HYDERABADI RECIPES
Hyderabad, widely known as Cyberabad in Indian terminology is the capital city of the state of Andhra Pradesh. It was a city created by the Nawabs of Golconda. It has a 400 year-old chequered history.
The cuisine of Hyderabad is know for it spicy and aromatic nature.
Hyderabadi biryani is something which cannot be missed out. Why don't you try out some of the Hyderabadi recipes listed down here.
HYDERABADI BIRYANI RECIPE 
Ingredients
Basmati rice
2 cups
Boneless meat
2 lbs
Curd
500 gm
Ginger garlic paste
4-6 tbsp
Green chilli
4-6
Big onion
2
Lime juice
1/4 cup
Red chilli powder
1/2 tbsp
A pinch of shazeera
Finely chopped corainder leaves
Mint leaves
8-10
Saffron
2 pinch
Cinnamon
1-2
Cardamom
2-3
Saffron color
Clove
1-2
Oil
2 cup
Salt to taste
Ghee
2 tbsp
Method
- Wash and chop the meat into square pieces.
- Marinate the mixture of meat and ginger garlic paste for an hour.
- In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
- Cool these fried onions and crush them in a plate with your hand.
- Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
- Leave the mixture for 1 hour.
- Wash the rice and cook it.
- Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
- When rice becomes half cooked, remove it from the flame.
- Drain the water completely.
- Spread this cooked rice over marinated meat.
- Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
- Tightly cover with a lid.
- Keep on a low flame.
- Remove from the heat exactly after half an hour.
- Hyderabadi Biryani is ready to serve.
HYDERABADI CILANTRO FISH RECIPE
Ingredients
Pomfret/white fish large
1
Oil
For the cilanto herbal rubbing paste
Corainder leaves
2 cups
Green chillies
3
Salt
1 tbsp
Red chilliiy powder
1 tbsp
Vinegar
2 tbsp
Corainder cumin powder
1 tbsp
For the filling
Tamarind
1/2 tbsp
Salt
1/2 tbsp
Jeera
2 tbsp
Green chillies
1
Garlic flakes
6
Method
- Grind all the masala ingredients into a paste.
- Grind all the filling ingredients into a coarse paste.
- Slit the pomfret, keeping it whole.
- Stuff it sparingly with the filling paste.
- Apply the masala paste over it and shallow fry in hot oil till golden on both sides.
HYDERBADI COCONUT SHRIMP CURRY RECIPE
Ingredients
Oil
4 tbsp
Shrimps cleaned and de-viened
1 1/2 lb
Blend to a smooth paste the following
Red chillies
5
Turmeric powder
1 tbsp
Fennel seeds
2 tbsp
Cumin seeds
3 tbsp
Ginger
3 cm piece
Coconut
2-3 tbsp
Lemon size ball tamarind
1
Bay leaves
2
Green chillies split
4
Coconut milk
1 cup
Sugar
1/2 tbsp
Garam masala
1 tbsp
Salt to taste
Melted butter
1 1/2 tbsp
Method
- Heat the oil, add bay leaves, split green chillies and the blended mixture.
- Fry till the oil begins to seperate. This will take around 10-12 minutes.
- Add the fish, sugar and salt to taste.
- Add a little water and simmer it for a while.
- Just before taking it off the fire, add the coconut milk and garam masala and bring it to a boil.
- If you want, you can add melted butter to the dish to enhance the taste.
KACHCHI BIRIYANI CURRY RECIPE
Ingredients
Mutton
1 kg
Rice
1 cup
Onions, finely sliced
4
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Red chilli powder
1 tbsp
Bunch of green corainder washed and chopped
1
Bunch of fresh green mint chopped
1 small
Yoghurt
4 cups
Juice of lemons
3
Milk
1/2 cup
A pinch of saffron
Oil
2/3 cup
Ghee
2 tbsp
Salt to taste
Grind the following
Green chillies
4
Cardamoms
4
Cloves
6
Cinnamon stick
1/2 inch
Caraway seeds
1 tbsp
Peppercorns
1 tbsp
Small piece of nutmeg
1
A new flakes mace
Method
- Heat oil. Fry onions till golden brown. Crush when cool.
- Rub the ginger, garlic into the meat.
- Add 3 cups of yoghurt, salt, red chilli powder, coriander, mint, green chillies, ground spices, lemon juice, crushed onions and the oil in which the onions were fried.
- Mix well and marinate for about 3-4 hours. Wash the rice and mix with 1 cup well-beaten yoghurt.
- Add saffron and half a cup of milk. Set aside. Take a heavy bottomed pan with a tight covering lid.
- Transfer the marinated meat with the marinade to the pan. Place the rice over the meat.
- Sprinkle the saffron milk over the rice. Dot it with ghee.
- Cover and cook, first over high, then over medium low heat till the meat is tender, the liquids are absorbed and the rice cooked.
- Take out gently and serve steaming hot.
PATHAR KEBAB CURRY RECIPE
Ingredients
Boneless mutton cut into flat pieces of approximately 3/4 inch thickness, 3-inch length and 2 inches breadth
1 kg
Green chillies ground to a paste
2 -8
Cinnamon powdered
1/2 tbsp
Pepper corn ground
1 tbsp
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Green raw papaya skin ground into a paste
1 tbsp
Oil or ghee for brushing
Medium size onions sliced in rings
2-3
lemons sliced
2-3
A few mint leaves
Salt to taste
Method
- Take a mallet and gently flatten the meat.
- Mix above ingredients, except onions, lemons and mint leaves, and marinate meat in it for 3 hours.
- Take a flattish piece of rough granite that is not too thick.
- Wash the stone and rest it on bricks and heat this stone with live charcoals underneath.
- Sprinkle a little oil or ghee on the surface of the stone and place the marinated meat pieces.
- Turn them a few times brushing them occasionally with oil.
- Remove when cooked through.
- Serve hot with onions, wedges of lemon and fresh mint.
BAGHARA BAINGAN RECIPE 
Ingredients
Japanese eggplants cut into chunks
6
Panchporan
1 tbsp
Peanuts
1/2 cup
Seasame seeds
2 tbsp
Corainder leaves
1 tbsp
Jalapeno peppers
4
Tamarind paste
1/4 size
Turmeric
1/2 tbsp
Grated coconut
4 tbsp
Ginger garlic paste
1 tbsp
Bay leaves
4
Oil
5 tbsp
Method
- Heat 4 tbs of oil, add eggplants,cover and cook on low for a few minutes until they are browned on one side.
- Turn over and cover and cook again, until they are tender.
- Lightly toast peanuts, coriander and sesame seeds in a pan.
- Blend peanuts, sesame seeds, coconut,and tamarind with water into a paste.
- Add enough water so that the consistency is that of a thick sauce.
- In another pan add a tbsp of oil and add bay leaves and panchporan till mustard seeds sizzle or pop, and the blended sauce.
- Cook the sauce for a couple of minutes, stirring all the while.
- Add the jalapeno peppers, salt, and turmeric.
- Add eggplant, cover tightly, and cook on a very low flame for ten minutes.