Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh.
Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani.
Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather unusual and typical hyderabadi recipe. The Hyderabadi version of the Nahari contains lamb bones and tongue. Cook the Nahari on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve. Nahari is served in the morning.
Ramzan is the time to be in Hyderabad to savour its own signature dish. The famous syrupy delicacy of Iranian origin made from the three Gs -- gosht (mutton), ghee (clarified butter) and gehoon (wheat). In general, Haleem is sold as a snack in the markets and also cooked at Muslim weddings, as a starter. It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan.
Most of its ingredients are easily available in the market. If you are in Hyderabad during the month of Ramazan, then you should never miss “Haleem” the best Hyderabadi food.
Pattar Ka Gosht
This spicy Hyderabadi delight is sure a great way to pamper your taste buds. The Patthar ka gosht was an integral part of the Hyderabadi cuisine in the days of royalty and continues to hold pride of place.
Cook this delicious meal all for yourself and enjoy the delicious flavors of the Nizam’s secrets to a great meal. Pathar ka Gosht or marinated meat cubes cooked on hot stone is a great delicacy of Hyderabad.
Double-ka-Meetha is made with bread, sugar, dry fruits, pure ghee and milk is very popular in Hyderabad. “Double Ka Meeta” – This Indian Bread pudding is a specialty of Hyderabad and the name of which would many who have had it, drool like crazy. It is an immensely rich dessert and worthy of special occasions.
Khubani is Urdu for apricot. Khubani-ka-Meetha is made with apricot, boiled with sugar to make a thick, sugar soup garnished with blanched almonds or apricot kernels and topped with malai or
ice-cream. It is a common feature at Hyderabadi weddings.
Kheer, a traditional dish in the Indian subcontinent, is a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that
have been soaked overnight and made into fine paste or decorate.
Baghare baingan (spicy eggplant) is a popular vegetarian dish of Hyderabad.
Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! The tiny aubergines (brinjals) are fried and then cooked in a delicious gravy made with freshly roasted spices ground to a fine paste. With coconut, peanuts, cumin, ginger and tamarind lending
their unique flavor, the Baghare Baingan will leave you smacking your lips, whether you love eggplants or not!
Mirchi ka Salan
Mirchi ka salan (green chilli curry) is a popular chili and peanut curry of Hyderabad. It accompanies Hyderabadi biryani.
Green chillies, peanuts, till seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.
There are a few things which can be called quintessentially Hyderabadi and of those is the Irani chai. In fact, it is so popular that even film songs have a mention of it.
This kind of tea is
available at small and old cafes and is usually served with tempting sweet and salty Osmania biscuits. Do not forget to ask for the Khade Chammach ki chai if you have a sweet tooth. It is so named because the cup has so much sugar that the spoon stands upright when inserted to mix!