Paaya Nahari Recipe

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather unusual and typical hyderabadi recipe.

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paaya nahari:

• Clean and cut the paaya into three pieces.
• Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
• Add enough water to the paaya and place over heat.
• Add the chopped onions and the spice pouch along with salt as per taste.
• Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
• Remove the spice cloth and serve. Nahari is served in the morning.
• Narhari cooked overnight on a slow fire and served for breakfast is delicious.
• Serve hot with bread or rice.

Malai Kebabs Recipe

Malai kebabs are made by marinating the chicken pieces with ginger garlic paste and keeping overnight. Here is a simple recipe for Malai Kebab.

Ingredients:

500 grams Chicken breasts
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt

How to make malai kebabs:

• Wash and chop the chicken breasts into 1 1/2 inch cubes.
• Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
• Apply this paste to the chicken.
• Add the cream and mix well before adding salt to taste.
• Allow the chicken to marinate overnight for best results.
• Thread on skewers and grill over charcoal, basting with oil or ghee.
• Serve hot.

Qaabooli Recipe

Qaabooli is like a Hyderabadi biryani where layers of dal and rice are set one after the other and then allowed to cook till done. Here is a mouth watering recipe of qaabooli.

Ingredients:

Rice 1 kg
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

How to make qaabooli:

• Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.
• Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).
• Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.
• Add shahi jeera and when they crackle add ginger and garlic pastes and saute.
• Add chopped green chillies and a little browned onions.
• Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.
• Add turmeric powder, stir and take it off heat. Add yogurt and mix well.
• Transfer half of the dal mixture into another pan.
• Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.
• Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.
• Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.

Egg Korma Recipe

Egg Korma recipe is a tongue tantilizing dish. Boiled eggs and served with the korma curry.

Ingredients:

Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Coriander Leaves 1 tbsp

How to make egg korma:

• Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.
• Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.
• Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.
• Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.
• Turn out the egg and cut into cubes.
• Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.
• In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.
• Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
• Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.

Khatti Arbi Ka Salan Recipe

Khatti arbi ka salan is easy to make. Arbi pieces are put in curry made from tomatoes and onion and then tamarind paste is added.

Ingredients:

Colocassia (arbi) 250 gms.
Oil 3 tbsps.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind Pulp 2 tbsps

How to make khatti arbi ka salan:

• Peel and slice onions. Chop tomatoes, de-seed and chop green chillies.
• Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp.
• Boil Arbi in salted water till tender, peel, slice the bigger ones into two pieces if desired.
• Heat oil in a pan and sauté onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes.
• Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat.
• Add chopped tomatoes and cook till the tomatoes are completely mashed.
• Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes.
• Add tamarind pulp. Cover and simmer for 15 minutes.
• Serve hot with Hyderabadi paratha.

Lahsooni Gosht Recipe

Lahsooni Gosht literally means garlic chicken. This is a hyderabadi recipe of garlic chicken.

Ingredients:

Mutton 800 gms.
Oil 1 tbsp.
Bay Leaves 2
Garam Masala Whole 1 tbsp.
Onions (chopped) 2 cups
Ginger (chopped) 1 tbsp.
Garlic (chopped) 3 tbsps.
Green Chillies (chopped) 2 tbsps.
Coriander Powder 1 tbsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1 tsp.
Salt to taste
Tomato Puree 1 cup
Garam Masala Powder 1 tsp.
Garlic 4-6 cloves

How to make lahsooni gosht:

• Clean and wash lamb and cut into 1½" pieces.
• Heat oil in a thick bottomed pan. Add bay leaves, whole garam masala and chopped onions. Sauté till onions turn light brown in color.
• Add chopped ginger, chopped garlic and chopped green chillies. Cook for half a minute. Add lamb pieces and cook on a high heat for 5 minutes, till lamb is seared and its juices sealed in.
• Add coriander powder, red chilli powder and turmeric powder. Stir well.
• Add three cups of water and bring it to a boil. Cook on low heat for about 30 minutes or till lamb pieces are almost done.
• Add tomato puree and season with salt and garam masala powder.
• Cook covered till lamb is tender.
• Serve hot garnished with fresh garlic cloves.

Kheema Pulao Recipe

Kheema or keema pulao is rice cooked with minced meat and spices. Find out how to make kheema pulao.

Ingredients:

Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.

How to make dum ka murgh:

• Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
• Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
• Add mutton mince and cook on high heat for a few minutes.
• Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
• Add garam masala powder. Allow rice to cook over a high heat.
• Cover the pan and further cook on low heat for 10-12 minutes.
• Serve hot.

Tamatar Khajur Ki Chutney Recipe

Here is a very yummy tamatar khajur ki chutney. It is easy to make.

