Hyderabad has a cuilinary history of 400 years. Hyderabad is famous for its hot and spicy cuisine along with its rich cultural heritage. Hyderabadi cuisine is inspired by the Mughlai cuisine. Hyderabad is never complete without the mention of the Shahi Dastarkhan. The Dastarkhan is the Dining place where the food is served and eaten. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan holds a place of reverence in every household
The traditional delicacies of Hyderabad are mouthwatering having a liberal use of exotic spices. The Hyderabadi cuisine features key flavors of coconut, tamarind, peanuts and sesame seeds. The Hyderabadi food uses fresh fruit instead of dried fruits. Hyderabad is known for its dum-style cooking : the practice of sealing the pot or dish and gently simmering its ingredients over a slow fire, thereby increasing the absorption of aromatic spices
The cuisine of Hyderabad is famous for its non-vegetarian preparations. These dishes have a royal touch, prepared with exotic spices and seasoning. The various types of Biryanis are the major attraction of this cuisine. Biryani is a rice dish made from a mixture of spices, basmati rice, meat/vegetables and yogurt. Another popular non-vegetarian dish is Kababs, made from ground meat and spices, which include Boti Jhammi, Kalmi, Shikampur, Sheek kabab, Doyee ke Kebab and kakori kebabs. Other specialties inclide Oasmani Murg Qorma, Paneer Aur Ananas Ka Qorma, Amras Ki Murg Boti and Chogra, pathar ka gosht, dum ki raan. Kormas is a another dish made from meat or vegetables cooked in a creamy gravy. Lukhmi is famous pastry. Nahari, another dish is made from lamb trotters. The Hyderabadi cuisine also includes many vegetarians dishes. Bagara Baingan, a rich spicy dish made from brinjals in a spicy gravy and Mirch-ka-salan made from chillies in a creamy gravy. Hussaini tamatar qoot is Rumali Roti which is an Indian bread.. Hyderabadi sweet dishes include Sheer Korma made from thin vericellini, dried fruits and dates and Qubani-ka-Meetha, made from apricot. The breads include sheermal or lukhmi. While lukhmi is a famous pastry.



Hyderabadi Biryani


Serves: 4

Ingredients:
Long grain rice 500 g
Mutton 500 kg
Yogurt 400 g
Small green chillies 4
Mint leaves ½ cup
Onion 1 large
Corriander leaves ½ cup
Tenderiser ½ tsp
Cloves 4
Cardamom 4
Black cumin seeds 1 tsp
Cinamon stick 2 (1 inch long)
Ginger garlic paste 1 tbsp
Salt to taste
Saffron ½ tsp
Milk ½ cup
Oil ½ cup
Pure Ghee (butter) ¼ cup

Method:
For the Garam Masala powder: Grind 2 cloves, 2 cardamom, ½ tea spoon black cumin seeds & 1 pieces of cinnamon into fine powder.
For the Hara Masala Paste : Grind 2 green chillies, ¼ cup corriander leaves, ¼ cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.
Marination: Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.
Wash rice & soak for 10 minutes. Bring 4 cups water to a boil with remaining cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves. When water is boiling add drained rice & cook until 1/4 done. Drain all ingredients through sieve.
In a pan warm the butter. Add the marinated mutton to it and let it cook for five minutes. Add drained rice to cover the mutton well. Steam it on simmer till mutton & rice done. When half done Sprinkle saffron mixture on the rice. Cover again for 15 minutes. Remove from fire. Mix before sevving. Serve hot with raita.


Dal Saat Nizam (Hyderabadi)


