1. Cut meat in 4" pieces and wash it and drain out water and keep aside.

2. Grind grated coconut, Almonds, Khuskhus or Chironji into fine paste.

3. Mix meat with curd and grind paste and marinate for 5 minutes, which it marinating.

4. Cut onion into thinly lengthwise.

5. Boil the Nahari Masala with 2 cups water in a separate vessel till it become 1 cup then take out only water.

6. Heat oil and fry the onion till it become golden brown. Then take it out from the oil spread it on the plate. When it cool down then crush with your hand and keep aside.

7. Now put oil in the pressure cooker and when it heated add the marinated ingredients and keep on low flame for 5 minutes or till it leaves the side of the cooker then add the crushed onions again still for sometime, Shazeera, Coriander leaves and Green chilli and as much water as it required to cook.

8. Now pressure it for 10 minutes and Hyderabadi Khorma is ready.

Serve hot with Nan or Fried Rice.

Meat - 1/2 Kg
Curd - 250 Gm
Onions - 1 Large fine thinly cut in lengthwise.
Coconut grated - 3 Tbsp
Almonds - 10
Khuskhus (Poppy seeds) - 2 Tbsp.
Or Chironji - 2 Tbs
Red Chilli Powder - 1 Tbsp.
Turmeric Powder - 1/2 Tbsp.
Ginger Garlic Paste - 1 1/2 Tbsp.
Nahari Masala - 4 Tbsp (Potli ka masala or tejpat, pather ka phool)
Green Chilli Powder - 2-3 cut in lenghtwise
Coriander Leaves - 6-8 sticks finely chopped
Cinnamon 1-2
Cardamom - 1-2
Salt to taste.