Hyderabadi and Andhra Cuisine
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Transcript of Hyderabadi and Andhra Cuisine
Hyderabad/ Andhra Cuisine
Popular Hyderabadi
/Andhra Dishes
Khubani ka Meetha
Kgubani ka Meetha - Ingredients
Ingredients Quantity Unit
Apricots (soaked for 2 hours)
1 Kg
Sugar 250 Grams
Malai(beaten)
2 cups
Khubani ka Meetha- Method• Boil the Apricots in water till soft and remove the
seeds.• Pass the mixture through a strainer to remove
the fibers. • To the Apricot pulp add the sugar and cook till
the mixture thickens and becomes bubbly.• Pour into individual bowls and top with malai.• Break the seeds and remove the almonds. Crush
these and sprinkle on the top of the malai.• Serve cold.
HyderabadiBiryani
Hyderabadi Biryani- IngredientsIngredients Quantity Unit
Basmati Rice 500 Grams
Mutton(cut in small pieces)
1 Kg
Garam Masala 2 Tsp
Red chilies 6 No.s
Cashew nuts A few N.A.
Big Onions(Finely sliced and fried till crisp)
5 No.s
Cloves 2 No.s
Cinnamon 2 Pieces
Green Cardamom 3 No.s
Hyderabadi Biryani- Ingredients (continued)
Ingredients Quantity Unit
Green chilies 6 No.sCorriander (chopped) 1 BunchMint (chopped) 1 BunchGinger garlic paste 3 TspYogurt (beaten) 1 CupLemon (juice) 2 No.sSaffron (dissolved in ¾ cup milk)
2 Pinches
Ghee 5 TbspBoiled Egg 4 No.sSalt t.t. N.a.
Hyderabadi Biryani - Method• Grind the following to a fine paste: red chilies and cashew nuts. • To the mutton apply the ginger garlic paste and beaten yogurt. Set
aside.• Heat 4 tablespoons ghee and fry the red chili, masala. Add the
marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
• Keep frying till ghee separates. • Add 1 ½ cups warm water. Pressure cook till tender. • Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.• Add the rice and fry a little. Add the green chillies and salt to taste.
Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
• Mix together the chopped kothmir, pudina, garam masala and fried onion. Set aside.
Hyderabadi Biryani - Assembly• Take a heavy bottomed dekchi and line it with ghee.• Spread a layer of rice and cover it with half of the
mutton. Sprinkle half of the mint/coriander mixture and juice of 1 lime.
• Cover with rice, followed by a mutton layer. Finish with a rice layer.
• Sprinkle the rice with saffron milk and dot with ghee.• Cover tightly and place over a griddle for dum for 30
minutes. • Serve hot, garnished with eggs cut into half's.
Murgh Badami
Murgh Badami - Ingredients
Ingredient Quantity Unit
Chicken (medium sized cut into 8-9 pieces)
1 No.
Onions (finely sliced) 2 No.s
Almonds (blanched and sliced)
10-15 No.s
Poppy seeds 2 Tsp
Ginger garlic paste 1 Tbsp
Cinnamon 2 Pieces
Peppercorns 8 No.s
Cloves 4 No.s
Green cardamom 4 No.s
Murgh Badami – Ingredients (continued)
Ingredients Quantity Unit
Bay leaf 2 No.
Yogurt (beaten) 1/4 Cup
Malai (beaten) 1/4 Cup
Chili powder 2 Tsp
Turmeric 1/2 Tsp
Ghee 3 Tbsp
Salt T.t. N.a.
Murgh Badami - Method• Grind the following to a fine paste: cashew nuts and poppy seed.• Powder the following: cinnamon, peppercorn, clove, green
cardamom and bay leaf.• Apply ginger garlic paste along with the chili powder and turmeric
to the chicken pieces. Then set this aside.• Heat the ghee and add the sliced onion. Fry till crisp before adding
the chicken pieces, salt to taste and garam masala powder. Keep frying till ghee separates. Add ½ cup beaten curd and keep frying till the raw-curd smell evaporates.
• Add 2 cups water and cook till the chicken is nearly done. Add cashew nut paste and beaten malai then simmer till the chicken is tender. Add sliced almonds.
• Serve hot.
Mirchi Ka Salan
Mirchi ka Salan- IngredientsIngredients Quantity UnitChilies (boiled in salted water till color changes and drained)
250 Grams
Onion (finely sliced) 1 No.Dry coconut (grated) 1 TbspChironji 1 TspSesame seeds 1 1/2 TspCoriander powder 1 TspCumin 1 TspGinger garlic paste 2 TspChili powder 1/2 TspTurmeric 1/4 TspCurry leaves 4-5 No.s
Mirchi ka Salan- Ingredients (continued)
Ingredients Quantity Unit
Tamarind (walnut sized soaked in 1 ½ cup water)
- -
Oil 3 Tbsp
Salt T.t. N.a.
