Close your eyes and imagine a culinary adventure where every bite is an explosion of flavour, a symphony of spices tickling your taste buds, and the aroma itself is a celebration. Welcome to the world of Hyderabadi cuisine, a dazzling tapestry woven from rich textures, aromatic delights, and a legacy steeped in history.
Hyderabad, the City of Pearls, boasts a cuisine as resplendent as its nickname. Influenced by the Mughal era, the Deccan plateau’s regional fare, and a touch of Turkish magic, Hyderabadi food is a vibrant mix of flavours that will leave you wanting more.
This list, your passport to a world of unforgettable flavours, features 13 must-try Hyderabadi dishes that are guaranteed to tantalize your taste buds and transport you on a delicious journey:
Haleem
Haleem is not just a dish; it’s an experience. This slow-cooked stew of lentils, wheat, meat (usually mutton or beef), and a delightful mix of spices is a true labour of love. Simmered for hours on end, the haleem melts in your mouth, each spoonful a symphony of textures and flavours. Pro tip: Enjoy it during Ramzan, the holy month of fasting, for an authentic Hyderabadi experience.
Ingredients of Haleem
- 1/2 tsp lamb (boneless)
- 150 gms moong dal (washed)
- 50 gms dal chana
- 100 gms wheat (broken)
- 500 ml desi ghee
- 10 Cloves
- 4 Bay leaves
- 1 gms saffron
- 30 gms green chilly paste
- 10 gms turmeric powder
- 6 gms mace
- 10 gms green cardamom
- 50 gms garlic paste
- 50 gms ginger, grated
- 150 gms onion, fried
- 3-4 litre lamb stock
- to taste salt
How to Make Haleem
Wash and soak all the lentils and broken wheat together for 2 hours.
Take a heavy bottom handi and add ghee to temper it with whole spices – cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Check for the seasoning and serve with the choice of breads.
Hyderabadi Biryani
No exploration of Hyderabadi cuisine is complete without the biryani, the undisputed king of this culinary kingdom. Layers of fragrant rice, succulent meat (chicken, lamb, or goat), aromatic spices, and fried onions (fried shallots for vegetarians) come together in a masterpiece of slow-cooked perfection. Each bite is an explosion of textures – the fluffy rice, the melt-in-your-mouth meat, and the satisfying crunch of the fried onions.
Ingredients of Hyderabadi Biryani
- 1 Kg Meat
- 1 tbsp Salt
- 1 tbsp Ginger-garlic paste
- 1 tbsp Red chilli paste
- 1 tbsp Green chilli paste (sauteed brown onions to taste)
- 1/2 tbsp Cardamom powder
- 3-4 Cinnamon sticks
- 1 tbsp Cumin seeds
- 4 Cloves
- A pinch of Mace
- to taste Mint leaves
- 2 tbsp Lemon juice
- 250 gms Curd
- 4 tbsp Clarified butter
- 750 gms Semi-cooked rice
- 1 tsp Saffron strand
- 1/2 cup Water
- 1/2 cup Oil
- For garnishing:
- Eggs, boiled
- Carrots, sliced
- Cucumbers
How to Make Hyderabadi Biryani
Clean the meat. Now in a pan, add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
Mix all of these ingredients thoroughly together.
Add curd, clarified butter, semi-cooked rice, saffron, water and oil. Mix it well.
Now apply sticky dough on the sides of the pan.
Cover it with a lid and cook for about 25 minutes.
Hyderabadi biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.
Hyderabadi Dum Ka Murgh
This dish is a love letter to chicken. Tender pieces of chicken are marinated in a yogurt and spice blend, then slow-cooked in a sealed pot (the “dum”) with fragrant saffron and kewra water. The result? Chicken so succulent it practically falls off the bone, bathed in a rich, flavourful gravy that will leave you licking your plate clean.
