HYDERABAD CUISINE

1. CHICKEN BIRYANI

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST:

INGREDIENTS:

PACKING

QTY

UNIT

1.5

kg

1 450 1 30 2 1 50 300

kg gm gm ml gm gm gm gm

120 10 1

ml gm gm

150

gm

30 30 1

gm gm gm

1

gm

NAME OF QTY INGREDIENT Chicken ( curry cut) Basmati rice Curd Peppercorn Lime juice Shahi jeera Cloves Green chillies Fried onion ( slices) Refined oil Salt ( To taste) Black cardamom Coriander leaves Ginger paste Garlic paste Cinnamon stick Mace

UNIT

RATE PER UNIT

COST

0.05

gm

50 1 1 10

gm gm gm gm

5

gm

5 3 2

gm gm gm

Turmeric powder Mint leaves Bay leaf Saffron coriander powder Red chilli powder Cumin powder Cumin seeds Green cardamon ( 6 nos)

TOTAL RECIPE COST

PROCEDURE: 1. Mix the chicken with , ginger garlic paste, mint, curd, green chillies, coriander leaves, peppercorns, little shahi jeera, cumin, chilli powder, turmeric powder, salt, cumin powder, coriander powder and bay leaf, mace, cinnamon stick, cloves, green cardamon, black cardamom, fried onion, oil for 3-4 hours. 2. Soak rice in water for 30 minutes. 3. Boil water, add remaining shahi jeera, salt, oil and add rice, cook till half done . Take a thick bottomed handi spread chicken, add the rice on top, mint leaves, fried onion, saffron and cover and cook on dum .

OBSERVATION: • •

•

• •

Dum biryani can be cooked in two ways: Kachcha and Pakka Kachcha cooking – Marinated chicken is put in a pot layering it with 60% cooked rice, fried onions, coriander, mint, kewada essence water, rose water and cooked on dum for some time. Pakka cooking – 60% cooked chicken and rice are layered on top of one another along with fried onions, coriander, mint, kewada essence water, rose water and later cooked on dum for some time. Dum cooking – Sealing lid with dough so that the dish can cook in its own steam. The vessel is then subjected to heat from the bottom as well as the top. Make some holes while cooking the biryani in the layers in order for the steam to escape.

PRESENTATION: •

Garnish with mint, chopped coriander, fried onions and roasted dry fruits like cashew nuts and raisins.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

2. PANEER MIRCH KA SALAN

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST: INGREDIENTS: 500 300

g g

100 10

ml g

3 10

g g

200

g

50

g

200 TT 50

g g g

100 100

g g

Paneer Large green chillies/ capsicum Oil Mustard seeds Cloves Curry leaves Sautéed onion paste Ginger garlic paste Tamarind Salt Coriander leaves Salan paste: Peanuts Dry coconut

Packing unit 1000 1000

g g

Price 10 pax ₹ ₹ -

1000 1000

ml g

₹ ₹ -

1000 1000

g g

₹ ₹ -

1000

g

₹ -

1000

g

₹ -

1000 1000 1000

g g g

₹ -

1000 1000 1000

Price/unit

g g

₹ -

₹ ₹ ₹ -

30

g

40

g

10

g

10 10 50 TOTAL

g g g

Sesame seeds Coriander seeds Cumin seeds Red chillies Peppercorns Jaggery

1000

g

₹ -

1000

g

₹ -

1000

g

₹ -

1000 1000

g g

₹ ₹ -

PROCEDURE: 1. 2. 3. 4.

Slit and deep fry the green chillies in hot oil. Remove and keep aside. Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp. Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves. 5. Mix the sautéed onion paste and stir for 3 minutes. 6. Add the salan paste and continue stirring. 7. Pour 15 ml of water at intervals to avoid paste sticking to the pan. 8. Add the tamarind pulp and 50 ml of water. 9. Stir for 5 minutes until the gravy resembles the consistency of a sauce. 10. Add the salt and the fried chillies to the hot gravy. Boil the gravy for 1 minute. 11. Remove and garnish with finely chopped coriander leaves

OBSERVATION: • •

Salan: Paste of roasted sesame, peanuts, coconut, pepper and cloves. The “Mirch” used in the dish can either be chillies or bell peppers.

