Talawa Gosht (Hyderabadi ) Recipe

Ingredients:

1. Meat - 1 Kg
2. Coriander Leaves - 2 Bunches [handful]
3. Salt - 2-3 tsp or according to taste
4. Red Chilli - 2 tsp
5. Turmeric - 1/4 tsp
6. Garam Masala (Mix of Spices) - 1/2 tsp
7. Ginger Paste - 1 1/2 Tbsp
8. Garlic Paste - 1 1/2 Tbsp
9. Vinegar - 1 tsp
10. Lime juice - 4 tsp
11. Oil for frying

Method:

1. Cut cube sized pieces of mutton and grind them slightly in a mixer. 
2. Make sure that the cubes are not fully minced but are only torn due to the grinding action.
3. Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric powder and vinegar to the mutton. 
4. Mix it well and keep aside for 30 minutes to an hour. 
5. One can refrigerate overnight for better taste.
6. Heat 4 tbsp oil in a pressure cooker and fry the mutton for 3 minutes.
7. Add 2 cups of water and pressure cook on medium heat for 25 minutes.
8. Heat a non-stick cooking vessel/pan with several Tbsp of oil for frying mutton.
9. Unload the contents of the pressure cooker into the frying pan. 
10. Fry the mutton for 10 minutes. 
11. Add coriander leaves and fry for another 5 minutes or until the mutton is blackish brown in color. 
12. Add more oil if needed.
13. Heat the coal pieces to red hot. Cut slices of onion and place them in a funnel shape in the fried mutton. Pour some ghee to it. 
14. Drop the heated coal pieces into the onion slices holding ghee. 
15. Immediately put the lid on the pan and let the smoke settle to give a tempting aroma.
16. Pour lime juice, mix well and serve hot with slices of onion and tomato.

Mutton Keema Masala

Ingredients:

1. Minced lamb- 1 1/2 lbs
2. Large onion- 1 (finely chopped)
3. Tomatoes- 2 (finely chopped)
4. Green chilies- 2 (finely chopped)
5. Grated ginger- 1/2 inch piece
6. Crushed Garlic- 3 cloves
7. Red chili powder- 1/2 tsp
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Cumin powder- 1/2 tsp
11. Garam masala powder- 3/4 tsp
12. Cinnamon- 1 stick
13. Bay leaves- 2
14. Cloves- 2
15. Green cardamoms- 2
16. Salt to taste
17. Oil- 1/3 cup
18. Chopped cilantro (coriander) leaves

Method:

1. Boil the minced lamb with 1 clove of crushed garlic and bay leaves in 2 cups of water for 5-10 minutes. 
2. Drain the water.
3. Heat the oil in a pan and fry the cinnamon, cardamoms and cloves for a minute and add the onions and fry until golden brown. 
4. Add ginger-garlic and green chilies and fry for couple of minutes. 
5. Add the boiled meat and saute for 5 minutes. 
6. Add the turmeric powder, red chili powder, cumin powder,
7. coriander powder and half of the garam masala powder and stir-fry for 5 minutes. 
8. Add the tomatoes and salt. 
9. Mix well. 
10. When the moisture in the tomato is fully absorbed, then stir-fry for 2 minutes. 
11. Add 2 cups of water and cook until the meat is tender. 
12. Add the remaining garam masala powder and stir fry for 5 more minutes. 
13. Garnish with chopped coriander leaves. 
14. Serve hot. 

To make it even spicier add 1/2 tsp freshly ground black pepper and 1 tbsp fresh cream and mix well.

Sindhi Chicken Biryani

Ingredients:

1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Green Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm
19) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps 
28) Salt 2 tbsps

Method:

1. Add oil in a saucepan. 
2. Add onions and fry till light brown and keep aside. 
3. Now add chicken in the pan and cook till water evaporates. 
4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms. 
5. Roast the chicken till its tender. 
6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried crushed onions in the pan. 
7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy). 
8. Now take another saucepan, add water to boil rice. 
9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt. 
10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice. 
11. In the end, mix food colour in a little kewra and add in the rice. 
12. Cover and simmer for 5-10 minutes on low heat. 
13. Serve hot biryani with salad and raita. 

Handi Paneer Recipe

Ingredients:

1. 3 onions
2. 2 piece grated ginger
3. 1/2 tsp haldi
4. 1/2 tsp chilli powder
5. 1/2 tsp garam masala
6. 1 finely chopped tomato
7. 1 chopped green chilli
8. 1 tej patta or bay leaf
9. 1/2 cup beaten curd
10. 1/2 cup water
11. Salt to taste
12. 200 gms Paneer
13. 1 tbsp chopped coriander
14. 1/2 tsp freshly ground pepper

Method: 

1. Cut 3 onions fine and stir fry till brown.
2. Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garam masala and mix.
3. Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
4. Cook on low flame for 7-8 mins.
5. Add 1/2 cup beaten curd and cook till dry.
6. Add salt.
7. Add 1/2 cup water and boil.
8. Mix in 200 gms Paneer or cottage cheese and 1 tbsp chopped coriander.
9. Cook till the masala dries and coats the paneer.
10. Add a little freshly ground pepper.
11. Remove from fire and serve.

