Recipe by

Parveen Taj


It's an international spicy dish especially in Hyderabad (India). 

It is served with kulcha (soft bread).


Mutton, beef or chicken  1 kg (with  bones)

Onions  1/4  kg (fried)

Ginger paste  2 tsp

Garlic paste  2 tsp

Red chilli powder  2 tsp

Coriander powder 1 tsp

Aniseed  powder  1 tsp

Garam masala powder 1 tsp  (ground mixture of clove, cardamom and cinnamon)

Salt to taste


Curd  ½  litre

Nutmeg  powder ¼  tsp

Javantri powder ¼  tsp

Dry ginger  powder ½ tsp

Aniseed powder  1 tsp

Water 1 litre

Wheat flour or corn flour   2 tbsp  (mixed in water)

Coriander leaves chopped 1 tbsp

Ginger chopped       1 tsp

Green chillies  chopped   1 tsp

Lemon juice             1 tbsp

Chat masala  powder  2 tsp


Heat oil in a heavy bottom vessel.

Add onions and fry until they get golden brown.

Take out the onions keep them in a plate.

Add ginger paste,  garlic paste, red chilli powder, coriander powder, salt, nutmeg powder,

javantri powder, dry ginger powder, aniseed powder and 1 tbsp water.  Mix these in a bowl.

Add the above masala and fry.

Add  meat and fry until the water gets evaporated.

Add fried onions, curd and cardamom.  Cook for 10 minutes.

Add water and mix it thoroughly.

Close the lid and cook for 1 hour on a low flame.

Add more water if needed.

Add flour and cook for ½  hour.

Garnish with chopped ginger, coriander leaves and green chilies.

Serve with lemon juice and chat masala.




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