Hyderabadi cuisine (native: Hyderabadi Ghizaayat) also known as Deccani cuisine of India, was developed after the foundation of Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.:3:14
Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in Karnataka). The cuisine also contains city-specific specialities like Hyderabad (Hyderabadi biryani) and Aurangabad (Naan Qalia), Parbhani (Tahari), and Bidar(Kalyani Biryani).
The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.(Source Wikipiedia)
Serving size of Dilkhush Mutton: 6
Ingredients for Dilkhush Mutton:
Mutton : 500 Gram or half kilo gram
Onion 4 medium size chopped
Tomato 1 chopped
Coconut 1/2 ( fine grated)
Ginger+Garlic paste 2 Tablespoon
Red chilli powder 1 Teaspoon
Cumin powder 1 Teaspoon
Turmeric powder 1 Teaspoon
Clove 2 pieces
Cardamon 2 pieces
Cinnamon 1 inch(2) pieces
Ghee+Oil 100 grams
Boiled Egg 2 pieces
Curd 50 grams
Salt to test
Sugar a pinch (optional)
Directions to prepare Dilkhush Mutton:
Wash and cut the mutton in required size.
Boiled the mutton in a pressure cooker.
Add oil, ginger+ garlic past, red chili powder,cumin powder, turmeric powder, salt and curd with the boiled dry mutton.
Mix it properly, then marinate it for 1 hour.
Now heat the ghee in a pan.
Season it with clove, cardamon, cinnamon.
Add chopped onion and tomato and stir golden brown.
Now add the marinated mutton and mix it properly.
Now add sugar and coconut milk.
Stir on a low flame till oil separates from the gravy.
Add half cup of warm water and cover it for 10 minutes.
Now ready the dish.
Garnish slice of boiled egg and coriander leaves before serving.
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