Hyderabadi Khorma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 1/2 kg - Meat
  • 250g - Curd
  • 1 - Large Onions, thinly sliced
  • 3 tbsp - Grated Coconut
  • 10 - Almonds
  • 2 tbsp - Khuskhus (Poppy seeds)
  • Or Chironji
  • 1 tbsp - Red Chilli Powder
  • 1/2 tbsp - Turmeric Powder
  • 1.5 tbsp - Ginger Garlic Paste
  • 4 tbsp - Nahari Masala
  • 2 to 3 - Green Chilli, slit lengthwise
  • 6 to 8 - Coriander Leaves, finely chopped
  • 1-2 - Cinnamon
  • 1 to 2 - Cardamom
  • 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.

EXPLORE CATEGORIES