Bharwan Mirch ki Biryani is a delicious and unique Rajasthani Biryani made with stuffed bhavnagari green chillies .
It was on one of my travels that we were in Kota , a city in Rajasthan . Kota is one of three largest cities of Rajasthan. Apart from the several monuments that reflect the glory of the town, Kota is also known for its palaces and gardens. It is also very popular for the Kota stone which was used in most kitchens .We cannot forget the Kota sarees which are fine muslin saris , and adorn the Rajasthani ladies who wear these so elegantly .
While we were in Kota , like always I asked the hotelier to serve us the specialty of Kota and he suggested Bharwan Mirch ki Biryani . This definitely sounded interesting . When we got the Biryani on the table I was highly disappointed . It was a regular Biryani garnished with fried whole green chillies . I was expecting something different , though the Biryani tasted good . My thought process began and I decided to make this Biryani with my take and so here is a Bharwan Mirch Biryani with the stuffed chillies !
I used the Bhavnagari variety of green chillies for this Biryani . I stuffed the green chillies with roasted chickpea flour masala , and sautéed these chillies . I used these chillies in layering the Biryani as well as garnish . These chillies are not hot and taste amazing with the roasted masala . People who are not fond of chillies can just remove and enjoy the Biryani without them .
I cooked the Biryani with ample of vegetables , but the stuffed green chillies sure are the highlight of the dish . I cut the chillies into chunky pieces and made a layer of these between the rice and vegetable . Bharwan Mirch ki Biryani is Day 3 Biryani of the week for Biryani , Pulao and Khichadi Festival .
Bharwan Mirch ki Biryani
2 cups basmati rice
6 cups water
2 bay leaves
1 stick cinnamon
2 green cardamoms
1 black cardamom
1 tbsp ghee
Salt to taste
For Bharwan Mirch
10 bhavnagari green chillies
1 cup chickpea flour
1 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp fennel seeds ( roughly pounded )
1/4 tsp garam masala
Salt to taste
Few drops lemon juice
1 cup mixed vegetables , boiled
Few strands saffron
1/2 cup milk
Torn mint leaves
Nuts of choice
Wash and soak the rice .
Add water and rest of the ingredients to the pot and give it a boil .
Add rice and cook the rice in a open pan till 80% done.
Drain the water .Keep aside .
For Bharwan Mirch
Wash and wipe the green chillies .
Slit them and discard the seeds .
Keep the stem intact .
Heat a nonstick pan .
Add chickpea flour and roast it on very slow flame , till the raw odour of the flour is gone .
Transfer the flour to a tray .
Cool the flour and add red chilly powder , turmeric powder , roughly pounded fennel seeds, garam masala ,salt and finally some lemon juice .
Mix the mixture very well and taste to check the spices .
Fill this mixture as stuffing into the green chillies.
Heat the nonstick pan again .
Add 2 tbsp oil.
Place the stuffed green chillies and sauté for 2-3 minutes .
Cover the pan and simmer the gas .
Cook till the chillies are done , tossing them once or twice in between .
Keep aside 3-4 chillies aside for garnish .
Remove the stem and chop the stuffed chillies into bite sized pieces. ( roughly 11/2”) making sure the is intact .
Assembling the Biryani
Take a baking tray and grease it with ghee .
Mix the boiled rice and boiled vegetables .
Mix in some of the fried onion and torn mint leaves too .
Now spread half of this rice .
Spread a layer of chopped stuffed chillies .
Now spread rest of the rice over the chillies .
Mix the saffron strands with a tbsp of warm milk in a mini mortar and grind these saffron strands.
Remove and add the rest of the milk to get about 1/2 cup saffron milk .
Sprinkle the saffron milk all over .
Garnish the rice with fried onions , stuffed chillies , nuts and tomatoes .
Cover the dish with foil and bake the rice in a hot oven for 20 minutes .
Serve hot with Boondi Raita or any other Raita .
Here are some more Biryani recipes that you may like –
Here is what I have been cooking for Biryani, Pulao and Khichadi Festival –
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
dAY 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani