Hyderabadi Special Kaddu ka Dalcha, Baghara Khana and Gavar ki Phalli ka Sukha Salan

In a pot, add soaked chana dal and water. Cook until the dal becomes soft.

Once the dal is cooked, mash it thoroughly and set aside.

In a pressure cooker, add mutton, chopped tomatoes, and a sliced onion.

Add cooking oil, ginger-garlic paste, red chili powder, salt, and turmeric powder to the cooker.

Add a glass of water, close the lid, and pressure cook until the mutton is tender.

Once the mutton is cooked, add sliced bottle gourd, a glass of water, and whole spices.

After the bottle gourd is cooked, add tamarind pulp, garam masala, and coriander powder.

Add curry leaves, green chilies, and coriander leaves.

Add the mashed chana dal and one glass of water. Mix well and cook for 10-15 minutes.

In a pressure cooker, add boneless mutton and sliced onions.

Add cooking oil, water, salt, red chili powder, ginger-garlic paste, and turmeric powder.

Pressure cook until the mutton is tender.

Once the mutton is cooked, add cluster beans and half a glass of water. Cook until the beans are tender.

Add diced potatoes, fenugreek leaves, green chilies, and coriander leaves.

Cook on low flame until the potatoes are cooked and the oil separates. Stir occasionally.

Heat oil in a large pot and add sliced onion. Fry until golden brown.

Add ginger-garlic paste and salt to the fried onions.

Add whole spices: cinnamon sticks, shahjeera, cloves, and cardamom.

Add mint leaves, coriander leaves, and slit green chilies. Sauté for 1-2 minutes.

Add 3 glasses of water and bring it to a boil.

Add 1 kg of soaked basmati rice to the boiling water. Cook on high flame for 3-4 minutes.

Once most of the water is absorbed, reduce the heat to low, cover the pot, and cook for 10-15 minutes until the rice is fluffy.