Our Recipes

Recipes Directly from Hyderabad Nawabs

Chef Ram Raj

Mutton 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:

  1. Prepare the Coconut Paste:
    • Roast grated coconut until golden brown, then grind into a fine paste with a little water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:
    • Garnish with additional coriander and mint if desired. Serve hot with naan, roti, or rice.

COOK TIME

1.5 to 2 hours

SERVINGS

4-6 Pers

CALORIES

400-500 calories per serving

Chef Pasha

Mutton 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:

  1. 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:

  1. 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).
  2. 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:

  1. Once the Haleem thickens and develops a creamy texture, finish with lemon juice, green chilies, chopped coriander, and mint leaves.
  2. 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 TIME

2.5 - 3.5 hours

SERVINGS

6-8 pers

CALORIES

350-450 kcal

Chef Mansoor

Mutton 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:

  1. 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.
  2. Prepare the Rice:
    • Wash the basmati rice thoroughly and Soak it in water for 30 minutes, then drain.
  3. 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.
  4. 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.
  5. Serve:
    • Gently fluff the biryani with a fork and garnish with additional fried onions if desired. Serve hot with raita and salad.

COOK TIME

2 to 2.5 hours

SERVINGS

4-6 pers

CALORIES

500-700 calories per serving