Savour the flavours of Hyderabad Deccan with this iconic lunch combo! Baghara Khana aur Daalcha is a mouth-watering pairing of stir-fried rice and a rich daal-based gravy made with beef, lauki (bottle gourd), tamarind pulp, and fresh curry leaves. A perfect blend of spices and textures that will leave you craving for more. Try this authentic Hyderabadi recipe today!
Ingredients:
500gm Beef/Mutton
1/2cup oil
1cup Daal Masoor(Lentil)
1-2 Tezpata(Bay Leaf)
1 Bari Ilaichi(Black Cardamom)
3-4 Choti Ilaichi(Green Cardamom)
6-8 Kaali Mirchi(Black Pepper)
2-3 Daarcheeni(Cinnamon)
1.5tsp Sufed Zeera(White Cumin)
1.5Tbsp Namak(Salt)
1.5Tbsp Laal Mirch Powder(Red chilli powder)
1Tbsp Kashmiri Laal Mirch powder(Kashmiri red chilli powder)
1tsp Haldi powder(Turmeric powder)
2 Piyaz(Sliced Onions)
3 Tomatoes(cut into 4 pieces)
1Tbsp Ginger Garlic paste
Fresh Coriander
Green Chillies
Fresh Curry leaves
Soak and extract 1/2 cup of Tamarind pulp
400gm Lauki(Bottle Gourd
For Baghara Khana(Bagharey Chawal):
500gm Basmati Rice(soaked in water for 30 minutes)
1/4cup Ghee/Oil
1 small onion
(finely chopped)
2-3 green chillies
Few Curry leaves
2Tbsp Salt
2 Tezpata
1 tsp White Zeera
8-10 Kaali Mirchi
1-2 Daarcheeni
2-3 Choti Ilaichi
1-2 Bari Ilaichi
Few mint leaves
Baghara Khana | Daalcha | Hyderabadi recipe | Lentil gravy | Beef and lauki curry | Tamarind pulp | Curry leaves | Stir-fried rice | Lunch combo | Deccani cuisine | Hyderabadi cuisine | Bagharey Chawal | Dawat Style Food | Food fusion | Complete Meal |
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6 июн 2024
