Hyderabadi Sire ka Salan/Goat Head Curry
Hyderabadi Sire ka Salan/Goat Head Curry

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hyderabadi sire ka salan/goat head curry. One of my favorites food recipes. This time, 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Hyderabadi Sire ka Salan/Goat Head Curry is something which I’ve loved my entire life.

Hyderabadi Sire ka Salan/Goat Head Curry. Make this yummy Sire ka salan on eid and celebrate with your family. Hi guys, I am Ashiya and thank you for. Goat head curry/Mundi ka salan recipe in Hindi by Nazneen's kitchen Phajja Paya Recipe With Scientific Explanations (Mutton Paya).

To begin with this recipe, we must first prepare a few components. 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:
  1. Prepare 1 Goat Head
  2. Get 1 tsp Salt
  3. Make ready 1 tbsp Ginger garlic paste
  4. Get 1 tbsp Red chilli powder
  5. Prepare 1/4 tsp Turmeric powder
  6. Get 1 tsp Cumin powder roasted
  7. Make ready 2 Green Chillies slit
  8. Take 1/2 tsp Garam Masala
  9. Get 1/2 tsp Meat Masala (optional)
  10. Get 1 small bunch Coriander Leaves finely chopped
  11. Take 1 tbsp Oil
  12. Take 2-3 Onions thinly sliced and fried
  13. Prepare 1 "Cinnamon stick
  14. Prepare 1/2 tsp Caraway Seeds

Hyderabadi cuisine is unique in that it uses tamarind/lemon in its foods and so our khatta salans typically consist of a tangy curry, such as khatti daal or tomato chutney. It is then paired with a meetha salan, which is basically a non-tangy meat dish. The ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, curry leaf, black cumin (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as garnish.

Steps to make Hyderabadi Sire ka Salan/Goat Head Curry:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

The ingredients are basmati rice, goat meat or chicken or beef, dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, curry leaf, black cumin (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as garnish. The English name is an anglicisation of Urdu qormā, meaning "braise". It refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh (Persian: قورمه ‎) and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a] fried thing".

So that is going to wrap it up with this special food hyderabadi sire ka salan/goat head curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!