Half an Hour to Preparing Yummy Hyderabadi Chakna

Hoping to dine Hyderabadi Chakna a top restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with clear instructions on cooking a Hyderabadi Chakna like a famous chef made.

We hope you got benefit from reading it, now let's go back to hyderabadi chakna recipe. You can cook hyderabadi chakna using 16 ingredients and 5 steps. Here is how you do that.

To make an unforgettable Hyderabadi Chakna, here are the materials required:

1. Get 1 of nos Goat Intestines.
2. Get 1 of Goat Tripe.
3. Get 2 of Onions finely chopped.
4. Take 2 tbsp of Ginger garlic paste.
5. You need 1/2 tsp of Turmeric powder.
6. Take 2 tbsp of Red Chilli powder.
7. Provide 1 tbsp of Cumin powder.
8. Provide 1 tbsp of Coriander powder.
9. You need of Cardamom pods 4-5.
10. Get 1 of " Cinnamon stick.
11. Prepare 15-20 Cloves of powdered.
12. Provide 2-3 tbsp of Oil.
13. Take 1 of small bunch Coriander Leaves finely chopped.
14. Use 2 tbsp of Sorghum Flour or.
15. Use 2 tbsp of Roasted Gram Flour or Putana Daal.
16. Take 1 tbsp of Salt or to taste.

After preparing the materials, now you are good to make your appetizing Hyderabadi Chakna by following the procedures below:

1. Boil Tripe for 15 to 20 minutes and clean it thoroughly. It's a very laborious process but all is worth in the end. Similarly clean Intestines too with hot water 4-5 times until cleaned thoroughly..
2. Heat Oil in a Pressure Cooker. Saute Onions until light brown and done. Add the rest of the whole as well as the powdered spices including the chopped Tripe and Intestines. Mix well and pressure cook until done. Use water as required..
3. Let the pressure settle down on it's own before opening the lid. Add little water to either the Sorghum Flour or Roasted Gram Flour or a combination of both. Mix well and add it to the gravy. Adjust Salt at this stage accordingly and keep stirring for a few minutes so that it doesn't form a lump..
4. Garnish with chopped Coriander Leaves and serve hot with Naans. This is basically a very spicy dish and often had with any Indian Bread, preferably Hyderabadi Nawabi Naan which is a square shaped one available in every nook and corner of the Old City area..
5. Sorghum Flour or Jowar Aata is used by many but even Roasted Gram Flour is used by many others. The combination of both can also be used. And few others also soak Bengal Gram or Chana Daal and then use it's paste in this dish. This is nearly a thick gravy and not at all watery or of a thin consistency. Happy Hyderabadi Cooking!.

Recipe : Hyderabadi Chakna

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