is a famous meat and rice dish, It is a traditional celebration meal made using goat meat and rice, The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchen’s of the Nizam (ruler of the historic Hyderabad State) resulted in the creation of Hyderabadi Biryani.
Ther are two types of Biryani’s The Kacchi (raw) Biryani and The Pakki Biryani.
Kacchi Biryani:is prepared with raw meat, which is marinated in yogurt and then cooked along with the rice by sealing the pan with a layer of dough, and is cooked onslow heat steaming over coal, or the baking process. This is a challenging process as it requires meticulously measured time and degree of heat to avoid overcooking or undercooking the meat.
Pakki biryani, the meat marinating time is shorter and the meat is cooked/done and thereafter the meat is arranged between layers of rice and cooked in a dough sealed pan In Pakki Yakhni (The gravy) the ingredients are already cooked before baking.
The gravy is redolent of Mace, Ittar and Kewra. Saffron and cardamom are also used, there is also a vegetarian version of the biryani, which is made from the seasonal vegetables such as carrots, peas, cauliflower and potatoes, Biryani is usually served with Dahi Raita (Yogurt, fresh mint and onions) Mirchi ka salan – a chilli curry,
the salad includes onion, carrot, cucumber, & lemon wedges, Biryani can also include Dhansak and Baghara baingan as side dishes.
Basmati Rice 500 gms
Mutton cut into small Pieces 1kg
1 Cup Olive oil
Garam Masala powder 2 tsp
6 Red chillies
Cashew nuts A handful
5 Medium Onions (sliced and
Fried till golden brown)
Cinnamon (Dalchini )2 pieces
3 Green Cardamom (Elaichi )
6 Green chillies
1 small bunch chopped Fresh mint
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ½ cup milk) 2 pinches
Plain Yogurt (beaten) 1 cup
Juice of 2 lemon’s
4 Hard Boiled Eggs
Olive Oil 5 tbsp
Salt to taste
Fry the thinly chopped onions in oil until golden brown then put aside.
1. Grind the red chillies and cashew nuts to a fine paste.
2. Add the ginger – garlic paste and beaten yogurt into meat and Set aside.
3. Heat 4 tablespoons oil and fry the red chilli masala.
4. Add the marinated mutton, 1½ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till oil separates, Add 1½ cups warm water. Pressure cook till tender, keep aside this meat masala.
6. Heat the pan, add 1 tbsp oil and fry the whole masala’s (Spices).
7. Add the rice and fry a little, Add the green chillies, lemon juice and salt to taste.
8. Add enough warm water, Cook till rice are half done, remove and spread half the rice on a Dish, add the meat masala then cover with rest of rice, spread the rest of fried onions, chopped mint on top, spread the milk with saffron on this then cover the dish and simmer for 10 minutes or until the rice done, Garnish with boiled Eggs (Sliced) stir once before serving.
Qeema (Mince) Biryani
Half a Kilo Chicken or Mutton Mince
Half Kilo Basmati rice
One cup Olive Oil
2 Table Spoons of Ginger/Garlic paste
2 Medium Size Onions – Chopped into medium Cubes
1 Small Onion sliced thinly into long pieces
1 Red Capsicum – Chopped into medium Cubes
1 Green Capsicum – Chopped into medium Cubes
2 Medium size Tomatoes – Chopped into Cubes
1 Fresh Lemon – Chopped into medium Cubes
4 Green Chillies – Slatted
Fresh Coriander – Chopped
2 Teaspoon Salt
2 Teaspoon Red Chilli Flakes
2 Teaspoon Coriander Seeds – Crushed
1 Teaspoon Garam Masala Powder
1 Teaspoon Cumin Seeds
8-10 black pepper Corn
1 Piece Cinnamon
3 Bay leaves (Tezpaat)
1 Table Spoon Kewra or Rose water
1/4 Teaspoon yellow food colouring
First, Soak the rice in a bowl filled with hot or cold water.
1- Heat half the oil in a pan add one chopped onion, fry until golden brown.
2- Add ginger/garlic paste and give it few stirs.
3- Add Chicken/Mutton mince and stir once.
4- Add Chilli flakes, Coriander seeds, Cumin seeds, Garam masalah 1 teaspoon salt then stir once more, cover and leave it to cook on medium heat until the juices gets dry, this makes the mince into rounded chunks do not stir during this cooking.
5- Fill a large pan with water; add bay leaves, Cloves, Black pepper Corns and 1 teaspoon salt then let it boil on full heat, add rice keep boiling until half cooked.
6- Meanwhile Fry the Onion slices in a separate frying pan until golden brown and mix the yellow food colouring (Zarde ka Rang) in a small bowl with rose water or Kewra.
7- Rice must be half cooked during this time so drain the water and divide rice into two portions put one back into the pan.
8- Add cooked mince layer on top of the rice then red and green capsicums, chopped Onions, slatted green chillies, Chopped Lemon, Chopped tomatoes and chopped Coriander then layer the second portion of rice on top of it.
10- Add kewra mixture right into middle of pan without stirring.
11- Layer fried onions on top of the rice and spread the rest of oil.
