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Aromatic Bagara Chawal with creamy, melt-in-mouth Bagara Baingan. Perfectly spiced and gut-friendly!

A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet flavorful dish is the perfect companion to rich curries and dals, offering a beautiful aroma in every bite.
Serving size: 1.5 cup

A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.

A refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
Serving size: 0.25 cup




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Aromatic Bagara Chawal with creamy, melt-in-mouth Bagara Baingan. Perfectly spiced and gut-friendly!
This hyderabadi dish is perfect for lunch. With 811.0900000000001 calories and 18.61g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.
Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.
Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.
Serving size: 1 cup
Dry Roast & Make Masala Paste
Prepare & Fry Eggplants
Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.
In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.
Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.
Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.
Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.
Prepare Tempering & Sauté Aromatics
Cook the Gravy
Simmer & Finish