Flavors of India: Hyderabadi Non-Veg Recipes for Food lovers

make homemade ginger garlic paste by blending ginger and garlic with oil, salt, and water to a semi-solid paste, then refrigerate in an airtight container.

Roast cumin seeds and coriander seeds, grind them into a fine powder, and store in an airtight container as pantry-ready cumin powder and coriander powder that don't require refrigeration.

Prepare a homemade garam masala spice powder in five to eight minutes for Indian cooking, store it in an airtight container without refrigeration, and blend the spices with a blender.

Master making homemade fried onions in about 25–30 minutes, fry sliced onions in oil with a pinch of salt until golden brown, then cool and refrigerate in an airtight container.

Discover where to buy Indian spices and groceries, from any Indian grocery store or online ordering; learn how to store, label, and keep spices in airtight containers.

Learn to prepare Hyderabadi chicken biryani by marinating chicken in yogurt, ginger garlic paste, salt, vinegar, and fried onions, then cook with spices and steam saffron-infused basmati rice.

Hyderabadi mutton tahari cooks in an instant pot with tomatoes, ginger, garlic, curry leaves, green chilies, and a spice blend of allspice, turmeric, and red chili powder.

Prepare Indo-Chinese chicken fried rice by pressure cooking chicken with ginger garlic paste and apple cider vinegar, then stir-fry green beans, green onions, chiles, and rice with a dark sauce.

Chop garlic and cook honey with lemon and soy sauce, then cook shrimp in a cornstarch-thickened gravy for five minutes, garnish with cilantro, and serve with rice or steamed broccoli.

Learn to make Hyderabadi nihari with goat trotters in an Instant Pot, browning spices and ginger garlic paste, then pressure cook for a rich gravy served with flatbread.

Learn to sauté minced meat with onions, ginger garlic paste, turmeric, chili powder, and salt, then pressure cook on high for 18 minutes. Release pressure and serve with white rice.

Prepare an authentic hyderabadi red chicken curry by marinating chicken, simmering with a rich spice mix, cream, yogurt, almonds, saffron, and cilantro, and serve with rice.

Marinate chicken cubes with pepper, ginger garlic, vinegar, egg, and flour, then fry until light brown and coat with a garlic chili sauce featuring soy, ketchup, and red chili powder.

Cook salmon with steamed broccoli using ginger, garlic, red chili powder, turmeric, salt, and oil. Let the flavors sit for five minutes, then finish by steaming the broccoli and serving.

Learn to prepare indian rotis with whole wheat dough, water, and oil, using a rolling pin, pan cooking, and precise timing for soft, bubbly flatbreads.