Hyderabadi Kheema

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Ingredients:

• 1 lb Minced meat
• 1 Cup chopped white cabbage
• 1 Cup chopped carrots
• 1 Cup chopped celery and leaves
• 1 tsp Turmeric powder
• Green chilies
• 3 Onions
• 2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Vegetable oil

Cooking Instructions:

- Heat oil and fry the meat until it is well done. Keep it separate.
- Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
- Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
- Kheema is ready. Serve it garnished with coriander leaves.

Hyderabadi Fish

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Ingredients:

• 2 to 3 Cans of fish
• 4 tbsp Oil
• 2 Bay leaves
• 3 cm Piece ginger
• 1/2 tsp Sugar
• 1 tsp Garam masala
• 5 Red chillies
• 1 tsp Turmeric powder
• 4 Green chillies
• 1 Cup coconut milk
• 1 1/2 tsp Melted butter
• Salt to taste


Paste of:

• 2 tsp Aniseed
• 3 tsp Cumin seeds
• 2-3 tbsp Coconut
• 1 Ball of tamarind

Cooking Instructions:

- Heat oil and add split green chillies, bay leaves and blended mixture.
- Fry the mixture for about 10 minutes till the oil starts seperating.
- Now add fish, sugar and salt. Simmer it after adding a little water.
- Add coconut milk and garam masala. Bring the mixture to a boil and take it off the fire.
- You can also add melted butter to the dish.
- Hyderabadi Fish is ready to serve.

Hyderabadi Biryani

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Ingredients:

• 1/2 kg Basmati rice
• 1 kg Boneless meat
• 500 gm Curd
• 4-6 tsp Ginger-garlic paste.
• 4-6 Green chilli
• 2 Big onion
• 1/4 Cup limejuice
• 1/2 tsp Red chilli powder
• A pinch of shazeera
• Finely chopped coriander leaves
• 8-10 Sticks mint leaves
• 2 Pinch saffron
• 1-2 Cinnamon
• 2-3 Cardamom
• Saffron color
• 1-2 Clove
• 2 Cup oil
• Salt to taste
• 2 tsp Ghee

Cooking Instructions:

- Wash and chop the meat into square pieces.
- Marinate the mixture of meat and ginger garlic paste for an hour.
- In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
- Cool these fried onions and crush them in a plate with your hand.
- Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
- Leave the mixture for 1 hour.
- Wash the rice and cook it.
- Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
- When rice becomes half cooked, remove it from the flame.
- Drain the water completely.
- Spread this cooked rice over marinated meat.
- Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
- Tightly cover with a lid.
- Keep on a low flame.
- Remove from the heat exactly after half an hour.
- Hyderabadi Biryani is ready to serve.

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