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TELANGANA

Popular dishes of Telangana

HYDERABADI  BIRYANI

 Hyderabadi Biryani, an epitome of culinary excellence, showcases the rich history of Hyderabad. Fragrant basmati rice and marinated meats intertwine, their flavors elevated by saffron and clarified butter. As each spoonful dances on the palate, the layers of spices, tender meat, and aromatic herbs reveal the artistry that has been passed down for generations. The biryani's symphony of tastes embodies the city's regal past and continues to be a timeless embodiment of celebration and feasting, inviting food enthusiasts to savor its complex charm.

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Ingredients :

For the Marination:

  • 500 grams chicken or mutton pieces

  • 1 cup yogurt

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • Salt to taste

For the Biryani:

  • 2 cups Basmati rice, soaked for 30 minutes

  • 2 onions, thinly sliced and fried until golden brown

  • 2 tomatoes, chopped

  • Whole garam masala (cinnamon, cardamom, cloves)

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • Saffron strands soaked in milk

  • Ghee or oil

  • Chopped cilantro and mint leaves for garnishing

Steps To Follow:

  1. Marinate the meat with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Let it sit for at least 1 hour.

  2. Parboil the soaked rice with whole garam masala and drain.

  3. In a heavy-bottomed pot, layer the marinated meat, parboiled rice, fried onions, tomatoes, turmeric powder, and red chili powder.

  4. Drizzle saffron milk and ghee on top.

  5. Cover the pot with a tight-fitting lid and cook on low heat (dum cooking) for about 20-25 minutes until the rice and meat are cooked and fragrant.

  6. Garnish with chopped cilantro and mint leaves.

  7. Serve Hyderabadi Biryani with raita or salan (gravy) for a complete meal.

TELANGANA KODI ROAST

Telangana Kodi Roast, an embodiment of bold flavors, exemplifies the robust spirit of Telangana's culinary heritage. Chicken, marinated with a melange of spices, is slow-cooked to perfection, resulting in a marriage of succulent interiors and crisp exteriors. This dish, which resonates with the essence of local ingredients and traditional techniques, brings together the warmth of family gatherings and the vibrant zest of Telangana's vibrant culture, telling stories of heritage with every fiery bite.

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Ingredients :

For the Marination:

  • 500 grams chicken pieces

  • 2 tablespoons ginger-garlic paste

  • 2 tablespoons red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • Salt to taste

For Cooking:

  • 2 tablespoons oil

  • 1 onion, finely chopped

  • Curry leaves

  • 1 tablespoon tamarind pulp

  • Chopped cilantro for garnishing

Steps To Follow:

  1. Marinate the chicken with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Let it marinate for at least 1 hour.

  2. Heat oil in a pan and sauté chopped onions until they turn golden brown.

  3. Add the marinated chicken pieces and curry leaves. Cook until the chicken is cooked through and well browned.

  4. Add tamarind pulp and mix well.

  5. Garnish with chopped cilantro.

  6. Serve Telangana Kodi Roast with rice or roti.

Sakinalu

 Sakinalu, a testament to Telangana's artistry, transforms humble rice flour into intricate snack wonders. The dough is meticulously shaped into mesmerizing patterns before being deep-fried to a golden crunch. Beyond its visual allure, each Sakinalu tells a tale of skillful craftsmanship and the joy of sharing treasured treats. This delicacy embodies Telangana's tradition of handcrafted delights, inviting all to relish its crispy embrace and be part of the region's cultural legacy.

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Ingredients :

  • For the Dough:

  • 2 cups rice flour

  • 1/4 cup sesame seeds

  • 1/4 teaspoon ajwain (carom seeds)

  • 1/2 teaspoon red chili powder

  • Salt to taste

  • Water (as needed)

  • Oil for deep frying

Steps To Follow:

  1. In a mixing bowl, combine rice flour, sesame seeds, ajwain, red chili powder, and salt.

  2. Gradually add water and knead into a smooth and stiff dough.

  3. Heat oil in a deep frying pan.

  4. Take a small portion of the dough and roll it into a thin rope.

  5. Create spiral shapes by overlapping the rope and pressing the edges together.

  6. Carefully drop the sakinalu into the hot oil and fry until they turn golden brown and crispy.

  7. Remove from the oil and drain excess oil on a paper towel.

  8. Allow them to cool before serving.


Garijelu (Kajjikayalu)

 Garijelu, a celebration of flavors, brings the heartwarming sweetness of jaggery and coconut together in a delicate pastry. These handcrafted pockets of delight narrate stories of festive occasions and cherished connections, encapsulating Telangana's culinary innovation and the art of preserving tradition. As generations gather to enjoy the rich, harmonious taste of Garijelu, the dessert becomes a bridge between the past and present, embodying the continuity of love and flavors.

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Ingredients :

  • For the Dough:

  • 2 cups all-purpose flour

  • Water (as needed)

  • Oil for frying

  • For the Filling:

  • 1 cup grated coconut

  • 1 cup jaggery, grated

  • 1/2 cup mixed nuts (cashews, almonds, pistachios), chopped

  • 1/2 teaspoon cardamom powder

Steps To Follow:

  1. For the Filling:

  2. In a pan, combine grated coconut and grated jaggery.

  3. Cook on low heat, stirring continuously, until the jaggery melts and the mixture thickens.

  4. Add chopped nuts and cardamom powder. Mix well and allow the mixture to cool.

  5. For the Dough and Assembling:

  6. Knead the all-purpose flour with water to make a smooth dough.

  7. Divide the dough into small balls and roll them out into thin circles.

  8. Place a spoonful of the filling in the center of each circle.

  9. Fold the circle in half, sealing the edges to form a crescent shape. You can use a fork to press and create a decorative edge.

  10. Heat oil in a deep frying pan. Carefully drop the garijelu into the hot oil and fry until they turn golden brown.

  11. Remove from the oil and drain excess oil on a paper towel.

  12. Allow them to cool before serving.

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