Are you a fan of spicy food? Look no further! The city of Hyderabad, known for its rich culinary heritage, has a plethora of mouth-watering dishes that will set your taste buds aflame. From flavorful biryanis to aromatic curries and delectable desserts, Hyderabadi cuisine is a treat for the senses. In this article, we’ll take you on a gastronomic journey through 20 of the most popular and delicious Hyderabadi recipes that are sure to tantalize your taste buds.
Whether you’re in the mood for something hearty like Hyderabadi Biryani or something more exotic like Dum Ka Murgh, our list has got you covered. With a mix of vegetarian and non-vegetarian options, there’s something for everyone. So, without further ado, let’s dive into the world of spicy delights that Hyderabad has to offer.
Hyderabadi Biryani
This classic Hyderabadi biryani recipe is a flavorful and aromatic rice dish originating from the city of Hyderabad, India. It’s a staple in many Indian households and is often served on special occasions.
Ingredients:
– 1 cup basmati rice
– 1 pound boneless chicken or mutton, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups water
– 1 tablespoon rosewater (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a pan and sauté the onions until golden brown.
3. Add the chicken or mutton and cook until browned.
4. Add cumin seeds, coriander powder, red chili powder, and salt. Cook for 1 minute.
5. Layer the cooked rice with the meat mixture in a pot or Dutch oven.
6. Cover and simmer over low heat for 10-15 minutes or until the flavors meld together.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Hyderabadi Haleem
A traditional Hyderabadi dish, Haleem is a slow-cooked porridge made with wheat, lentils, and spices. This rich and flavorful recipe is perfect for special occasions.
Ingredients:
– 1 cup wheat berries
– 1/2 cup split red lentils (masoor dal)
– 2 tablespoons ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Water, as needed
Instructions:
1. Rinse the wheat berries and soak them in water for at least 8 hours or overnight.
2. Drain and pressure cook the wheat berries until they are soft and mushy.
3. Heat ghee or oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
4. Add the cooked lentils, cumin powder, coriander powder, and salt to the pan. Stir well.
5. Add the cooked wheat berries to the pan and stir to combine with the lentil mixture.
6. Gradually add water as needed to achieve a thick porridge-like consistency.
7. Simmer the Haleem for at least 30 minutes or until it reaches the desired thickness.
Cooking Time: Approximately 1 hour, including soaking time.
Hyderabadi Dum Ka Murgh
Experience the rich flavors of Hyderabad with this iconic dum ka murgh recipe, a slow-cooked chicken dish that’s tender, juicy, and infused with aromatic spices.
Ingredients:
– 1 whole chicken (3 lbs), cleaned and marinated
– 2 medium onions, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 1 cup yogurt
– Fresh cilantro, for garnish
Instructions:
1. Marinate the chicken in a mixture of coriander powder, cumin powder, red chili powder, and salt for at least 30 minutes.
2. Heat ghee or oil in a heavy-bottomed pot and add chopped onions. Cook until golden brown.
3. Add marinated chicken, ginger paste, and garlic. Cook for 5-7 minutes, stirring occasionally.
4. Cover the pot with a tight-fitting lid and cook on low heat for 1 hour, or until the chicken is tender.
5. Garnish with cilantro and serve hot with basmati rice or roti.
Cooking Time: 1 hour 15 minutes
Hyderabadi Mirchi Ka Salan
This popular Hyderabadi dish is a staple of Telugu cuisine, characterized by its rich and creamy flavor profile. This recipe for Mirchi Ka Salan, or spicy pea capsicum curry, will transport your taste buds to the streets of Hyderabad.
Ingredients:
– 250g fresh peas
– 4-6 green chilies
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon coriander seeds
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons yogurt
– 1 tablespoon lemon juice
Instructions:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add coriander seeds, cumin powder, and turmeric powder; cook for 1 minute.
