Hyderabadi Dahi Bary

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Recipe Ingredients

Mash ki daal 1 cup
Moong ki daal ½ cup
Salt 1 tsp
Crushed red pepper 1 tsp
White cumin 1 tsp
Baking powder 1 tsp heaped
Yogurt 1 kg
Oil for deep frying
Ingredients for baghar
Oil ¼ cup
Curry leaves 15
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Cumin seeds1 tsp
Whole button red chilies6

Recipe Method

Soak both the daals for 6 hours, put in the blender with enough water, salt, crushed red pepper, white cumin and baking powder, blend to a fine paste, remove in a bowl, heat oil and fry 1 tbsp full of batter on medium flame till brown, remove from oil, soak in salted water for 15 minutes, squeeze water and keep aside, beat yogurt with 2 tbsp sugar, ½ tsp salt and ½ cup water till smooth, put some yogurt in a serving dish, arrange fried badas, pour yogurt over top with baghar.

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Mutton Hyderabadi Biryani

Ingredients:
Rice 400 gm
Mutton 900 gm
Garam Masala 2 tsp
Red Chilies 6
Cashew Nuts 80m
Poppy Seeds 40 gm
Onions 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green Chilies 6
Mint Chopped 1 bunch
Ginger and Garlic Paste 3 tsp
Beaten Curd 1 cup
Lime Juice 2
Saffron Dissolved in cup Milk 2 pinches
Ghee or Oil 5 tbsp
Boiled Eggs for Garnishing 4
Salt to taste as per taste

Method:
Grind the following to a fine paste: red chilies and cashew nuts, apply the ginger & garlic, and
Beaten curd to them and 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 1 tsp salt to taste. Keep frying till ghee separates. Add 1 ½ cups warm water, cook till tender.

Heat pan, add 1 tablespoon ghee and fry the cloves, cinnamon &cardamom. Add the rice and fry a little. Add the green chilies and 1 tsp salt to taste. Add enough warm water for boil. Cook till rice is par cooked, strain the rice and spread on a dish.
Mix together the chopped mint, garam masala and fried onion. Set aside.

For Assemble:
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint 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 and little mint mixture.
Serve hot.

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Hyderabadi laal chicken

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Ingredients

Chicken 1 kg 16 pieces

Yogurt 1 cup

Tomato puree 2 tbsp

Brown onion crushed ½ cup

Ginger garlic paste 1 tbsp

Salt 1 ½ tsp

Chili powder 2 tsp heaped

Turmeric ½ tsp

White cumin roasted and crushed 1 tsp

Allspice 1 tsp

Orange color pinch

Whole mixed spices 1 tbsp

Mint leaves ½ cup chopped

Curry leaves handful

Green chilies 6 sliced

Black cumin seeds 1 tsp

Method

Marinate chicken with all above for 2 hours, heat ½ cup oil add 6 big green chili slice, handful curry leaves, ½ tsp black cumin seeds, slightly fry add marinated chicken, cover and cook for 30 minutes.

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Bhagaray Bengan Recipe

Bhagaray Bengan Recipe

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Plum Curry Kofta, Hyderabadi Bhagaray Baingan and Chatpattay Chawal

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Kachay Gosht Ki Biryani, Double Ka Meetha and Khattay Tamator Ki Chutney

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Hyderabadi Mutton Biryani Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Recipe Method

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

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Hyderabadi Double Ka Meetha Recipe Video

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Hyderabadi Egg Biryani Recipe Video

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Hyderabadi Style Chicken Biryani Recipe

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Hyderabadi dum pukht chicken

Sponsored By www.Apnafoodtv.com

Ingredients

Chicken 1 kg 8 pieces

Oil ½ cup

Sesame seeds 1 tsp

Poppy seeds 1 tsp

Peanut 1 tbsp

Desiccated coconut 1 tbsp

Almonds blanched 8

White cumin seeds 1 tsp

Chopped onion 1 cup

Curry leaves 15

Fenugreek leaves ¼ tsp

Black pepper 6

Green cardamom 4

Cinnamon 1 inch piece

Cloves 6

Ginger garlic 1 tbsp

Yogurt 1 cup

Salt 1 ½ tsp

Chili powder 2 tsp

Tomatoes slices for garnishing

Method

Dry roast sesame seeds, poppy seeds, peanuts, coconuts and almonds, grind finely. Heat oil add cumin seeds, curry leaves, fenugreek seeds, whole spices, chopped onion, fry till light golden, add in ginger garlic paste with yogurt, roasted and grinded masala, salt, chili powder. Fry well add chicken, cover and cook on low flame till done, serve garnish with tomato slices.

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