A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet elegant dish is the perfect companion for rich curries and gravies, bringing a touch of royal Nizami cuisine to your table.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
466cal
8gprotein
83gcarbs
Ingredients
2 cup Basmati Rice (Long grain is preferred)
3 tbsp Ghee (Can be substituted with a neutral oil)
A rich and tangy twist on the classic smoked eggplant mash. This Hyderabadi version features a creamy paste of peanuts and sesame seeds, balanced with the sourness of tamarind for a truly unique flavor.
This hyderabadi dish is perfect for lunch. With 739.8299999999999 calories and 13.79g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
Green Chili
(Slit lengthwise)
0.25 cup Mint Leaves (Fresh, chopped)
0.25 cup Coriander Leaves (Fresh, chopped, plus more for garnish)
1.5 tsp Salt (Adjust to taste)
4 cup Water (Use a 1:2 rice to water ratio)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running 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
Caramelize Onions: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic flavor and color. Remove half of the fried onions and set them aside for garnish.
3
Temper the Spices: To the remaining onions in the pot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and shah jeera. Sauté for about 45-60 seconds until they release their aroma.
4
Sauté Aromatics: Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears. Then, stir in the chopped mint and coriander leaves and sauté for another 30 seconds.
5
Toast and Cook the Rice: Add the drained 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 and 1.5 tsp of salt. Stir gently and bring the mixture to a rolling boil over high heat.
6
Simmer and Steam: Once the water is boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let the rice cook undisturbed for 15-18 minutes, or until all the water is absorbed.
7
Rest and Serve: Turn off the heat and let the rice rest, still covered, for 10 minutes. This step is essential for the grains to firm up and separate. Open the lid, gently fluff the rice with a fork, and garnish with the reserved fried onions and fresh coriander leaves. Serve hot.
Servings4
Serving size: 1 cup
274cal
6gprotein
29gcarbs
17gfat
Ingredients
1 large Eggplant (about 500g, also known as Baingan)
3 tbsp Vegetable Oil
2 tbsp Peanuts (raw)
2 tbsp Sesame Seeds (white)
1 tbsp Desiccated Coconut (optional)
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
1 large Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
2 tbsp Tamarind Pulp (from a small lime-sized ball of tamarind)
0.5 tsp Jaggery (powdered, optional)
1.25 tsp Salt (or to taste)
0.5 tsp Garam Masala
0.5 cup Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Roast and Prepare the Eggplant
Wash the eggplant, pat it dry, and make a few slits across its surface.
Brush the eggplant with a little oil. Roast it over a direct gas flame, turning frequently with tongs, until the skin is completely charred and the flesh is soft. This will take about 10-15 minutes.
Remove from heat and let it cool completely. Once cool, gently peel off the charred skin.
Place the roasted pulp in a bowl and mash it thoroughly with a fork. Set aside.
2
Create the Hyderabadi Spice Paste
In a small, dry pan over low heat, roast the peanuts until they are fragrant and lightly browned.
Add the sesame seeds and continue to roast for another minute until they start to pop. If using, add the desiccated coconut and roast for 30 seconds more.
Transfer the roasted mixture to a grinder jar and allow it to cool completely.
Grind the cooled mixture into a slightly coarse powder. Set aside.
