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  Introduction: Hyderabad's cuisine is renowned worldwide for its rich and royal culture. This cuisine is a perfect combination of Mughlai and Deccani flavors, with a unique balance of spices. One of the most popular dishes at Hyderabadi weddings, banquets, and family get-togethers is  Hyderabadi Keema Kebab    The word  kebab  often conjures up images of a juicy, soft and smoky dish when it comes to Hyderabadi keema kebab,   its aroma, texture, and flavor are unique and special. This kebab is made with simple ingredients but the preparation method and balance of spices make it extraordinary.  Made from finely minced keema of mutton or beef mixed with green coriander, mint, onion, and aromatic spices, this kebab can be shallow fried on a tawa or grilled for a smoky flavor. Its taste is doubled with green chutney, onion rings and hot naan.  In this recipe, we will see step by step how to easily make Hyderabadi style keema kabab at home. ...

  Introduction: T here are many versions of mutton fry, but the flavor of mutton that is minced on a silbatta (traditional stone grinder) or coarsely ground in a grinder is on another level. When mutton is cut into small pieces, then pounded and fried, the spices penetrate deep into each fiber, giving the dish an intense taste and aroma.   In this recipe, we will not be using a pressure cooker. Instead, we will slow-cook the mutton directly in an open pan until tender. The ginger-garlic paste will not be store-bought either, it will be freshly ground on a silbatta, which instantly doubles the fragrance and flavor.   This style of cooking is very traditional and it is exactly how it used to be made in village kitchens in the old days slow flame, patience, and freshly ground spices are the secrets to this delicious dish.   Ingredients: • Mutton 500 grams (clean, then pound on a silbatta or coarsely mince in a grinder) • Ginger garlic paste 2 tablespoons (freshly...

Introduction: Mutton Keema is a very delicious and flavorful dish that is an integral part of South Asian cuisine . It is made with minced mutton and a combination of spices that make the taste truly irresistible. The texture of keema is soft , and when it is cooked with tomatoes, onions, and traditional spices, the flavor becomes even richer. This recipe is usually served with roti, naan, or paratha for breakfast. Today, we will prepare an authentic Mutton Keema that is perfect in taste and made with simple, everyday ingredients.   Ingredients: • Mutton keema (minced meat) – 500 grams • Onions – 3 medium (finely chopped) • Tomatoes – 3 medium (finely chopped) • Ginger-garlic paste – 1 tablespoon • Green chilies – 2 (finely chopped) • Fresh coriander – 1/2 cup (finely chopped) • Fresh mint – 2 tablespoons (optional, finely chopped) Spices: • Salt – to taste   • Red chili powder – 1 1/2 teaspoons • Turmeric powder – 1/2 teaspoon  • Coriander powder – 1 1/2 tea...

  Introduction: Mutton marag is a hyderabadi dish which is made during weddings and on special occasions. This dish is like a light and creamy soup made of goat meat . Marag  tates very good and is enjoyable to eat and its flavour is very good. Its flavour is rich even though it is simple because cashew paste, curd, malai and aromatic spices are used along with mutton. Being a yakhni type broth, it is digestion friendly. It is not too heavy so it can be enjoyed before eating. Marag is served like a soup with naan, rumali roti or a simple spoon . Come, let's make this hyderabadi dish at home.  Ingredients: • Mutton (bone in goat meat) 500 grams (small pieces) • Curd (yogurt) 1/2 cup (whisked) • Onions 1 medium (finely sliced) • Ginger garlic paste 2 tablespoons  • Green chilies 4 to 5(finely chopped) • Turmeric powder 1/2 teaspoon  • Cashew nuts 10 to 12 (psoaked and blended into a smooth paste) • Milk 1/2 cup (optional but adds richness) • Fresh cream (malai) ...

  Introduction: Mutton dum ghost is a very magnificent and hyderabadi dish that is always prepared for weddings and special feasts. The real magic of this dish lies in its slow cooking process , where mutton is sealed inside a pot along with yogurt, fried onions, cashew paste, and aromatic whole spice. Cooking on dum makes the meat so tender and juicy that it easily falls off the bone, while the gravy becomes rich and creamy . Its taste and aroma spread throughout the house, making everyone hungry instantly. This recipe is not only a part of royal feasts but also a true treat for every mutton lover , whether you serve it with roti naan, or bagara rice, this dish taste absolutely unforgettable and brings a royal touch to any meal.  Ingredients:   • Mutton (goat meat) 1 kg (medium pieces) • Yogurt (curd) 1 cup (whisked) • Onions 3 large (thinly sliced and fried golden brown) • Ginger garlic paste 2 tablespoons  • Green chili paste 1 tablespoons  • Red chili p...

