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Hyderabad cuisine
1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
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2. It
was named after Hyder Mahal.
Old Hyderabad was built on an area
of six miles surrounded by a stone
wall with thirteen gates and twelve
poster within this were the palaces of
the Nizam.
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3. The Nizams were great lovers of food. They were
also famous for hosting feast, state banquets.
One cannot realise the gorgeous pageantry of
Hyderabad Court and its magnificent cuisine
which consists of the best Moghlai specialties of
the deccan and excellent French and Continental
food to suit the palate of their foreign guests.
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4. Y
The Nizam had nobles who were mainly
Muslims, Turks, Arabs, Persians and
Afghans.
They brought with them their own spices
and their own cuisines. Hence, Hyderabad
Cuisine has some influence of the middle
eastern countries.
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5.
"The food is a dream of deliciousness",
said the Persian Ambassador who came to
the Qutub Shahi Kingdom in 1603
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6. Nizam also brought a few of his
advisors and administrators and
learned people from Delhi and
Lucknow.
They brought with them their rich culture
and their food.
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7. Hyderabad cuisine is know to be
sumptuous with a richness of taste that is
difficult to find elsewhere in India. Day-in
and Day-out rich food is taken
The food is Chili hot, it is full of species
either curd or Tamarind is used.
Rice is the staple diet of Hyderabad.
Wheat is also consumed equally
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8.
This cuisine owes its origins to the Mughalai
style of cooking of the Asaf Jahi period. By
carefully mellowing and nurturing the typical
Mughalai flavours with a blend of spices, the
cuisine of Hyderabad was born. While there is a
certain exotic quality to some of the royal foods,
it is also known that a true Hyderabadi will go
any where in the city for a well prepared dish,
however humble its origin.
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22.
.. The elaborate Dastarkhan, on which are
place steaming hot dishes of dum ka
murgh, a baked chicken full of savoury
herbs and spices. Lagan ke kebab,
bhagare bhaingan, machili ka qualiya,
mirch ka salan, haleem, and different
kinds of Biryanis severed with Bhurani.
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23.
Even the desserts are world renowned.
Khubani ka meeta, badaam ki jaali, hub ke
laoz, azam jahi meetha, etc, satiate you
beyond imaginatio
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24. And during the festival day of Id-ul-Fitr, it
is traditional to serve sheer quorma, the
delicious kheer, made with sevian, dried
fruits and dates.
During the month of Ramzan, one gets to
taste Haleem (a pounded wheat and meat
preparation).
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25.
Kababs (meat pieces or minced meat
cooked in many different styles such as
Boti Jhammi, kalmi, Shikampur, Sheek,
Lagan-ke-kababs, Dum-ke-kababs);
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26.
Lukhmi (pastry). Kheema methi (minced
meat with fenugreek); Rumali Rotis (bread
as thin as a handkerchief) and Chakna (a
spicy dish of meat).
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28. INGREDIENTS: ½ kg mutton.
Salt to taste.
2-4ltr water.
2 green chilies.
½ bunch coriander leaves.
½ bunch mint leaves.
½ tsp ghee.
1 onion.
Lime juice to taste.
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29. METHOD: Cook mutton with salt in a pressure cooker
with 2 liters water for 40 mins, when
mutton is cooked add black pepper green
chilies chopped coriander leaves and mint.
There should be about 6 cups of soup.
Heat ghee and fry onions till light brown.
Mix with soup, cook together on low heat
for 5 minutes. Serve hot in soup bowls.
Add a few drops of lime juice if desired.
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30. INGREDIENTS: 4 cups flour.
1 ½ tsp baking
powder.
½ tsp salt.
3 tsp sugar.
1 cup full cream milk.
1 ½ tsp fresh yeast.
Water.
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4 cardamoms.
2 tbsp sultanas.
16 almonds.
1 cup ghee.
1 tbsp poppy seeds.
31. METHOD: Mix flour, baking pwd, salt and sieve. Add
sugar and warm milk. Mix yeast with ½ cup
tepid water in a bowl and leave for 20mins to
froth and rise. Mix flour milk with yeast and
knead very well. Add cardamom, sultanas,
and almonds and mix with dough. Keep in
sheltered warm place for 1 hr. add ½ the
ghee and knead again. Divide into 12 rounds.
