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Aromatic, fiber-rich Mixed Vegetable Salan with perfectly spiced Bagara Chawal – a truly wholesome and soul-satisfying meal!

A classic Hyderabadi curry featuring a medley of vegetables simmered in a rich, tangy gravy made from peanuts, sesame seeds, and tamarind. It's the perfect, flavorful accompaniment to biryani or steamed rice.
Serving size: 1 cup

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Aromatic, fiber-rich Mixed Vegetable Salan with perfectly spiced Bagara Chawal – a truly wholesome and soul-satisfying meal!
This hyderabadi dish is perfect for lunch. With 803.37 calories and 16.74g of protein per serving, it's a nutritious choice for your meal plan.
Roast Masala Ingredients
Grind the Salan Paste
Temper and Sauté Vegetables
Cook the Gravy
Simmer and Finish
Serve
Serving size: 1.5 cup
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.
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.
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.
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.
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.
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.