A fragrant one-pot rice dish from Hyderabad, where long-grain basmati rice and mixed vegetables are cooked with whole spices and fresh herbs. A lighter, quicker alternative to biryani, perfect for a special meal.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1.5 cup
520cal
11gprotein
79gcarbs
Ingredients
1.5 cup Basmati Rice (Aged, long-grain is preferred)
0.5 cup Carrot (Diced into 1/2-inch pieces)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Cauliflower Florets (Cut into small pieces)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
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.
About Hyderabadi Veg Pulao, Cucumber Raita and Mirchi ka Salan
Aromatic Hyderabadi Veg Pulao with cool raita and spicy Mirchi ka Salan – a truly soul-satisfying feast!
This hyderabadi dish is perfect for dinner. With 948.3199999999999 calories and 22.02g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
3 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 cup Curd (Whisked until smooth)
0.25 cup Mint Leaves (Fresh, chopped)
0.25 cup Coriander Leaves (Fresh, chopped)
1 tsp Shahi Jeera (Caraway seeds)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom
4 pcs Cloves
1 pcs Star Anise
0.5 tsp Black Peppercorns
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Garam Masala (For garnish)
3 cup Water
1 pinch Saffron Strands (About 10-12 strands)
2 tbsp Warm Milk (For soaking saffron)
1 tbsp Lemon Juice
10 pcs Cashews (Halved or whole)
1.5 tsp Salt (Adjust to taste)
Instructions
1
Prepare Rice and Saffron: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes. Meanwhile, in a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2
Fry Onions (Birista): Heat ghee and oil together in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and fry for 1-2 minutes until golden. Remove with a slotted spoon and set aside. In the same pot, add the thinly sliced onions. Fry them, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. Remove half of these fried onions (birista) and set aside for garnishing.
3
Sauté Aromatics: To the remaining onions in the pot, add all the whole spices: shahi jeera, bay leaves, cinnamon stick, green cardamom, cloves, star anise, and black peppercorns. Sauté for about 45 seconds until they release their aroma. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
4
Build the Masala Base: Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy. Reduce the heat to low, then add the whisked curd. Stir continuously for a minute to prevent it from splitting. Now, add the spice powders: turmeric, red chili, and coriander powder, along with the salt. Mix well and cook for 3-4 minutes until oil begins to separate from the masala.
5
Cook the Pulao: Add all the chopped vegetables, mint leaves, and coriander leaves to the pot. Sauté for 2-3 minutes to coat them with the masala. Drain the soaked rice completely and add it to the pot. Gently fold it in for one minute, being careful not to break the delicate rice grains. Pour in 3 cups of water and the lemon juice. Stir gently once and bring the mixture to a vigorous boil over high heat.
6
Steam (Dum) the Pulao: Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Let it simmer for 15-18 minutes without opening the lid. After this time, turn off the heat completely.
7
Rest and Garnish: Let the pot remain covered and undisturbed for at least 10 minutes. This resting period (dum) is crucial for the rice to steam perfectly. After resting, open the lid. Drizzle the saffron-infused milk over the rice. Sprinkle the garam masala, reserved fried onions, and fried cashews on top. Do not mix yet.
8
Serve: Gently fluff the pulao from the sides using a fork or a spatula to mix the layers. Serve the hot Hyderabadi Veg Pulao with a side of raita or mirchi ka salan.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
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.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
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.