Keep for 2 mins. Roll into flat 7” rounds about
⅛” thick. Brush with ghee and fold each in 4.
roll out again. Leave for 10mins. Repeat 3
times applying ghee each time. Sprinkle
poppy seeds over it if desired. Bake in a
moderate oven at 375⁰ F for about 8mins till
done.
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32. INGREDIENTS:
100 gram ghee
3 onions
1 level tbsp ground raw
papaya
1 kg mutton
¼ kg curd
1 tsp ground red chillies
Salt to taste
1 tsp garam masala pwd.
1 tsp ground caraway seeds
2 tsp garlic
1 tsp ginger
1 kg very fine basmati rice
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Water
4 cardamoms
4 cloves
2 sticks cinnamons
¼ ltr milk
1 tsp saffron
1 bunch coriander leaves
1 bunch mint leaves
6 green chillies
Juice of 4 limes
½ kg wheat flour
1 tsp cardamom
33. METHOD: Heat ghee and fry onions till golden brown.
Remove and crush ½ the onions. Rub papaya
into mutton, add curd, red chilies, salt, garam
masala, caraway seeds, garlic, ginger and
crushed onions. Leave to marinate for an
hour, mix well after about 25mins. Soak rice
in water for 20mins and Drain. Put
cardamoms cloves cinnamon in water with
salt and boil. Cook till ½ done. Drain out
water and keep aside 1 ½ cups. Spread
mutton at the botton of a sauce pan. Pour ½
the milk, 1 ½ cups of rice water, fried onions
with ghee, ground saffron, coriander, mint
leaves, green chilies and cardamom powder
over the mutton.
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34.
Spread remaining rice over this. Sprinkle remaining
saffron milk, cardamom pwd, salt and lime juice
over rice. Cover sauce pan with a well fitting lid and
seal the edges by covering the rim with a mixture
of dough. Stand the pan on a moderate fire and let
it cook till the liquid makes slight sounds inside.
Remove pan from heat, lower heat, put a griddle on
it and stand the pan on the griddle. Let it cook on
this or in low heat in the oven for 30 to 40mins. To
see if the meat is cooked remove the dough and
open the lid. Then check by sticking a long handled
spoon into the pan. If you find liquid at the bottom
cook it a little longer till the liquid is absorbed. Keep
covered till you are ready to dish out the biryani.
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35.
250 gm basmati rice
Water
3 tbsp oil
1 tsp black mustard
seeds
3-5 dry red chilies
2 green chilies
1-2 cloves garlic
1 cm ginger
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1 tsp husked black
gram
2 tbsp split bengal
gram1 sprig of curry
leaves
A pinch of turmuric
pwd
A pinch of asafoetida
1 tsp salt
150 gm grated coconut
36. Method:Boil rice for 5 mins, drain well & spread
out on a tray to cool. Heat oil in a pan
sauté mustard seeds, chilies, garlic &
ginger, until seeds begin to splutter. Add
both dals, curry leaves & turmeric. Fry
until dal turn golden. Add asafoetida , salt,
grated coconut & rice. Mix thoroughly.
Remove from heat and keep for 1hr. To
allow the flavors to penitrate. Reheat and
serve garnished with corriander and fresh
coconut. May be served with curd,
chutney, pickle or lime juice.
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37. INGERDIENTS:
2 chickens
Water
1 coconut
3 large onions
1 cup ghee
2 large tomatoes
Salt to taste
1 ½ tbsp GGP
8 green chilies
2 sticks cinamon
10 cloves
6 cardamoms
3 bay leafs
1 ½ cup curd
12 cashew nuts
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1 tbsp poppy seeds
1 tbsp chirongi
Juice of 4 limes
For rice:
1 kg basmati rice
Water
7 cloves
5 cardamoms
2 sticks cinamon
½ tsp caraway seeds
4 bay leaves
½ cup ghee
½ cup cream
2 cups milk
38. Method: Boil chicken in hot water for 1min, then wash in
cold water and remove skin. Cut into pieces of
desired size. Grate coconut, grind with ½ cup hot
water, put into muslin cloth, and squeeze out the
milk. Sauté onions in ghee on low heat till tender
and light brown. Add chicken tomatoes, salt, ginger,
garlic, green chillies, cinnamon, cloves, cardamoms
and bay leaves. Cook for 5mins or so on very low
heat so as not to brown the ingredients. Cover and
cook on a slow fire for 45mins till chicken is tender.
