Planning to visit Hyderabad with your family and friends? Or even visiting the city on a business trip? If you’re a foodie and do not want to miss out on any of the treats Hyderabad has to provide, well, you are at the right place. Here are some of the delicacies of Hyderabadi street food that are a must try to anyone visiting the city of Nizams.

Hyderabadi Biryani

Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.


For the rice

  • 3 cups Long Grain Basmati Rice
  • 1 tsp Shahi Jeera
  • 2 Black Cardamom
  • 2-3 Green Cardamom
  • 2 flowers Javitri
  • 3-4 Cloves
  • 1 tsp Cumin Seeds
  • 5-6 Black Peppercorns
  • 2 Bay Leaf
  • 2 inch Cinnamon
  • 2 tsp Ginger Garlic Paste
  • 4 tsp Salt

For the chicken

  • 750 g Chicken Curry Cut
  • 1 tsp Shahi Jeera
  • 2 tsp Ghee
  • 2 tsp Ginger paste
  • 2 tsp Garlic Paste
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 4 tsp Green Chilli Finely Chopped
  • 2 tbsp Lemon Juice
  • 200 g Curd
  • 2 tbsp Mint Chopped
  • 2 tbsp Coriander Chopped
  • 1/4 cup Golden Fried Onion

For assembling the biryani

  • 1/2 cup Milk
  • 10-12 strands Saffron Soaked in 2 tbsp milk
  • 1/2 cup Golden Fried Onion
  • 1 tbsp Coriander Chopped
  • 1 tbsp Mint Chopped
  • 2 tbsp Ghee

Hyderabadi Haleem

Haleem is a popular delicacy of Hyderabadi cuisine and has its origins in the Middle East as well. It is an authentic mutton recipe and is prepared during Ramadan and is enjoyed by several people while breaking the fast. You might think of this dish as another chicken delicacy that has a gravy in it, however, it’s completely different than the traditional chicken recipes. This dish is more of a porridge or stew, and has an amazing flavour that comes from the ghee used to prepare this dish. Many people assume that Hyderabad is only famous for its biryani, however, haleem is another speciality for which people crave a lot. Some people even say that the iftar feast is incomplete without Hyderabadi Haleem. With the amount of ghee used to prepare this dish, you might feel it’s unhealthy and cannot be enjoyed. It is completely healthy and has more protein than you can ever imagine. To prepare this delicacy, all you need is: Boneless mutton, yoghurt, broken wheat or dalia, cashews, urad and chana dal along with tomato, onion and a melange of spices. The traditional way of cooking involves several hours i.e., it is prepared using slow-cooking method. You can also consider this delicacy as a one-pot meal as it has everything that you need. Ideal for family dinners, you can also enjoy this mouth-watering mutton recipe on occasions like buffet and potluck. Don’t wait more and try this haleem recipe at home and enjoy with your loved ones. Courtesy: Afsha Beg


  • 1 kilograms mutton
  • 2 teaspoon ginger paste
  • 1 cup urad dal
  • 1 teaspoon red chilli powder
  • 2 cup yoghurt (curd)
  • 1/2 cup cashews
  • 1/2 teaspoon peppercorns
  • 1/2 cup ghee
  • 1/2 cup mint
  • 3 cup broken wheat (dalia)
  • 2 teaspoon garlic paste
  • 1 cup chana dal
  • 1/4 teaspoon turmeric
  • 1 cup onion
  • 1 teaspoon garam masala powder
  • 1 inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli

Hyderabadi Marag

Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings. The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab’s true to its name is the home to the exquisite and aromatic delicacies. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour. Traditionally it is slow cooked on wood fire, but with the invasion of stove tops and pressure cooker this practise has gradually been replaced.


  • 300 grams Mutton
  • 1 Onion
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1 teaspoon Whole Black Peppercorns
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 3 Cloves (Laung)
  • 1 Bay leaf (tej patta)
  • 2 tablespoons Ginger Garlic Paste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 2 tablespoons Sunflower Oil
  • 1 tablespoon Ghee
  • Water , as required
  • 2 Green Chillies
  • 150 grams Curd
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam Masala powder
  • 1/4 cup Coriander (Dhania) Leaves
  • 1/8 cup Mint Leaves (Pudina)
  • 2-1/2 cups Water
  • 12 Cashew nuts
  • 2 tablespoons Dry coconut (kopra)

Mutton Samosas


  • 2 tablespoons cumin seeds
  •  2 tablespoons coriander seeds
  •  10 to 12 large garlic cloves
  •  8 to 10 slices (1/4-in. thick) fresh ginger
  •  1 medium white onion, cut into chunks
  •  2 tablespoons vegetable oil
  •  1 teaspoon turmeric
  •  3/4 to 1 tsp. ground Indian red chile*or cayenne
  •  2 teaspoons salt
  •  2 pounds ground lamb
  •  1 scant cup thawed frozen green peas or fresh peas
  •  Dough
  •  4 cups maida*, all-purpose flour, or pastry flour
  •  1 tablespoon salt
  •  1 teaspoon ajwain (carom) seeds* (optional)
  •  1/2 cup melted unsalted butter, cooled
  •  Vegetable oil for frying

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