12- Put the pan back with lid on cooker, full heat for 3 minutes then reduce the heat on lowest, simmer for 5-10 minutes or until the rice fully cooked.
Serve it with onion rings, tomatoes and Yogurt/Mint sauce (Raita).
Haleem: is a thick Persian high calorie dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies in other regions, it always includes wheat, lentils and meat.
Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. It’s slow cooked a whole day resulting the dish in a form of a paste with the taste of spices and meat blending with wheat.
Haleem is a very popular dish in Pakistan and is available throughout the country, the variants are chicken or beef and mutton. During the hijri month of Moharram, it’s cooked slowly overnight.
Haleem, a feminine dish, is made by a couple of ingredients, to top that off, you sprinkle with lemon juice and/or spicy masala to add flavour, Meethi (sweet) and khatti (salted) Haleem variants are served for breakfast; the salted variety is popular during the month of Moharram and Ramadan. The high-calorie haleem is the perfect way to break the Ramadan fast. The ingredients are wheat, lentils, lamb, spices and ghee, a vegetarian derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.
1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Olive Oil
Ingredients for Seasoning and Garnish:
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped) Green Chilli (Hari Mirch) (finely chopped – to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Olive Oil
Heat oil in a pan. Put meat in the pan; add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat, in a separate pan boil wheat grains with lots of water, adds salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes. Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with Haleem.
Nihari: is a stew made from beef or lamb and curry. Originated in Delhi, it is now most popular in Pakistan and (along with its cousin Siri paya) in India & Bangladesh. The Muslims of Delhi are the ones who actually brought it to Pakistan and popularized it there. Nihari is known for its spiciness and taste. Nihari is also known as the breakfast curry, as it is traditionally eaten before a day of manual labour. It is originally more of a delicacy with myriad variations on spiciness and texture, However Nihari originated as a dish of the Muslim upper class society in Delhi. It passed to other classes as Muslim ascendency and power declined. This was after the waning of Mughal power in the mid to late 18th century when many Muslim families from the Mughal nobility became impoverished.
Originally prepared from the upper thigh/hip meat of cows, Nihari was cooked overnight in various vessels, sometimes even buried under soil for the duration like Shab Deg is, to yield extremely tender morsels of meat, including the flavourful bone marrow found in the preferred joint. In addition to the main stew, it is served with a number of side dishes. The Bhaghaar is lightly fried ghee to reduce the heat of the included chillies; the tarka is an additional oily chilli to spice up the flavour. In addition cooked brains and bone marrow are served alongside with the stew. The Nihari is garnished according to individual tastes with coriander leaves, fried onions, and green chillies, strips of ginger, lemons and sliced white radishes. In addition garam masala, a blend of powdered spices is sprinkled over the stew. Salt is added to taste. In restaurants many of the garnishing is already added so as to increase customer turnover.
Traditional Nihari recipes call for 6-8 hours of cooking time, in addition to the preparation of the ingredients. This is much less common today with the use of more tender cuts of meat (i.e. sirloin) instead of the tougher thigh/hip meat. Traditionally the dish is eaten in the early hours of the morning. Because the stew is so rich, one is supposed to have an extended nap till the afternoon Muslim zohar prayers which occur after midday.
Here is a popular and easy version of the Nihari recipe followed in restaurants and homes in Hyderabad (India) prepare the broth by boiling water along with (either goat leg joints or also called paya) or chicken joints or vegetables (if you want to make a veg. version of it) along with some salt. If you are using mutton paya then the process take longer.
Best enjoyed during winter or when down with cold and best eaten with bread or phulka
Famous Nihari shops in Pakistan are located in Karachi and Lahore; some examples are Waris Nihari Shop, Baoo Nihari House, Muhammadi Nihari House, Zahid Nihari, Javed Nihari and Sabri Nihari. In Delhi, most nihari shops (with the exception of Karim’s) are modest affairs which largely serve the poor. That however doesn’t make the taste of their nihari any worse than their Pakistani counterparts. Some of the best Nihari shops in Delhi include Kallu ki Nihari in Chatta Lal Mian (close to Daryaganj), Haji Noora in Bara Hindu Rao, and for mutton Nihari, and Karim’s near Jama Masjid. That said, almost every locale within old Delhi has its own favourite nihari shop, which it invariably considers far superior to the others. The city of Dubai in the United Arab Emirates is home to Delhi Restaurant (Frijjumuraj Road) which is also famous for its Nihari. It is very popular with Pakistani and Indian residents of Dubai as well as the local Arabs!
1/2 kilo beef (with bones)
2 bay leaves
Salt as per taste
1/2 tsp turmeric powder
1 onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp maida
1/2 tsp red chilli powder
1/4 cup yoghurt
2 tbsp oil
Heat oil in a pan, Sauté meat till Golden brown
Remove, drain and keep aside , Fry onion, till golden brown , Add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt, turmeric powder and bay leaves Sauté for 3-4 minutes, Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender The dissolve maida in 1/2 cup water, and pour slowly in the meat , stirring continuously Let it cook for some more time, and get the gravy to required consistency, Garnish with grated ginger, coriander leaves and green chillies, Serve hot with Naan.