Easiest Way to Make Yummy Hyderabadi Mirchi Ka Salan Aur Pulao

Name: Easiest Way to Make Yummy Hyderabadi Mirchi Ka Salan Aur Pulao
Prep time: 16 min
Cook time: 2 h
Cuisine: American
Ingredients: 10thick green chillies(slit open and deseeded); 1 tspwhole zeera; 1/2 tsprai; 1/4 tspmethi; 1/4 tspkalonji; 5-6curry leaves; 1/4 tsphaldi; 2 tbspdhania powder; 2 tbspzeera powder; 2 tspred chilli powder; 4 tbspimli pulp; 2 tbspcoriander leaves; As neededOil; For dry powder; 2 tbsproasted peanuts; 2 tbspsesame seeds; 1 tbspjeera / cooking; To be ground to paste; 1onion; 2tomatoes; 1/2 inchpiece ginger; 6 clovesgarlic; 3 tbspdry grated coconut; For the Pulao; 2 cupsbasmati rice; 3 & 1/2 cupswater; 1 cupmixed vegetables (carrot, cauliflower and peas); 1/2capsicum chopped; 2onions; 2green chillies chopped

Alex Greene

Recipe

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Easiest Way to Make Yummy Hyderabadi Mirchi Ka Salan Aur Pulao Delicious, fresh and tasty.

Hyderabadi Mirchi Ka Salan Aur Pulao. Mirchi ka Salan Recipe with step by step photos. Mirchi ka Salan is a lightly spiced, creamy & slightly tangy curry made with green chilies. Mirchi ka salan Pairs excellently with Hyderabadi veg biryani. it also goes well with veg pulao or even steamed rice.

Mirchi ka salan recipe for biryani - Mirchi ka salan is one of the popular Classic hyderabadi dishes that is served as a side dish with biryani.

Mirchi ka salan is a very delicious and tasty biryani gravy made using green chills that are not very hot.

It is served in most Hyderabadi wedding and family.

You can have Hyderabadi Mirchi Ka Salan Aur Pulao using 39 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hyderabadi Mirchi Ka Salan Aur Pulao

You need 10 of thick green chillies(slit open and deseeded).
It’s 1 tsp of whole zeera.
Prepare 1/2 tsp of rai.
It’s 1/4 tsp of methi.
You need 1/4 tsp of kalonji.
Prepare 5-6 of curry leaves.
Prepare 1/4 tsp of haldi.
It’s 2 tbsp of dhania powder.
It’s 2 tbsp of zeera powder.
You need 2 tsp of red chilli powder.
You need 4 tbsp of imli pulp.
It’s 2 tbsp of coriander leaves.
You need As needed of Oil.
Prepare of For dry powder.
It’s 2 tbsp of roasted peanuts.
It’s 2 tbsp of sesame seeds.
You need 1 tbsp of jeera / cooking.
Prepare of To be ground to paste.
You need 1 of onion.
It’s 2 of tomatoes.
You need 1/2 inch of piece ginger.
Prepare 6 cloves of garlic.
It’s 3 tbsp of dry grated coconut.
It’s of For the Pulao.
You need 2 cups of basmati rice.
You need 3 & 1/2 cups of water.
It’s 1 cup of mixed vegetables (carrot, cauliflower and peas).
It’s 1/2 of capsicum chopped.
Prepare 2 of onions.
It’s 2 of green chillies chopped.
Prepare 1/2 tsp of garam masala powder.
You need 1 tbsp of whole garam masala.
It’s 1/2 cup of coriander leaves.
It’s 1/4 cup of mint leaves.
It’s 1/2 tsp of cumin seeds.
You need 1/4 tsp of saunf / fennel seeds.
Prepare 1/2 tsp of ginger garlic paste.
Prepare 3-4 tbsp of ghee.
Prepare To taste of Salt.

Hyderabadi mirchi ka salan is a very well-known classic dish from the treasure of Hyderabad cuisines and is definitely not for the faint hearted 🙂.

Salan is Hyderabadi lingo for curry or gravy based dishes.

I was new then, gradually soaking the taste of Hyderabadi cuisine, pushing my limits to.

There, I said it, it's not even the famous Hyderabadi Biryani but the underrated chilli based gravy that they serve with the biryani that stole my.

Hyderabadi Mirchi Ka Salan Aur Pulao instructions

Dry roast the masala and grind to a powder. Grind the ingredients under paste section and set aside.Heat oil in a vessel. Add the chillies and fry till white. Remove and set aside..
In the same oil add the jeera, rai, methi, kalonji and curry leaves. Add the paste and the dry masala. Saute well. Also add all the other powdered masala and cook till oil separates. Add enough water and cook the gravy well. Add the imli pulp and leave in the fried chillies. Garnish with coriander leaves. Serve with pulao.
The Pulao. Heat ghee in a vessel. Add the whole garam masala, cumin seeds and saunf. Let them splutter. Add the onions and cook till translucent. Add the garam masala powder, ginger garlic paste and saute for a few minutes. Add the mixed vegetables, coriander leaves and mint leaves. Add the washed and soaked rice and fry till any residue water dries up. Add the required quantity of water and salt. Cook on high till water almost dries up. add the capsicum. Mix well. Cover and simmer till done..

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice too.

Baingan mirchi ka salan is a popular Hyderabadi side dish that is served with biryani.

Learn and follow the step-by-step procedure.

Since the base of baingan ka salan has a mix and variety of ingredients and complex spices, it go very well with plain rice.

You can also team up the same with rotis and dosas.