  Introduction: Dalcha is a famous and traditional dish from Hyderabad that is often prepared for weddings and special gatherings. This dish is made by combining mutton, chana dal (Bengal gram lentils) ,and bottle gourd(kadu) .The taste of dalcha is very unique: it has the strong, rich flavor of spices on one side and the mild sweetness of lentils and bottle gourd on the other. This dalcha is best enjoyed hot with  Bagara Chawal (tempered rice) . If you want to bring authentic Hyderabadi taste to your home, you must try this recipe.  Ingredients: • Mutton 500 grams (bone-in meat) • Bottle gourd (kadu) 500 grams (cut into medium pieces) • Chana dal (tuar dal) 1 cup  • Onions 2 large (chopped into large pieces) • Tomatoes 2 (chopped) • Green chilies 4-5 • Ginger garlic paste 2 tablespoons  • Turmeric powder 1/2 teaspoon  • Red chili powder 1 teaspoon  • Coriander powder 1 teaspoon  • Salt as per taste  • Tamarind 50 grams (soaked in water...

  Introduction: Mutton biryani is a royal and flavorful dish that is very popular in both India and Pakistan. The dish is made with tender mutton, aromatic basmati rice, and perfect blend of rich spices. Every layer is packed with flavor juicy mutton, fragrant rice and spicy yakhini all together make this biryani truly special.  Ingredients: For Mutton marinade  • Mutton- 1 kg (bone - in washed) •  Yogurt - 1 cup  • Ginger garlic paste - 2 tablespoons  • Red chili powder  - 2 tablespoons  • Turmeric powder - 1/2 tablespoons  • Coriander powder - 1 tablespoons  • Garam masala - 1 tablespoons  • Salt - 1.5 tablespoons (or to taste) • Fresh coriander and mint - 1 cup (chopped ) • Lemon juice - 1 tablespoons  • Green chillies  - 2 ( chopped)  • Orange or yellow food colour - 1/2 tablespoons  For rice  • Basmati rice -750 grams (3 cups) • Bay leaves  - 2 • Black cardamom  - 2  • Cloves  - 4...

Introduction: Mutton boti is a delicious, spicy and crispy dish perfect for every non veg lover. This recipe uses boneless or small pieces of mutton that turn out tender and juicy . First, the mutton is pressure cooked with pieces until soft and then it's coated and deep fried until crisp. Ingredients: • mutton boti (boneless or small pieces)  500 grams  • Onions 1 medium (finely slice) • Ginger garlic paste 2 tablespoons  • Yogurt (curd) 2 to 3 tablespoons  • Kashmir red chili powder 2 teaspoon  • Turmeric powde 1/2 teaspoon  • Roasted cumin powder 1 teaspoon  • Garam masala 1/2 teaspoon  • Crushed coriander seeds 1 teaspoon  • Crushed cumin seeds 1/2 teaspoon  • Red chili flakes 1 teaspoon (or to taste) • Chaat masala 1/2 teaspoon  • Back salt 1/2 teaspoon  • Regular salt to taste  • Corn flour 2 tablespoons  • All purpose flour (maida) 1 tablespoons  • Lemon juice 1 tablespoons  • Oil for deep frying...

Introduction: Shami Kabab is a delicious, traditional and classic dish from south asian cuisine , loved in Pakistan, and Bangladesh. These kababs are specially made using mutton or beef mince, chana dal (split chickpeas) and a mix of aromatic pieces. They are shallow fried and not only taste amazing but also have a soft, meltvin the mouth texture. Shami Kababs can be served as a snack and are loved by all age groups. They are also an essential part of lunchboxes and iftar menus.  Ingredients:  For meat and dal: • Mutton mince 500 grams • Chana dal (split chickpeas) 1/2 cup (soaked for half an hour) • Onion 1 large (finely chopped) • Garlic 6 to 8 cloves  • Ginger 1 tablespoons (crushed) • Whole dry red chillies 4 to 5 (adjust to taste) • Black peppercorns 10 • Cloves 4 • Cinnamon stick 1 small piece • Green cardamom 2  • Salt to taste  • Water 2 to 2.5 cups (for boiling) For mixing: • Egg 1 (for binding) • Fresh coriander 2 tablespoons (finely chopped) • Green...

Introduction: Mutton tikka is one of the most popular and loved dishes in south asian cuisine , enjoyed at almost every feast, party,or family gathering. This dish is especially famous in india and Pakistan, particularly during eid celebrations, wedding and weekend get together. Juicey cubes of mutton are marinated in yogurt and a mix of aromatic spices, then cooked over a charcoal grill or in a tandoor. Its smoky flavor and spicy crust make every bite truly unforgettable.  The specialty of mutton tikka lies in its perfect balance of flavors. Yogurt and lemon juice help to make the mutton soft and tender, while spices such as cumin, coriander, garam masala and chili powder bring a rich and fiery taste. When cooked over charcoal, the tikka develops a smoky aroma that enhances its taste even more. This dish is not only enjoyed with naan or paratha but also pairs beautifully with fresh salad, onions rings and tangy chutneys.  Ingredients : For the marinade • 500 mutton (cut in...