10 best recipes from the cuisine of Hyderabad

The famous Hyderabadi Cuisine

The cuisine emphasizes the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavors are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.

Hyderabadi Cuisine – Biryanis & Pulaos – Along with the tandoori style of cooking, biryanis are the greatest export sensation of nawabi cuisine. From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice , each one as distinctive as your own signature.

Traditional utensils made of copper, brass, and earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently (ithmenaan se) is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the Dum Pukht method used in Awadhi cuisine

Here are some of the famous recipes from the plate of Hyderabad:

 

Vegetable  Biryani

Preparation time – 20 min

Cooking time –  15 min

Total time – 35 min

Serves – 2-3

 

Source -youtube.com

Ingredients

  • 1 cup basmati rice
  • 1-2 tbsp ghee or oil
  • 4-5 cloves
  • ½  tsp jeera
  • 1 bay leaf
  • 1 strand of mace
  • 2 inch cinnamon stick
  • 2-3 cardamoms
  • Small piece of nutmeg
  • Dagad phool little
  • 1 onion thinly sliced
  • ½ cup of boiled peas
  • 1 carrot finely chopped
  • 2- green chilies
  • 1 tsp ginger garlic paste
  • Pudina or mint leaves
  • Salt to taste
  • 2-3 cups of water

 

Method of making veg.pulao

  1. Wash and soak rice atleast for 15 min then drain off the water
  2. Put a pan on the flame and add water in it and when it starts boiling add the drained rice into it
  3. Keep on checking till the rice boils.
  4. Switch off the flame and drain the water from the boiled rice and keep it aside.
  5. Take a pan and add ghee / oil into it
  6. When it heats then add all the dry spices to it and sauté until it sizzle
  7. Add finely sliced onion and sauté till it turns golden brown.
  8. Add ginger garlic paste and saute for 40-50 seconds .
  9. Add all the vegetables and mint /pudina leaves and saute for 3-4 minutes.
  10. Add salt and after that the boiled rice to it and stir well.
  11. Cook on a low flame for 4-5 mintues. Switch off the stove.
  12. Mix well when done and serve with raita

 

 

Shorba recipe

Preparation time – 10 min

Cooking time – 20 min

Total time – 30 min

Serves – 2-3

source- dinetable.com

Ingredients

  • 1 bay leaf
  • 3-4 cardamoms
  • 1 strand of mace
  • 3-4 cloves
  • 1 strand of cinnamon stick
  • ½ tsp  jeera
  • 2 tbsp oil
  • 1 large onion sliced
  • 2 medium tomatoes
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp biryani masala powder
  • 1/8 tsp turmeric
  • 2 tbsp tightly packed fresh coconut
  • Pudina / mint leaves finely chopped
  • 1-2 tbsp fresh yoghurt or curd

 

Method of making Shorba

  1. Add 1 tbsp oil in a pan
  2. Add the dry spices to the heated oil and saute until they sizzle
  3. After that add the sliced onion and green chilies and saute till they turn golden brown
  4. Add the ginger garlic paste and saute for 40-50 seconds , add chopped tomatoes after that.
  5. Add salt according to your taste and mix well
  6. Add coconut and mix for 4-5 min until they give good aroma.
  7. Cool this prepared mash and then blend with water to a smooth puree
  8. Heat 1 tbsp oil in a pan and add the prepared puree into it.
  9. Add turmeric powder, red chili powder , biryani  masala and more salt if needed.mix well and add some water to bring it to a consistency.
  10. Add the fresh yoghurt or curd into it and stir well
  11. Keep it on a low flame for 6-8 minutes and cover it with a lid
  12. Switch off the flame and mix well when done
  13. Serve it with pulao or biryani

 

 

Hyderabadi Dum Biryani

Preparation time – 15 min

Cooking time – 25 min

Total time – 40 min

Serves – 2-3

source-bawarchi.com

Ingredients

  • 1 and half cup boiled rice
  • 7-8 medium sized cauliflower florets
  • 1 large boiled potato cubed
  • 1 chopped carrot
  • ½ cup of peas
  • 2 green chilies
  • Fresh coriander leaves ,finely chopped
  • 1 onion thinly sliced
  • 1 tbsp chopped mint leaves
  • 1 tbsp ginger garlic paste
  • 1 tsp biryani masala
  • 1/3 tsp red chili powder
  • 1/8 tsp turmeric powder
  • 4 tbsp ghee or oil
  • 250 ml yoghurt
  • Few saffron strand soaked in milk
  • Nuts, raisins, cashews
  • 2 inch cinnamon stick
  • 1 black cardamom
  • 1 bay leaf
  • 4 green cardamoms
  • 5-6 cloves
  • ½ tsp jeera

 

