Hyderabad/

Andhra
Cuisine

Popular
Hyderabadi /
Andhra
Dishes

Khubani ka
Meetha

Kgubani ka Meetha Ingredients

Ingredients

Quantity

Unit

Apricots
(soaked for 2 hours)

Kg

Sugar

250

Grams

Malai
(beaten)

cups

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.

Hyderaba
di Biryani

Hyderabadi BiryaniIngredients
Ingredients

Quantity

Unit

Basmati Rice

500

Grams

Mutton
(cut in small pieces)

Kg

Garam Masala

Tsp

Red chilies

No.s

Cashew nuts

A few

N.A.

Big Onions
(Finely sliced and
fried till crisp)

No.s

Cloves

No.s

Cinnamon

Pieces

Green Cardamom

No.s

Hyderabadi Biryani- Ingredients

(continued)
Ingredients

Quantity

Unit

Green chilies

No.s

Corriander (chopped)

Bunch

Mint (chopped)

Bunch

Ginger garlic paste

Tsp

Yogurt (beaten)

Cup

Lemon (juice)

No.s

Saffron (dissolved in
cup milk)

Pinches

Ghee

Tbsp

Boiled Egg

No.s

Salt

t.t.

N.a.

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, of the fried onion, one teaspoon garam
masala and salt to taste.
Keep frying till ghee separates.
Add 1 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.

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.

Murgh
Badami

Murgh Badami - Ingredients

Ingredient

Quantity

Unit

Chicken (medium
sized cut into 8-9
pieces)

No.

Onions (finely sliced)

Almonds (blanched
and sliced)

10-15

No.s

Poppy seeds

Tsp

Ginger garlic paste

Tbsp

Cinnamon

Pieces

Peppercorns

No.s

Cloves

No.s

Green cardamom

No.s

No.s

Murgh Badami Ingredients

(continued)
Ingredients

Quantity

Unit

Bay leaf

No.

Yogurt (beaten)

1/4

Cup

Malai (beaten)

1/4

Cup

Chili powder

Tsp

Turmeric

1/2

Tsp

Ghee

Tbsp

Salt

T.t.

N.a.

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 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.

Mirchi Ka
Salan

Mirchi ka Salan- Ingredients

Ingredients

Quantity

Unit

Chilies (boiled in
salted water till color
changes and drained)

250

Grams

Onion (finely sliced)

No.

Dry coconut (grated)

Tbsp

Chironji

Tsp

Sesame seeds

1 1/2

Tsp

Coriander powder

Tsp

Cumin

Tsp

Ginger garlic paste

Tsp

Chili powder

1/2

Tsp

Turmeric

1/4

Tsp

Curry leaves

4-5

No.s

Mirchi ka Salan- Ingredients

(continued)
Ingredients

Quantity

Unit

Tamarind (walnut
sized soaked in 1
cup water)

Oil

Tbsp

Salt

T.t.

N.a.

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.

Khatti Machli

Khatti Machli - Ingredients

Ingredients

Quantity

Unit

Fish

250

Grams

Ginger garlic paste

Tsp

Tomatoes (blanched
and minced)

No.s

Coriander (chopped)

50

Grams

Curry leaves

4-5

No.s

Tamarind

(lemon sized
soaked and thin pulp
removed)

Chili powder

Tsp

Turmeric

1/2

Tsp

Oil

Tbsp

Fenugreek seeds

A few

Salt

T.t.

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

Hyderabadi
Haleem

Hyderabadi Haleem Ingredients

Ingredients
Quantity
Unit
Mutton

250

Grams

Wheat

Cup

(soaked for

1/2

cup

(soaked for

1/2

Cup

1/2

Cup

Chili powder

tsp

Turmeric

1/2

Tsp

Onions

No.s

Coriander powder

Tsp

Ginger garlic paste

Tsp

Ghee

Tbsp

Salt

T.t.

(soaked overnight,
drained, pounded and dehusked)

Chana daal
hour)

Moong daal
hour)

Masoor daal (soaked for

hour)

(finely sliced and fried

till crisp)

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.

Dum ka
Ghosht

Dum ka Ghosht Ingredients

Ingredients

Quantity

Unit

Mutton (cut into

pieces)

750

Grams

Red Chilies

No.s

Poppy seeds (lightly

toasted)

Tsp

Chironji (lightly
toasted)

Tsp

Ginger

Piece

Garlic

12

Flakes

Onions (fine sliced

and fried till crisp)

No.s

Green Cardamoms

No.s

Cloves

No.s

Cinnamon

Pieces

Dum ka Ghosht Ingredients

(continued)
Ingredients

Quantity

Unit

Mint (chopped)

Tbsp

Almonds (blanched
and fine sliced)

8-10

No.s

Yogurt (beaten)

Cup

Green chilies (slit)

No.s

Salt

T.T.

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.

Other
popular
Hyderabadi
Dishes:

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

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.

Nahari
Nihari is spicy hot slowcooked 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

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

Seviyon ka
meetha

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

Hyderabadi
Menu