42 slides covering : 7 Popular Hyderabadi/Andhra Dishes with Recepies 4 Other popular dishes (only description) A sample menu

1. Hyderabad/
Andhra Cuisine

2. Popular
Hyderabadi
/Andhra Dishes

3. Khubani ka
Meetha

4. Kgubani ka Meetha - Ingredients
Ingredients Quantity Unit
Apricots
(soaked for 2 hours)
1 Kg
Sugar 250 Grams
Malai
(beaten)
2 cups

5. Khubani ka Meetha- Method
• Boil the Apricots in water till soft and remove the
seeds.
• Pass the mixture through a strainer to remove
the fibers.
• To the Apricot pulp add the sugar and cook till
the mixture thickens and becomes bubbly.
• Pour into individual bowls and top with malai.
• Break the seeds and remove the almonds. Crush
these and sprinkle on the top of the malai.
• Serve cold.

6. Hyderabadi
Biryani

7. Hyderabadi Biryani- Ingredients
Ingredients Quantity Unit
Basmati Rice 500 Grams
Mutton
(cut in small pieces)
1 Kg
Garam Masala 2 Tsp
Red chilies 6 No.s
Cashew nuts A few N.A.
Big Onions
(Finely sliced and fried till
crisp)
5 No.s
Cloves 2 No.s
Cinnamon 2 Pieces
Green Cardamom 3 No.s

8. Hyderabadi Biryani- Ingredients
(continued)
Ingredients Quantity Unit
Green chilies 6 No.s
Corriander (chopped) 1 Bunch
Mint (chopped) 1 Bunch
Ginger garlic paste 3 Tsp
Yogurt (beaten) 1 Cup
Lemon (juice) 2 No.s
Saffron (dissolved in ¾
cup milk)
2 Pinches
Ghee 5 Tbsp
Boiled Egg 4 No.s
Salt t.t. N.a.

9. Hyderabadi Biryani - Method
• Grind the following to a fine paste: red chilies and cashew nuts.
• To the mutton apply the ginger garlic paste and beaten yogurt. 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 salt to taste.
• Keep frying till ghee separates.
• Add 1 ½ cups warm water. Pressure cook till tender.
• Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.
• Add the rice and fry a little. Add the green chillies and salt to taste.
Add enough warm water. Cook till rice is done, remove and spread
on a thali, discarding the whole masala.
• Mix together the chopped kothmir, pudina, garam masala and
fried onion. Set aside.

10. Hyderabadi Biryani - Assembly
• Take a heavy bottomed dekchi and line it with ghee.
• Spread a layer of rice and cover it with half of the
mutton. Sprinkle half of the mint/coriander 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.

11. Murgh Badami

12. Murgh Badami - Ingredients
Ingredient Quantity Unit
Chicken (medium sized cut
into 8-9 pieces)
1 No.
Onions (finely sliced) 2 No.s
Almonds (blanched and
sliced)
10-15 No.s
Poppy seeds 2 Tsp
Ginger garlic paste 1 Tbsp
Cinnamon 2 Pieces
Peppercorns 8 No.s
Cloves 4 No.s
Green cardamom 4 No.s

13. Murgh Badami – Ingredients
(continued)
Ingredients Quantity Unit
Bay leaf 2 No.
Yogurt (beaten) 1/4 Cup
Malai (beaten) 1/4 Cup
Chili powder 2 Tsp
Turmeric 1/2 Tsp
Ghee 3 Tbsp
Salt T.t. N.a.

14. Murgh Badami - Method
• Grind the following to a fine paste: cashew nuts and poppy seed.
• Powder the following: cinnamon, peppercorn, clove, green
cardamom and bay leaf.
• Apply ginger garlic paste along with the chili powder and turmeric
to the chicken pieces. Then set this aside.
• Heat the ghee and add the sliced onion. Fry till crisp before adding
the chicken pieces, salt to taste and garam masala powder. Keep
frying till ghee separates. Add ½ cup beaten curd and keep frying
till the raw-curd smell evaporates.
• Add 2 cups water and cook till the chicken is nearly done. Add
cashew nut paste and beaten malai then simmer till the chicken is
tender. Add sliced almonds.
• Serve hot.

15. Mirchi Ka Salan

16. Mirchi ka Salan- Ingredients
Ingredients Quantity Unit
Chilies (boiled in salted
water till color changes
and drained)
250 Grams
Onion (finely sliced) 1 No.
Dry coconut (grated) 1 Tbsp
Chironji 1 Tsp
Sesame seeds 1 1/2 Tsp
Coriander powder 1 Tsp
Cumin 1 Tsp
Ginger garlic paste 2 Tsp
Chili powder 1/2 Tsp
Turmeric 1/4 Tsp
Curry leaves 4-5 No.s

17. Mirchi ka Salan- Ingredients
(continued)
Ingredients Quantity Unit
Tamarind (walnut sized
soaked in 1 ½ cup water)
- -
Oil 3 Tbsp
Salt T.t. N.a.

