HYDERABADI KHEEMA


INGREDIENTS QUANTITY


Mutton 500 gms
Tomatoes 450 gms
Ginger 20 gms
Garlic 03 flakes
Green chillies 06 Nos
Garam masala pinch
Potatoes 115 gms
Onions 115 gms
Curd 55 gms
Fat 30 gms
Oil to fry
Salt to taste


Method of Preparation


1. Clean and mince meat, onion garlic ginger and green chilies. 
2. Heat fat, fry the ground masalas, onion, garlic, ginger, and green chillies. 
3. Add meat and fry for a few minutes. And add cut tomatoes and cook over slow fire with a lid. 
4.Sprinkle little water occasionally. 
5. When almost cooked add diced potatoes, salt and beaten curd. 
6. Cook till the potatoes are soft.
7.Remove and serve hot.

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Munvar Miya Shaik   

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HYDERABADI KUTCHI BIRYANI


INGREDIENTS QUANTITY
Mutton (big chunks) - 500 gms
Basmathi rice - 500 gms
Ghee - 100 ml
Onions - 150 gms
Curd - 100 ml
Milk - 150 ml
Garlic small pods
Ginger - 30 gms
Chilli powder - 1/2 tsp
Green chillies - 03 Nos
Coriander - 1 bunch
Mint - 1 bunch
Lemon - 1 No
Cinnamon - 03 Nos
Cardamom - 03 Nos
Cloves - 03 Nos
Shahjeera - 1/2 tsp
Saffron few strands
Papaya skin 1 cm
Salt to taste


Method of Preparation
1. Wash the mutton and marinate with curd, ginger garlic paste, salt and papaya skin for 1 1/2 hour. 
2. Fry sliced onions in ghee and keep aside a little fresh for garnish. 
3. Wash and soak rice for an hour and cook till half done and drain the water. 
4. Add saffron to luke warm water (50 ml). 
5. Melt ghee in a heavy based vessel. Add the garam masala, sliced onions and fry till goden
brown. Add giger garlic paste, mint and coriander leaves. 
6. Add the marinated mutton with the marinades, sprinkle lemon juice and milk.
7. Spread the half cooked rice in an even layer over the meat. 
8.Sprinkle garnish onion, pour safforon flavoured milk.Cover with a lid and seal the edges of the lid with a firm dough and place a weight over the lid. 
9. Place a coal fire for 20-25 mins. Reduce heat for futher 05 mins. Place live coal on the lid. 
10. when the steam escapes, check for the rice, mix the meat and rice before serving.
11. Serve hot with bagara baingan and dahi ki chutney.

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Munvar Miya Shaik                                                                       

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DALCHA GHOST


INGREDIENTS QUANTITY


Leg of spring lamb - 600 gms
Bengal gram split - 200 gms
Ghee - 120 ml
Whole garam masala - 10 gms
Onions - 100 gms
Giger paste  - 25 gms
Garlic paste  - 25 gms
Red chillies - 10 Nos
Turmeric - 03 gms
Coriander powder - 05 gms
Curd - 400 gms
Coriander seeds - 20 gms
Curry leaves - 2 bunches
Lemon juice - 60 ml
Method of Preparation :

1. Clean and cut lamb in to 1 1/2 inch chunks. 

2. Pick and wash dal in running water and soak for 30 mins in handi. Drain, replenish with fresh water and add salt and boil until cooked. 

3. Peel, wash and slice onions, chop green chillies, wash curry leaves, peel and crush garlic. 

4. Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle. 

5. Add onions and saute until golden brown. Then add giger, garlic paste chopped green chillies and stir for 15 seconds, add lamb and "Bhunno"for 3-4 min. 

6. Add red chilli powder, turmeric and coriander powder, stir, add water and bring to boil. 

7. Add beaten curd,bring to boil and suspend potli( tied coriander seeds, curry

leaves in a muslin cloth), cover and simmer till lamb is tender. 

8. Add dal and bring to boil, simmer for 15 mins .

9. Remove the muslin cloth, sprinkle lemon juice, stir and adjust the seasoning. 

10. Prepare tempering with ghee, garlic, red chilli and pour over the lamb stew

and serve hot.

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Munvar Miya Shaik                                                                       

Feed back - munvar.shaik@gmail.com

Haleem

HALEEM


INGREDIENTS QUANTITY


Wheat - 600 gms
Mutton Bone less - 200 gms
Green chillies - 20 gms
Ginger paste - 5 cm piece
Garlic paste  - 6 flake
Lime - 2 nos
Fat -100 gms
Garam masala - 2 tsp
Onion - 100 gms
Coriander leaves - 1 bunch
Turmeric 1/2 tsp
Salt to taste

Method of Preparation : 

1. Take whole wheat, sprinkle, water little at a time and pound the wheat to dehusk and cook till very soft. 2.Clean and cook mutton with little salt till tender. Mince and grind to fine

paste. 

3. Grind ginger, garlic and green chillies to fine paste. Heat oil, add finely chopped onion, fry till golden brown, add spices and ground mutton and fry for some time. 

4. Add mashed wheat and salt. Cook on slow fire till it leaves the sides. Add lime juice. 

5. Garnish with coriander leaves and finely sliced fried onions. Serve hot with fresh salad and Naan or Roti.

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Munvar Miya Shaik                                                                       

Feed back - munvar.shaik@gmail.com