Nihari is the star of Mughlai cuisine after biryani. Nihari dates back to the Nawabi days and is cooked overnight for 6 – 8 hours. Nalli Nihari is a special version of the dish with the shank and bone marrow being its main ingredient. Nihari […]

Kabsa, or machboos, as is called in many Gulf regions, is a scrumptious combination of spices, meat, and rice. In some versions of the Kabsa, vegetables are also used. It would remind you of the Indian biryani. The biryani is derived from the Arabic Kabsa. […]

The hyderabadi mirchi ka salan is particularly famous as an accompaniment to biryani. Here is a mirchi ka salan recipe that bring the authenticity of the dish to your plate. Ingredients: 250 grams capsicums or long thick green chillis (bhavnagri mirchi) 1 medium onion, sliced […]