Gurda Fry Recipe | Hyderabadi Breakfast |Gurda Masala | Goat Kidney Fry

Gurda Fry Recipe | Hyderabadi Breakfast |Gurda Masala | Goat Kidney Fry:
Ingredients:
• Gurda (Goat Kidney) -300 Grms
• Tel (Cooking oil) - 2 Table Spoons
• Pyaz (Onions) - 2 Medium Size (sliced)
• Hari Mirchi (Green Chillies) - 2 Pcs
• Dhaniya/kotmir (Coriander Leaves) - (1/4) bunch
• Adrak- Laison (Ginger Garlic) Paste - 1 Table spoon
• Lal Mirchi (Red Chili) Powder - 1 Tsp
• Haldi(Turmeric) Powder - (1/2) Tsp
• Namak (Salt) - 1 Tsp ( According To Taste)
• Garam Masala Powder - 1 Tsp
• Loung (Clove) - 2-3 No’s
• Elaichi (Cardamom) - 2 No’s
• Shah Zeera (Caraway seeds) - (1/4) Tsp
• Tej Patta (Bay Leaves) - 1 no’s
• Dal Chini (Cinnamon Stick) - 1 inch
• Pani (Water) - 1/2 Cup
Procedure:
o In a Pressure Cooker add oil and heat it
o When Oil becomes hot, add onions and saute till it becomes soft .
o Now add the spices whole and saute it for 10 sec.
o Now add ginger garlic paste and saute it for 10-12 sec.
o Now add red chilli powder, turmeric powder, salt and little water, saute it for 10-12 sec.
o Now add Gurde (Goat Kidney) and mix it well, and cook it until Gurde (Goat Kidney) color changes.
o Now add water and let it boil and mix properly, close the pressure cooker lid and keep it on medium flame to take 3-4 whistles or until Gurde (Goat Kidney) gets tender.
o Now open the pressure cooker lid (when its pressure is all gone), mix it.
o Now add garam masala powder mix properly.
o Now add coriander leaves and green chilies, mix well.
o Now close the lid and keep it on a low - medium flame for 5 mins, till the oil releases and water dries.
o Now the Gurda fry is ready to dish out.
o Serve it with roti, chapatti, paratha or rice.
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