Most popular foods in Hyderabad

Mirchi Ka Salan: This is a very spicy curry and this curry is made with green chilies, which are cooked in a high volume of peanuts making it sesame-based gravy.

It is often served as an accompaniment to Hyderabadi Biryani which makes good taste to the Hyderabadi Biryani and it adds a flavorful to the whole meal.

Ingredients:

• Green chilies
• Peanuts
• Sesame seeds
• Coconut
• Tamarind paste
• Mustard seeds
• Cumin seeds
• Curry leaves
• Onions
• Ginger-garlic paste
• Turmeric powder
• Red chili powder
• Coriander powder
• Garam masala
• Oil
• Salt

Procedure:

1. The first step is to cook groundnuts, along with sesame seeds and coconut separately until golden brown.
2. Then grind boiled peanuts, sesame seeds, and coconut into a smooth paste with little water.
3. Heat oil in another pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
4. Add finely chopped onions to that above-prepared mixture and cook until they get a golden brown color.
5. Add ginger and garlic paste and cook until the raw smell goes away.
6. Mix it with turmeric powder, red chili powder, and coriander powder. And cook for a couple of minutes.
7. Add the groundpaste and cook for a few more minutes.
8. Dissolve the tamarind pulp in water and then add it to the pan. And mix it well.
9. Add the salt, and let the mixture boil. Simmer until the oil separates.
10. Add slit green chilies to the curry and let it cook until the chilies are soft.
11. Sprinkle garam masala and mix and the process is completed.

Hyderabad Dum Pukht

Hyderabadi Dum Pukht: Also prepared by a slow cooking process, it consists of meat (usually mutton or chicken), and it is fried in curd and fragrant, then it is sealed in a vessel and cooked slowly to perfection.

Then we’ll get the result that is soft, flavorful, and mouthwatering.

Ingredients:

• 500g biryani rice
• 1 kg of mutton, cut into pieces
• 1 cup of curd
• 1 cup fried onions
• 1 cup cooking oil or ghee
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 4 green chilies, slit
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 4-5 cloves
• 4-5 green cardamom pods
• 2-3 black cardamom pods
• 2 cinnamon sticks
• Salt to taste
• Saffron strands soaked in warm milk (for garnish)

Procedure:

1. Clean up the rice in cold water. Soak the rice in water for 3 minutes,  and then drain.
2. Fry the mutton with curd, along with ginger and garlic paste, and turmeric powder, red chili powder, garam masala, and also add salt to it. Let it bake for at least 2 hours, or overnight to get better flavor.
3. Then heat oil or ghee in a heavy-bottomed pan. And add cumin seeds, cloves, green and black cardamom pods, and cinnamon sticks to that pan. Cook for a minute until it becomes fragrant.
4. Add the fried mutton and cook until the meat is browned and the oil starts to separate from it.
5. Add fried onions, mint leaves, coriander leaves, and green chilies to that fry, and continue cooking for another 5-7 minutes.
6. In a separate pot, boil water. Add the soaked and drained rice into the pot. Cook the rice until it’s 70-80% done. Drain the water.
7. Layer the partially cooked rice over the mutton mixture in the pan. Then sprinkle garam masala over the rice and also pour saffron-soaked milk over the rice.
8. Seal the pan with a tight-fitting lid or aluminum foil, and cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and fragrant.
9. Mix the layers before serving. Garnish with additional fried onions, mint, and coriander leaves, if desired.

Also Read: Top 15 best mandi restaurants in Hyderabad

Keema Samosa

Keema Samosa: Hyderabad is famous for Keema Samosas, which are filled with a delicious mixture of minced meat, spices, and herbs. They are a popular street food and a must-try snack. And available in every place in Hyderabad because people love to eat keema Samosa.

Idli, Dosa, and Vada

Idli, Dosa, and Vada: While these are South Indian dishes, they are loved by North Indians too. You can find these classic breakfast items in almost every corner of the city, served with a variety of chutneys and sambar.

