Hyderabadi Pasanday Recipe By Zubaida Tariq

4 PERSON 0:30 0:30
Comments (47) 40492 Views 5555
Submited by Banazeer from Gujar Khan

Pasanday Recipe – As the name suggest, Hyderabadi Pasanday recipe is surely one of the major speciallities of Hyderabad. The name is derived from the word ‘pasande’ that mea Read More

Pasanday Recipe – As the name suggest, Hyderabadi Pasanday recipe is surely one of the major speciallities of Hyderabad. The name is derived from the word ‘pasande’ that means ‘favorite’. The origin of Pasandy draws back to Mughal era, as it was served to the Mughal emperors. Hyderabadi Pasanday recipe is made with prime cut of beef or mutton. It is a traditional recipe originated from Hyderabad Deccan, and is highly regarded for its spicy and aromatic taste. It is a main course meal prepared on special occasions like on weddings, Eid festivals, and for family dinners. This delightful Ramadan Recipes recipe of Hyderabadi Pasanday can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef. Hide

INGREDIENTS

Pasanday ½ kg
Yoghurt 1 cup
Ginger garlic paste 1 tbsp
Tamarind juice ½ cup
Coriander seeds 2 tbsp
White cumin seeds ½ tbsp
Poppy seeds  1 tbsp
Red chili powder 1 tbsp
Green chilies 4
Raw onion (grinded) 2
Cooking oil  1 cup
White sesame seeds 2 tbsp
Raw papaya (grinded) 2 tbsp
Peanuts 8
Coconut  1 small piece
Curry leaves few leaves
Salt as required

METHOD

Prick the pasanday lightly and coat with raw papaya. Now take a pan and toast coriander seeds, white cumin seeds, poppy seeds, white sesame seeds, peanuts and coconut and grind them. Now add this masala to the pasanday along with ginger garlic paste, red chili powder, salt and yoghurt. Mix everything well so that the pasanday get well marinade. Now, heat oil in a pan and sauté the onions in it. Add in the pasanday and cover to let them cook. As the water starts to dry out, add in the tamarind paste, curry leaves, and green chillies. Again, cover and let it cook for a few more minutes or until the meat is tender. Dish out and serve.

You may also like

REVIEWS & DISCUSSIONS

Make the Hyderabad pasanday which has the really good taste and the amazing way of making in the short time we would love to eat
By: zafar, Form: panjab, on 13 Aug, 2019
Make the hyderabadi pasanday with this recipe which has the best taste and the amazing steps what we definitely love to make with the great time
By: urwa, Form: panjab, on 10 Aug, 2019
The nice and so easy recipe of Hyderabad pasanday are mention here that we easily get make that by the following this method
By: tania, Form: lahore, on 06 Aug, 2019
Hyderabadi pasanday i try first time it is very good nice experience it is tasty dish
By: Umaima, Form: Lahore, on 29 Jan, 2019
special hydrabadi pasandy Recipe has the delicious taste that make it so good and delicious taste and my family as everyone like to eat special hydrabadi pasandy recipe which is the most famous dish.I try many recipes and I found this recipes is quit easy.
By: Zeenat, Form: Islamabad, on 24 Oct, 2018
This special hydrabadi pasandy has the delicious taste that I make it to mine family which they eat that eagerly at last sunday and my family was so happy that make it so good and delicious taste as everyone like to eat.
By: Jannat, Form: faisalabad, on 22 Sep, 2018
This special hydrabadi pasandy has the delicious taste that I make it sometimes to mine family which they eat that eagerly.
By: Omar, Form: Sialkot, on 01 Aug, 2018
This recipe of hydrabadi pasandy i will must make it at the next time because mine method really like to so I will must make it by the following this method
By: yasmeen, Form: Karachi, on 10 Jul, 2018
This recipe of hydrabadi pasandy i will must make it at the next time because mine method really like to so I will must make it by the following this method
By: zenia, Form: panjab, on 30 Jun, 2018
Hyderabadi Padanday is not looking so cool by its name but the taste is really amazing I have made this in my home and it was amazing
By: Naila, Form: islamabad, on 07 May, 2018