Hyderabad and Secunderabad...
Hyderabad and Secunderabad are twin cities.
Hyderabad is still restoring its old nawabi culture and Secunderabad has all the marks of the modern city!!!
Nizaam was the ruler of Hhyderabad and Hyderabad was one of the most powerful, self-ruling states during British-Raj in India. Nizaam had to surrender against the Indian Goverment and Hyderabad and AndhraPradesh was declared as one of the states of Sovereign India!!!
Now Hyderabad and Secunderabad are called as Cyberabad...emerged as Silicon cities
Cyberabad name was given by Bill Gates when he visited India during his monopoly days in Microsoft!!!
I was working in Hyderabad on a small project of 2 months..with BPL and Sanyo!!!
This was my first Interpretation job and have lots of memories of this city....will unfold it slowly on this page!!!
Hyderabad's 400-year-old culinary history, like its culture, is well known throughout India. hyderabadi biryani! yum!!
heres the recepie---
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Cut the meat into 4' square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.
Bon appetite !!
Charminar was constructed iby Mohammad Quli Qutub Shah in 1591,to thank the God for the end of the plague epidemic.The famous monument has four huge minarets,each measuring 48.7 metres,decorated with carved lotus buds and petals beautifully designed in lime masonry,inside the minarets are spiral stairway of 149 steps from whose top one gets a panoramic view of city.Charminar is surrounded by glittering bazaars of famous hyderabadi bangles,pearls and traditional wears.
Timings -- 9.00 a.m. to 5.30 p.m.
I haven't yet seen the -movie 'Hyderabad Blues' but hope to one day. I've spent about 5-mo working in Hyderabad in 2002 and hope to give some info on the places there. Hyderabad is definitely a city on the move but could relax a bit on laws involving city night life. Can you believe a place has to have some type of license/permission for the patrons to be able to dance? Still, I have very fond memories of Hyderabad and hope to share some info.