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 creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
Aromatic Bagara Bhaat with perfectly spiced Mirchi ka Salan - a soul-satisfying, tangy comfort meal!
This hyderabadi dish is perfect for lunch. With 804.87 calories and 13.71g 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.
339cal
6gprotein
21gcarbs
28gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
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 plain steamed rice.
