Mirchi ka salan recipe for biryani – Mirchi ka salan is one of the popular Classic hyderabadi dishes that is served as a side dish with biryani. Mirchi refers to chili. 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 Hyderabdi biryani or Hyderabadi mutton biryani.
But it also pairs great with any Variety of 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 so I have not used it.
Tips to make mirchi ka salan
- Choose chilies that are low on heat otherwise the salan turns too spicy.
- Roasting peanuts on a low to medium flame is key to a flavorful and aromatic salan. So ensure they are roasted well to bring out the aroma of roasted peanuts.
- Sesame seeds are another ingredient used to lend a unique nutty aroma. If you do not have them then just replace them with coconut.
- Traditionally tamarind is added to lend a slight tangy to the mirchi ka salan. However it can be replaced with lemon juice while serving.
You can make this dish ahead and refrigerate. When needed just bring the mirchi ka salan to a rolling boil and then add the fried chilies.
Instead of chilies, you can also add some boiled or sauteed veggies to make vegetable salan.
Hyderabadi mirchi ka salan recipe
Mirchi ka salan for biryani
Ingredients (1 cup = 240ml )
- 2 tbsp peanuts
- 1½ tbsp sesame seeds
- 1 tbsp desiccated coconut or copra
- 2 tbsp oil
- 1 onion sliced thinly
- 1 tsp ginger garlic paste
- 6 green chillis (less hot or a mix)
- ½ tsp mustard
- ½ tsp cumin or jeera
- 1 sprig curry leaves
- 1½ to 2 cups water (adjust as needed)
- salt as needed
- 2 tbsp tamarind or small lemon sized ball
- 1/8 to ¼ tsp turmeric or haldi
- ½ tsp garam masala
- ½ tsp red chili powder or as needed
How to make the recipe
- Heat up little water and immerse tamarind in it for a while.
- Squeeze and extract juice. Set aside.
- On a medium heat, dry roast peanuts until golden & aromatic,
- Then add sesame seeds and coconut.
- Fry 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.
- Rinse the green chilies and wipe them dry. Make an slit lengthwise and deseed the seeds.
- Heat oil in the same pan and fry chilies for 2 to 3 minutes. Set aside.
Making mirchi ka salan
- Add mustard & cumin. When they sizzle, add curry leaves and saute for a while.
- Next add the peanut and coconut paste.
- Pour enough water. Stir and make a thin gravy. Break up any lumps in the gravy.
- Next add chili powder, tamarind juice, garam masala and turmeric.
- Stir and simmer 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.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
1. Soak tamarind in little hot water. Set aside. Dry roast 2 tbsp. peanuts until golden & aromatic.
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 chilli and wipe them dry. Make a incision length wise. They can also be deseeded as i did. You can use a mix of hot and not very hot chilis too. Fry them in oil for 2 to 3 mins. Set them aside.
How to make mirchi ka salan
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.