Menu 4 hyderabadi
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This document provides recipes for dishes of Hyderabadi cuisine, including Hyderabadi biryani, masala kulcha, methi ka murgh, dalcha, and shahi thukra. For each dish, a list of ingredients is given along with preparation instructions divided into multiple stages. Significant details are provided for the ingredients and preparation of the Hyderabadi biryani recipe.
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Menu 4 hyderabadi
- 1. MENU 4 HYDERABADI CUISINE KUMARS RECIPE FILE1 NSK NOTES
- 2. MENU HYDERABADI BIRIYANI MASALA KULCHA METHI KA MURGH DALCHA SHAHI THUKRA KUMARS RECIPE FILE2 NSK NOTES
- 3. HYDERABADI BIRIYANI STAGE 1 MUTTON 11 KG GINGER GARLIC PASTE 100 GM SALT 50 GM CURD 200 ML STAGE 2 BASMATHI RICE 7 KG CINNAMON 5 GM CARDAMOM 5 GM CLOVES 5 GM BAY LEAF 5 GM MACE 5 GM MILK 100 ML SALT 100 GM GHEE 100 ML KEWRA WATER 50 ML CINNAMON 5 GM BLACK CARDAMOM SEEDS 5 GM CLOVES 5 GM BLACK PEPPERCORNS 50 GM MACE 5 GM NUTMEG 3 NO KUMARS RECIPE FILE3 NSK NOTES
- 4. STAGE 3 GHEE 750 ML CINNAMON 10 GM CARDAMOM 10 GM CLOVES 10 GM MACE 5 GM BAYLEAF 5 GM ONIONS 5 KG GINGER GARLIC PASTE 175 GM KASHMIRI CHILI POWDER 150 GM CORIANDER POWDER 150 GM MINT 3 BUNCH CORIANDER 3 BUNCH TOMATOES 3 KG CURD 500 ML SAFFRON 2 GM GREEN CHILIES 50 GM FRIED ONIONS JULLIENS OF GINGER JULLIENS OF TOMATOES SLITS OF GREEN CHILLIES CASHEW FRIED MINT CHOP CORIANDER CHOP SAFFRON SOAKED IN MILK KUMARS RECIPE FILE4 NSK NOTES
- 5. MASALA KULCHA FOR MASALA GRATED PANEER 2 KG GARAM MASALA POWDER 30 GM OIL 100 ML ONIONS 2 KG GINGER GARLIC CHOP 50 GM SALT 30 GM CHILLI POWDER 25 GM CORIANDER POWDER 25 GM CORIANDER LEAVES 1 BUNCH LEMON 5 NOS KUMARS RECIPE FILE5 NSK NOTES
- 6. FOR THE DOUGH REFINED FLOUR 7 KG SALT 75 GM SUGAR 75 GM CURD 125 ML YEAST OPTIONAL 20 GM GHEE / BUTTER 100 ML KUMARS RECIPE FILE6 NSK NOTES
- 7. METHI KA MURGH CHICKEN 11 KG OIL 500 ML GHEE 250 ML CINNAMON 5 GM CARDAMOM 5 GM CLOVES 5 GM BAYLEAF 5 GM ONIONS 5 KG GINGER GARLIC PASTE 225 GM KASHMIRI CHILLI POWDER 175 GM CORIANDER POWDER 150 GM CURD 500 ML METHI LEAVES FRESH OR 10 BUNCH KASURI METHI DRY OPTIONAL 100 GM LEMON 10 NO KUMARS RECIPE FILE7 NSK NOTES
- 8. DALCHA MUTTON BONES 8 KG BOTTLE GOURD 4 KG ONIONS / SHALLOTS 4 KG TOMATOES 2 KG TAMARIND 100 GM OIL 500 ML GINGER GARLIC PASTE 125 GM TUVAR DHAL 1 KG CHANNA DHAL 1 KG GREEN CHILLIES 100 GM CINNAMON 5 GM CARDAMOM 5 GM CLOVES 5 GM SHAHI JEERA 20 GM FENU GREEK SEEDS 30 GM CHILLI POWDER 125 GM CORIANDER POWDER 150 GM TURMERIC POWDER 40 GM SALT 100 GM CURRY LEAVES 10 SPRIGS KUMARS RECIPE FILE8 NSK NOTES
- 9. SHAHI THUKRA BREAD 10 PKTS MILK 15 LIT SUGAR 4 KG SAFFRON 2 GM CASHEWNUTS 100 GM BADAM 100 GM PISTACHIOS 100 GM CHANDI WARQ 10 LEAVES GHEE 2 LITS KUMARS RECIPE FILE9 NSK NOTES
- 10. KUMARS RECIPE FILE10 NSK NOTES