A fragrant and layered rice dish from Hyderabad, where basmati rice and mixed vegetables are cooked in the traditional 'dum' style. Infused with saffron, mint, and whole spices, this biryani is a true celebration of flavors.
Prep40 min
Cook65 min
Soak30 min
Servings4
Serving size: 2 cups
826cal
18gprotein
122gcarbs
Ingredients
2 cups Basmati Rice (Long-grain and aged for best results)
500 g Mixed Vegetables (Cubed carrots, beans, peas, potato, cauliflower)
2 large Onion (Thinly sliced for birista)
2 cups Oil (For deep frying onions)
1 cup Curd (Whisked until smooth)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
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.
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.
About Hyderabadi Vegetable Biryani, Mirchi ka Salan and Cucumber Raita
Aromatic Hyderabadi Veg Biryani with tangy Mirchi ka Salan – a perfectly spiced, soul-satisfying feast!
This hyderabadi dish is perfect for dinner. With 1254.87 calories and 28.44g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
0.5 cup Mint Leaves (Chopped, divided)
0.5 cup Coriander Leaves (Chopped, divided)
3 pcs Green Chili (Slit lengthwise)
1 tbsp Lemon Juice
4 tbsp Ghee (Divided)
0.25 tsp Saffron Strands
3 tbsp Warm Milk (For soaking saffron)
1 pc Bay Leaf
4 pods Green Cardamom
5 pcs Cloves
1 inch Cinnamon Stick
1 tsp Shahi Jeera (Caraway seeds)
2.5 tsp Salt (For the marinade)
0.5 cup Atta (Whole wheat flour, for sealing the pot)
10 cups Water (For boiling rice and making dough)
Instructions
1
Preparation: Rice, Birista, and Saffron Milk
Gently wash the basmati rice until the water runs clear, then soak in water for 30 minutes. Drain completely before cooking.
Heat oil in a deep pan over medium-high heat. Add the thinly sliced onions and fry for 15-20 minutes, stirring frequently, until they are deep golden brown and crisp. Drain on a paper towel. This is your birista.
In a small bowl, soak the saffron strands in 3 tbsp of warm milk and set aside.
2
Marinate the Vegetables
In a large mixing bowl, combine the mixed vegetables, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and 2.5 tsp of salt.
Add half of the chopped mint, half of the chopped coriander, slit green chilies, lemon juice, and half of the prepared birista (crush it lightly with your hands).
Mix everything thoroughly to ensure the vegetables are well-coated. Let it marinate for at least 30 minutes.
3
Parboil the Rice
In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, green cardamoms, cloves, cinnamon stick, shahi jeera, and 1.5 tbsp of salt.
Add the drained, soaked rice to the boiling water.
Cook for 5-7 minutes until the rice is exactly 70% cooked. The grain should break easily when pressed but still have a firm core.
Immediately drain the rice in a colander, discarding the whole spices if you prefer, and set aside.
4
Cook the Vegetable Gravy
In a heavy-bottomed pot (handi) suitable for dum cooking, heat 3 tbsp of ghee over medium heat.
Add the entire bowl of marinated vegetables to the pot and sauté for 3-4 minutes.
Cover the pot and cook for 10-12 minutes, stirring occasionally, until the vegetables are about 50% cooked and the gravy has thickened slightly.
5
Layer the Biryani
Spread half of the parboiled rice evenly over the cooked vegetable layer.
Sprinkle half of the remaining birista, half of the remaining mint and coriander leaves, and drizzle half of the saffron-infused milk over the rice.
Carefully spread the remaining rice as the top layer.
Garnish with the rest of the birista, mint, coriander, and saffron milk. Drizzle the remaining 1 tbsp of ghee over the top.
6
Cook on 'Dum'
To seal the pot, you can either use a tight-fitting lid with a heavy weight on top or make a simple dough with atta and water to seal the gap between the pot and the lid.
Place the sealed pot on high heat for the first 5 minutes to build up steam.
Then, reduce the heat to the lowest possible setting. Place a tawa (flat griddle) under the pot for even heat distribution and cook on dum for 20-25 minutes.
Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
7
Serve
Carefully break the seal and open the pot. You will be greeted by a wonderful aroma.
Use a fork or a flat spatula to gently fluff the biryani from the sides, mixing the layers lightly without breaking the long rice grains.
Serve hot with a side of Mirchi ka Salan or a simple Raita.
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.
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.
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.
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.