Ingredients of Hyderabadi Biryani
- 1 Kg Meat
- 1 tbsp Salt
- 1 tbsp Ginger-garlic paste
- 1 tbsp Red chilli paste
- 1 tbsp Green chilli paste (sauteed brown onions to taste)
- 1/2 tbsp Cardamom powder
- 3-4 Cinnamon sticks
- 1 tbsp Cumin seeds
- 4 Cloves
- A pinch of Mace
- to taste Mint leaves
- 2 tbsp Lemon juice
- 250 gms Curd
- 4 tbsp Clarified butter
- 750 gms Semi-cooked rice
- 1 tsp Saffron strand
- 1/2 cup Water
- 1/2 cup Oil
- For garnishing:
- Eggs, boiled
- Carrots, sliced
- Cucumbers
How to Make Hyderabadi Biryani
Clean the meat. Now in a pan, add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
Mix all of these ingredients thoroughly together.
Add curd, clarified butter, semi-cooked rice, saffron, water and oil. Mix it well.
Now apply sticky dough on the sides of the pan.
Cover it with a lid and cook for about 25 minutes.
Hyderabadi biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.
Mutton Dalcha
Dalcha is a warm hug in a bowl, perfect for those seeking comfort food. Slow-cooked black lentils simmered with succulent mutton pieces, a touch of cream, and a symphony of spices create a dish that is both hearty and soul-satisfying.
Ingredients of Mutton Dalcha
- 300 gms chana dal
- 250 gms lamb, diced
- 1 inch piece ginger, finely chopped
- 6 garlic cloves, finely chopped
- 2 green chillies, chopped
- 1 inch cinnamon stick, powdered
- 2 green cardamom, powdered
- 2 medium sized onion, finely sliced and fried crisp
- 1 medium sized onion, finely chopped
- Juice of 1 lime
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 Tbsp oil (groundnut/olive oil)
- Salt, to taste
How to Make Mutton Dalcha
Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside.
Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry
Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes.
Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles.
Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally. Serve hot.
Hyderabadi Baingan
Don’t underestimate the power of the humble eggplant! Hyderabadi Baingan features baby eggplants cooked in a rich and flavourful gravy made with peanuts, yogurt, and a touch of jaggery for sweetness. This vegetarian dish is a delightful play on textures, with the soft, melt-in-your-mouth eggplant contrasting beautifully with the creamy gravy.
Ingredients of Hyderabadi Baingan
- 500 gm small brinjal
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 10-12 curry leaves
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- For the gravy:
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp sesame seeds
- 1/4 cup peanuts and 1/4 cup onion – roast them together and grind to a powder
- 1 Tbsp tamarind pulp
- Green chillies – to taste
- 1 Tbsp coriander
- Oil
- Salt to taste
How to Make Hyderabadi Baingan
Cut the brinjal into quarters, leaving stems intact and soak in salt water.
Heat oil and fry cumin seeds, fenugreek seeds, sesame seeds, curry leaves, turmeric powder and red chilli powder.
Add drained brinjal and fry in the masala for about ten minutes.
Prepare gravy:
Heat the remaining oil and fry the ground masala for about three minutes.
Then add the tamarind pulp, green chillies and fresh coriander leaves and simmer.
Finally, add brinjals in to the gravy & simmer for 10 minutes
Mirchi Ka Salan
For those who like it hot, Mirchi ka Salan is a must-try. This fiery green chilli curry is a staple accompaniment to Hyderabadi biryanis. Don’t be intimidated by the green! While the chillies add a kick, the dish is surprisingly balanced with the cooling effect of yogurt and a touch of sweetness.
Ingredients of Mirchi Ka Salan
- 8-10 green chillies (de-seeded)
- 1/2 tsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 coconut – desiccated
- 1 onion , sliced
- 4 tsp tamarind water
- 1 tsp ginger-garlic paste
- 1 cup curd
- 2 tsp oil
- to taste salt
- for garnishing Fresh coriander
How to Make Mirchi Ka Salan
Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.
Saute the onion in 1 tea spoon of oil until transparent. Grind the sesame seeds, coriander seeds, cumin seeds, sauteed onions and coconut together making it a paste.