3. Add green chilies, garlic, and peas; stir well.
4. Cook for 5-7 minutes or until the peas are tender.
5. Stir in yogurt and lemon juice; season with salt to taste.
6. Serve hot with rice or roti.
Cooking Time: 15-20 minutes
Hyderabadi Bagara Baingan
This classic Hyderabadi recipe is a staple of Andhra Pradesh’s cuisine, where the humble eggplant takes center stage in a rich and aromatic curry. The slow-cooked dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons ghee or clarified butter
– 1 tablespoon tamarind paste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until lightly browned.
2. Add garlic, cumin, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Cut eggplants into cubes and add to the pan. Cook for 5 minutes or until they start to soften.
4. Add ghee, tamarind paste, salt, and a splash of water. Simmer for 20-25 minutes or until eggplants are tender.
5. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 30-40 minutes
Hyderabadi Kacche Gosht Ki Biryani
This classic Hyderabadi recipe is a flavorful and aromatic one-pot dish that combines tender goat meat with basmati rice, spices, and herbs. The result is a hearty and satisfying meal that’s perfect for special occasions or everyday dining.
Ingredients:
– 1 pound goat meat (kacche gosht), cut into small pieces
– 2 cups basmati rice
– 4 cups water
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, coriander powder, turmeric powder, and red chili powder. Cook until the onions are translucent.
4. Add goat meat and cook until browned.
5. Add rice, water, salt, and stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Hyderabadi Chicken Curry
This classic Hyderabadi Chicken Curry recipe is a staple of Indian cuisine, with its rich and creamy tomato-based sauce infused with aromatic spices. This flavorful dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add the chicken and cook until browned.
4. Stir in the diced tomatoes and heavy cream. Bring to a simmer.
5. Reduce heat to low and let it cook for 20-25 minutes or until the sauce thickens.
6. Season with salt to taste.
7. Garnish with fresh cilantro.
Cooking Time: 45 minutes
Hyderabadi Khatti Dal
Khatti Dal, a popular Hyderabadi lentil curry, is a flavorful and comforting dish that pairs well with steaming hot rice. This recipe is a twist on the classic Dal Makhani, with added spices and a hint of tanginess.
Ingredients:
– 1 cup split black gram (urad dal)
– 1 cup red kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups water
– 1 tablespoon lemon juice (optional)
Instructions:
1. Soak the lentils and beans in water for at least 4 hours.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, and ginger paste. Saute until the onions are translucent.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Add the soaked lentils and beans with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are soft.
6. Stir in lemon juice (if using). Serve hot over rice.
Cooking Time: 25-30 minutes
Hyderabadi Lukhmi
Lukhmi is a traditional Hyderabadi snack that is crispy on the outside and soft on the inside, flavored with spices and herbs. This recipe is a classic version of this popular treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Chopped cilantro leaves for garnish
– Spices (optional): cumin seeds, coriander seeds, amchur powder
Instructions:
1. In a mixing bowl, combine flour, baking powder, and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead for 5-7 minutes until the dough becomes pliable.
5. Divide the dough into small portions and shape each into a ball.
6. Roll out each ball into a thin circle (about 1/8 inch thick).
7. Heat oil in a deep frying pan over medium heat. Fry lukhmis until golden brown, about 2-3 minutes per side.
8. Drain on paper towels and garnish with cilantro leaves. Serve warm.
Cooking Time: 15-20 minutes
Hyderabadi Double Ka Meetha
A sweet and creamy dessert that is sure to satisfy your cravings, Hyderabadi Double Ka Meetha is a traditional Indian recipe made with bread, milk, and nuts. This unique dessert is perfect for special occasions or everyday indulgence.