PRESENTATION: •

Garnish with chopped coriander, grated paneer, chopped peanuts.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

3. SHEERMAL

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST:

INGREDIENTS: 450

g

20 40

g g

2

no

160

ml

100

g

50

ml

5

ml

1

g

Refined flour (maida) Yeast Castor sugar Eggs, beaten (optional) Milk ( warm as required) Mashed mawa (khoya) Double cream Kewra water or rose essence Saffron (kesar)

Packing unit 1000

Price/unit g

Price 10 pax ₹ -

500 1000

g g

₹ ₹ -

1000

ml

₹ -

1000

g

₹ -

1000

ml

₹ -

500

ml

₹ -

1

g

₹ -

5

ml

150

g

25

g

30

g

Milk as required Ghee or butter Seedless raisins (kismis) 30 gm poppy seeds

1000

ml

₹ -

1000

g

₹ -

1000

g

₹ -

1000

g

₹ -

TOTAL PROCEDURE: 1. Warm the milk, then sprinkle yeast and sugar over it. 2. Sieve flour, salt in a bowl, add eggs, raisins, khoya, double cream and half the ghee with the yeast mixture. 3. Mix well and knead to a smooth dough, add the essence. 4. If the dough is stiff then sprinkle little extra milk and knead again, cover with damp cloth and keep in a warm place to rise for 8 hours or overnight for best results. 5. Punch the dough and knead it again and divide into 8 equal parts. 6. Roll out each part into a round thick circle and leave aside for 20 minutes until it becomes double the size. 7. Prick the roti all over with a fork, leaving 1" margin around, brush melted ghee or butter and saffron solution and sprinkle poppy seeds. 8. Bake in a pre-heated moderate oven (180° c-350° f-gas mark 4) until the roti turns light brown in colour. 9. Brush with cold milk over them when they are half done, then put them back into the oven for a few minutes more. 10. Remove from the oven and sprinkle cold milk well over both sides, as this makes the roti soft. 11. Wrap with foil or butter paper and keep aside until required. Roti can be kept for 4-5 days. OBSERVATION: •

Usually had by the Hyderabadis while travelling as it has a long shelf life of 4-5 days.

PRESENTATION: •

Garnish with poppy seeds.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

4. KHUBANI KA MEETHA

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST: INGREDIENTS:

Packing unit

Price/unit

500

g

Dry Apricots

50 100

g ml

Sugar Fresh Malai

Price 10 pax

PROCEDURE: 1. Soak the apricots in three cups of water overnight. Remove the seeds. Crack open the seeds. 2. Remove the kernels and blanch them. Remove the skin and set aside the kernels for garnishing. 3. Boil the apricots using the same water in which they were soaked. 4. Add the sugar after ten minutes and mix well till well blended. 5. Remove from heat and cool slightly. Keeping aside some apricots, puree the rest. Simmer the puree with the reserved whole apricots. 6. Serve garnished with the malai and apricot kernels.

OBSERVATION: • •

Sweet that is made with a base of dried apricots. Malai is called as ‘Balai’ in Hyderabad.

PRESENTATION: •

Garnish with chopped almonds, pistachios and any other dried fruit of choice.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

5. ANAR RAITA

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST:

INGREDIENTS:

Packing unit

500 50 100

g ml g

20

g

5 1

g g

1

g

1

g

5 5

g g

TOTAL

Curd Water Pomegranate seeds Coriander leaves ( chopped) Salt Pink salt/ Kala namak Roasted cumin powder Red chilli powder Sugar Crushed mint leaves(optional) Sev or salted boondi to garnish(optional

Price/unit

Price 10 pax

PROCEDURE: 1. 2. 3. 4.

Whisk curd & Add water & all ingredients except pomegranate seeds. Again Stir it properly. Add pomegranate seeds. Chill . Garnish with besan sev/crisp boondi while serving.

OBSERVATION: • •

Pomegranate juice can be squeezed into the raita to enhance the flavour. Beetroot too can be incorporated in the raita for colour and taste.

PRESENTATION: •

Garnish with coriander leaves and pomegranate.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

6. SHEERKHURMA

DATE: 4/04/2023 PAX: 10 RECIPE COST: PORTION COST: INGREDIENTS:

Packing unit

100 1 50 50

g g g g

100 50 25 200 2 5

g g g g lt g

50 100 1

g g g

TOTAL

Ghee Clove Almonds Crushed Cashew Nuts Crushed Raisins Pistachios Crushed Chironji Fine Vermicelli Full Fat Milk Cardamom Powder Dates Chopped Sugar Saffron Soaked in 2 tbsp milk

Price/unit

Price 10 pax

PROCEDURE: 1. Heat ghee in a heavy bottom pan. 2. Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. 3. Add vermicelli and fry till slightly browned. 4. Now add milk and dates and cook for 10-12 minutes till vermicelli is softened. 5. Add sugar, saffron soaked in milk and cardamom powder and cook for another minute. 6. Transfer the Sheer Khurma in serving bowls. 7. Garnish with almonds and pistachio slivers. 8. Serve warm.

OBSERVATION: • • •

Can be prepared in two ways: dry and with kheer. A vermicelli pudding usually prepared by the Muslims on the occasion of Eid ulFitr and Eid al-Adha. The vermicelli is roasted in ghee first before preparing the dish.

PRESENTATION: •

Garnish with roasted dry fruits including pistachios, raisins, dates and almonds.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.