Saute the green chillies in 1 tsp of oil and keep aside. In the same pan, saute the ground masala along with ginger-garlic paste, tamarind water and curd.
Add a tea spoon of salt and some water. Finally, add the green chillies and let the mixture come to a boil.
Garnish with fresh coriander and serve.
Shikampuri Kebab
These melt-in-your-mouth kebabs are a true Hyderabadi delight. Minced lamb marinated in a tangy, yogurt-based marinade is skewered and grilled to perfection. The result is succulent, flavourful kebabs with a hint of smokiness that will have you reaching for more.
Ingredients of Shikampuri Kebab
- 500 gm mutton mince
- 1/4 cup channa daal
- 2 Tbsp cooking oil
- 6 green cardamoms (choti elaichi)
- 4 cloves (laung)
- 1/2 tsp allspice (kebab chini)
- 2 sticks cinnamon (dalchini)
- 2 bunches mountain moss or pathar ke phool (optional)
- 1/2 tsp black cumin seeds (shahi jeera)
- 100 gm onion
- 20 flakes garlic
- 1 tsp red chillie powder
- 1/2 tsp turmeric
- 2 Tbsp – fresh coriander
- 2 Tbsp fresh mint
- 2 green chillies oil to shallow fry For the filling 250 gm hung yogurt
- 200 gm onions
- 2 green chillies
- 2 Tbsp taaza dhaniya
- 2 Tbsp taaza pudina
- 1 tsp black pepper salt
How to Make Shikampuri Kebab
Heat oil in a handi. Add green cardamom, cloves, allspice powder, cinnamon, mountain moss and royal cumin seeds.
Stir over medium heat.
Now add the meat (no fat).
Add onions and garlic, then the channa daal, salt, red chillies and turmeric.
Add coriander, mint, green chillies and stir.
Add 2 cups of water. Bring to a boil till the daal is cooked and the water is completely absorbed.
When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling, take hung yogurt, add onions, deseeded green chillies, chopped coriander and mint.
Add black pepper and mix it all in a bowl.
Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.
Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.
Double Ka Meetha
Hyderabadis take their desserts seriously, and Double ka Meetha is a testament to that. This bread pudding features fried bread chunks soaked in a creamy, fragrant milk mixture flavoured with saffron, cardamom, and nuts. It’s a delightful play on textures, with the soft bread contrasting beautifully with the creamy custard.
Ingredients of Double Ka Meetha
- 8 Bread slices
- 1 tin Condensed milk
- Sugar syrup (chasni) (infused with green cardamom)
- 1 tbsp Oil
- 1 jug Milk
- 1/2 tsp Saffron
- 1 tbsp Rose water
How to Make Double Ka Meetha
Heat up the pan and drizzle it with oil and fry the bread slices.
Prepare saffron milk. Heat up a pan and pour milk and saffron.
Let it reduce down and add rose water when the milk is almost reduced.
Pre-heat the oven at 120 degree.
Layer the fried bread with sugar syrup, condensed milk, saffron milk and bake it in the oven for 10-15 minutes.
Hyderabadi Phirni
Phirni is a classic Indian dessert, and the Hyderabadi version is a true masterpiece. Made with ground rice, milk, sugar, and a touch of rosewater, this creamy pudding is smooth as silk and delicately flavoured. It’s the perfect way to end a flavourful Hyderabadi meal on a sweet note.
Ingredients of Hyderabadi Phirni
- 150 gm rice
- 50 gm butter
- 1 liter milk
- 5 gm cardamom powder
- 50 gm sugar
- 50 gm condensed milk
- Rose essence
- Rose petals, to garnish
- Silver leaf, to garnish
- Serving dishes: Clay or terracotta kasoras
How to Make Hyderabadi Phirni
Soak the rice 1 hour, drain, dry and crush with a rolling pin or grinder until texture resembles semolina.
Soak the clay serving dishes in water.
Heat the butter in a thick bottomed pan and lightly roast the rice.
