Hyderabadi Recipes

Hyderabadi recipes are very spicy and aromatic

Malai Kebabs Recipe

Malai kebabs are made by marinating the chicken pieces with ginger garlic paste and keeping overnight. Here is a simple recipe for Malai Kebab

Malai kebabs

Ingredients:

500 grams Chicken breasts
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt

How to make malai kebabs:

• Wash and chop the chicken breasts into 1 1/2 inch cubes.
• Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
• Apply this paste to the chicken.
• Add the cream and mix well before adding salt to taste.
• Allow the chicken to marinate overnight for best results.
• Thread on skewers and grill over charcoal, basting with oil or ghee.
• Serve hot.

Diwani Handi Recipe

Diwani handi is similar to mix veg in the north India. Boiled vegetables are cooked with ginger garlic paste and served with hyderababdi parantha

Diwani Handi

Ingredients:

Potatoes 3
French Beans 10-12
Broad Beans (sem) 1 cup
Carrots 3
Green Peas (shelled) 1/2 cup
Baby Brinjals 6
Fenugreek Leaves (methi) 1 bunch
Onions 3
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies 6

How to make diwani handi:

• Clean the potatoes, french beans and broadbeans and cut into diamond shapes. Trim the brinjal top and slit into two.
• Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves.
• Slice onions. De-seed green chillies and chop.
• Heat oil in a cooking vessel, add sliced onions and lightly brown.
• Add ginger and garlic pastes and stir well for a minute.
• Add red chilli powder, turmeric powder and salt.
• Add the fresh fenugreek leaves and cook for 3-4 minutes.
• Add the prepared vegetables and stir well.
• Pour a cup of water and simmer till the vegetables are cooked.
• Once the vegetables are 3/4 cooked add the coriander leaves and green chillies.
• Cook till all the water has evaporated.
• Serve hot with Hyderabadi paratha

Biryani Nawabi Recipe

Biryani Nawabi gets its name because of the liberal use of the dry fruits like raisins, apricot, almonds, cashew nuts and sunflower seeds

Ingredients:

Biryani Nawabi

750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

How to make biryani nawabi:

• Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves.
• To Assemble
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.