What can be more delicious in Hyderabad than Hyderabadi Biriyani..........

HYDERABAD BIRIYANI

Preparation:
take 1 kg of meat
Marinate the meat with the following ingredients..........
2 spoon of ginger/garlic paste
1 spoon of red chili powder
1 spoon of garam masala
1/2 cup of fried onions (fried till golden brown)
1 cup of chopped coriander leaves
few mint leaves
4-5 green chilies
salt
6-7 spoons of pure ghee
4-5 spoons of yogurt/fresh cream...........................for 3-4 hours, the longer you keep the better taste

cook basmathi rice with...........
1 packet of whole spices (20 gms)
a pinch of salt
2 bay leaves...........allow it to boil for 5-6 minutes only

Method:
Take a wide vessel (usually a  copper handi)
spread the marinated mutton onto the base of the vessel
spread the rice next
pour 1 cup of pure ghee
1/2 cup of saffron water (saffron soaked in water for 30 minutes)
sufficient water, according to the quantity of rice
close the lid of the handi by wheat dough , so that the steam will not escape and the aroma remains inside the handi
place it on the fire for 10 minutes

Serve it hot

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DRY PEPPER CAPSICUM CHICKEN

Preparation:
marinate chicken with salt, 1 spoon of  lime juice, 2 spoons of yogurt
chop 2 onions
chop 2-3 medium capsicum

Method:
Heat 3 spoons of oil in a pan
+chopped onions..........fry until brown
+chopped capsicum.........fry well
+6-7 whole pepper pods
+1 spoon of ginger/garlic paste
+chicken pieces
+salt..............close lid and allow it to cook until the chicken becomes tender, do not add any water
+2 spoons of fresh cream
+1 spoon chili powder
+1 spoon of pepper powder............close lid, low flame for 10 minutes

Garnish with tomatoes and green chilies

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SPINACH DAAL

Preparation:
cook i cup of  tur daal
chop 2 bunch of spinach

Method:
heat 3 spoons of oil in a pan
+1/2 spoon of mustard seeds............wait till it breaks
+1/2 spoon of cumin seeds
+2-3 dry red chilies
+few curry leaves
+pour the cooked daal
+pinch of turmeric powder
+spinach.............close lid, give it a boil till the spinach dissolves
+1/2 spoon of red chili powder
+1/2 coriander powder
+1/2 spoon jeera powder
+1/2 spoon sambar powder
+salt

Serve it hot with rice

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