Hyderabadi recipes

Hyderabadi Zafrani Pulao

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:
450 gm (2 cups) basmati rice
1 medium onion, sliced
2 tablespoons ghee
1/2 teaspoon cumin seeds (jeera)
1 inch stick cinnamon
1-2 cardamoms (elaichi)
2-3 cloves
1 bay leaf
1"(25mm) ginger
2 cloves of garlic (optional)
pinch of saffron strands
10 tsp milk
2 tsp chilli powder
2 tbsp sour curd
50 gm (1/2 cup) slivered almonds
25 gm green raisins or sultanas
4 cups water
1 teaspoon salt
Method:
1. Soak saffron in 2 tablespoon of warm milk for few minutes.
2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.
3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices (cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown.
4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes.
5. Pour water into the rice, It should be just the right quantity - one inch above the rice level.
6. Add the salt and saffron, stir well and bring to the boil.
7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed.
8. Fluff up the rice with a fork and serve immediately.
Note: Rice and water ratio is 1:2 so use accordingly.

Hi

could you also post some vegetarian dishes for folks like us/

thanks

Bhooma

hi bhooma,

thanks for ur reply.... your vegetarian dishes are here.

Navratna Korma

Ingredients
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glazed cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala
1 large onion
1/4 cup coconut shredded
3 green chillies

Preparation
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

Falafel (Middle Eastern dish)

INGREDIENTS:

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying

PREPARATION:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus(Middle Eastern chick peas dips) and tahini (Middle Eastern white sesame sauce), or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

Thanks Swagata .... I used to wait for my boss's invite to visit his home for Eid... just so that I could eat all those wonderful veg dishes she would prepare for us

She would make a semi solid gravy vegetable with brinjals .... do you know how it is made ?

thanks again

Bhooma

Hi desiprincess & Swagata, thanks for sharing biriyani recipes..

I have tasted once this Zafrani pulao in hotel, it was yummy! Should try this at home..

hi teju...........
i tried the chicken pakoras and it truly came out so well that my husband loved it.
it was like the hotel ones.
keep posting more.

Richa

Hyderabadi cuisine is a blend of Mughal and Persian cuisine. Hyderabadi Biryani is an iconic dish of the region. Other native preparations include Qubani ka meetha, Double ka meetha, Phirni (a sweet vermicelli porridge eaten during the festival of Deepawali), Nahari Kulche also known as paya and Haleem (a meat dish traditionally eaten during the holy month of Ramzan), Kaddu Ki Kheer(A sweet porridge made with sweet guard), Sheer Qorma(a sweet liquidy dish cooked with vermicelli and milk), Mirchi ka saalan, Bagaare Baigan, Khatti Dal, Khichdi and Khatta, Til ki chutney, baigan ki chutney, Til ka Khatta, Aam ka Achaar, Gosht ka achaar, Peosi[a sweet prepared with egg whites and milk], Shahi Tukde, Kheema Aaloo.

Kaddu Ki Kheer

Ingredients
1 litre milk
1/2 bottle gourd ( kaddu)
1 cup saabu dana (soaked in water for 30 min)
sugar as per sweetnes liked
4-5 almonds
4 tbsp condensed milk (opt)
ghee 4 table spoons
elaichi/cardamom 3
kaju 8
Directions
boil milk till it becomes half and turns into cream color(Or) else boil little and add condensed milk.
Add saabudana and let it cook.
take the kaddu and peel off its skin remove the seeds and grate it.
take another pan and add ghee to it
add dry fruits to the ghee
now add the grated kaddu by sqeezing off all the water
cook it for 10 to 15 minutes til the raw smell goes.
now add milk to it and add sugar before u switch off the gas.
keep stirring for a few min.
Let it cool in refrigerator.
serve cold.

Hi Desiprincess,
I will try your Hyderabadi recipes very soon.Iam a total foodie,loves all food items.Your biriyani recipes seems quite easy to prepare.
Kindly pass on spicy mutton & chicken recipes if possible.
Thank you.

Yes, Hyderabadi Jafrani pulao tastes good. Once I had it at Sitara grand restaurant.