Add milk and bring to a boil. When rice is well cooked add the rest of the ingredients stirring constantly.
Pour the phirni into the clay dishes and leave to cool.
Serve garnished with silver leaf and rose petals.
Khubani Ka Meetha
This delightful dessert features dried apricots simmered in a rich sugar syrup, creating a sweet and tangy treat. The apricots retain their soft, chewy texture, while the syrup adds a beautiful caramelized flavour. It’s a simple yet elegant dessert that is sure to leave a lasting impression.
Ingredients of Khubani ka Meetha
- 250 gm dried apricots
- 150 gm sugar
- 1 Tbsp lemon juice
- 1/4 cup almonds -blanched and roasted
Khubani ka meetha is a traditional Hyderabadi sweet treat made with apricots.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
- Easy
How to Make Khubani ka Meetha
Wash the apricots and soak in water to come upto about 2″ above, 4-5 hours.
De-seed the apricots, chop and place in a pan along with the liquid, sugar and lemon juice.
Cook over medium heat, till sugar dissolves and the mixture becomes pulpy and blended.
Transfer into a serving dish, and serve hot or cold accompanied by cream or ice-cream.
Nazaqati Boti Kebab
This lesser-known Hyderabadi gem is a true delight. Marinated lamb pieces are cooked in a creamy gravy flavoured with yogurt, poppy seeds, and a hint of sweetness. The result is a dish that’s both rich and flavourful, offering a unique taste sensation.
Ingredients of Nazaqati Boti Kebab
- 1 Kg mutton cubes (extra clean, from male goat thigh)
- 50 gms ginger paste
- 100 gms raw papaya paste
- 100 gms white onion paste
- 150 gms brown onion, finely chopped
- 150 gms desi ghee
- 5 gms yellow chilli powder
- 5 gms coriander powder
- to taste salt
- 5 gms garam masala
- 5 gms potli masala
- 20 gms chana dal flavour, roasted
- 100 gms curd
- 5 gms rose petal paste
- 1 gms saffron
- 300 gms poppy seeds paste
- 10 gms cashew paste
- 10 gms almond paste
- 10 gms chiroli paste
- 5 gms dessicated coconut poqder
- 2 ml kewra
- 4 pcs clove
- 6 pcs green cardamom
How to Make Nazaqati Boti Kebab
Take a wide bowl, put washed mutton, cubes add ginger paste, raw papaya paste, white onion paste, curd, coriander powder, yellow chili powder, gram masala, potli masala, salt and brown onion.
Blend well with the help of both hands, keep in refrigerator or in a cool place for 1 to 2 hours.
Take a wok, put on heat add half amount of ghee, then clove and cardamom, after roasting put the entire marinated mutton, add some amount of water, roasted channa powder and stir vigorously. Put on medium flame, cover it for almost 15 minutes till completely done.
After 15 minutes, remove lid when the mutton is almost done. Now add cashew, almond, chironji paste, dessicated coconut powder, rose petals and poppy paste. Again blend it with a ladle and roast for 5-10 minutes.
Now add saffron water and kewra water, stir 2-3 times and close the lid and remove from the flame immediately.
Garnish with fine onion rings and coriander leaves.
Sofiana Biryani
Vegetarians, rejoice! Sofiana Biryani is a vegetarian biryani bursting with flavour. Lentils, vegetables, and fragrant spices are layered with rice and cooked in the “dum” style, creating a vegetarian biryani that’s just as satisfying as its meat counterparts.
Ingredients of Sofiana Biryani
- 500 gms Chicken/mutton
- 2 large Onion
- 2 tbsp Ginger garlic paste
- 1 tsp White pepper powder
- 1 Nutmeg
- 1 nos Mace
- 2 tbsp Lime juice
- 1/2 cup Hung Curd
- 1 tbsp Almond Paste
- 2 tbsp Cream
- 2 tsp Jeera
- 1 and half tbsp Khoya
- 2-3 Green chilies
- 1 inch Cinnamon stick
- 2 Green Cardamom
- 2 Black Cardamom
- 4 tbsp Vegetable oil
- 2 tbsp Ghee
- to taste Salt
- For rice :
- 250 gram Basmati rice
- 1 inch Cinnamon stick
- 2 Green Cardamom
- 1 Black Cardamom
- For Garnish
- A pinch of Saffron
- 4 tsp Warm Milk
- 2 tsp Sliced Almonds
- 2-3 Mint leaves
- 2 Boiled eggs
For Marination
Wash the chicken in a bowl properly. Then add curd, ginger garlic paste and set aside for atleast 3-4 hours or overnight for best results.
