A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. It's a flavorful dish that pairs perfectly with biryani or roti.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving (2 eggs with gravy)(1 cup curry with 2 boiled eggs)
A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet flavorful dish is the perfect companion to rich curries and dals, offering a beautiful aroma in every bite.
Aromatic Ande ka Pyaaz Salan with spiced Bagara Chawal – a perfectly spiced, energy-giving meal!
This hyderabadi dish is perfect for dinner. With 894.52 calories and 25.71g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
Ginger-Garlic Paste
0.75 tsp Turmeric Powder (divided (1/4 tsp for eggs, 1/2 tsp for gravy))
1.75 tsp Red Chili Powder (divided (1/4 tsp for eggs, 1.5 tsp for gravy), adjust to taste)
2 tsp Coriander Powder
1 tbsp Tamarind Paste (or pulp from a lime-sized ball of tamarind)
1.25 tsp Salt (or to taste)
2 cup Water (plus more for grinding paste)
2 pc Green Chili (slit lengthwise)
0.75 tsp Garam Masala
3 tbsp Coriander Leaf (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil.
Drain the hot water and transfer the eggs to a bowl of ice-cold water for 5 minutes. This makes them easier to peel.
Peel the eggs and gently prick them all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
2
Roast and Grind the Salan Paste
In a dry pan over medium-low heat, roast the peanuts for 3-4 minutes until fragrant and lightly browned. Remove and set aside.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop. Add the desiccated coconut and toast for another 30 seconds until golden. Add to the peanuts.
Add 1 tablespoon of oil to the pan. Sauté the thinly sliced onion for 6-8 minutes until golden brown and caramelized.
Let all roasted ingredients cool completely. Transfer them to a blender with the tamarind paste and about 1/2 cup of water. Blend until you have a very smooth, fine paste.
3
Sauté the Eggs
Heat 1 tablespoon of oil in a wide pan over medium heat. Add 1/4 tsp of turmeric powder and 1/4 tsp of red chili powder.
Carefully add the peeled, pricked eggs to the pan. Sauté for 2-3 minutes, gently turning, until they develop a light golden, slightly crisp layer. Remove from the pan and set aside.
4
Prepare the Gravy Base (Tadka)
In the same pan (or a kadai), heat the remaining 2 tablespoons of oil over medium heat. Add the mustard seeds and let them splutter.
Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
5
Cook and Simmer the Salan
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
Pour in the ground salan paste. Cook, stirring continuously, for 5-7 minutes. The paste will thicken and you'll see oil starting to separate at the edges.
Slowly stir in 2 cups of water and the salt. Mix well to ensure there are no lumps. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This step is crucial for the flavors to deepen and the gravy to thicken.
6
Finish and Serve
Gently add the sautéed eggs and slit green chilies to the simmering gravy.
Cover and cook for another 5 minutes on low heat, allowing the eggs to soak in the flavors.
Sprinkle the garam masala over the curry and stir gently. Turn off the heat.
Garnish with freshly chopped coriander leaves. Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or fresh rotis.
4
Serving size: 1.5 cup
466cal
8gprotein
83gcarbs
11gfat
Ingredients
2 cup Basmati Rice (rinsed and soaked for 30 minutes)
3 tbsp Ghee
2 pcs Onion (medium, thinly sliced)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (pods)
1 pcs Bay Leaf
1 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
4 cup Water (for cooking rice)
1.5 tsp Salt (or to taste)
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
3
Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.
4
Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.
5
Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.
6
Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.
