By Chef Telugu Ramulu of Aada at Taj Falkonma Palace ((Chef Telegu Ramulu of Taj Falaknuma Palace, Hyderabad) Hyderabadi Khana is prepared following the supervised slow-cooking method. Both vegetarian and non-vegetarian dishes are available. The list of mouth-watering Nawabi Khana includes ‘Pathor Ka Gosht’, ‘Murg Shikanja’, ‘Haleem’, ‘Hari Mirch Ka Gosht’, ‘Dum Ka Murg’, ‘Hyderabadi Khatti Dal’, ‘Aloo Anardana’, ‘Mirch Ka Salan’, ‘Bhurani Raita’, ‘Amir Khoani Biryani’, ‘Steam Rice’, ‘Warki Paratha’, ‘Akbari Kulcha’, ‘Jimikhand Shikampuri’, ‘Bharwan Paneer Tikka’, ‘Kathal Haleem’, ‘Baghare Baingan’, ‘Nizami Handi’, ‘Sabaj Gulzar Biryani’ etc. But what if the mouth is not sweet after eating? So the last page has ‘Khubani Ka Mitha’, ‘Joji Halwa’, ‘Double Ka Mitha’!

In this regard, Indranil Roy, General Manager, Kolkata Newtown Taj City Center said, “We are very happy to bring the authentic cuisine of Nizam’s place to Kolkata. Royal Kitchens of Falkonma brings you the taste of Hyderabadi cuisine straight from the kitchen of Taj Falkonma Palace, Hyderabad.” The chef himself has even shared the recipe for Hari Mirch Ka Gosht. Let’s have a look at that recipe.

Hari Mirch Ka Gosht (for 3 persons):

Ingredients:

500 grams of mutton

10-12 green chillies

1 inch piece of ginger

10 cloves of garlic

Half a cup of coriander leaves

A quarter cup of mint leaves

2 medium sized onions

2-3 tablespoons of curd

1 tablespoon lemon juice

1 teaspoon coriander powder

Half teaspoon cumin powder

Half teaspoon turmeric powder

A quarter teaspoon of turmeric powder

Salt to taste

4-5 tbsp oil

Whole Spices:

1 large cardamom

3-4 small cardamoms

5-6 cloves

1 bay leaf

1-2 small pieces of cinnamon

Method:

Add ginger, garlic, onion and 2 green chillies and add little salt and lemon juice. Marinate the cleaned mutton with this spice.

Heat oil in a pressure cooker and boil the whole masala. When the smell of boiling comes out, add the marinated mutton in it. Stir for 5-7 minutes.

Add sufficient water to the powdered spices. Now reduce the heat and cook the mutton. It should be kept like this until the meat is soft.

Now heat some oil in a small pan and add the rest of the chillies. Now cover the pan. Add little salt. But be careful when opening the lid.

After that add the chillies and the curd to the cooked meat. Boil for a minute or two. Keep enough gravy and turn off the flame. After this, it should be served hot with bread or naan.