Stir occasionally. When oil starts separating, add
curd, stir and shimmer again. Add coconut milk,
cashew nuts, poppy seeds, chironji mixture and
bring to boil. Add lime juice, mix and cover. It
should now be thick gravy but not brown.
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39.
Soak rice in salt water for 20mins. Drain. Boil
8 cups water separately and add cloves,
cardamoms, cinnamons, caraway, and bay
leaves. Keep on high heat and when the
water boils add rice. Stir immediately while
on the boil so that rice cooks evenly. Add 2
tsp salt. Stir occasionally. Remove after 7 to
8mins and drain water. When rice is 2/3
cooked. Spread ¼ cup ghee at the bottom of
a deep pan. Put some rice on this. Spread the
chicken and gravy over rice. Cover with
remaining rice afer removing bay leaves. Pour
¼ cup ghee on top with cream. Pour milk
evenly on rice, cover, weigh down the lid and
place on slow fire for 40mins.
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40. Ingredients:
1 ½ tsp poppy seeds
1” piece ginger
Salt to taste
1 cup curd
Red chili pwd to taste
½ tsp turmeric powder
½ kg lamb
3 cloves
1 tsp coriander powder
3 sticks cinnamon
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3 cardamoms
1 whole garlic
3 tbsp oil
2 onions
1 tsp garam masala pwd
Water
1 tsp ghee
10 cashew nuts fried
41. Method: Mix poppy seeds and ginger and grind to a
paste. Add salt to curd chilies, turmeric
and lamb and soak for 15mins. Grind
cloves, coriander, cinnamon, cardamom
and garlic to a paste. Put oil in a pan and
fry onions. Add all the ground spices and
fry. Add lamb and ½ cup water and cook
on slow fire. If necessary sprinkle water
and fry. Before removing from add cashew
nuts fried in ghee and garam masala. This
meet curry can stay refrigerated for
several days.
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42. Ingredients:
½ kg breast of mutton
½ cup oil
5 onions
8 green chilies
¼ tsp turmeric pwd
1 tsp ginger paste
1 ½ tsp garlic paste
water
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2 tsp cumin pwd
2 full cups of tender
chigoor
6 curry leaves
Salt to taste
Red chilly pwd(opt.)
For seasoning:
3 dry red chilies
6 cloves garlic
½ tsp mustard seeds
43. Method: Clean mutton well. Heat oil and fry onions golden.
Add green chilies, turmeric, ginger and garlic and
fry together. Add mutton and fry. Add 3 cups of
water and cook on a moderate flame till meat and
bones have soften. When the bones are softened
and there is about 1 cup of water left, add cumin
pwd and well washed chigoor and cook together for
about 10mins till the chigoor leaves soften. Add
curry leaves pour, in a cup or 2 of water and
shimmer, adding salt to taste. Add red chilly pwd if
desired. Heat oil in a frying pan, add whole red
chillies, garlic cloves, mustard seeds. Turn down
heat and fry to a dark brown. Pour over the chigoor
curry and cover immidiately to retain flavour. Serve
with plain boiled rice.
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44.
Ingredients:
1kg onions
¾ cup oil
8 green chillies
½ tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin pwd(dry
roasted)
700g mutton(cut into
small pieces)
10 curry leaves
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Salt to taste
Water
2 bunches coriander
leaves
1 bunch mint leaf
45. Method:
Slice onions in fine rings and fry lightly in hot
oil. Grind half the fried onions. Fry green
chilies in the same oil. Remove n keep aside.
