Authentic Hyderabadi Bagara Khana with Mirchi ka Salan
Fragrant basmati rice tempered with whole spices and fresh herbs, served alongside a rich, tangy peanut and green chili gravy. This iconic royal pairing offers a perfect balance of warmth, nutty depth, and spice.
60min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
In a heavy-bottomed pot, heat ghee and crackle the whole spices and shahi jeera.
2
Add sliced onions and green chilies, sautéing until onions turn translucent and golden.
3
Stir in ginger-garlic paste and chopped mint and coriander leaves until fragrant.
4
Drain the soaked basmati rice and gently roast it in the spiced ghee for two minutes.
5
Pour in hot water, season with salt, bring to a boil, then cover and simmer on low until the rice is fluffy and cooked.
6
For the salan, dry roast peanuts, sesame seeds, and coconut, then blend them into a smooth paste with a little water.
7
Heat oil in a pan, lightly slit and fry the large green chilies until blistered, then set aside.
8
In the same oil, splutter mustard seeds, cumin seeds, and curry leaves, then add the ground nut-coconut paste.
9
Cook the paste until oil separates, then add turmeric, chili powder, salt, and tamarind extract with water to form a gravy.
10
Drop the fried green chilies into the simmering gravy and cook for another five minutes before serving hot with the bagara khana.
Ingredients
2 cups aged long-grain basmati rice, washed and soaked
3 tbsp ghee or cooking oil
2 onions, thinly sliced
1 tbsp ginger-garlic paste
2 green chilies, slit
1 cup mixed whole spices (bay leaf, cinnamon, cloves, green cardamom, shahi jeera)
A handful of fresh mint and coriander leaves
3.5 cups hot water
Salt to taste
8-10 large green chilies (for salan)
1/2 cup roasted peanuts
1/4 cup roasted sesame seeds
2 tbsp desiccated coconut
1 tbsp tamarind paste dissolved in warm water
1 tsp mustard seeds and cumin seeds
1 sprig fresh curry leaves
1/2 tsp turmeric powder and red chili powder
*This AI-generated recipe may contain inaccuracies.