A simple yet fragrant Hyderabadi rice dish, cooked with aromatic whole spices and caramelized onions. It's the perfect, subtle accompaniment to rich and spicy curries, letting the main dish shine.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
467cal
8gprotein
83gcarbs
Ingredients
2 cup Basmati Rice (aged, long-grain is best)
3 tbsp Ghee (can be substituted with a neutral oil)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, plus more for garnish)
A hearty Hyderabadi stew where tender mutton and creamy lentils are simmered with bottle gourd in a tangy tamarind gravy. Best served with bagara rice or roti for a complete, comforting meal.
Tender, pressure-cooked mutton pieces pan-fried to crispy perfection with classic Hyderabadi spices. This spicy and tangy dish is a fantastic appetizer or a side for dal and rice, ready in under an hour.
Perfectly spiced Talawa Gosht and rich Mutton Dalcha with aromatic Bagara Khana. Soul-satisfying!
This hyderabadi dish is perfect for lunch. With 1444.78 calories and 95.64g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
4 pcs Cloves
4 pcs Green Cardamom (lightly crushed to release flavor)
1 pcs Bay Leaf
4 cup Water (use hot water for fluffier rice)
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for at least 30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2
Temper Spices & Caramelize Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3
Sauté Aromatics & Rice
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4
Cook the Rice (Dum Method)
Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a vigorous boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5
Rest and Serve
Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.
Serving size: 1.5 cups
715cal
52gprotein
65gcarbs
29gfat
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1 cup Chana Dal (Split chickpeas)
0.5 cup Toor Dal (Split pigeon peas)
400 g Bottle Gourd (Peeled and cut into 1.5-inch cubes)
2 pcs Onion (Medium-sized, finely sliced)
2 pcs Tomato (Medium-sized, finely chopped)
2 tbsp Ginger-Garlic Paste
3 pcs Green Chilli (Slit lengthwise)
25 g Tamarind (Seedless, lemon-sized ball)
4 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
5 cups Water (4 cups for cooking, 1 cup for tamarind)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (Approx. 25 minutes)
Wash the chana dal and toor dal under running water until the water runs clear. Soak them together in warm water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids. Set the tamarind water aside.
2
Sauté Aromatics and Mutton (Approx. 15 minutes)
Heat vegetable oil in a 5-liter pressure cooker over medium-high heat. Add the sliced onions and sauté for 8-10 minutes until they turn golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw smell disappears.
Add the mutton pieces and sear on all sides for 4-5 minutes until lightly browned.
Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Cook for 1 minute, stirring continuously.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and oil starts to separate from the masala.
3
Pressure Cook Mutton and Dals (Approx. 25 minutes)
Drain the soaked dals and add them to the pressure cooker along with 4 cups of water. Stir everything well.
In a mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of the salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a more intense flavor.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1/2 cup of water and stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is tender and cooked through.
Allow the pressure to release naturally before opening the cooker.
Check the mutton for tenderness. If there's excess liquid, cook on high heat with the lid off, stirring occasionally, until the water has completely evaporated. The mixture should be dry.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for another 20 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes.
4
Simmer with Bottle Gourd and Tamarind (Approx. 15 minutes)
Carefully open the cooker. Check if the mutton is tender. Lightly mash some of the dal against the side of the cooker with a ladle to thicken the gravy.
Add the cubed bottle gourd and the prepared tamarind water to the cooker.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
Stir in the garam masala and cook for one more minute. Turn off the heat.
5
Prepare the Tempering (Tadka) (Approx. 2 minutes)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds, dry red chillies, and curry leaves. Sauté for about 30 seconds until fragrant, being careful not to burn the spices.
Immediately pour this hot tempering over the prepared dalcha. You will hear a satisfying sizzle.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with bagara rice, jeera rice, or fresh rotis.
Heat the oil in a wide, heavy-bottomed pan or kadhai over medium-high heat.
Once the oil is hot, carefully add the pressure-cooked mutton pieces in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 10-12 minutes, turning the pieces occasionally, until they are deep brown and crispy on all sides.
4
Add Aromatics and Finish
Reduce the heat to medium. Add the slit green chilies and curry leaves to the pan.
Sauté for 1-2 minutes until the chilies are blistered and the curry leaves turn crisp and aromatic.
Turn off the heat. Squeeze the fresh lemon juice over the mutton.
Sprinkle with the remaining 0.5 teaspoon of salt and the freshly ground black pepper. Toss everything together to combine well.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve immediately while hot and crispy as an appetizer or as a side dish with dal and rice.
