Hyderabadi Biryani
Ingredients:
• 2 cups basmati rice
• 2 lbs 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
Method:
• 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.

Hyderabadi Cilantro Fish
Ingredients:
-1 large pomfret/white Fish,
-oil
For the cilanto herbal rubbing paste:
-2 cups coriander leaves
-3 green chillies
-1 tsp salt
-1 tbsp red chilliy powder
-2 tbsp vinegar
-1 tbsp coriander-cumin powder
For the filling:
-½ tsp tamarind
-½ tsp salt
-2 tbsp jeera
-1 green chillies
-6 garlic flakes
Method:
Grind all the masala ingredients into a paste. Grind all the filling ingredients into a coarse paste.
Slit the pomfret, keeping it whole. Stuff it sparingly with the filling paste. Apply the masala paste over it and shallow fry in hot oil till golden on both sides.

Hyderabadi Coconut Shrimp Curry
Ingredients:
4 tbsp oil
1 1/2 lb. shrimps, cleaned and de-viened
Blend to a smooth paste the following
5 red chillies
1 tsp turmeric pwd
2 tsp fennel seeds
3 tsp cumin seeds
3 cm piece ginger
2-3 tbsp coconut
1 lemon size ball tamarind

2 bay leaves
4 green chillies, split
1 cup coconut milk
1/2 tsp sugar
1 tsp garam masala
Salt to taste
1 1/2 tsp melted butter(optional)
Method:
Heat the oil, add bay leaves, split green chillies and the
blended mixture.
Fry till the oil begins to seperate.
This will take around 10-12 minutes.
Add the fish, sugar and salt to taste.
Add a little water and simmer it for a while.
Just before taking it off the fire, add the coconut milk and
garam masala and bring it to a boil.
If you want, you can add melted butter to the dish to
enhance the taste.

Kachchi Biriyani (serves 8)Curry
Ingredients:
2 lbs. or 1 kg mutton (a mix of chops, marrow bones and cubes from the shoulder)
1 cup rice
4 onions, finely sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 bunch of green coriander, washed and chopped
1 small bunch of fresh green mint, chopped
4 cups yoghurt
Juice of 3 lemons
1/2 cup milk
A pinch of saffron
2/3-cup oil
2 tbs ghee
Salt to taste
Grind the following:
4 green chillies
4 cardamoms
6 cloves
1/2 inch cinnamon stick
1 tsp caraway seeds
1 tsp peppercorns
1 small piece of nutmeg
A few flakes mace
Method:
Heat oil. Fry onions till golden brown. Crush when cool. Rub the ginger, garlic into the meat. Add 3 cups of yoghurt, salt, red chilli powder, coriander, mint, green chillies, ground spices, lemon juice, crushed onions and the oil in which the onions were fried. Mix well and marinate for about 3-4 hours.
Wash the rice and mix with 1 cup well-beaten yoghurt. Add saffron and half a cup of milk. Set aside.
Take a heavy bottomed pan with a tight covering lid. Transfer the marinated meat with the marinade to the pan. Place the rice over the meat. Sprinkle the saffron milk over the rice. Dot it with ghee. Cover and cook, first over high, then over medium low heat till the meat is tender, the liquids are absorbed and the rice cooked.
Take out gently and serve steaming hot.

Pathar Kebab Curry
Ingredients:
2 lbs. / 1 kg boneless mutton, cut into flat pieces of approximately 3/4 inch thickness, 3-inch length and 2 inches breadth
2-8 green chillies ground to a paste
1/2 tsp cinnamon powdered
1 tsp peppercorn, ground
1 tsp ginger paste
1 tsp garlic paste
1 tsp green raw papaya skin, ground into a paste (or a dash of tenderiser)
Oil or ghee for brushing
2-3 medium onions sliced in rings
2-3 lemons sliced
A few mint leaves
Salt to taste
Method:
Take a mallet and gently flatten the meat. Mix above ingredients, except onions, lemons and mint leaves, and marinate meat in it for 3 hours.
Take a flattish piece of rough granite that is not too thick. Wash the stone and rest it on bricks and heat this stone with live charcoals underneath. Sprinkle a little oil or ghee on the surface of the stone and place the marinated meat pieces. Turn them a few times brushing them occasionally with oil. Remove when cooked through.
Serve hot with onions, wedges of lemon and fresh mint.

Baghara Baingan Eggplant in Peanut Gravy
Ingredients:
6 Japanese eggplants cut into chunks
1 tsp, panchporan
1/2 cup peanuts
2 Tbsp. sesame seeds
1 Tbsp. coriander seeds 
4 jalapeno peppers, quartered
1/4 size piece tamarind paste
1/2 tsp turmeric
4 Tbsp. grated coconut
1 Tbsp. ginger garlic paste
4 bay leaves
5 Tbsp. oil
Method:
Heat 4 tbs of oil, add eggplants,cover and cook on low for a few minutes until they are browned on one side. Turn over and cover and cook again, until they are tender.
Lightly toast peanuts, coriander and sesame seeds in a pan. Blend peanuts, sesame seeds, coconut,and tamarind with water into a paste. Add enough water so that the consistency is that of a thick sauce.

In another pan add a tbsp of oil and add bay leaves and panchporan till mustard seeds sizzle or pop, and the blended sauce. Cook the sauce for a couple of minutes, stirring all the while. Add the jalapeno peppers, salt, and turmeric. Add eggplant, cover tightly, and cook on a very low flame for ten minutes.

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