18. Mirchi Ka Salan- Method
• Lightly roast and grind the following to a paste:
sesame, chironji and dry coconut. Add coriander
powder, chili powder and turmeric.
• Heat oil and add the cumin, allow it to splutter. Then
add the masala paste and ginger garlic paste and fry
till oil separates.
• Add the drained chilies, curry leaves, fry a little.
• Pour in the tamarind water, adding salt to taste.
• Simmer till the gravy is thick and oil floats to the top.
• Serve with Biryani.

19. Khatti Machli

20. Khatti Machli - Ingredients
Ingredients Quantity Unit
Fish 250 Grams
Ginger garlic paste 2 Tsp
Tomatoes (blanched and
minced)
3 No.s
Coriander (chopped) 50 Grams
Curry leaves 4-5 No.s
Tamarind (lemon sized soaked
and thin pulp removed)
- -
Chili powder 2 Tsp
Turmeric 1/2 Tsp
Oil 3 Tbsp
Fenugreek seeds A few -
Salt T.t. -

21. Khatti Machli - Method
• Apply ginger garlic paste to the fish pieces along with
chili powder, turmeric, salt to taste and set aside.
• Heat the oil and add the fenugreek seeds and minced
tomatoes. Keep frying till the oil separates.
• Add the fish pieces and fry for a few minutes, then add
the tamarind water, curry leaves and salt to taste.
• Simmer till fish is cooked. Take care the pieces do not
break.
• Serve hot, garnished with chopped coriander

22. Hyderabadi
Haleem

23. Hyderabadi Haleem - Ingredients
Ingredients Quantity Unit
Mutton 250 Grams
Wheat (soaked overnight, drained,
pounded and dehusked)
1 Cup
Chana daal (soaked for ½
hour)
1/2 cup
Moong daal (soaked for ½ hour) 1/2 Cup
Masoor daal (soaked for ½ hour) 1/2 Cup
Chili powder 1 tsp
Turmeric 1/2 Tsp
Onions (finely sliced and fried till
crisp)
2 No.s
Coriander powder 1 Tsp
Ginger garlic paste 2 Tsp
Ghee 4 Tbsp
Salt T.t.

24. Hyderabadi Haleem- Method
• Heat 6-8 cups water in a heavy bottomed dekchi.
Allow water to boil.
• Add drained daal, the wheat and mutton along with
the ginger garlic paste, turmeric, chili powder,
coriander powder and salt to taste.
• Cook over low heat till mutton is tender. Stir and mash
well.
• Add the crushed fried onion.
• Heat ghee and pour it hot over the Haleem.
• Sprinkle lemon juice.
• Serve hot.

25. Dum ka Ghosht

26. Dum ka Ghosht - Ingredients
Ingredients Quantity Unit
Mutton (cut into pieces) 750 Grams
Red Chilies 8 No.s
Poppy seeds (lightly
toasted)
3 Tsp
Chironji (lightly toasted) 3 Tsp
Ginger 1” Piece
Garlic 12 Flakes
Onions (fine sliced and
fried till crisp)
4 No.s
Green Cardamoms 4 No.s
Cloves 4 No.s
Cinnamon 2 Pieces
Coriander (chopped) 3 Tbsp

27. Dum ka Ghosht – Ingredients
(continued)
Ingredients Quantity Unit
Mint (chopped) 3 Tbsp
Almonds (blanched and
fine sliced)
8-10 No.s
Yogurt (beaten) 1 Cup
Green chilies (slit) 6 No.s
Salt T.T. -

28. Dum ka Ghosht-Method
• Grind the following to a fine paste: red chilies, poppy
seeds, ginger and garlic.
• To the mutton add the beaten curd, red chili, masala,
chopped coriander, mint, crushed fried onion and salt
to taste.
• Heat ghee, add the whole masala and allow to splutter.
• Pour this over the mutton, also adding the slit green
chilies.
• Pressure cook or cover tightly and cook till tender.
• Then sprinkle chopped almonds.
• Serve hot.

29. Other popular
Hyderabadi
Dishes:

30. Boti Kebab
•A grilled lamb dish that serves as
an excellent party snacks or
finger food.
•The Lamb pieces are supposed to
be tender, juicy and marinated
with yogurt and garam masala.
•You may serve boti kebab or
paratha separately and even wrap
salad and boti kebab in paratha

31. Pathar ka Gosht
•Meat marinated overnight
slow-cooked on slabs of
stone, heated by charcoal fires
underneath.
•The slabs being thick, it took
ages for the mutton to cook.
•But by the time it was done,
the meat acquired a silky,
melt-in-the-mouth texture.
•Traditionally garnished with
Onion rings and Lemon
wedges.

32. Nahari
•Nihari is spicy hot slow-cooked
curry made with shank of Goat.
•Especially popular during
Ramzaan
•Traditionally, it was simmered
overnight or even cooked
underground, but many people
nowadays choose to shorten the
cooking time, or use a pressure
cooker to achieve the same, rich
stock in less time

33. Double ka meetha
Double ka meetha is a bread
pudding dessert of fried bread
slices soaked in hot milk with
spices, including saffron and
cardamom

34. Seviyon ka meetha
Seviyan Ka Meetha is an
another lip-smacking dessert
with fine vermicelli as the
main ingredient.

35. Hyderabadi
Menu