Best Hyderabadi Non Veg Recipes To Try At Home

Hyderabadi cuisine is a vibrant tapestry of rich spices, aromatic herbs, and slow-cooked delicacies that have been perfected over generations. Famous for its royal Mughlai influences, the city of Hyderabad offers some of the most delectable non-vegetarian recipes that tantalize your taste buds with every bite.

From succulent biryanis to melt-in-your-mouth kebabs and hearty curries, these dishes capture the essence of India’s rich culinary heritage. Whether you’re a seasoned cook or a curious foodie, these best Hyderabadi non-veg recipes will bring the authentic flavors of Hyderabad right into your kitchen.

In this blog post, we will explore three iconic Hyderabadi non-vegetarian recipes: the classic Hyderabadi Chicken Biryani, the flavorful Mutton Korma, and the spicy Mirchi Ka Salan. Each recipe is crafted with detailed instructions, ingredients, and tips to help you recreate these royal dishes with confidence and ease.

Why You’ll Love This Recipe

Hyderabadi non-veg dishes are an exquisite blend of bold spices and delicate cooking techniques. The slow-cooked meats infused with saffron, cardamom, and other aromatic spices create layers of flavor that are both complex and comforting.

These recipes are perfect for special occasions, family gatherings, or whenever you want to impress your guests with something truly special. Moreover, cooking these dishes at home allows you to control the ingredients, ensuring a fresh and wholesome meal.

Each dish offers a unique experience: the biryani is a fragrant one-pot wonder, the korma boasts a creamy, nutty richness, and the Mirchi Ka Salan adds a spicy, tangy punch that complements any meal.

Ingredients

Hyderabadi Chicken Biryani

• 1 kg chicken, cut into pieces
• 2 cups basmati rice
• 1 cup yogurt
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 4 green chilies, slit
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp garam masala
• 1 tsp saffron strands soaked in 1/4 cup warm milk
• 4 tbsp ghee
• Whole spices: 4 green cardamoms, 4 cloves, 2-inch cinnamon stick, 2 bay leaves, 1 star anise
• Salt to taste

Hyderabadi Mutton Korma

• 1 kg mutton, bone-in pieces
• 3 large onions, thinly sliced
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1/2 cup cashew nuts, soaked
• 1/4 cup poppy seeds, soaked
• 1/4 cup grated coconut
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• Whole spices: 5 green cardamoms, 4 cloves, 3-inch cinnamon stick, 2 bay leaves
• 2 tbsp ghee
• Salt to taste

Mirchi Ka Salan

• 10-12 large green chilies, slit and deseeded
• 1/2 cup peanuts
• 2 tbsp sesame seeds
• 2 tbsp grated coconut
• 1 tbsp tamarind paste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• Salt to taste

Equipment

• Large heavy-bottomed pot or pressure cooker
• Deep frying pan
• Mixing bowls
• Sharp knife and chopping board
• Measuring cups and spoons
• Spatula and wooden spoon
• Strainer (for rinsing rice)
• Blender or grinder (for making korma paste and salan paste)
• Heavy lid or dough seal for biryani pot

Instructions

Hyderabadi Chicken Biryani

1. Wash and soak the basmati rice for 30 minutes. Drain and set aside.
2. Heat 2 tbsp ghee in a large pot. Add whole spices: cardamoms, cloves, cinnamon, bay leaves, and star anise. Sauté for 1 minute until fragrant.
3. Add sliced onions and fry until golden brown. Remove half for garnishing.
4. Add ginger-garlic paste and green chilies. Sauté for 2-3 minutes.
5. Add chicken pieces and cook on high heat for 5 minutes, stirring continuously.
6. Add yogurt, turmeric, chili powder, garam masala, salt, mint, and coriander leaves. Mix well and cook covered on low heat for 20 minutes until chicken is tender.
7. In another pot, boil water with salt. Add soaked rice and cook until 70% done. Drain and set aside.
8. Layer the chicken curry and rice in a heavy-bottomed pot. Start with half the chicken, then half the rice. Sprinkle half the fried onions and saffron milk. Repeat layers.
9. Seal the pot with dough or a tight lid and cook on very low heat (dum) for 30-40 minutes.
10. Turn off heat and let sit for 10 minutes before opening. Gently fluff up the biryani and serve hot.

Hyderabadi Mutton Korma

1. Grind cashew nuts, poppy seeds, and grated coconut into a smooth paste using a little water. Set aside.
2. Heat ghee in a heavy pan. Add whole spices and sauté until aromatic.
3. Add sliced onions and cook until golden brown.
4. Add ginger-garlic paste and sauté for 2 minutes.
5. Add mutton pieces and cook on high heat for 10 minutes, stirring occasionally.
6. Add yogurt, red chili powder, turmeric, salt, and the prepared nut paste. Mix well.
7. Cover and cook on low heat for 1.5 to 2 hours or until mutton is soft. Use a pressure cooker for faster results.
8. Add garam masala and cook for another 5 minutes.
9. Garnish with fresh coriander and serve hot with naan or rice.

Mirchi Ka Salan

1. Dry roast peanuts, sesame seeds, and grated coconut until golden. Allow to cool.
2. Grind the roasted mixture with tamarind paste, red chili powder, turmeric, and a little water into a smooth paste.
3. Heat oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, and asafoetida. Let them splutter.
4. Add sliced onions and sauté until translucent.
5. Add the ground paste and cook for 5 minutes, stirring constantly.
6. Add slit green chilies and salt. Mix well.
7. Add 1 cup water, cover, and simmer for 15-20 minutes until the gravy thickens and chilies are cooked.
8. Adjust salt and spice levels as needed. Serve warm.

Tips & Variations

For the biryani, always use fresh basmati rice and soak it well to get fluffy grains.

Using ghee instead of oil enhances the aroma and richness of these dishes.

For mutton korma, slow cooking is key to tender meat, but pressure cooking can save time.

You can substitute chicken for mutton in the korma for a lighter version.

Mirchi Ka Salan tastes best with mild green chilies; adjust chili quantity based on your heat preference.

Nutrition Facts

Serving Suggestions

These Hyderabadi dishes pair beautifully with traditional Indian breads like naan or roomali roti. For a complete meal, serve the Hyderabadi Chicken Biryani with a side of cooling cucumber raita or fresh salad.

The Mutton Korma goes wonderfully with steamed basmati rice or butter naan to soak up the rich gravy. The Mirchi Ka Salan is a classic accompaniment to biryani, adding a spicy and tangy contrast that elevates the meal.

For an authentic feast experience, combine these dishes with a light dessert or explore our dessert recipes like the Marzipan Challah Recipe or the Magic Dough Recipe.

Conclusion

Hyderabadi non-veg recipes are a celebration of bold flavors, cultural heritage, and culinary artistry. These dishes are perfect for those who love to indulge in rich, aromatic meals filled with spices and textures that tell a story with every bite.

Whether you’re preparing a festive family dinner or simply craving a taste of Hyderabad, these recipes are sure to impress.

By following the detailed steps and tips provided, you can bring the authentic taste of Hyderabad into your home kitchen. Don’t forget to explore other exciting recipes on our site, such as the hearty Kosher Short Ribs Recipe or the flavorful Lil Smokies Chili Recipe, to continue your culinary adventure.

Happy cooking and enjoy the rich tastes of Hyderabad!

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