Add turmeric, ginger, garlic and cumin and
fry. Add mutton and curry leaves and fry
together, stirring occasionally. Add salt, 4
cups water to cover mutton and ground
onions, cook on low flame till tender, adding
water if it dries too soon. Add fried green
chilies, chopped coriander and mint leaves
and sauté together, stirring occasionally, on
low heat for 5 to 10mins, adding water as
needed to prevent it from sticking to the pan.
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46. Ingredients:
1 medium sized chicken
6 onions
Oil
A large of saffron(soaked
in 1 tdsp milk and ground)
1 tsp ginger
1 1/2 tsp garlic
2 tdsp mint leaves
2 tbsp chopped coriander
leaves
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4 green chillies(ground)
1 ½ tsp ground red chillies
3 cups curd
6 cardamom pwd
6 cloves pwd
2 sticks cinamon pwd
Salt to taste
A piece of charcoal
for garnish: sprigs of mint
47. Method:
You may use chicken with bones but
preferably use deboned. Fry onions to a dark
brown. Drain oil. Keep aside a handful of fried
onions and saffron and rub the rest of the
ingredients on chicken. Leave in refrigerator
over night or for a few hours. Keep at room
temp. for 1 hour. Add saffron. Place chicken
in a over proof dish and bake in a pre heated
oven at 400 degree F/ gas mark 6/270
degree C for 45mins. Before serving light a
piece of charcoal and put the dish on dunger
for giving a smoky flavour. Before serving
remove charcoal and spread oil over chicken.
Garnish with fried onions and sprigs of mint.
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48. Ingredients:
½ kg broken
wheat(dalia)
½ kg boneless lamb
½ cup ghee
2 onions sliced
6 cloves
6 cardamoms
2 stick cinnamon
1 tsp ginger paste
1 tsp garlic paste
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1 tsp coriander pwd.
1 tsp caraway
seeds(ground)
Red chilly pwd to taste
3 green chillies(ground)
Water
Salt to taste
For garnishing:
A few sprigs of mint
leaves
2 sliced limes
49. Method:
Soak broken wheat in water for 1hr and
drain. Cut lamb in pieces. Heat ghee and fry
onions brown. Remove from ghee and keep
aside. In the same ghee lightly fry cloves,
cardamoms, cinnamons for a minute. Add
ginger and garlic and fry together for 1min.
Add coriander pwd, caraway seeds, red chilly
and fry together. Add lamb and sauté
together to brown. Add green chillies , wheat
and 4 cups water and cook for about 50mins
or till lamb and wheat are soft, adding water
as required.
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50.
This can be done in a large pressure
cooker for about 30 to 35mins. Cook to
evaporate water. When the meat and
wheat are soft, mash together to a
porridge like consistency. Add salt and a
little water if it is too dry and simmer
together for 5mins. Serve garnished with
sprigs of meat, fried onions and a slice of
lime.
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51. Ingredients:
1kg boneless lamb
2 tsp ginger paste
2 tsp garlic paste
Salt to taste
Red chilly pwd to taste
250gs curd
½ tsp almonds
1 tsp poppy seeds
1 tbsp finely groung
coconut
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1 level tsp gram flour
½ tsp garam masala
1 full cup oil or ghee
1 large onion finely
sliced
Water
For garnish:
A few sprigs of mint
52. Method:
Spread steaks of lamb out on a board. Pound
each with a wooden mallet or large knife to
soften. Mix ginger, garlic, salt and chilly with
curd. Rub well on meat and leave to marinate
for 4hrs. Then mix all the other ingredients
apart form ghee and onions. Add to meat.
Heat ghee and fry onions. Add meat mixture
and fry brown till the water is released and
you get the special aroma of fried spices. Add
3 cups water and cook on a slow fire till
tender. Add water if required keeping a thick
gravy with it. Serve hot. Garnish with sprigs
of mint and sliced raw or fried onions.
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53. Ingredients
16 lamb pasanda tikkas
6 cardamoms
6 cloves
1” stick cinnamon
½ tsp caraway seeds
½ tsp black pepper
2 tsp ginger (ground)
2 tsp garlic (ground)
1 tbsp raw papaya
1 tsp red chilly powder
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Salt to taste
1 tsp all spice pwd.
