Our Recipes Recipes Directly from Hyderabad Nawabs Chef Ram RajMutton Marag Ingredients: 500 grams mutton, bone-in pieces 2 large onions, finely sliced 2 tablespoons ginger-garlic paste 2 green chilies, slit 1 cup yogurt 1/4 cup grated coconut 1/4 cup fresh coriander leaves, chopped 1/4 cup fresh mint leaves, chopped 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon cumin seeds 4 cloves 2-3 green cardamom pods 1-inch cinnamon stick 1 tablespoon oil or ghee Salt to taste Water as needed Instructions: Prepare the Coconut Paste: Roast grated coconut until golden brown, then grind into a fine paste with a little water. Set aside. Cook the Onions and Spices: Heat oil or ghee in a pot. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant. Add onions and cook until golden. Cook the Mutton: Add ginger-garlic paste and green chilies to the onions. Cook briefly. Add mutton, turmeric powder, red chili powder, and salt. Sear the mutton, then add yogurt and cook for 5 minutes. Simmer and Finish: Add the coconut paste and enough water to cover the mutton. Simmer for 1 to 1.5 hours until tender. Stir in garam masala, coriander, and mint leaves. Cook for another 5 minutes. Serve: Garnish with additional coriander and mint if desired. Serve hot with naan, roti, or rice. COOK TIME1.5 to 2 hours SERVINGS4-6 Pers CALORIES400-500 calories per servingChef PashaMutton Haleem Ingredients: For Haleem Base: 500g mutton (with bones) ½ cup broken wheat (daliya) ¼ cup chana dal (split chickpeas) ¼ cup masoor dal (red lentils) ¼ cup moong dal (split green gram) ¼ cup toor dal (pigeon peas) ¼ cup urad dal (split black gram) 2 large onions, thinly sliced (for garnish) 4-5 green chilies 1 tbsp ginger-garlic paste ½ cup yogurt 4-5 tbsp oil or ghee 1 tbsp lemon juice ½ cup fresh coriander leaves (chopped) ½ cup fresh mint leaves (chopped) For Haleem Spice Mix: 1 tbsp coriander powder 1 tbsp cumin powder 1 tbsp garam masala 1 tbsp black pepper powder 1 tsp turmeric powder 1 tsp red chili powder (adjust to taste) Salt (to taste) Instructions: 1. Prepare Lentils and Wheat: Soak lentils and wheat: Wash and soak broken wheat and all the lentils together for about 1-2 hours. 2. Prepare Mutton: Cook mutton: In a pressure cooker, heat 2 tablespoons of oil or ghee. Add mutton pieces, ginger-garlic paste, yogurt, salt, and turmeric. Cook until mutton is tender (about 5-6 whistles). Remove mutton, shred it, and keep the stock aside. 3. Cook Lentils and Wheat: In a separate pot or pressure cooker, cook the soaked wheat and lentils with 4-5 cups of water, salt, and turmeric until they become soft (3-4 whistles or 30-40 minutes on low flame). Once cooked, mash them using a wooden spoon or a blender to get a smooth consistency. 4. Combine Mutton and Lentils: Mix mutton and lentil mixture: In a large pot, combine the shredded mutton, cooked lentil-wheat mixture, and the mutton stock. Add all the spices (coriander powder, cumin powder, garam masala, black pepper powder, red chili powder). Simmer: Stir continuously and let the mixture simmer on low heat for 1-2 hours, stirring occasionally. Adjust consistency by adding water or stock if needed. 5. Final Touch: Once the Haleem thickens and develops a creamy texture, finish with lemon juice, green chilies, chopped coriander, and mint leaves. Garnish with crispy fried onions. 6. Serve: Serve hot, garnished with more fried onions, coriander, mint, and a squeeze of lemon. Enjoy with naan or parathas. COOK TIME2.5 - 3.5 hours SERVINGS6-8 pers CALORIES350-450 kcalChef MansoorMutton Dum Biryani Ingredients: For the Marinade: 500 grams mutton, bone-in pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 tablespoon red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin powder Salt to taste For the Biryani: 2 cups basmati rice 3 large onions, thinly sliced 2 large tomatoes, chopped 2-3 green chilies, slit 1/4 cup fresh coriander leaves, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup fried onions (optional, for garnish) 2-3 tablespoons biryani masala (store-bought or homemade) 1/4 cup ghee or oil 4-5 cups water 2-3 bay leaves 4-5 cloves 2-3 green cardamom pods 1-inch cinnamon stick 1 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional) 1 tablespoon rose water (optional) 1 tablespoon kewra water (optional) Instructions: Marinate the Mutton: In a large bowl, combine the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well and let it marinate for at least 2 hours. Prepare the Rice: Wash the basmati rice thoroughly and Soak it in water for 30 minutes, then drain. Cook the Mutton: Heat ghee or oil in a heavy-bottomed pot or pressure cooker. Add bay leaves, cloves, cardamom pods, and cinnamon stick. Add the sliced onions and cook until golden brown. Reserve some fried onions for garnish if desired. Add the marinated mutton and cook on medium heat until browned and tender. Add chopped tomatoes and cook until they soften. Layer the Biryani: In a separate pot, bring 4-5 cups of water to a boil. Add the soaked and drained rice along with some salt. Cook the rice until it’s 70% cooked.Drain the rice. Layer the partially cooked rice over the cooked mutton. Sprinkle biryani masala, coriander leaves, mint leaves, and fried onions. Drizzle saffron milk, rose water, and kewra water. Cover the pot tightly with a lid or foil. Place a heavy object on top to seal it, or use a dough seal around the edges for a more authentic dum. Cook on low heat (dum) for 25-30 minutes. Serve: Gently fluff the biryani with a fork and garnish with additional fried onions if desired. Serve hot with raita and salad. COOK TIME2 to 2.5 hours SERVINGS4-6 pers CALORIES500-700 calories per serving