Afshaan Foodblog

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05/06/2026

Hyderabadi Nihari Paya🔥

Eid Recipe:7

Ingredients:
Paya – 8 pieces
Onion – 1 big-sized
Salt – 1 teaspoon or to taste
Ginger garlic paste – 1½ tablespoon
Red chilli powder – 1 tablespoon
Green chillies – 4 to 5
Mint leaves – handful
Garam masala (shah jeera, dalchini, elaichi, laung, kababchini)
Potlika masala – readily available in the market
Water – 4 cups / 4 glasses

➡️ Pressure cook until the paya turns soft and tender.

Oil – 1 cup, for frying
Onions – 2 big-sized, deep-fried
Yogurt – ½ cup
Black pepper – 1 tablespoon
Mint leaves – handful
Coriander leaves – handful
Lemon juice – from 1 lemon
Deep-fried onions – 1 cup (reserve half for topping)
Roasted gram flour (bhuna chana flour) – 3 tablespoons, for thickening the gravy

03/06/2026

Jhatpat Mutton Masala: A quick easy gravy , just dump all the ingredients in cooker and enjoy 👍

Ingredients:

Meat – 750 g
Whole Garam Masala (Shah Jeera, Dalchini, Elaichi, Laung, Tej Patta, Whole Black Pepper)
Onions – 2 large
Fried Onions – 1 cup
Ginger Garlic Paste – 1 tbsp
Salt – to taste
Turmeric Powder – ½ tsp
Red Chilli Powder – 1 tsp or to taste
Oil – ¼ cup
Tomato Paste – 80–100 g
Green Chillies
Fresh Coriander
Lemon Juice

Hyderabadistyle gravy, Indian recipes,Indian curries, eid recipes

30/05/2026

Mutton Malai - Hyderabadi Dawat Special recipe

Enjoy😋😋

Ingredients:
Mutton – 750 g

Oil – ½ cup

Whole Garam Masala (Shah Jeera, Dalchini, Elaichi, Laung, Kabab Chini, Star Anise/Phool Chakri)

Onions – 2 large, sliced

Ginger Garlic Paste – 1 tbsp

Salt – to taste

Turmeric Powder – ½ tsp

Fresh Cream – 1 cup

Yogurt (Curd) – ½ cup

Black Pepper Powder – ½ tsp

White Pepper Powder – ½ tsp

Cardamom Powder – ½ tsp

Green Chilies – a few

Fresh Coriander – for garnish

Green Masala Paste:Cashew Nuts – 10–15, soaked

Green Chilies – 4–5

Fresh Coriander – 1 bunch

29/05/2026

Best Hyderabadi Gosht ka Achaar🔥🔥

Make it and store upto 3 months in fridge

Ingredients:
🌿 Lamb meat – 750 grams, cut into small cubes
🌿 Ginger garlic paste – 1½ tbsp
🌿 Salt – to taste

Note:
Do not add any water; the meat will release its own water.
(You can also pressure cook it.)

For Frying

🌿 Oil – 2 cups, for deep frying the meat

For Achari Masala

🌿 Coriander seeds – 2 tbsp
🌿 Cumin seeds – 1 tbsp
🌿 Fenugreek seeds – 1 tsp
🌿 Mustard seeds – 1 tbsp
🌿 Kashmiri red chilies – 5 to 6
🌿 Spicy red chilies – 5 to 6

Method for Achari Masala:
Roast everything for 1–2 minutes and grind to make the achari masala.

Other Spices

🌿 Red chili powder – 1 tbsp
🌿 Salt – to taste
🌿 Turmeric powder – ½ tsp
🌿 Lemon juice – around ½ cup

For the Tadka

🌿 Cumin seeds – 1 tsp
🌿 Kalonji (nigella) seeds – ½ tsp
🌿 Mustard seeds – ½ tsp
🌿 Spicy red chilies
🌿 Chopped garlic – ½ cup
🌿 Curry leaves

28/05/2026

BHEJA FRY🔥🐏

Clean the bheja properly and marinate with ginger garlic paste, salt, red chilli powder & turmeric powder.

Shallow fry until reddish golden, crispy and perfectly cooked .
Then add lots of green chillies & fresh coriander

22/05/2026

Sofiyani Biryani or the white biryani is essentially a Hyderabadi biryani. It was first cooked in the Nizam’s kitchen.
A Rich ,royal biryani prepared with less spices ,a concoction of milk ,richness of khoya ,almonds and ghee.

🥗First Marination:
Mutton 1kg
Papaya paste 3 tbsp
Greenchili paste 2 tbsp
Lime juice 2 tbsp
Yoghurt 11/2 cup
Whole garam masala
(Shahzira1 tsp ,green cardamom 6,cloves)
8,black cadomom1,
Cinamon 2,Kabab chini8)
Salt 1 tbsp or as per taste

🥗Second Marination:
Onions 3 sliced
Fried onion 1 cup
Milk 250 ml
Cashew and almond paste (Almond 12
Cashew 12 ,1/4 cup milk , soak and peel almond and grind to fine paste)
Khoya 100 grams
Garam masala powder
Ghee half cup
Oil 1 cup ( same oil in which onions were fried)
Whole black pepper 10 piece
Hlaf cup mint leaves
Coriandor leaves

🥗Layering ;
Rose petals 1tbsp
Few mint leaves
Fried onions
Ghee
Cadomom powder
Garam masala

🥗For rice
Salt
Green chilli
Mint leaves
Lelon slices

🥗Cook rice upto 50 % then layer it on top of marinated meat .

🥗Cook on high flame for 5 min
Then on lowest flame by
placing the pot to a griddle for about 45 min
[Hyderabadi birtani, white biryani, rice recipes,wid special, indian biryani,hyderabad,pakistani recipes,indian cuisine,ramadan ,best biryani recipe]

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