Ingredients:
– 4 slices of white bread
– 1 cup milk
– 1/2 cup sugar
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee (clarified butter)
– 1/4 cup chopped almonds and pistachios
– 1/4 cup rose syrup (optional)
Instructions:
1. Tear the bread into small pieces and soak them in milk for at least 30 minutes.
2. In a pan, heat the sugar and cardamom powder over medium heat until the sugar dissolves.
3. Add the soaked bread mixture to the pan and stir well.
4. Cook for about 10-12 minutes or until the bread is fully absorbed and the mixture thickens.
5. Stir in the ghee and nuts.
6. Serve warm, garnished with rose syrup if desired.
Cooking Time: 15-18 minutes
Hyderabadi Keema Samosa
These savory pastries are a staple of Hyderabadi cuisine, filled with a rich mixture of minced lamb and aromatic spices. This recipe yields 12-15 samosas.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound minced lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. In a large mixing bowl, combine flour, baking powder, and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water and knead for 5-7 minutes.
4. Divide the dough into 12-15 equal portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of the lamb filling in the center.
7. Fold the dough over the filling, forming a triangle or a cone shape.
8. Press the edges to seal and repeat with remaining dough and filling.
9. Fry samosas in hot oil until golden brown (about 3-4 minutes).
10. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Hyderabadi Mutton Dalcha
This classic Hyderabadi dish is a flavorful and hearty lentil stew made with tender mutton, red kidney beans, and aromatic spices. Perfect for a cold winter evening or a special occasion, this recipe is sure to impress.
Ingredients:
– 1 pound boneless mutton, cut into small pieces
– 1 cup split red kidney beans (dalcha)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 4 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pressure cooker and sauté onions until golden.
2. Add garlic, cumin seeds, coriander powder, turmeric powder, and chili powder. Cook for 1 minute.
3. Add mutton and cook until browned.
4. Add dalcha, salt, and water. Pressure cook for 10-12 minutes or until the lentils are tender.
5. Garnish with cilantro and serve hot.
Cooking Time: 30-40 minutes
Hyderabadi Tamatar Ka Kut
This classic Hyderabadi dish is a staple of Andhra Pradesh’s culinary tradition, where tangy tomatoes are cooked with aromatic spices and herbs to create a rich and flavorful sauce. Serve this recipe over steaming hot basmati rice for a truly satisfying meal.
Ingredients:
– 2 large tomatoes, diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced tomatoes, cumin, coriander, turmeric, and salt. Stir well.
5. Reduce heat to low and simmer for 15-20 minutes or until the sauce thickens.
6. Garnish with fresh cilantro leaves and serve over basmati rice.
Cooking Time: 20 minutes
Hyderabadi Nizami Handi
Experience the rich flavors of Hyderabadi cuisine with this traditional recipe for Nizami Handi, a mouth-watering lamb dish.
Ingredients:
– 1 kg lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 medium tomatoes, diced
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large handi or Dutch oven over medium heat.
2. Add onions and cook until they start browning (about 5 minutes).
3. Add garlic, cumin seeds, coriander powder, garam masala powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add lamb pieces and cook until browned on all sides (about 10-12 minutes).
5. Add diced tomatoes and salt. Mix well.
6. Cover the handi or Dutch oven and simmer over low heat for 30-40 minutes, or until the lamb is tender.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Hyderabadi Pathar Ka Gosht
This classic Hyderabadi dish is a staple of Andhra Pradesh’s rich culinary heritage. Pathar Ka Gosht, which translates to “stone-baked lamb,” is a tender and aromatic curry that’s slow-cooked in a mixture of spices, yogurt, and nuts.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 tablespoon ghee or oil
– 1 cup plain yogurt
– 1 tablespoon poppy seeds (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the onions and cook until they’re lightly browned.
3. Add the lamb pieces and cook until they’re browned on all sides.
4. Add the remaining spices and cook for 1 minute.
5. Stir in the yogurt, poppy seeds (if using), and salt.
6. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 hour 30 minutes
Hyderabadi Khubani Ka Meetha
This classic Hyderabadi dessert is a perfect blend of sweet and tangy, made with ripe mangoes, nuts, and spices. It’s a popular treat during iftars and special occasions.