Ingredients:

For Idli:

• 2 cups idli rice
• 1 cup urad dal (black gram lentils)
• Salt to taste

For Vada:

• 1 cup urad dal (black gram lentils)
• 1/4 cup of rice flour
• 1 teaspoon of cumin seeds
• 2 green chilies, finely chopped
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for frying

For Dosa:

• 2 cups dosa rice
• 1/2 cup urad dal (black gram lentils)
• Salt to taste

Procedure:

For Idli:

1. Clean up the idli rice and urad dal separately. soak them in water for about 4 to 6 hours.
2. Then grind them separately and make a soft paste with a little water. Mix both batters, add salt, and let it ferment overnight.
3. Grease idli molds and steam the batter in them for about 10-15 minutes until the idlis are cooked.

For Vada:

1. Soak urad dal in water up to 3 to 4 hours. Grind it into a smooth paste with a little water.
2. Add rice flour, cumin seeds, chopped green chilies, and salt to the urad dal lentil. Mix it well.
3. Heat oil for frying. Wet your hands, take a small portion of dough, and shape it into a round disc. Make deep fry until they get a golden brown color.

For Dosa:

1. Clean up the dosa rice and urad dal separately. Soak them in water for up to 4 to 6 hours.
2. Grind them separately into a smooth paste. Mix both flours, add salt, and let it ferment for 8 to 12 hours.
3. Heat a flat pan, pour a ladle of batter, and spread it thinly to make a dosa. Cook until it turns golden brown and crisp on the edges.

Double Ka Meetha

Double Ka Meetha: This is a traditional Hyderabadi dessert made with fried bread slices and soaked in milk mixed with cardamom and saffron, sprinkled with nuts to give it the best look and taste.

Ingredients:

1. Bread slices
2. Ghee
3. Milk
4. Sugar
5. Cardamom powder
6. Saffron strands (optional)
7. Cashews and almonds (for garnish)

Procedure:

1. Trim the edges of the bread slices and cut into slices or shapes as desired.
2. Heat ghee in a pan and fry the bread pieces until they turn golden brown. Set aside.
3. In another pan, heat the milk and boil it. Add sugar, cardamom powder, and saffron strands. Stir well until the sugar dissolves.
4. Reduce the heat and add the fried bread pieces to the milk mixture. Let it simmer until the bread absorbs the milk and becomes soft.
5. Once the desired consistency is achieved, remove from heat.
6. Garnish with chopped cashews and almonds.
7. Serve warm, and enjoy your Double Ka Meetha.

Irani Chai and Osmania Biscuits

Irani Chai and Osmania Biscuits: The city is also famous for its tea culture. Irani Chai is a strong, sweet tea often paired with Osmania biscuits, which are sweet, salty, and crumbly cookies.

Ingredients:

1. Strong black tea leaves
2. Water
3. Milk
4. Sugar
5. Cardamom (optional)

Procedure:

1. Boil water and add tea leaves to the boiled water. Boil for a few minutes.
2. Add milk and let it boil until the color darkens.
3. Add sugar to taste and cardamom if desired.
4. Put the tea into cups.

Also Read: Best budget-friendly cafes in Hyderabad

Gosht Pasinde

Gosht Pasinde: This is a rich and flavorful mutton dish where meat is boiled and slow-cooked until it reaches soft and juicy. It’s a popular choice for special occasions.

Hyderabadi recipes are a delightful mix of flavors, and these dishes are just a glimpse of the culinary wonders you can explore in this vibrant city. Whether you’re a fan of spicy curries, biryani, or sweets, Hyderabad has something to satisfy every palate.

Ingredients:

• 500g lamb slices (pasanda)
• 1 cup of curd
• 2 tablespoons of oil
• 2 onions, finely sliced
• 2 teaspoons of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of cumin powder
• Salt to taste
• 1 cup of tomato puree
• 1 cup of water

Procedure:

1. Soak lamb slices in curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it soak for at least 2 hours.
2. Heat oil in a pan and fry sliced onions until golden brown.
3. Add the soaked lamb slices and cook until the meat is browned.
4. Pour in the tomato puree and water. Then mix well and let it cook until the meat is soft.
5. Adjust seasoning if needed and cook until the curry thickens.
6. Garnish with fresh coriander leaves.