Ingredients:
50 g Chana dal
50 g Moong dal
50 g Urad dal
50 g Masoor dal
50 g Tur dal
50 g Maanh dal
45 g Whole wheat; boiled and
-drained
1 tsp Chilli powder
1 1/2 tsp Turmeric powder
Salt to taste
5 Cardamom
3 Cloves
3 Black cardamom
4 cm cinnamon
3 Bay leaves
3 tsp Ginger paste
3 tsp Garlic paste
4 tb Tamarind pulp
2 tb Lemon juice
4 Green chillies, slit
-lengthwise
a few Mint leaves
few coriander leaves.
Instructions:
The first tempering:
1 tb Ghee
3/4 ts Cumin seeds
The second tempering:
1 tb Ghee
6 Flakes garlic
The third tempering:
3 Red chillies
The fourth tempering:
1 tb Ghee
20 Curry leaves
The fifth tempering:
1 tb Ghee
1 ts Mustard seeds
The sixth tempering:
1 tb Ghee
pinch of asafoetida
The seventh tempering:
2 Onions; fine sliced and
fried till golden brown.
; in 1 tbs ghee.
(100 g) Ghee
Garnish:
Crisp golden fried sliced onions
A handful of mint leaves
Wash all the dals and soak in water for 30 minutes. Put all the the lentils in a pan, add one litre water, chilli powder, turmeric powder, green cardamom, black cardamom, cinnamon, cloves, bay leaves, ginger and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed.
Heat 100 gm ghee and add each tempering ingredients one after the other and pour
over the simmering dals and stir well. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and 750ml water. Bring to a boil, lower the heat and simmer, stirring occasionally,for 10 minutes. Remove from fire add lemon juice.
Garnish with crisp golden fried onions and mint leaves. Serve hot with rice or roti.


Dum Ki Raan


Serves: 4
Ingredients:
1 Leg of kid/lamb; (750 g)
For the marinade:
2 tb Raw papaya paste
20 g Ginger paste; strained
10 g Garlic paste; strained
2 tb Raw papaya paste
1 ts Chilli powder
15 g Salt
For the gravy:
3 Cardamoms
1 Black cardamom
1 Clove
2 1/2 Cm cinnamom
1 Bay leaf
15 g Ginger paste; strained
10 g Garlic paste; strained
100 g Curd; beaten
125 g Onions; sliced and fried till crisp.
1/2 tsp Chilli powder
1 l Clear lamb stock
75 g Butter
Salt to taste
5 Mint leaves; chopped fine
1 tb Coriander leaves, finely chopped
1/4 tsp Patthar ka phool, powdered
1/4 tsp Gulaab ki pankhrhi (rose
-petal powder)
A few strands saffron, crushed and
dissolved in 2 tbsp lukewarm water
For the Cashewnut paste:
15 g Cashewnuts
15 g Poppy seeds
15 g Chironji seeds
2 ts Coriander seeds; (10 g)

Method:
Clean and remove the blade bone of the raan and then, using a sharp knife loosen the meat around the thigh bone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.
To marinate: Rub the lamb leg, inside and out,with chilli powder. Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger paste. (Each of these ingredients should be rubbed separately into it and not as a mixture). Leave for one-and-a-half hours. For the cashewnut paste: Roast each of the ingredients separately on a medium hot girdle. Grind with about 250 ml water to a smooth paste. Heat ghee in a large flat pan and season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamoms change colour. Add the ginger paste and garlic paste and stir over medium heat until the moisture evaporates. Lower the heat, add the cashewnut paste and stir-fry until the ghee floats on top. Then add chilli powder and stir for a few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat and add fried onions. Stir-fry until the ghee floats on top. Increase the heat and add the marinated raan. Fry the meat well. Add the stock and bring to a boil. Lower the heat and simmer till done. Remove the leg and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil. Lower the heat, add patthar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of thick consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy over. Serve with roasted potatoes.


Mirch Ka Salan ( Green Chilli Curry)
Serve 4
Ingredients:
250 gms big long green salad chillies/hot peppers
50 ml cooking oil
30 gms tamarind pulp
100 gms beaten yoghurt
2 tbsp lemon juice
Salt to taste For the salan paste: 250 gms roasted onions
35 gms roasted peanuts
35 gms dessicated coconut
20 gms ginger-garlic paste
5 gms sesame seeds
A sprig of coriander leaves
Method: Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and 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 it. 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, or paratha.


