Recipe - Hyderabadi Pasinday

Hyderabadi cuisine is renowned for its rich and flavorful dishes that tantalize the taste buds with every bite. One such culinary delight is Hyderabadi Pasinday, a dish that showcases the essence of Mughlai and South Indian influences. Bursting with aromatic spices and tender meat, this dish is sure to elevate your dining experience to new heights.

Ingredients

500 grams of beef or mutton pasinda (thinly sliced meat)
2 large onions, finely chopped
2 tomatoes, pureed
2 tablespoons of ginger-garlic paste
1 cup of yogurt
2 tablespoons of ghee or clarified butter
Whole spices: cinnamon, cloves, cardamom, bay leaves
Ground spices: turmeric powder, red chili powder, coriander powder, garam masala
Fresh coriander leaves for garnish
Salt to taste
Oil for cooking

Preparation Time:
Preparation time for Hyderabadi Pasinday is approximately 15 minutes.

Cooking Time:
Cooking time for Hyderabadi Pasinday is approximately 45 minutes to 1 hour.

Method

- Marinate the thinly sliced pasinda meat with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes to allow the flavors to infuse.

- Heat ghee or clarified butter in a pan and add the whole spices: cinnamon, cloves, cardamom, and bay leaves. Saute until aromatic.

- Add the finely chopped onions to the pan and cook until they turn golden brown.

- Stir in the pureed tomatoes and cook until the oil starts to separate from the masala.

- Add the marinated pasinda meat to the pan and mix well with the masala. Cook on medium heat until the meat is tender and cooked through.

- Sprinkle ground coriander powder and garam masala over the meat and mix well to combine.

- Adjust the seasoning according to your taste preferences.

- Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.