a flat dish or into individual moulds.
- Let it set at room temperature and then chill.
- Cut into square or diamond shapes and serve. If using a mould, carefully invert the pudding onto a serving plate and serve.