Let’s take a tour to Hyderabad today. Well had an opportunity to visit this city of Nawabi cuisines couple of times. Must admit, everything about Hyderabad is simply marvelous. The city show cases a splendid food culture in every corner. From gullis to mohallas ..from street food to fine dinning, Hyderabad has something special for each and everyone. The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavors are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.
Whether it’s Hyderabadi Biryani or Tahri , Naan Qalia or Kalyani Biryani, Mirchi ka Salan or Khubani ka Meetha , Baghare Baigan or Double ka Meetha…each and every dish has it’s own specific flavorful history.
So remembering the wonderful hospitality and food i received in Hyderabad, our last night’s dinner was dedicated to the one and only foodies of the Nawabi City. Made Hyderabadi Murg Korma and teamed it with some butter chapatis and a very humble zeera rice with veg raita. There is a saying in Hyderabad, cooking patiently or itmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Murg Korma presented here is also cooked in low flame, that makes the chicken tender and retain it’s juice. By slow cooking the flavors perfectly blend together and get inside the fibers of the chicken as well that makes every bite flavorful. In Hyderabadi Murg Korma, marination and slow cooking on low fire are the key techniques. So let’s proceed to the ingredients required followed but the recipe.