Mirchi Ka Salan- Method• Lightly roast and grind the following to a paste:
sesame, chironji and dry coconut. Add coriander powder, chili powder and turmeric.
• Heat oil and add the cumin, allow it to splutter. Then add the masala paste and ginger garlic paste and fry till oil separates.
• Add the drained chilies, curry leaves, fry a little.• Pour in the tamarind water, adding salt to taste.• Simmer till the gravy is thick and oil floats to the top.• Serve with Biryani.
Khatti Machli
Khatti Machli - Ingredients
Ingredients Quantity Unit
Fish 250 Grams
Ginger garlic paste 2 Tsp
Tomatoes (blanched and minced)
3 No.s
Coriander (chopped) 50 Grams
Curry leaves 4-5 No.s
Tamarind (lemon sized soaked
and thin pulp removed)
- -
Chili powder 2 Tsp
Turmeric 1/2 Tsp
Oil 3 Tbsp
Fenugreek seeds A few -
Salt T.t. -
Khatti Machli - Method• Apply ginger garlic paste to the fish pieces along with
chili powder, turmeric, salt to taste and set aside.• Heat the oil and add the fenugreek seeds and minced
tomatoes. Keep frying till the oil separates. • Add the fish pieces and fry for a few minutes, then add
the tamarind water, curry leaves and salt to taste. • Simmer till fish is cooked. Take care the pieces do not
break.• Serve hot, garnished with chopped coriander
HyderabadiHaleem
Hyderabadi Haleem - IngredientsIngredients Quantity UnitMutton 250 GramsWheat (soaked overnight, drained, pounded and dehusked)
1 Cup
Chana daal (soaked for ½ hour)
1/2 cup
Moong daal (soaked for ½ hour) 1/2 CupMasoor daal (soaked for ½ hour) 1/2 CupChili powder 1 tspTurmeric 1/2 TspOnions (finely sliced and fried till crisp)
2 No.s
Coriander powder 1 TspGinger garlic paste 2 TspGhee 4 TbspSalt T.t.
Hyderabadi Haleem- Method• Heat 6-8 cups water in a heavy bottomed dekchi.
Allow water to boil. • Add drained daal, the wheat and mutton along with
the ginger garlic paste, turmeric, chili powder, coriander powder and salt to taste.
• Cook over low heat till mutton is tender. Stir and mash well.
• Add the crushed fried onion. • Heat ghee and pour it hot over the Haleem.• Sprinkle lemon juice.• Serve hot.
Dum ka Ghosht
Dum ka Ghosht - IngredientsIngredients Quantity UnitMutton (cut into pieces) 750 GramsRed Chilies 8 No.sPoppy seeds (lightlytoasted)
3 Tsp
Chironji (lightly toasted) 3 TspGinger 1” PieceGarlic 12 FlakesOnions (fine sliced and fried till crisp)
4 No.s
Green Cardamoms 4 No.sCloves 4 No.sCinnamon 2 PiecesCoriander (chopped) 3 Tbsp
Dum ka Ghosht – Ingredients (continued)
Ingredients Quantity Unit
Mint (chopped) 3 Tbsp
Almonds (blanched and fine sliced)
8-10 No.s
Yogurt (beaten) 1 Cup
Green chilies (slit) 6 No.s
Salt T.T. -
Dum ka Ghosht-Method• Grind the following to a fine paste: red chilies, poppy
seeds, ginger and garlic.• To the mutton add the beaten curd, red chili, masala,
chopped coriander, mint, crushed fried onion and salt to taste.
• Heat ghee, add the whole masala and allow to splutter.• Pour this over the mutton, also adding the slit green
chilies.• Pressure cook or cover tightly and cook till tender.• Then sprinkle chopped almonds.• Serve hot.
Other popular Hyderabadi
Dishes:
Boti Kebab
•A grilled lamb dish that serves as an excellent party snacks or finger food.
•The Lamb pieces are supposed to be tender, juicy and marinated with yogurt and garam masala.
•You may serve boti kebab or paratha separately and even wrap salad and boti kebab in paratha
Pathar ka Gosht•Meat marinated overnight slow-cooked on slabs of stone, heated by charcoal fires underneath.
•The slabs being thick, it took ages for the mutton to cook.
•But by the time it was done, the meat acquired a silky, melt-in-the-mouth texture.
•Traditionally garnished with Onion rings and Lemon wedges.
Nahari•Nihari is spicy hot slow-cooked curry made with shank of Goat.
•Especially popular during Ramzaan
•Traditionally, it was simmered overnight or even cooked underground, but many people nowadays choose to shorten the cooking time, or use a pressure cooker to achieve the same, rich stock in less time
Double ka meetha
Double ka meetha is a bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom
Seviyon ka meetha
Seviyan Ka Meetha is an another lip-smacking dessert with fine vermicelli as the main ingredient.
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