Method of making Dum Biryani

  1. Soak saffron strand in hot  milk
  2. Thinly slice onion and fry them until it turns golden brown. Set them aside
  3. In the same pan, add the dry spices till they sizzle
  4. Add ginger garlic paste and saute for 40-50 seconds
  5. Add the boiled and cubed potatoes and fry for 3-4 minutes until they are cooked.
  6. Add the rest of the vegetables and fry for 2-3 minutes.
  7. Add turmeric powder , red chili powder, biryani masala, and salt as required.mix well
  8. Pour 100 ml  of yoghurt  and cover it with a lid and cook the vegetables on a simmer flame.
  9. Set half of the mixture aside and pour rest of the yoghurt and dry fruits , fried onions and add it to a dum utensil.
  10. Layer the rice over the mixture and put a layer of rest of the cooked vegetables and sprinkle some fried onion over it.
  11. Layer the rice again and then the remaining onions and nuts.
  12. Pour the saffron soaked milk over it and cover it with a foil.
  13. Keep a tawa on a low flame and put the utensil over it.
  14. Cook it for 5-7 minutes and then switch of the flame
  15. Mix well when done and serve hot.

Shahi Kaju Aloo

Preparation time -10 min

Cooking time – 20 min

Total time – 30 min

Serves – 2-3

source- authenticfooddelights.com

Ingredients

  • Baby Potatoes – 300 gms
  •  4-5 Cashew nuts  and 4-5 peeled almonds soaked in ½ cup milk
  • 1 chopped onion
  • 2  chopped tomatoes
  • 1 tsp ginger garlic paste
  • ½ tsp jeera
  • ¼ tsp garam masala
  • ½ tsp red chilli powder
  • 1/8 tsp turmeric powder
  • Salt to taste
  • ½ cup fresh cream
  • Oil for frying

 

 

Method of making Shahi Kaju Aloo

  1. Take the baby potatoes and peel .
  2. Keep some oil in pan for frying
  3. Add the peeled potatoes into the heated oil and fry till they turn golden brown.
  4. Take out and keep them aside.
  5. Heat 2-3 tbsp oil in a pan and add jeera into it.
  6. Then add chopped onion and saute till they turn golden brown.
  7. Add ginger garlic paste and fry it for 40-50 seconds.
  8. Then add the chopped tomatoes and saute for 2-3 minutes.
  9. Add red chili powder, turmeric powder, garam masala and salt according to the taste.
  10. Mix it well for 3-4 minutes.
  11. Switch off the flame and let the mixture cool
  12. Add some water and blend the mixture into a smooth puree
  13. Heat 1 tbsp oil in a pan and add the blended mixture and then add the paste of cashew and almond
  14. Add some water and let it cook for 5-6 minutes and after that add the fried potatoes to it .
  15. Mix it well and add the fresh cream into it.
  16. Cover it with a lid and cook for 2-3 minutes until thick consistency is gained.
  17. Switch off the flame.

 

Kaju Pakoda

Preparation time – 10 min

Cooking time- 15 min

Total time – 25 min

Serves – 2-3

 

source-tastyappetite.net

Ingredients

  • ½ cup kaju ( cashews)
  • ½ cup Besan  (gram flour)
  • 2 tsp rice flour
  • Ginger garlic paste
  • Mint leaves
  • Coriander leaves
  • 2-3 green chilies
  •  1 tsp Cumin
  • ¼ tsp red chili powder
  • Baking soda
  • Coriander powder
  • Curry leaves
  • Salt to taste
  • Oil to fry

 

 

Method of making Kaju Pakoda

  1. Cut coriander , mint leaves and green chilies finely
  2. Mix cashew , besan flour , ginger garlic paste, mint leaves, coriander leaves , green chilies , cumin, red chili powder, salt, curry leaves, baking soda , coriander powder in a bowl.
  3. Add 1 tsp of warm oil to the contents and mix well
  4. Add some water and knead to dough
  5. Heat oil in a frying pan
  6. Drop small portions of the dough in oil and fry till golden brown
  7. Put it on a plate and serve with a chutney.

 

Hyderabadi Special Bhindi

Preparation time – 10 min

Cooking time – 20 min

Total time  – 30 min

Serves – 2-3

source- bawarchi.com

Ingredients

  • Bhindi ( ladies finger ) – 250 gm
  • 1 tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin (jeera)
  • 1-2 Red chilies
  • 1  finely cut Onion
  • 2  finely cut Tomato
  •  ½ tsp Chilli powder
  • ¼ tsp Turmeric powder
  • ¼ cup of Curd
  •  ¼  cup Coconut ( grated )
  • 4-5 Cashew
  • Few Curry leaves
  • Salt to taste
  • Oil

 

 

Method of making hyderabadi special bhindi

  1. Grind cashew into paste and set aside.
  2. Cut onion and tomato finely
  3. Slit bhindi  and set aside
  4. Heat oil in a frying pan add bhindi and stir fry on a medium flame
  5. When it is cooked , transfer it into a bowl.
  6. Heat oil in a pan and add mustard seeds, cumin and urad dal
  7. After that add red chilies and onion and cook till they become golden brown.
  8. Add tomato, chili powder, turmeric powder and salt according to taste.
  9. Stir the contents for 3-4 minutes and then add curd to it and mix well.
  10. Add coconut cashew paste and mix well.
  11. Add the kept bhindi into the mixture and stir.
  12. Pour it into a bowl and garnish with coriander leaves.