Hyderabadi Mirchi Ka Salan Aur Pulao

Name: Hyderabadi Mirchi Ka Salan Aur Pulao
Cuisine: Indian
Ingredients: 10 thick green chillies(slit open and deseeded); 1 tsp whole zeera; 1/2 tsp rai; 1/4 tsp methi; 1/4 tsp kalonji; 5-6 curry leaves; 1/4 tsp haldi; 2 tbsp dhania powder; 2 tbsp zeera powder; 2 tsp red chilli powder; 4 tbsp imli pulp; 2 tbsp coriander leaves; As needed Oil; 2 tbsp roasted peanuts; 2 tbsp sesame seeds; 1 tbsp jeera / cooking; 1 onion; 2 tomatoes; 1/2 inch piece ginger; 6 cloves garlic; 3 tbsp dry grated coconut; 2 cups basmati rice; 3 & 1/2 cups water; 1 cup mixed vegetables (carrot, cauliflower and peas); 1/2 capsicum chopped; 2 onions; 2 green chillies chopped; 1/2 tsp garam masala powder; 1 tbsp whole garam masala; 1/2 cup coriander leaves

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#masterclass

Asiyah Naveed Roghay @asiyah_roghay

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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 cups water
1 cupmixed vegetables (carrot, cauliflower and peas)
1/2capsicum chopped
2onions
2green chillies chopped
1/2 tspgaram masala powder
1 tbspwhole garam masala
1/2 cupcoriander leaves
1/4 cupmint leaves
1/2 tspcumin seeds
1/4 tspsaunf / fennel seeds
1/2 tspginger garlic paste
3-4 tbspghee
To tasteSalt

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Steps

1

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.
2

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
3

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.