Mirchi ka salan recipe for biryani – one of the popular classic hyderabadi recipes, a side dish for biryani. Salan refers to a thin gravy, mostly made (not essentially) with ingredients like peanuts, sesame seeds, coconut to form the base.
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 occasions along with a aromatic chiken biryani or hyderabadi dum mutton biryani. But it also pairs great with any variety of veg biryani and even with roti, plain paratha, jowar roti, bagara rice, plain biryani rice or even with a pulao. For most salan recipes, yogurt is used to add a unique taste, volume and tang to the gravy. But it is optional.
Hyderabadi mirchi ka salan recipe below
- 2 tbsp. peanuts
- 1.5 tbsp. sesame seeds
- 1 tbsp. desiccated coconut
- 1.5 to 2 tbsp. oil
- 1 onion sliced thinly
- 1 tsp ginger garlic paste
- 5 to 6 green chillis (less hot or a mix)
- ½ tsp mustard
- ½ tsp cumin/ jeera
- 1 sprig curry leaves
- 1.5 to 2 cups water (adjust as needed)
- salt as needed
- small lemon sized tamarind ball
- ⅛ to ¼ tsp turmeric (adjust)
- ½ tsp garam masala
- red chili powder as needed
- Heat up little water and immerse tamarind in it for a while. Squeeze and extract juice. Set aside.
- Dry roast peanuts until golden, sesame seeds and coconut one after the other until they begin to smell good. Cool them.
- In the same pan, saute onions in little oil until golden.
- Saute ginger garlic paste until the raw smell disappears. Cool this as well. Blend together with other roasted ingredients along with 2 to 3 tbsp. water. Make a thick slightly coarse paste.
- Heat oil in the same pan fry chilies for 2 to 3 minutes. Set aside. Add mustard, cumin. When they sizzle add curry leaves and saute for a while.
- Add the paste and enough water. Stir and make a thin gravy. Break up any lumps in the gravy.
- Add chili powder, tamarind juice, garam masala and turmeric. Stir and sim for 5 to 8 minutes.
- Add fried chilies and simmer on a low heat until they wilt. Gravy also thickens by then.
- Serve mirchi ka salan with any biryani.
How to make mirchi ka salan recipe
1. Soak tamarind in little hot water. Set aside. Dry roast 2 tbsp. peanuts until golden.
2. Add 1.5 tbsp sesame seeds and switch off the stove. Add 1 tbsp. desiccated coconut and gently toss until you begin to smell them nice. Set aside to cool.
3. Add oil to the same pan and fry onions until golden.
4. Add ginger garlic paste.
5. Stir and fry until the raw smell goes off completely. Cool this as well.
6. Blend together all the roasted ingredients with 2 to 3 tbsp. water to a slightly coarse paste.
7. Do not make a very smooth or thin paste.
8. Wash chillis, make a incision length wise. They can also be deseeded as i did. You can use a mix of hot and not very hot chillis too. Set them aside.
9. Add a tsp of oil, allow the mustard, cumin to crackle. Then add curry leaves and fry until crisp.
10. Add the paste and then 1.5 cups water. Stir and mix well before the water turns hot to prevent any lumps.
11. Add 1/8 to 1/4 tsp turmeric powder, 1/2 tsp garam masala, very little red chili powder and filtered tamarind juice. You can also adjust the spice powders to get the desired color for the gravy. Add 2 tbsp. whisked curd if desired, it adds volume to the gravy. I did not use it. Add more water if needed, the gravy must be thin now, it will thicken after cooking.
12. Allow it to boil on a low to medium flame for 5 to 8 minutes.
13. Add fried chilies and stir well. Cook on a low heat until the chillis wilt off and the gravy slightly thickens.
Mirchi ka salan is ready to serve with biryani.