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Chowmahalla Palace in Hyderabad

on January 12, 2017

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Chowmahalla Palace in Hyderabad

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Hyderabadi Dum Biryani Recipe

Mutton dum biryani, a culinary marvel that tantalizes the senses and transports you to the heart of traditional Indian cuisine with its aromatic blend of spices and tender morsels of meat. Originating from the royal kitchens of the Mughals, this dish has evolved over centuries, yet its essence remains unchanged – a symphony of flavors meticulously layered and slow-cooked to perfection. The journey begins with the selection of the finest cuts of mutton, marinated in a medley of yogurt, ginger-garlic paste, and a proprietary blend of spices. Each spice, from the warm hues of saffron to the earthy notes of cumin and cardamom, contributes to the complexity of flavors that define this dish. As the marinated mutton rests, fragrant basmati rice is parboiled and infused with saffron, lending it a golden hue and delicate aroma. The stage is set for the assembly of the biryani – a process that demands patience and precision. In a heavy-bottomed pot, layers of rice and marinated mutton alternate,...

Butter Chicken Recipe & With Combination

Butter Chicken Recipe Ingredients: For the marinade: 1.5 pounds (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 1 cup plain yogurt 2 tablespoons lemon juice 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1 teaspoon paprika 1 teaspoon garam masala 1 teaspoon salt 1/2 teaspoon ground black pepper For the butter chicken sauce: 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, minced 1-inch piece ginger, grated 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1 teaspoon paprika 1 teaspoon garam masala 1/2 teaspoon chili powder (adjust to taste) 1 can (14 ounces/400g) crushed tomatoes 1 cup heavy cream Salt to taste Fresh cilantro, chopped (for garnish) Instructions: In a bowl, combine all the marinade ingredients: yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, salt, and black pepper. Mix well. Add the chicken pieces to the marinade, making sure they are well-coated. Cove...

Rasam Soup

Rasam - South Indian soup - charu-saare Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed with the pulp of tamarind, tomatoes, pepper and other spices. Rasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes. Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka. It is said that in South India one of the Southern Indian Maharaja threw a grand party where they had prepared the sambar and this was completely consumed at the end of the party and nothing was left for the kitchen staff to eat after the party was o...

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