Hyderabadi Cuisine : veduku.com




c o n t e n t s	Hyderabadi Cuisine

Home Introduction The Nizam's Historical Sites Other Attractions Tourist Information City Info Hyderabadi Cuisine Hyderabadi Books < Articles	In Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).

	Below are some of the more traditional Hyderabadi dishes which were probably served 400 years ago, and still served today.

	c l i c k o n d i s h t o j u m p Biryani (Lamb and Rice dish - A traditional celebration meal) Mirchi Ka Salaan (Chilli Ccurry - usually accompanies Biryani) Murghi Korma (Chicken Curry) Haleem (Hyderabadi Porridge - a local favourite) Sheer Korma (Vermicelli Pudding - Another celebration special) Double Ka Meetha (Bread Pudding) Garja Ka Halwa (Carrot Pudding) Qubani Ka Meetha (Apricot Pudding - A favourite at weddings!) COOKERY BOOKS SPICE SHOP

	Biryani
	Ingredients : (serves 6)
	2lbs 4ozs 4ozs 1lb 4ozs 1oz 1 1oz 2 4-6 1oz 1/4 tsp 2-3 1/2 tsp 2-3 1/2 tsp > >	Spring Lamb (cleaned, cut into medium size pieces) Onions (sliced finely) Ginger & Garlic (equal amounts crushed) Juice of 1 Lemon Almonds (ground) Milk Green Chillies Cumin Seeds Cloves Coriander and Fried Onions to Garnish

	Method : In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready. Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions, chillies and coriander to natural yoghurt - mix well and season to taste).

	Mirchi Ka Salaan

	Ingredients : (Serves 4)

	250gms 50ml 30gms 100gms 2tbs >	Large/Long green chillies/hot peppers Cooking oil Tamarind pulp Natural yoghurt Lemon juice Salt to taste
	For Salan Paste
	250gms 35gms 35gms 20gms 5gms >	Roasted Onions Roasted Peanuts Coconut Ginger & Garlic paste Sesame Seeds A sprig of coriander leaves

	Method : Deep fry green chillies in hot oil. Remove and keep aside. Grind together desiccated coconut, garlic, ginger, sesame seeds, roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour 15 ml of water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves. Serve hot with biryani/pulao/pilaf.

	Murghi Korma

	Ingredients : (Serves 8)

	2kg 500gms 100gms 1kg 2tsp 1/2tsp 100gms 50gms 1tsp 2tsp 300gms 1 > >	Chicken pieces Natural Yoghurt Coconut Onion Pepper Powder Ginger-garlic Paste Fresh Green Chillies Turmeric Powder (Haldi) Coriander Powder Cooking Oil Cup water A sprig each of coriander and mint Salt to taste

	Method : Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Then add the desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes. Beat served with fresh parathas or roti.

	Haleem

	Ingredients :

	200gms 300gms 20gms 2" piece 6-8 flakes 100gms 3 medium 2 medium 1/2 tsp 2 tsp >	Wheat (whole) Boneless Mutton Fresh Green Chillies Ginger Garlic Cooking Oil Onions (sliced) Lime Turmeric Powder (Haldi) Salt to taste

	Method : De-bran the wheat, wash and soak for 2 hours. Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour. Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste. In a Pan heat oil, add the finely sliced onions, fry till brown, add the spices. Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.

	Sheer Korma

	Ingredients : (Serves 4-6)

	100 gms 1 1/2 litres (1500ml) 250gms 50gms 50gms 50gms 6 4 tsp 250ml	Vermicelli Milk Sugar Cashew Nuts (chopped) Almonds (soaked and chopped) Dates (chopped) Cardamom (powdered) Pure Ghee (Clarified Butter) Water

	Method : Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

	Double Ka Meetha

	Ingredients :

	1 1 litre 500gms 250gms 250gms 100gms 100gms 10gm 5	Loaf of Bread Milk Sugar Double cream Pure Ghee Chopped & roasted cashew nuts Almonds (soaked and chopped) Saffron Cardamom powdered

	Method : Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.

	Garja Ka Halwa

	Ingredients :

	2kg 1 litre 500gms 500gms 50gms 50gms	Carrots Milk Sugar Pure Ghee (Clarified Butter) Chopped & fried cashew nuts Almonds (soaked and chopped)

	Method : Peel and grate the carrots fine. Fry the grated carrots in 4 tbsp of clarified butter. When the carrot is fried well, add milk and cook for a further 15 minutes. Add the remaining clarified butter. Garnish with nuts. Serve hot or refrigerated.

	Qubani Ka Meetha

	Ingredients :

	200gms 60gms 50ml 300ml	Apricots (whole/dried) Sugar Fresh cream Water

	Method: Wash and soak the apricots in hot water for 15 minutes. Mash and stone the apricots. Break open the stone and remove the nuts. Heat the mixture of apricot and nuts until it starts thickening. Add sugar and cook for another 2 minutes. Allow the mixture to chill. Traditionally served with fresh cream or plain custard.




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