Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, hyderabadi sire ka salan/goat head curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hyderabadi Sire ka Salan/Goat Head Curry is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Hyderabadi Sire ka Salan/Goat Head Curry is something which I’ve loved my whole life.
Baingan ka Salan or Bhagara Baingan is an authentic Hyderabadi Cuisine curry spicy in nature. The nuts and those extra spices add a majestic touch to the dish making it 'Royal'! So, here's the recipe for Hyderbadi Baingan ka salan.
To get started with this recipe, we have to prepare a few ingredients. You can cook hyderabadi sire ka salan/goat head curry using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hyderabadi Sire ka Salan/Goat Head Curry:
- Make ready 1 Goat Head
- Prepare 1 tsp Salt
- Prepare 1 tbsp Ginger garlic paste
- Get 1 tbsp Red chilli powder
- Make ready 1/4 tsp Turmeric powder
- Get 1 tsp Cumin powder roasted
- Prepare 2 Green Chillies slit
- Prepare 1/2 tsp Garam Masala
- Make ready 1/2 tsp Meat Masala (optional)
- Take 1 small bunch Coriander Leaves finely chopped
- Prepare 1 tbsp Oil
- Get 2-3 Onions thinly sliced and fried
- Prepare 1 "Cinnamon stick
- Make ready 1/2 tsp Caraway Seeds
The dish contains green chilli peppers, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste. Hyderabadi Murgh ka Salan is the Hyderabad version of Murgh ka Salan. The curry is traditionally cooked with sesame, chilli, peanuts and tamarind. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them.
Steps to make Hyderabadi Sire ka Salan/Goat Head Curry:
- First of all, the most important thing is to clean the parts of the head very carefully. Rinse under running water thoroughly to remove any grime or dirt. Be careful about that. The bones are really hard and you might end up hurting your hands. Keep that aside.
- Heat a tablespoon of Oil in a Pressure Cooker. Add Cinnamon stick and the Caraway Seeds. Fry for a few seconds and add the Head parts along with the Ginger-garlic paste and all the other powdered spices along with half a small bunch of Coriander Leaves. Saute for about 5-10 minutes on a low heat and only then close the lid. Do not forget to add some water and pressure cook for 10 whistles or more accordingly.
- Add water as required and take care not to add glasses of it. Add two or three cups (measuring cup) only. Let the pressure settle down before opening the lid. In the meantime, deep fry sliced Onions and set aside in the freezer for 10 minutes. Spread them on a plate before doing so. After 5-10 minutes, you can easily crush the fried Onions.
- Add them to the cooked Head parts and mix well. Garnish with Garam Masala and the remaining half of the Coriander Leaves. Adjust Salt and allow it to simmer for 10 more minutes on a medium high heat. The gravy is usually semi thick. So keep the consistency according to that. And if required, add some hot water. Enjoy with Naans, Rumaali Rotis and Parathas.
I tried many different variations until I was satisfied with the recipe. I then invited a friend who is from Hyderabad to ask her for her honest opinion. Get to experience the lip smacking delicacies of Hyderabad here in Ahmedabad. A proper Dum Biryani perfectly cooked by our chef, a Saffron rich dish cooked in Basmati Rice in Layers, served with mirchi ka salan and raita. Baingan mirchi ka salan is a popular Hyderabadi side dish that is served with biryani.
So that is going to wrap it up with this exceptional food hyderabadi sire ka salan/goat head curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