Ingredients:
– 2 cups ripe mango puree
– 1 cup sugar
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon milk
– 1/2 cup heavy cream or whole milk
Instructions:
1. In a large saucepan, combine mango puree and sugar. Cook over medium heat, stirring occasionally, until the mixture thickens and turns into a smooth paste.
2. Remove from heat and let it cool slightly. Stir in almonds, pistachios, cardamom powder, and saffron-milk mixture.
3. Refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled, garnished with chopped nuts or a sprinkle of cardamom powder.
Cooking Time: 15-20 minutes
Hyderabadi Badam Ki Jali
A classic Hyderabadi dessert, Badam Ki Jali is a rich and creamy pudding made with almonds, milk, sugar, and cardamom. This recipe yields a velvety smooth and aromatic dessert that’s perfect for special occasions.
Ingredients:
– 1 cup blanched almonds
– 2 cups whole milk
– 1 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter
Instructions:
1. Soak the almonds in water for at least 8 hours or overnight. Drain and grind them into a smooth paste.
2. In a medium saucepan, combine the milk, sugar, and ground cardamom. Heat over low flame until the sugar dissolves and the mixture starts to simmer.
3. Remove from heat and add the almond paste. Stir well to combine.
4. Let it cool slightly, then whisk in the ghee or butter until fully incorporated.
5. Pour the mixture into individual serving cups or a large serving dish. Refrigerate for at least 2 hours or overnight to set.
Cooking Time: 10-15 minutes (heating and cooling)
Hyderabadi Murgh Nizami
Hyderabadi Murgh Nizami is a classic Hyderabadi dish that combines the richness of chicken with the aroma of spices and basmati rice. This recipe is a must-try for anyone looking to experience the authentic flavors of Hyderabad.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups basmati rice
– 1 tablespoon ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups water
– 1 tablespoon lemon juice
– Chopped cilantro, for garnish
Instructions:
1. Cook the basmati rice according to package instructions.
2. In a large pan, heat the ghee or oil and sauté the onion, garlic, and ginger until the onion is translucent.
3. Add the chicken and cook until browned.
4. Add the spices, salt, and water. Stir well.
5. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the liquid has been absorbed and the chicken is cooked through.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 30-40 minutes
Hyderabadi Arvi Ka Salan
This popular Hyderabadi dish is a staple in many Indian households, and for good reason – its rich and creamy sauce paired with tender arbi (colocasia) is a match made in heaven. Here’s a simple recipe to make this delicious curry at home.
Ingredients:
– 250g arbi (colocasia), peeled and cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons yogurt
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat and sauté onions until golden brown.
2. Add garlic, ginger paste, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add arbi pieces and salt. Mix well.
4. Add yogurt and water. Stir gently.
5. Reduce heat to low and simmer for 20-25 minutes or until the arbi is tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25 minutes
Hyderabadi Gil-e-Firdaus
This rich and creamy dessert is a signature dish of the royal kitchens of Hyderabad, made with saffron-infused milk, nuts, and dried fruits. It’s a treat fit for royalty, perfect for special occasions or as a sweet indulgence any time.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sugar
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup chopped almonds and pistachios
– 1/4 cup dried apricots, chopped
– 1/4 cup raisins
– 1/2 teaspoon cardamom powder
Instructions:
1. Combine the cream, sugar, and saffron mixture in a saucepan. Heat over low until the sugar dissolves.
2. Add the nuts, dried fruits, and cardamom powder to the saucepan. Stir well.
3. Cook for 5-7 minutes or until the mixture thickens slightly.
4. Remove from heat and let it cool to room temperature.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your life with these 20 flavorful Hyderabadi recipes! From popular dishes like Hyderabadi Biryani and Chicken Curry, to lesser-known gems like Lukhmi and Double Ka Meetha, this collection has something for every spicy food lover. With a mix of meat and vegetarian options, including Haleem, Dum Ka Murgh, and Bagara Baingan, you’ll never run out of new dishes to try. Whether you’re looking for a hearty meal or a sweet treat, these recipes are sure to tantalize your taste buds and leave you craving more.
