Sunday, 12 April 2009

Murg Musallam

Recipe for murg musallam:

Murg or Chicken is a favorite all over the world and some of the best chicken recipes come from Hyderabad. Murg Musallam is one of them, below is the method to prepare a finger licking Chicken Curry for a tasty meal anytime of the day.

  • chicken (whole);21/2 pounds
  • curd(dahi)-500gms
  • ghee(butter)-250 gms
  • shahijeera-1/2 tsp
  • zeera-1/2 tsp
  • kaali mirch-6
  • cloves-12
  • big cardamom-4
  • cinnamon-1 small piece
  • salt & red chilli powder-according to taste
For filling:-
  • peas-250gams
  • potatoes-2(cut into 8 pieces)
  • eggs-2
  • onions-2 medium
  • garam masala powder-1/2 tsp
  • ghee to fry
  • salt and red chilli powder-according to taste
Filling Preparation:-
Fry the onions in ghee.keep the crisp fried onions aside.BOIL peas ,potatoes,eggs.fry them in little mix all this and fried onions.add salt,red chilli powder ,garam masala powder and keep aside.

Mix curd with 200gms of water mix them well.
make powder of all spices except cloves and add this spice powder,cloves to the curd mixture.Melt the ghee and add to above mixture.
Marinate whole chicken in this curd mixture.make sure chicken is properly marinated with curd even on the inside.put the filling inside the chicken and tie it properly(stitch it)let the chicken with filling inside soak in the curd for 2 hours.

After 2 hours cook this chicken soaked in curd on low flame until the chicken is done.

Note:- cook on low flame in such a way that when chicken is done the water should evaporate completly.

Gosht Ki Kadi

Gosht Ki Kadi

This is a delicious curry which can be cooked faster than fast food, when you want to go thru your cooking in a hurry gosht ki kadi is your curry.
  • Mutton – 500gms
  • Chilli Powder – 1tsp
  • Turmeric Powder – ½ tsp
  • Ginger/Garlic paste - 1 tablespoon
  • Coriander Powder – 1 tablespoon
  • Cumin Powder – 1 tsp
  • Bay leaves – 3-4 nos
  • All Purpose Flour – 1tablespoon
  • Garam Masala Powder – 1tsp
  • Green Chillis – 3nos
  • Onion (Chopped) – 1 small
  • Curry Leaves – 4-5strands
  • Oil –50 ml
  • Tamarind Paste – 2 tablespoonful
  • Salt – As per your taste
  • Cinnamon Stick – 2inch long

Procedure :

1. Wash mutton and set it aside.
2. Heat oil in pan. Add cinnamon stick and chopped onion. Once the onion turns pink add mutton. Fry it for few mins.
3. Now add ginger/garlic paste, chilli powder, turmeric powder and salt.
4. Add little water and leave it on low flame till mutton gets tender. Now add bay leaves and curry leaves.
5. Add tamarind paste and 200ml water.In little water add all purpose flour,cumin powder,coriander powder and make it into a smooth paste.
6. When the water starts boiling in curry, add the above paste, stirring slowly. Boil it for 4-5mins till the curry turns into consistent soup.
7. Lastly, add garam masala powder.

Delicious Gosht Ki Kadi is ready to serve with hot rice.

Wednesday, 8 April 2009

Mirchi Ka Salan

Mirchi Ka Salan

Hyderabadi Biryani is not complete without Mirchi Ka Salan, This is the curry which is staple with Biryani and without much ado here is the procedure


  • Long Green Chillis – 7- 8 nos
  • Peanut – 50gms
  • Sesame Seeds – 50gms
  • Coconut (Crushed) – 50gms
  • Onion (Medium sized) – 1-2nos
  • Coriander Powder- 1 tsp
  • Turmeric powder – Half tsp
  • Ginger (Finely chopped) – 1”
  • Garlic paste – 1tsp.
  • Coriander leaves (Finely chopped)
  • Cumin seeds – 1tsp
  • Oil – 100ml
  • Tamarind Paste – 1 tablespoon


  1. Roast peanuts, sesame seeds and crushed coconut till they change color and grind them to a paste.
  2. Chop onion and shallow fry it by putting 1/4th of oil till it turns pink and make its paste.
  3. Heat oil in pan.Deep fry the chillies till they change color Make sure that u spilt the chilli.Take it out from pan and keep it aside.
  4. Now in the same oil add cumin seeds,ginger ,garlic,coriander powder and the above made paste.
  5. fry it for 4-5mins.Make sure you stir constantly otherwise the paste will stick at the bottom. Now add fried chilli, turmeric powder and little water. Stir it for few more mins,till the chillis softens.
  6. Add tamarind paste and coriander leaves.

Delicious Mirchi ka salan is ready to be served with its companion,Biryani.

Monday, 6 April 2009

Hyderabadi Briyani - Dum ki briyani

The speciality of Hyderabadi Biryani is mutton is not cooked first.It will get cooked in Dum.

To know more about Dum click

Mutton Marination:


  • Mutton/Chicken :1kg
  • Chilli Powder : 1tablespoon
  • Turmeric Powder : half tsp.
  • Ginger & Garlic Paste : 1tablespoon
  • Onions : 2medium sized.
  • Curd-200grams
  • Vinegar-2tsp.
  • Salt-As per taste
  • Garam Masala Powder-1tsp
  • Coriander Powder-1tsp
  • Nutmeg Powder- half tsp
  • Fresh Coriander –1 handful (Finely Chopped)
  • Mint Leaves-1 handful (Finely Chopped)
  • Oil –100ml
Rice Preparation:
Basmati Rice: 1200gms (Soak it in water for 1hr)
Cinnamon stick –2-3 inches cut it into 2-3 pieces
Cardamom –6nos
Cloves – 3nos
Black cumin seeds – 1tsp


1. Add all the above ingredients except onions.
2. Cut onions and fry them deeply till they turn brown.Take them out of the oil,crush them and add this to marinated mutton.Keep the marination aside for atleast 3hrs.
3. Take a vessel.Fill it half with water and boil it.Add whole cinnamon stick, cardamom, Cloves and black cumin seeds and Salt.
4. Once the water comes to boil add rice to it.Stir it for 10mins.
5. Once rice is half done,drain it.
6. Now take a vessel and spread mutton in it in a form of a layer. Add half of oil in mutton.
7. Add rice over mutton. spread rest of the oil over it. Sprinkle little red color powder over the rice.
8. Put it on stove on high flame for 10-12mins and 10 mins on a very low flame.

Tasty Hyderabadi biryani is ready to be served with Raita and Mirchi ka salan which makes perfect dinner.