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1/2 kg -
1 - Large Onions, thinly sliced
3 tbsp - Grated
2 tbsp - Khuskhus (Poppy seeds)
1 tbsp -
Red Chilli powder
1/2 tbsp -
1.5 tbsp -
4 tbsp - Nahari Masala
2 to 3 - Green Chilli, slit lengthwise
6 to 8 - Coriander Leaves, finely chopped
1 to 2 -
Salt to taste.
How to Make Hyderabadi Khorma
Cut meat in 4-inch pieces, wash it, drain out water and keep aside.
Grind grated coconut, almonds and khuskhus into a fine paste.
Marinate the meat with curd and ground paste and leave for 5 minutes.
In a separate vessel, boil the Nahari Masala with 2 cups water till it reduces to 1 cup.
Take out the water.
Heat oil and fry the onion till it becomes golden brown.
Take it out from the oil spread it on a plate.
When it cools, crush with your hand and keep aside.
Put oil in a pressure cooker and add the marinated ingredients and keep on low flame for 5 mins.
Add the crushed onions and stir, then add in the coriander leaves and green chilli and the required water.
Pressure cook for 10 minutes.
Serve hot with nan or fried rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.