Hyderabadi Mutton Dalcha

Hyderabadi Mutton Daalcha

Serves:

       4 Persons

Ingredients:

1. Mutton with Bone  - 200 Grams
2. Kaddu (White Pumpkin) - 100 Grams 
3. Brinjal - 3 nos 
4. Potato - 1 no
5. Carrot (Optional) - 1 no
6. Onion (Medium size) - 2 nos.
7. Tomato (Medium size)- 2 nos.
8. Ginger Garlic paste - 1 Tbsp
9. Tuar Dal (Arhar Dal) - 1 Cup
10. Chana Dal -  ¼ Cup
11. Red Chilli Powder - 1 Tbsp
12. Turmeric Powder - ¼  Tsp
13. Dhania Powder -  ½ Tbsp
14. Whole Garam Masala (Clove, Cinnamon) - 2 nos each
15. Green Chilli - 4 nos
16. Coriander - ¼ Cup
17. Oil - ½  Cup
18. Tamarind (imli) Pulp - 3 Tbsp

Hyderabadi Dum Ka Murg

Serves:
       5 - 6 Persons

Ingredients:

1. Chicken - 1 Kg (Big Pieces)
2. Ghee - 5 Tbsp
3. Almonds (Powdered) - 5 nos.
4. Kaju (Cashews) - 5 nos.
5. Chironji - 1 Tsp
6. Ginger Garlic Paste - 1 Tbsp
7. Curd - 2 Tbsp
8. Chopped Coriander - 1/2 Cup 
9. Mint Leaves - 1/2 Cup
10. Green Chillies - 4 nos.
11. Fried Onions (Medium Size) - 3 nos.
12. Garam Masala - 1 Tbsp
13. Cooking Oil - 4 Tbsp
14. Water - 1/2 Cup
15. Coal Pieces - 2 Big ones

Method:

•  Marinate the Chicken (Method):

1. Wash the Chicken pieces, Strain and Keep aside.
2. Make a paste of Almond, Cashews and Chironji and keep aside.
3. Make a paste of Coriander Leaves + Mint + Green Chillies and keep aside. 
4. Now, marinate the Chicken with both the pastes and all other ingredients except Coal + Ghee + Oil  + Water keep the marinated chicken for at least 30 minutes.
5. Light the Coal Pieces</ li>
6. Make some space in the marination and put in the Lighted Coal Pieces directly in it, sprinkle some cooking oil to induce smoke. Keep the vessel of marination along with the coal pieces covered for 30 minutes.
7. Now Remove the Coal Pieces from the marination.
8.  Pour Ghee + Oil on the marination and mix well.
9. Add water to the marination.
10. Now Cook on Medium Flame, till the chicken is cooked well.

Authentic Hyderabadi Haleem

Serves:
     6 People

Ingredients:

1. Broken Wheat - 500 gms
2. Beef (Preferred) / Mutton / Chicken - 1000 gms
3. Urad Dal - 1/2 Cup
4. Chana Dal - 1/2 Cup
5. Onion - 8 - 12 nos.
6. Ginger Garlic Paste - 2 Tbsp
7. Curd - 1 Cup
8. Red Chilli Powder - 2 Tsp (or to taste)
9. Garam Masala Powder - 1 Tbsp
10. Shahi Jeera - 1 Tsp
11. Kabab Cheeni - 1 Tbsp
12. Chopped Coriander - for Garnishing
13. Mint - for Garnishing
14. Green Chillies - 7-8 nos.
15. Oil - 1 Cup

Method :

• Soak the wheat and Dals overnight in water.
• In a cooker fry the onions in oil till slightly brown.
• Add ginger garlic paste, red chilli powder garam masala powder, curd, green chillies and sautee till the oil separates.
• Add the meat and cook for some more time.
• Add chopped coriander and mint leaves, close the cooker and let the meat cook.
• Take a big vessel half filled with water and boil add the soaked wheat and cook till the wheat is partially cooked.
• Add salt to taste and keep aside.
• In a grinder add both the dals and the cooked meat.
• Let it grind well, add the partially cooked wheat and let everything blend well in the grinder.
• Remove the paste from the grinder into a vessel, keep stirring till the raw smell goes away.
• Add kabab chini powder, pepper powder.
• While serving, garnish with coriander, fried onions and lemon pieces.