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Hyderabadi Mirchi Ka Salan Aur Pulao
Hyderabadi Mirchi Ka Salan Aur Pulao

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We hope you got insight from reading it, now let’s go back to hyderabadi mirchi ka salan aur pulao recipe. To make hyderabadi mirchi ka salan aur pulao you only need 39 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Hyderabadi Mirchi Ka Salan Aur Pulao:
  1. You need 10 thick green chillies(slit open and deseeded)
  2. Take 1 tsp whole zeera
  3. Prepare 1/2 tsp rai
  4. Prepare 1/4 tsp methi
  5. You need 1/4 tsp kalonji
  6. You need 5-6 curry leaves
  7. Use 1/4 tsp haldi
  8. Provide 2 tbsp dhania powder
  9. You need 2 tbsp zeera powder
  10. Take 2 tsp red chilli powder
  11. Prepare 4 tbsp imli pulp
  12. Provide 2 tbsp coriander leaves
  13. Use As needed Oil
  14. Use For dry powder
  15. Take 2 tbsp roasted peanuts
  16. Get 2 tbsp sesame seeds
  17. Get 1 tbsp jeera / cooking
  18. Use To be ground to paste
  19. Use 1 onion
  20. Prepare 2 tomatoes
  21. Prepare 1/2 inch piece ginger
  22. Provide 6 cloves garlic
  23. Use 3 tbsp dry grated coconut
  24. Use For the Pulao
  25. Provide 2 cups basmati rice
  26. Take 3 & 1/2 cups water
  27. Take 1 cup mixed vegetables (carrot, cauliflower and peas)
  28. Use 1/2 capsicum chopped
  29. You need 2 onions
  30. Use 2 green chillies chopped
  31. Get 1/2 tsp garam masala powder
  32. Use 1 tbsp whole garam masala
  33. Take 1/2 cup coriander leaves
  34. Use 1/4 cup mint leaves
  35. Take 1/2 tsp cumin seeds
  36. Take 1/4 tsp saunf / fennel seeds
  37. Prepare 1/2 tsp ginger garlic paste
  38. Prepare 3-4 tbsp ghee
  39. You need To taste Salt
Instructions to make Hyderabadi Mirchi Ka Salan Aur Pulao:
  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.

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