Ingredients:

Tomatoes (chopped) 5-6
Dates (chopped) 250 gms.
Oil 1 tsp.
Mustard Seeds 1/4 tsp.
Green Chilli (chopped) 1
Salt to taste
Jaggery (grated) 3/4 cup
Cumin Seeds (roasted And Powdered) 1/2 tsp.
Raisins 3 tbsps.
Sugar 1/4 cup

How to make tamatar khajur ki chutney:

• Wash and chop the tomatoes.
• Remove the seeds and chop the dates.
• Heat oil in a pan and add mustard seeds. When they crackle, add chopped tomatoes, chopped green chilli and salt. Mix.
• Add chopped dates and ½ cup of water. Add roasted cumin seed powder, raisins and cook for 5 minutes.
• Mash the tomatoes a little, add grated jaggery and sugar. Add a little water if required. Cook till the jaggery has dissolved and blended well with the tomatoes.

Chaandi Korma Recipe

Chaandi Korma gets its name because of its white gravy which is prepared from khoya, cream and garnished with silver varq.

Ingredients:

Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khoya) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver Varq for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish

How to make chaandi korma:

• Wash chicken and cut into 12 pieces.
• Chop onions. Grind the almonds into a fine paste.
• Heat oil in a cooking vessel, add sliced onions and sauté till golden brown.
• Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
• Add the almond paste, khoya and yogurt, cook slowly for 15-20 minutes.
• Add the white pepper powder and stir.
• Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
• Once the chicken is cooked add the fresh cream and stir.
• Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
• Garnish with silver varq, almond and pista slices.

Diwani Handi Recipe

Diwani handi is similar to mix veg in the north India. Boiled vegetables are cooked with ginger garlic paste and served with hyderababdi parantha.

Ingredients:

Potatoes 3
French Beans 10-12
Broad Beans (sem) 1 cup
Carrots 3
Green Peas (shelled) 1/2 cup
Baby Brinjals 6
Fenugreek Leaves (methi) 1 bunch
Onions 3
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies 6

How to make diwani handi:

• Clean the potatoes, french beans and broadbeans and cut into diamond shapes. Trim the brinjal top and slit into two.
• Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves.
• Slice onions. De-seed green chillies and chop.
• Heat oil in a cooking vessel, add sliced onions and lightly brown.
• Add ginger and garlic pastes and stir well for a minute.
• Add red chilli powder, turmeric powder and salt.
• Add the fresh fenugreek leaves and cook for 3-4 minutes.
• Add the prepared vegetables and stir well.
• Pour a cup of water and simmer till the vegetables are cooked.
• Once the vegetables are 3/4 cooked add the coriander leaves and green chillies.
• Cook till all the water has evaporated.
• Serve hot with Hyderabadi paratha

Vegetable Nilgiri Korma Recipe

Here is a simple to make recipe od vegetable nilgiri korma. Korma is a very popular hyderabadi cuisine.

Ingredients:

Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Saltto taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.

How to make vegetable nilgiri korma:

• Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
• Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
• Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
• Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
• Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
• Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
• Sprinkle the garam masala, stir well and serve hot.

Amrit Phal Recipe

Amrit phal is a sweet dessert made from khoya, saffron and rose essence.

Ingredients:

500 grams Sugar
400 grams Khoya
125 grams Semolina
2 pinches Saffron
8 nos. Almonds
1 no. Egg white
As per requirement Ghee
5 drops Rose essence
1 cup Water

How to make amrit phal:

• Heat the sugar with 1 cup water to make a thin syrup, add essence and keep warm.
• Mix together the semolina, khoya and crushed saffron.
• Add the egg white gradually and knead into a smooth dough.
• Shape the dough in a star with a hole in the center.
• Deep fry the Amrit Phal till pink. Immerse them in the sugar syrup.
• Serve garnished with sliced almonds.

Kachchi Biryani Recipe

Kachchi biryani is another recipe for hyderabadi murgh biryani. Hope you like it.

Ingredients:

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

How to make kachchi biryani:

• Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.
• Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
• Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
• In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).
• Rub the chicken legs with this marinade and marinate it for 2 hours.
• Boil atleast 5 ltrs of water with a little salt.
• When the water starts boiling add the soaked rice.
• In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.
• Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.
• Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.
• Cover the pan with the lid and cook on a high temperature till it just starts steaming.
• Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.
• Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Dum Ka Murgh Recipe

Here is a recipe for murgh or chicken made in microwave. It gets it hyderbadi flavour from the saffron and poppy seeds.

Ingredients:

Chicken 1 kg
Cinnamon 2 stick inch
Green Cardamom 6 nos
Black Cardamom 6 nos
Cloves 4 nos
Poppy Seeds (khus Khus) 1 tbsp
Cashew Nuts 1 tbsp
Sunflower Seeds (chironji) 1 tbsp
Onion Browned 1 cup
Green Chillies 3 nos
Mint Leaves 1 tbsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Yogurt 1 cup
Salt to taste
Red Chilli Powder 1 tsp
Saffron 4-5 strands
Coriander Leaves 1 tbsp
Ginger (juliennes) 1 inch
Lemon 2 nos
Rose Water 1 tsp
Mint Leaves few for garnish sprigs
Oil 2 tbsps

How to make dum ka murgh:

• Crush together cinnamon, green cardamoms, cloves, black cardamoms.
• Soak khus khus, cashew nuts and chironji in warm water and then grind to a fine paste.
• Grind browned onions, 2-3 green chillies, mint leaves and water to fine paste.
• Take whipped curds and add cashew nut paste, ginger paste, garlic paste and mix well. Then add salt, red chilli powder, onion paste and mix again. Add chicken pieces and mix well.
• Add saffron dissolved in water, finely chopped coriander leaves, ginger juliennes, lemon juice and freshly crushed garam masala and mix.
• Add rose water and mix.
• Let it marinate for half an hour.
• Transfer into a microwave ovenproof glass bowl. Cover with a lid or cling film on which make 2-3 holes.
• Cook in the microwave at micro high for 10 minutes. Lower the power to half and cook for another 10

Baghare Baigan Recipe

Find out how to make baghare baigan hyderabadi style which has coconut, tamarind and tadka of curry leaves.

Ingredients:

500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil

How to make baghare baigan:

• Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.
• Discard the residue and set aside.
• Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.
• Roast the onions on a griddle till they soften and turn light golden brown.
• Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.
• Mix in the tamaind water.
• Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
• Heat oil, add the curry leaves and saute for a few minutes.
• Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
• Add little water, cover and cook on medium heat, stirring occasionally but very gently.
• Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
• Serve hot with rice or parathas.

Biryani Nawabi Recipe

Biryani Nawabi gets its name because of the liberal use of the dry fruits like raisins, apricot, almonds, cashew nuts and sunflower seeds.

Ingredients:

750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

How to make biryani nawabi:

• Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves.
• To Assemble
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.

Murg Badami Recipe

Murg badami is chicken made from cream and almonds and garnished with chopped almonds.

Ingredients:

1 medium Chicken
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
Salt

How to make murg badami:

• Chop the chicken into 8-10 pieces. Blanch and slice the almonds.
• Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.
• Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder
• Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.
• Heat ghee and fry the sliced onions till they are crisp.
• Add the chicken pieces, salt and garam masala powder.
• Saute till ghee leaves the sides of the pan.
• Add the beaten curds and saute for 3-4 minutes on a medium flame.
• Add 2 cups water and cook till chicken is nearly done.
• Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.
• Top with chopped almonds and serve hot.

Dalcha Recipe

Dalcha is mutton cooked with chana dal and flavoured with ginger and garlic paste. Here is a simple recipe for how to make dalcha.

Ingredients:

250 grams Mutton
3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 nos. Green chillies
3 nos. Sliced onions
2 tblsp Oil

How to make dalcha:

• Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
• Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
• Mash well and set aside.
• Fry two sliced onions till they are crisp.
• Crush and keep aside.
• Heat oil, add the remaining sliced onion and fry till brown.
• Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
• Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender.
• To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
• Simmer till completely cooked.
• Serve hot.

Ghazala Recipe

Learn how to make hyderabadi ghazala.

Ingredients:

1/2 kg Mutton
1/4 kg Green chillies
1/2 cup Curds
1/2 tsp Turmeric powder
2 tsp Coriander powder
1/2 cup Ghee
1 kg Onions
1 tsp Ginger paste
1 tsp Garlic paste
3 cups Water
1 bunch Coriander leaves
4-5 tblsp Lemon juice
As per taste Salt

How to make ghazala:

• Grind half the green chillies and mix with curd, turmeric powder, salt and coriander powder.
• Slit remaining green chillies and fry in ghee or oil till they change colour.
• Remove chillies from oil and keep aside.
• Fry onions in the same oil till they are a light golden brown.
• Add mutton and stir fry till well browned, and the juices are released.
• Simmer till water has evaporated.
• Add ginger, garlic and curd and 3 cups water.
• Cook together on low heat with a cover on the saucepan till mutton is tender.
• Add coriander and chillies and continue to simmer till it is well cooked and the ghee/oil comes to the surface.
• Add lime juice and mix well.
• Serve hot, preferably with roti.

Ghazala Recipe

Learn how to make hyderabadi ghazala.

Ingredients:

1/2 kg Mutton
1/4 kg Green chillies
1/2 cup Curds
1/2 tsp Turmeric powder
2 tsp Coriander powder
1/2 cup Ghee
1 kg Onions
1 tsp Ginger paste
1 tsp Garlic paste
3 cups Water
1 bunch Coriander leaves
4-5 tblsp Lemon juice
As per taste Salt

How to make ghazala:

• Grind half the green chillies and mix with curd, turmeric powder, salt and coriander powder.
• Slit remaining green chillies and fry in ghee or oil till they change colour.
• Remove chillies from oil and keep aside.
• Fry onions in the same oil till they are a light golden brown.
• Add mutton and stir fry till well browned, and the juices are released.
• Simmer till water has evaporated.
• Add ginger, garlic and curd and 3 cups water.
• Cook together on low heat with a cover on the saucepan till mutton is tender.
• Add coriander and chillies and continue to simmer till it is well cooked and the ghee/oil comes to the surface.
• Add lime juice and mix well.
• Serve hot, preferably with roti.