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

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, hyderabadi sire ka salan/goat head curry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lamb Head Curry, the curry was more delicious, it had a good flavor of mild sweetness and as usual, the spiciness as also there. Arbi ka Salan-A popular Hyderabadi dish - colocassia cooked in a delicious masala. Mirchi Ka Salan is a popular Hyderabadi delicacy/recipe which is served as a side dish with Hyderabadi biryani but can also be served as a gravy with rotis or… Hyderabadi Murgh ka Salan is the Hyderabad version of Murgh ka Salan.

Hyderabadi Sire ka Salan/Goat Head Curry is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Hyderabadi Sire ka Salan/Goat Head Curry is something that I have loved my entire life. They are nice and they look wonderful.

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 cook it.

The ingredients needed to make Hyderabadi Sire ka Salan/Goat Head Curry:
  1. Get 1 Goat Head
  2. Prepare 1 tsp Salt
  3. Take 1 tbsp Ginger garlic paste
  4. Prepare 1 tbsp Red chilli powder
  5. Get 1/4 tsp Turmeric powder
  6. Make ready 1 tsp Cumin powder roasted
  7. Prepare 2 Green Chillies slit
  8. Make ready 1/2 tsp Garam Masala
  9. Take 1/2 tsp Meat Masala (optional)
  10. Get 1 small bunch Coriander Leaves finely chopped
  11. Prepare 1 tbsp Oil
  12. Take 2-3 Onions thinly sliced and fried
  13. Take 1 "Cinnamon stick
  14. Get 1/2 tsp Caraway Seeds

Mirchi ka Salan Recipe with step by step photos. Mirchi ka Salan is a lightly spiced, creamy & slightly tangy curry made with green chilies. I have also had the Hyderabadi veg biryani in the famous paradise restaurant in Hyderabad. All I can say that it was not a good veg biryani.

Instructions 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.

Hyderabadi mirchi ka salan / Curried chillies in a nutty sauce. We are so pleased to announce that this recipe of Mirchi ka salan, a specialty from city of Nizams, Hyderabad has been mentioned on Wikipedia, and unfortunately we do not know who has referred it there. Hydrabadi mirchon ka salan is prepared in there steps. First, the big sized green chillies are filled with the It is then given a tarka at the end with curry leaves and whole red chillies. Mouth watering Hyderabadi Mirchon Ka Salan Recipe.

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