For the rice
Take basmati rice in a bowl and wash it thoroughly. Then soak it for 15 minutes.
In a wide and heavy vessel, add 4-5 cups of water and add rice along with whole spices and salt. Cook until half-cooked.
Drain the water and spread the rice on a plate or a tray. keep it aside for sometime.
Meanwhile, soak saffron in warm milk for 10-15 minutes.
For Biryani Mixture
Heat oil in a pan, add sliced onion and wait until they get brown and crispy. Take it out and keep aside.
Take another pan and add oil along with ghee and then add bay leaves, mice, cinnamon stick, cardamom, black cardamom and let it splutter and fragrant.
Add the finely chopped onion and sauté it over a medium flame. (Do not allow it to get brown) Wait until it gets translucent.
Add the remaining ginger and garlic paste and keep sautéing for 5 mins. Again, cook on a medium flame.
Now add chicken along with salt as required and give it a good stir. Cover it for 2-3 minutes and open the lid to give a good stir again.
Meanwhile, make a paste of soaked almonds by removing the skin of almonds and blending it in the blender.
Now in a blender, place the heavy cream, khoya and almond paste that you made earlier together. Blend together to make a thick paste.
Keep stirring on medium flame and keep the pan covered so that the chicken gets cooked in it’s own juices.
Now add grinded paste of nutmeg and mace and set aside.
For assembling
Add rice on the top of the chicken gravy and add 2 tablespoon of ghee.
Garnish it with fried onions, mint leaves, sliced almonds, green chillies, saffron soaked milk and 1 tsp of rose water (optional).
Cover it again with a heavy lid for 10-15 minutes so that the biryani gets the actual flavour of all the ingredients.
Place boiled eggs and serve with raita, mint chutney and onion rings or spicy mutton gravy!
Bagara Egg Masala
Don’t be fooled by its humble ingredients – eggs, onions, tomatoes, and a secret spice blend. Bagara Egg Masala is a flavour bomb, bursting with rich tomato gravy and the warmth of spices. It’s a testament to the magic Hyderabadi chefs weave with everyday ingredients.
Ingredients of Bagara Egg Masala
- 4 pcs Boiled Eggs
- 4 tsp Roasted Peanuts
- 2 tsp Sesame seeds
- 1 cup Coconut (Grated)
- 1 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 2 pcs Dry Red chillies
- 4 cloves Garlic (chopped)
- 4 pcs Curry leaves
- 2 pcs Green chillies
- 1 tsp Coriander Powder
- 1 tsp Turmeric powder
- 1 tsp Garam Masala
- 2 tsp Turmeric paste
- to taste Salt
- 2 tsp Oil
- 1 cup water
How to Make Bagara Egg Masala
Heat one tablespoon of oil in a pan and fry the boiled eggs for 2 minutes. Remove from pan and keep it aside.
Grind the peanuts, sesame seeds, coconut with a little water into a fine paste and keep it aside.
Heat oil in a pan. Add cumin seeds, fenugreek seeds, curry leaves, dry red chillies, garlic and green chillies one by one. Fry for a minute.
Now add the prepared paste of coconut, peanuts and sesame. Fry for 5 minutes on medium flame.
Add turmeric powder, cumin powder, coriander powder, salt and saute for 3-4 minutes.
Add water and mix well. Then add the eggs and tamarind paste. Lastly add garam masala powder and mix well.
Serve hot with steamed rice and a bowl of raita.