Baghare baingan
Serves 4
Ingredients: 8 small Brinjals
1 cup Sesame seeds1 cup Peanuts
1 tbsp Poppy seeds
1 cup dry grated coconut
1 tsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Poppy seeds
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Turmeric powder
1/2 tbsp Chilli powder
6 Green chillies
1/4 cup Tamarind juice
1 cup Water
Salt to taste
For the seasoning:
1 tsp cumin seeds
½ teaspoon fenugreek seeds
4-6 dried red chilies
1 tsp mustard seeds
5-10 curry leaves
Method :
Roast the coconut, sesame seeds, peanuts, cumin seeds, corriander seeds and chopped onions separately for atleast 5 minutes. Grind them separately and place in a bowl.
Cut each brinjal into four almost all the way, keeping the base intact. Stuff the the masala paste in them.Heat the oil in a frying pan. Heat 1/2 cup of oil in a pan. Add cumin seeds, dried red chilli, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes. Add the stuffed brinjals. Fry till unitill light brown in colour and set aside. Heat 3 tablespoons of oil in a broad flat pan. Add cumin seeds, dried red chilli, fenugreek seeds, mustard seeds and curry leaves and fry for 2-3 minutes. Then add ginger and garlic. Stir quickly. Add grated coconut, cumin seeds, coriander seeds, poppy seeds, sesame seeds and peanuts. Fry on a low flame for 3 minutes, stirring continuously. Add the turmeric powder, chilli powder and green chillies. Stir. Add the tamarind juice, water and salt. Bring to a boil. Reduce the flame and add the fried the brinjals to the gravy. Cook covered on a low flame for about 7 minutes, stirring occasionally but carefully. Remove from heat. Serve hot with biryani or chappatis.


Tomato Chutney
Ingredients:

1 tb Oil
3/4 ts Black mustard seeds
1/2 ts Nigella seeds
1 Spring of curry leaves pinch
-of asafoetida powder
4 Green chillies; slit
and deseeded
1 ts Crushed garlic
3/4 ts Crushed ginger
4 Medium-sized ripe tomatoes
-chopped coarsely
1/2 ts Turmeric powder
1 tsp Chilli powder
2 tsp Sugar
Salt to taste
Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and ginger and sauté gently for a couple of minutes. Put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.
Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.


Hyderbad Dal

Serves: 3-4
Ingredients:
200 gm Masoor dal
750 Water
3 Green chillies
12 Curry leaves
1 tb Tomato puree
Chilli pwd ¼ tsp
Turmeric pwd a pinch
Ginger garlic paste 1 tsp
1 tsp Cumin seeds
1/2 tsp Cardamon seeds
garam masala pwd ½ tsp
a small piece of mace
3-4 dried red chillies
4 Cloves of garlic; halved
250 ml Tamarind extract
3 Green chillies; (up to 9)
12 Curry leaves
4 tbp Oil
1 tsp salt
Place the dals in a saucepan with the water, add chilli pwd, turmeric, ginger garlic paste, whole green chillies, and 6 curry leaves. Bring to a boil, then reduce the heat and simmer until the the dals have broken up. Add a little extra water if the dal begins to dry out. Pour in the tamarind extract, then stir in the tomato puree and salt and simmer for another 15 minutes. For the tempering heat the oil until very hot, then add the remaining curry leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic. As soon as the garlic is golden pour the oil and spices over the dal and cover the pan straightaway. Leave for a minute or two, serve hot.


Hyderabadi Khatti Dal (Mango Lentil Curry )

Serves 4
250 g yellow lentils, cleaned,washed and drained (Toovar dal)
2 raw mangoes, peeled,de-seeded and chopped
3 tomatoes, peeled and chopped
3-5 fresh curry leaves
100 g fresh coriander leaves
2 pinches turmeric powder
4 cloves garlic
1teaspoons red chili powder
3 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 green chilies
salt
Put lentils, mango and tomatoes in a pressure cooker. Pressure cook for upto 2-3 whistles. Mix the cooked lentils with water using a wooden spoon. Boil the mixture for 5 minutes.
For the tempering heat oil in a pan. Add cumin seeds and mustard seeds. Allow to splutter. Once they stop spluttering, add curry leaves. Stir-fry until fragrant. Add garlic and stir-fry till it turns pale golden brown. Mix in the red chilli and turmeric powders and the corriander leaves. Fry till it turns slightly brown. Pour over the boiled lentils. Serve hot with plain rice or chappati.