½ cup ghee
Very thin stone slates
For garnish:
1 onion sliced in rings
4 limes
Sprigs of mint
54. Method:
Flatten the mutton tikkas with a wet mallet or
rolling pin so that the pieces are large and
flat about 1/8” thick, to enable them to cook
well. Mix together ground spices, ginger,
garlic, papaya, red chilly pwd, salt, all spice
and rub well on thin tikkas of meat. Marinate
for 2 hrs. heat stone slabs by placing them
over a barbeque or hot coals till they are red
hot. Baste tikes with melted ghee. Place them
on hot slates, well spread out. Cook on each
side till each one is done. Serve with onion
rings, slices of lime and sprigs of mint.
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55.
500g small round
aubergines
Water
3 onions finely sliced
1 cup oil
2 ½ tsp cumin seed
2 ½ tsp poppy seeds
12 peanuts
3 tsp sesame seeds
2 ½ tsp coriander pwd
½ tsp fenugreek seeds
½ tsp mustard seeds
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2 stick cinnamon sticks
1/8th of a dry coconut.
1 tsp chirongi
1 fist full of tamarind
½ tsp turmeic pwd.
3 tsp red chilly pwd.
Salt to taste
1 tsp ginger (ground)
1 tsp garlic (ground)
10 curry leaves
1tsp bojwar masala
56. Method:
Remove stems from aubergines and wash
and soak in salt water for ½ hr. Fry onions
lightly and grind. Dry roast all the dry
spices and grind to a smooth paste. Soak
tamarind in 1 cup water for 20mins,
squeeze and strain out all the pulp. Drain
water from aubergines and make 4 slits
down the sides from the top till just above
the stem. Mix together ground onions, red
chilly, salt, and the roasted and ground
spices. Stuff this paste down the slits
inside each aubergines.
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57.
Keep aside the extra mixed spices. Heat
oil and fry ginger, garlic, turmeric and
curry leaves till they are brown. Add the
unused extra masala spice mixture and fry
it together in oil. Add stuffed aburgines
and fry well on low heat, turning gently so
that they get fried all round, until they
change colour. Add tamarind pulp and a
cup of water and simmer together the
aburgines are cooked.
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58.
¼ kg green chillies
Water
Salt to taste
¼ cup oil
6 onions
2 tsp ginger
½ tsp turmeric pwd.
1 tbsp coriander pwd.
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1 tbsp dry coconut
1 tbsp sesame seeds
1 tbsp cumin pwd.
12 curry leaves
A fist full of
tamarind(soaked in ½
cups water for 1 hr.)
1 bunch coriander
leaves
A few sprigs of mint
59. Method:
Slit chillies length wise, soak them in salt water for
½ hr and drain.Heat oil and fry chillies till they
begin to change color and brown slightly. Remove
from oil and keep aside. In the same oil fry onions
to a golden brown. Remove half, grind and keep
aside. Add ginger and garlic to fried onions and fry
for a few minutes. Add turmeric and coriander and
after a minute add coconut, sesame, cumin and
curry leaves and continue to fry on low heat. Add
ground onions and chillies. Mix and cook. Squeeze
out all pulp from soaked tamarind and water and
most of it to the chilly curry. Add more tamarind if
required. Add a cup of water and simmer. Add
chopped coriander and mint leaves as well as salt
to taste. There should be a lot of chillies and a lot
of masala mixture with it, when it is cooked. Serve
with biryani.
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60. Ingerdients:
½ cup ghee
20 eggs
1 kg pwd sugar
1 cup almonds
1 kg dried
unsweetened
condensed milk
¾ tsp saffron
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61. Method:
Apply some ghee on a flat baking dish.
Separate egg yolks and whites. Whip the
whites to peaks. Mix yolks with sugar till
creamy. Add the whites and mix. Add ground
almonds, khoya, ghee and saffron and mix
well together. Pour mixture into a baking dish
that is atleast 1 ½” deep. Place a thick tray
below so that the base does not get too
brown. Bake in oven at gas mark at 1/250
degree F for about half an hour till the top
and bottom start browning. A knife stuck into
the sweet should come out clean when it is
done. Cut into diamonds or squares, when it
has cooled a little.
