Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, hyderabadi mai-khaliya. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Hyderabadi Mai-Khaliya is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Hyderabadi Mai-Khaliya is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have hyderabadi mai-khaliya using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Mai-Khaliya:
- Get 500 gm Mutton Bone-in
- Make ready 2 tsp Ginger garlic paste
- Prepare 2 Onions thinly sliced
- Take 1 tbsp Red Chilli powder
- Get 1/2 tsp Turmeric powder
- Get 4-5 Green Chillies
- Prepare 1 tsp Cumin Seeds
- Prepare 2 Sprigs Curry Leaves
- Take 4-5 tbsp Oil
- Make ready 2 Potatoes cubed
- Take 1 small bunch Coriander Leaves finely chopped
- Make ready 1/4 cup Tamarind soaked
- Take 4 tbsp Sesame Seeds roasted
- Make ready 4-5 tbsp Peanuts roasted
Steps to make Hyderabadi Mai-Khaliya:
- First of all fry the sliced onions in a teaspoon of oil. Shallow fry until translucent. Using a dry grinding attachment of the mixer, make a paste with the fried onions.
- Mix them along with the powdered peanuts and sesame seeds. Add in all the spices too along with the salt. Make a semi thick paste and set aside.
- In a pressure cooker, heat oil and add the cumin seeds. Next add the curry leaves. Now add the cleaned and washed mutton pieces to it. Saute them for a while and do not forget to add green chillies and the ginger garlic paste.
- After 5 minutes of sauteeing, pressure cook mutton for 6 to 7 whistles. Let the pressure settle down before opening the lid. Add deep fried potato cubes too at this stage. Add the semi solid paste now and saute it on a low flame until the oil starts separating.
- Add the tamarind water now and cook until the raw smell of it is gone. Adjust salt at this stage. Also adjust the consistency too. Keep it a semi thick gravy. Not too thin nor too thick. Serve hot with Rotis and Rice both.
So that’s going to wrap it up with this special food hyderabadi mai-khaliya recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