Hyderabadi Murg Korma ( Indian Chicken Curry)

Serves 4-6
Ingredients:
1 Kg chicken
1 cup curds
1/4 cup ginger paste
4 tbs garlic paste
1 cup sliced onions
1 tbs red chili powder
1/2 tbs turmeric powder
2 tbsp desiccated coconut
5 tbs cashew nuts paste
4 tbsp sesame seeds
1/3 tsp ground nutmeg
salt
2/3 cup oil or butter
10 green cardamom pods
2 black cardamom pods
10 whole cloves
2 inches cinnamon sticks
1 bay leaf
1/4 tsp mace
2 tbs lemon juice
1/2 cup chopped coriander leaves
Method:
Thoroughly clean the chicken, remove skin and cut into small pieces. Mean while prepare the pieces. To the chicken add ginger paste, garlic paste, onions, red chillies, turmeric powder, coconut, cashewnut paste, seasame seeds, nutmeg curd and salt and setaside in a bowl. Heat Ghee in a kadhai and then to it add whole garam masala and sauté over medium heat until it begins to crackle. Next add marinated chicken along with the marinade and then bring to boil and then simmer for 5 minutes. Add 1 cup of water and boil for 5 Minutes. Add lemon juice and simmer until chicken is tender. Check the seasoning. Add coriander leaves and Serve Hot Garnished with chopped coriander leaves. Serve with Rice or roti.


Hyderabadi Kheema

Serves: 3-4
Ingredients:
Kheema (minced mutton) 500 gms
Tomatoes (chopped) 450 gms
Ginger & Garlic paste 1 tsp
Red chilly Powder to taste
Turmeric 1/4 tsp
Onions (finely chopped) 50 Gms
Garam Masala ½ tsp
Cardamom 3
Cloves 2
Cinnamon ` 1" Piece
Shahjeera 1/4 tspn
Oil 30 ml
Curd 50 ml
Salt To taste
coriander 1 Sprig
Method:
Wash the minced meat. Marinate it with curd, half of the Ginger & garlic paste, red chilly powder & salt. Set aside for 30 mins. Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions, saute. Add remaining ginger & garlic paste, turmeric, chilli powder. saute. Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry for 2 mins. keep stirring.After 5 mins add the garam masala powder & salt. Adjust the seasoning. Sprinkle Chopped coriander.
Serve hot with rice puri, lukmi or rotis.


Qubani Ka Meetha

Cooking time: 25min
serves
Ingredients :
Apricot dried (Qubani) 200 gms
Sugar 60gms
Fresh Cream (whipped) 50ml
Water 250ml
Method:
Wash and soak the apricots in hot water for 15minutes. 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.
Serve it with fresh cream, plain custard or vanilla Ice-cream.


Hyderabadi Fish curry
Serves: 3-4

Ingredients:
Pomfret fish 500 gms
Sesame seeds 20 gms
Cumin 10 gms
Coriander seeds 20 gms
Dry Coconut 1 medium size grated.
Cumin 2 ts
Coriander seeds 4 tsp
Onions 25 gms
Tamarind 25 gms
Ginger & garlic paste 1 tsp
Groundnut Oil 50 ml
curry leaves few springs
coriander leaves, few springs
Red chillies, 4 medium size
Turmeric 1 tsp
Lemon 2
Salt to taste
Asafoetida a pinch
Method:
Clean & cut the fish into slices. Marinate with turmeric, salt & lime juice. Grill onions over fire or bake till brown. Roast together coriander seeds, red chilies sesame seeds, cumin and grated coconut until brown. Grind onion and the roasted masalas together into a paste. Soak tamarind in hot water and squeeze out the pulp. Heat oil to smoking point. Remove from fire add 1/2 tspn cumin seeds, asafetida, curry leave. Add the ginger and garlic paste followed by the ground masala paste. Return the pan to the fire. Cook till the masala is done. Add the tamarind pulp and simmer for 10 minutes. Add the marinated fish peaces and simmer on low flame till the fish is cooked(approx 7 mins). Adjust the seasoning. Garnish with chopped coriander leaves. Serve hot with rice.


Haleem

Serves: 7-8
Ingredients
Wheat(whole) 200 gms
Boneless Mutton 300 gms
Green Chillis 10 gms
Ginger 2" pieces
Garlic 6-8 flakes
Oil or butter 100 gms
Onions(sliced) 3 medium
Lemons 2 medium
Turmeric ½ tsp
Garam Masala 2 tsp
Salt to taste
Method:
Wash wheat 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. Grind to a fine paste. In a Pan heat fat 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