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62. Ingredients:
¼ kg dried apricots
Water
150g sugar
1 tbsp lime juice
1 cup cream
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63. Method:
Remove seeds from apricots and crack
them to extract the almond like nuts from
within. Soak in water, peel and roast these
till lightly brown. In the water in which the
apricots were soaked, add sugar and cook
till syrupy. Add apricots and lime juice and
simmer till apricots are pulpy and thick.
Remove from fire add nuts. Serve hot or
cold with cream or with vanilla ice cream.
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64. Ingredients:
¼ cups chironji
1 tbsp pistachios
1 tbsp almonds
Water
6 - 8 dried dates
¼ cup ghee
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1 cup fine vermicelli
¼ cup sultanas/raisins
1 ½ ltr milk
1 cup sugar
4 cardamoms
1 tbsp rose water
65. Method:
Soak chirongi, pistachios and almonds in
warm water for almost ½ hr and peel. Cut
pistachios and almonds into slivers. Soak
dried dates in hot water to soften. Cut in
½” pieces or slightly smaller and discard
seeds. Heat ghee lightly, fry vermicelli on
low heat. Fry almonds slivers lightly, keep
aside. Soak resins in warm water and
swell. Boil milk with dates and thickened
milk. Add sugar and dissolve. Add
pistachios and cook for a few minutes on
low heat.
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66.
Add vermicelli, cardamom pwd and resins
and cook on low heat for 5-10 mins.
Remove from fire and cool. Add rose water
and mix.
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67. Ingredients:
¼ cup ghee
1 onion
1 pinch of turmeric pwd
½ tsp red chilly pwd
½ tsp GGP
125 gm minced meat
2 cardamoms
3 cloves
½” stick cinamon
Water
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½ tsp salt
2 green chillies
1 bunch coriander
leaves
Juice of 1 lime
Pastery:
2 cups wheat flour
1tbsp ghee
1/8 cup milk
Oil for frying
68. Method:
Fry onion with turmeric, chilly pwd, ginger
and garlic lightly. Add mince, brown well. Add
powdered spices. Cook on low heat adding
water a little at a time till mince is cooked.
Add salt green chillies coriander and lime
juice. Keep aside. Mix flour with 1 tbsp ghee
and milk, adding water as required to make a
pliable dough. Knead well. Roll out dough on
a surface lightly sprinkled with flour. Cut into
1 ½ “ X 1 ½ “ stripes. On each stripe put a
dollop of cooked mince in the centre. Cover
with another square and seal the sides by
dampening the inner edges of the square.
Then press down to seal. Fry in medium hot
oil. Serve hot.
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69. Ingredients:
Dough:
Flour 240g
Salt to taste
Oil 30 ml
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Filling:
Onions 240g
Dil leaves 4 bunches
Green chillies 15g
Salt to taste
Oil to fry
70. Method:
Sieve flour, add salt, oil and cold water,
make a soft dough. Divide the dough and
roll out into thin chapati and cook for 1 to
2 minutes without browning. Cut into long
stripes 12” long and 1 ½ “ wide. Make a
cone and put in prepared filling and seal
the edges with paste(flour + water). Fry in
deep fat till crisp and golden brown.
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71. Ingredients:
400g rozelle
1 cup oil
20 green chillies
1 tsp coriander seeds
¼ tsp fenugreek seeds
½ tsp cumin seeds
½ cup sesame seeds
Salt to taste
A pinch of turmeric pwd.
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For seasoning:
3 dry red chillies
6 curry leaves
½ tsp mustard seeds
½ tsp husked black
gram(urad dal)
72. Wash the leaves well and dry them. Heat
½ cup oil in a frying pan and fry the leaves
and green chillies. In another frying pan
heat a little oil and fry coriander,
fenugreek, cumin and sesame till they are
brown. Then grind them together along
with rozelle leaves. Adding salt and
turmeric pwd.
For seasoning heat oil in a frying pan and
fry red chillies, curry leaves, mustard
seeds and black gram to a dark brown.
Pour the seasoning over the rozelle
mixture and mix well. When cool, bottle in
a closed ceramic jar.
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