Kadhai Paneer

Ingredients:

1. 800 gms paneer, cut into cubes
2. 2-3 onions, chopped
3. 1 tbsp ginger-garlic paste
4. 1 tsp coriander seeds, roasted & pounded
5. 1 tsp black pepper
6. 1 tsp red chili powder
7. 1/2 tsp turmeric powder
8. 1 1/2 cups tomato puree
9. 1 cup green, yellow & red capsicums, chopped
10. 3/4 tsp cumin powder
11. 1/2 tsp green cardamom powder
12. A pinch of each mace powder, clove powder, black cumin powder & fenugreek seeds
13. 1 tbsp fresh coriander leaves, chopped
14. 3 tbsp ghee or butter

Preparation time: 45-50 minutes

Method:

1. Heat ghee in a pan, add chopped onions and saute until brown.

2. Add ginger-garlic paste and stir-fry till the moisture evaporates.

3. Also add red chili powder, coriander seeds, black pepper powder, turmeric and stir-fry until they change color.

4. Then add tomato puree, salt, paneer cubes, capsicum and fry until the paneer is light brown.

5. Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds and cook until the paneer is cooked. Remove and adjust the seasoning.

6. Garnish with coriander leaves and serve with parathas or any pulao.

Serves 4.

Afghani Mutton Biryani

Ingredients :

1. 1 kilogram lamb meat on the bone 
2. 11 cloves 
3. 1 large cinnamon sticks 
4. 2 teaspoon salt 
5. 1 tablespoon ginger paste 
6. 1 tablespoon garlic paste 
7. 8 cups water 
8. 3 cups basmati rice good quality 
9. 3/4 cup cooking oil 
10. 1 large onion skinned & thinly sliced 
11. 8 green cardamoms 
12. 1 teaspoon cumin seeds zeera 
13. 4 carrots, peeled and grated 
14. ½ cup green raisins 
15. ½ cup pine nuts.

Method 

1. Cut meat into large pieces and wash thoroughly under cold tap water. 
2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. 
3. Bring to boil and skim off any scum that rises to the top. 
4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 
5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. 
6. Soak in plenty of water for 1½ hours. 
7. Drain in a sieve and let it stand for a minute or two. 
8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. 
9. Keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. 
10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. 
11. Bring to boil and add rice to it. 
12. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. 
13. Do not stir too hard or the rice will break. 
14. Put a layer of carrot, raisins and pine nuts on top of the rice. 
15. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. 
16. Fluff up rice with a fork, then transfer it into to a heated serving dish. 
17. Serve with cucumber raita.

Mutton Tikia

Ingredients: 

1. Finely minced keema ½ kg
2. Besan/Sattu 125gms
3. Onion 2 (paste)
4. Green chillies (finely chopped)
5. Ginger-Garlic (paste)
6. Dhania (paste)
7. Salt to taste

Preparation Time: 5 mins

Cooking Time: 20 mins

Preparation:

1. Add all ingredients with the minced mutton.
2. Mix well and make small balls by placing 2 tsp of the mix on your greased palm and rolling them.
3. Flatten with your greased palms.
4. Shallow fry in non-stick pan and serve hot with mint sauce and onion rings.

Mutton Handi Garail

Ingredients:

1. Mutton 1 kg
2. Sarson oil 2 tbsp
3. Curd 250 gms
4. Ginger-Garlic paste 2 tsp
5. Dhania powder 1 tsp
6. Black pepper freshly powdered 1 tsp
7. Bay leaf 2 dried leaves
8. Salt to taste

Preparation Time: 10 mins

Cooking Time: 40 mins

Preparation:

1. Wash mutton and marinate in ginger-garlic paste and all the spices, curd, oil, salt to taste and add some water.
2. Place the entire marinated mutton in a covered deep bottomed pan.
3. Cook in slow heat for 30-40 mins until the water is dried, mutton is soft and oil floats on top.
4. Add some freshly ground pepper and serve hot.

Chicken Pulao with Rosewater

Ingredients:

1. Basmati rice 1 kg
2. Chicken 1.5 kg
3. Ghee 300gms
4. Cream 250gms
5. Pista or badam 10gm
6. Saffron 2 pinches ground in milk
7. Curd 250 gms
8. Ginger-Garlic paste 3 tsp
9. Onion 4
10. Green Elaichi 4 pods
11. Dalchini
12. Salt
13. Raisins
14. Rosewater
15. Kewda water

Preparation:

1. Wash the chicken pieces and marinate them in curd and a part of the ginger paste and salt for 4-5 hours.
2. Boil the marinated chicken and all the spices. Make sure it is dry enough.
3. Heat ghee in a deep wok and fry the chicken pieces in ghee till they get brown and remove from heat.
4. Now heat ghee in another deep bottomed pan and fry sliced onion. Add 2 tsp ginger-garlic paste and salt.
5. When it gets fried, add some water.
6. Add badam and pista paste as well as rest of elaichi, dalchini and chicken. Cover ht epan till it starts to boil.
7. Now remove lid and add rice.
8. When rice starts to boil add cream and raisins and keep stirring continuously.
9. When water is reduced, the deep bottomed pan in the oven for 10-15 minutes in the oven with temperature at 180 degrees.
10. When done, remove the lid add sliced badam, pista and saffron which is ground in milk. Also add rosewater and kewda water.
11. Cover the lid for another 5-7 mins for the flavor to set in.
12. Serve hot with raita.