Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...

Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....

  Dear Friends,   Today I am here to share with you a famous kofta recipe. Before that, I would like to inform you I love to read the history of everything because I believe there must be some story behind the creation of everything. 'Nargisi Kofta' is a north Indian delicacy. This dish came from Persia to India by Mughal emperors. Many believed that the name of the dish was given after the name of a flower called 'narcissus.' Alan Davidson, One of the most renowned food historians of the 20th century had said that the British soldiers ate the Indian Nargisi Kofta curry and cherished it so much that they attempted to recreate it at home and reiterated it with a new name, look, and influence - The Scotch Eggs. I hope you like the information behind the delicacy. So, let's start making famous 'Nargisi Kofta.' Ingredients:- whole eggs- 6(hard-boiled and peeled). Mutton Minced- 750g. Black pepper powder-1/2tsp. Garam Masala Powder- 1tsp. Kashmiri red chili powde...