Seal the lid with some wheat flour dough. Keep it for dum on a pre-heated tawa for 10 minutes. Open the lid just before serving. Garnish with fried cashews and almonds. Serve hot with mirchi ka salan.

1 tsp salt Red chilli (lal mirch) powder, to taste 1 lemon, juiced 6 green chillies (hari mirch), slit lengthwise Method Grate the ginger and garlic and add to a muslin cloth to squeeze the juice out.

Mirchi ka salan is a classic Hyderabadi dish known for its rich, tangy and mildly spicy flavours. This curry is traditionally served with Hyderabadi biryani and pairs wonderfully with roti. Roast ...

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Lal Mirch ka Jheenga: red chilli flavoured prawns which are hot & juicy.- Jodhpuri Khasta Chooza: fried chicken which is crispy on the outside and tender on the inside.- Papad mutton ki Shammi: This ...

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