Mirchi ka salan for biryani

Hyderabadi mirchi ka salan is a famous gravy (side dish) made with chilies to serve with a biryani. The dish is mildly spicy and delicious with a nutty aroma of peanuts and sesame seeds.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings3

AuthorSwasthi

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 seeds
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

Preparation

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.

Preparing chilies

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 seeds & 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)