Hyderabadi recipes

Hello Hyderabad ladies

I was born in Hyderabad but basically brought up in the US. Now, I'm married and expecting my first baby in March. I I just wanted to start a new thread about authentic hyderabadi recipes. In a few days I will be posting some recipes passed down in my family. I hope people will join me and learn some new recipes.

Lamb Biryani
(however, Lamb can be substitued with chicken or vegetables ie: carrots, cauliflower, peas, green beans cut in equal size pieces)

For marinade:

2 pounds lamb, cut into1/2 inch cubes
1 tablespoon ginger & garlic paste
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoons chilli powder
1/4 teaspoons Garam Masala (store bought)
3 sticks of whole cinnamon
3 whole cloves
3 whole cardamom
2 medium onions thinly sliced, then deep fried until light golden brown ( can be store bought too)- save some for later use
1 cup yogurt
2 tablespoons lemon juice
4 tablespoons fresh mint, chopped
4 tablespoons fresh coriander, chopped
1 small chilli, finely chopped
4 tablespoons cooking oil

Place all ingrediants in a bowl and mix well. Leave the marinade in the fridge for 1-3 hours. If in a hurry add meat tenderizer and let marinade sit for 30 minutes.


Rice:
3 cups basmati rice
10 cups water
1 teaspoons shazeera
some mint leaves
3-4 whole green chillies (slit)
2 cinnamon sticks, 2 cloves and 2 cardamom
Salt to cook rice
1/8 teaspoon saffron mixed in 1/2 cup milk


In the meantime, bring water to boil, add shazeera, mint, green chillies, cinnamon, cloves, cardamom and salt to the water. When boiling add rice and cook the rice until half done; then drain (reserve 1 cup of the water).

In a big pan, cover the bottom evenly with meat mixture, adding some more cilantro and some oil on top. Then add the rice on the marinade. Mix milk with saffron, then pour evenly over top. Also add some red color to the reserved water and pour on top. Add some leftover fried onions if available. Cover and bake in a 450º F preheated oven for 1/2 hour then lower the heat to 350 for 1 more hour and leave it on 250 or warm for 1 hour more. Serve hot.

Ingredients:

700 gm whole chicken
10 ml lemon juice
30 gm ginger garlic paste
salt

Red Marinade

500 gm yoghurt
75 gm ginger garlic paste
75 ml oil
15 gm garam masala
20 ml lemon juice
10 gm red chilli paste
salt

Method:

Skin, clean and make deep cuts chicken. Keep the chicken whole.
Rub the chicken with lemon juice, ginger garlic paste and salt. Leave aside for an hour.
Whisk all the ingredients for red marinade in a bowl. Coat the entire chicken and leave aside for 2 hours.
Skewer and cook in a medium hot tandoor until done. Alternate method for a tandoor could be an oven.

Ref: ndtvcooks.com

Ingredients:

250 gm chicken-boneless, minced fine
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp green chilli-chopped
1 tsp coriander-chopped
1 tsp salt
oil for frying

Method:

Mix all the ingredients except the oil for frying.

Shape the ingredients into small kababs and refrigerate for an hour or so.

Heat oil and fry the kababs first over high heat, then low, till cooked through.

Ref: ndtvcooks.com

Ingredients:

For the marinade:

250 gm boneless chicken-cut into 3 cm cubes
6-7 garlic cloves
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice

For the batter:

1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala

oil to deep fry

Method:

Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.

Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a kadahi.

Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

Serve with mint chutney.

Ref: ndtvcooks.com

Butter chicken is basically a North Indian dish, popular type of chicken curry sauce, which is seen in almost all Indian restaurant menus. Chicken cooked in creamy rich sauce made with cashews, almonds, tomatoes and butter, also known as Chicken Makhani.

Ingredients-1

3 nos Chicken breast (boneless

3 tbsp Yogurt / curd (preferably thick)

½ tsp Ginger garlic paste

2 tbsp Lemon juice

3 pinch Turmeric powder

½ tsp Red chilli powder

½ tsp Coriander /dhania powder

¼ tsp Garam masala powder

½ tsp Salt

3 pinch Orange red food colour

Ingredients-2

8 nos Cashews

5 nos Almonds

1 cup Half & half milk

Ingredients-3

2 nos Onions (finely chopped)

5 nos Tomatoes (ripe and juicy)

1 tsp Ginger garlic paste

2 nos Green chillies

3 tbsp Kasturi methi

1 no Bay leaf

4 nos Cloves

3 nos Cardamon

2 nos Cinnamon stick (small)

¼ tsp Fenugreek seeds

½ tsp Cumin seeds

¼ tsp Turmeric powder

1 tsp Red chilli powder

2 tsp Coriander /dhania powder

3 tbsp Butter

3 tbsp Honey

1 tsp Salt

3 stks Coriander leaves (for garnishing)

2 tsp Oil

4 pinch Orange red food colour

Ingredients-4

1 no Baking tray

5 nos Bamboo skewers

Instructions:

Wash and cut chicken into bite size cubes. Marinate chicken pieces with yogurt, lemon juice, ginger garlic paste, turmeric, red chilli powder, coriander powder, garam masala, orange red food color and salt. At least 3 to 4 hours marination is a must, overnight marination and refrigeration would be perfect for this recipe. Thread them onto bamboo skewers and place them on an oven proof tray. Preheat oven to 400 F and bake chicken for 30 minutes. Blanch the almonds and then soak them together with cashews in half & half milk. Blend them to form a thick liquid and keep aside.

after watching cheeni kum, i really want to prepare the hyderabadi zafrani pulao, it is a non veg dish, that is what i know. could anyone please give me the recipe. thanx
ilknoor

Is there a veggie version to this pulao? How did you like the movie? It was a very different theme for an Indian movie - atleast the ones I have seen. I am glad to see that they are some other themes that they are exploring rather than the same old song and dance routine.

dear iknoor and shobha,
this is a veg pulao, but it is actually more of zafrani means safron strand and used by persians so as i went on the search i had only pulao with 1/2 cup sugar every where, then hit upon the pulao section without adding hyderabadi and here is the link hope u enjoy what u have been seeking for...sunkan


Athika's Curry House: Hyderabadi Zafrani Pulao

Thanks Sunkan - is it supposed to be a sweet pulao? In the movie, they talked about how zafrani pulao is not supposed to be sweet. I dont know the history behind this dish. Thanks anyway - I am not a big fan of saffron - I am going to make it this weekend and will let you know how it tastes.

Shobana