Mirchi ka salan recipe | Mirchi Salan | Biryani Salan | Hyderabadi Salan with detailed photo and video recipe. A popular and spicy curry base recipe made with peanuts, sesame and long slit green chillies. It is traditionally served with biryani or long-grain pulao. The curry adds spice and deep flavour to the meal. People enjoy it with fragrant rice for a rich taste.
Mirchi ka salan recipe | Mirchi Salan | Biryani Salan | Hyderabadi Salan with step-by-step photo and video recipe. Biryani is a popular dish across India. People enjoy it in many styles and flavours. It is often served with yoghurt raita or fresh salad. The cool sides balance the richness of the rice. It can also be paired with flavorful curries. Among them, Mirchi ka Salan stands out for its bold taste.
Salan recipes are very common in the southern state of India, and biriyani recipes are incomplete without it. The most common choice is Mirchi ka Salan. It can also be prepared with vegetables like beans, okra, or eggplant. The curry suits the way Hyderabadi biryani is cooked. The biryani cooks in a dum style with gravy at the bottom. Long-grain basmati rice forms the top layer. An extra curry helps mix the rice and gravy while serving. It adds flavour and keeps the dish moist. The same curry also pairs well with other rice varieties and pulao. Many enjoy it with Malabar parotta for a hearty meal. It offers many variations and easily fits into various meals.
Furthermore, some additional tips, suggestions, and variations to the popular Mirchi Ka Salan recipe. The consistency plays a key role in this recipe. It should stay balanced and smooth. The curry must not be too thick or too thin. Peanuts make it dense, so add water when needed. Stir well to maintain the right texture. For less heat, remove the seeds from the chillies. This keeps the flavour mild and pleasant. You can also make it with okra, beans, or capsicum for variation. Prepare the curry in larger quantities if desired. Store it in the freezer for later use. Add a little extra oil during the first cook to help preserve it longer.
Finally, I invite you to explore my other Curry Recipe Collection, which complements this post on the biryani salan recipe. It mainly includes other related recipes, such as karela, paneer ki sabji, veg tawa fry, papaya salad, salna, ridge gourd, bharli vangi, garlic paneer curry, kadhi pakora, and curry base. Further to these recipes, I would also like to mention my other recipe categories, like,
About Mirchi Ka Salan
Mirchi ka Salan Recipe – Hyderabadi Salan Restaurant Style is a rich and flavorful curry that complements the authentic Hyderabadi Dum Biryani experience. The biryani, cooked slowly in layers, tends to be slightly dry, and this thick, nutty curry adds the perfect balance of moisture and flavour. Made with a blend of roasted peanuts, sesame seeds, and coconut, it gives a creamy and silky texture that enhances every bite. The tangy tamarind and mild spice from green chillies create a deep, satisfying flavour. It helps tone down the heat of the biryani while adding a pleasant richness to the dish. Each spoonful soaks into the rice, making it moist and aromatic. The curry is slow-cooked until the oil separates, giving it a restaurant-style finish and deep golden colour. It not only complements the layered rice but also elevates the overall taste of the meal.
This Hyderabadi Salan is versatile and pairs beautifully with a variety of Indian dishes. It serves as an excellent gravy for parotta, chapathi, roti, and even vegetable pulao. The medium-thick texture allows it to cling to both rice and flatbreads. Many households prepare it in larger batches and refrigerate it for quick use during busy days. It stays fresh for several days. Also, it can be easily reheated without losing flavour. The consistency can be adjusted from thick to thin, depending on the meal it accompanies. Its nutty and tangy profile makes it suitable for both everyday meals and festive spreads. The rich aroma of sesame and peanuts gives the dish a signature Hyderabadi touch. Whether served for lunch or dinner, it instantly turns any meal into something special. It stands as a symbol of comfort, taste, and tradition in Hyderabadi cuisine.
Fun Fact:
Mirchi ka Salan was once considered a royal delicacy in the Nizam’s kitchen and was traditionally served alongside biryani during royal banquets to balance the spice and richness of the meal.
Chef Pro Tips for Mirchi Ka Salan
Mirchi ka Salan Recipe – Restaurant Style is a rich and creamy curry made with peanuts, sesame seeds, and tamarind. It adds flavour, moisture, and balance to Hyderabadi biryani, while also serving as a versatile gravy for everyday meals.
- Roasting: Roast peanuts, sesame seeds, and coconut until golden brown. This step builds the deep, nutty base that gives the curry its signature taste.
- Blending: Grind the roasted mix into a fine paste. A smooth paste ensures a creamy consistency without lumps.
- Sauté: Cook the paste until the oil separates from the paste. This enhances flavour and removes the rawness from the nuts and spices.
- Spice Balance: Use mild green chillies and tamarind to balance heat and tang. The flavours should be rich yet gentle on the palate.
- Consistency: Add water gradually to achieve a medium-thick texture. The curry should coat the back of a spoon but still flow smoothly with rice or roti.
FAQs
- What is Mirchi ka Salan made of?
Mirchi ka Salan is made with roasted peanuts, sesame seeds, coconut, and green chillies. These ingredients blend into a smooth and rich paste. The mixture forms the base of the curry. Tamarind adds a slight tang to the flavour. A mix of spices brings warmth and depth. - Why is Mirchi ka Salan served with Hyderabadi biryani?
It adds moisture and flavour to layered Hyderabadi Dum Biryani. The creamy curry helps balance the spice and enhances the overall biryani experience. - Can I store Mirchi ka Salan for later use?
Yes, you can refrigerate it in an airtight container for up to three days. Reheat gently before serving and add a little water if it thickens. - How can I adjust the spice level of the curry?
Use mild green chillies for less heat or increase the number for a spicier taste. Adjust tamarind to balance the tanginess. - What else can I serve with Mirchi ka Salan besides biryani?
It pairs beautifully with roti, chapati, parotta, or even plain rice and vegetable pulao. The nutty and tangy flavour complements many Indian dishes.
Video Recipe
Recipe Card for Mirchi Ka Salan
Mirchi Ka Salan Recipe | Hyderabadi Biriyani Salan
Ingredients
For masala paste:
- ¼ cup peanut
- 2 tbsp sesame
- 2 tsp poppy seeds
- 2 tbsp dry coconut
- small piece tamarind
- water, for grinding
For salan:
- 3 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- ¼ tsp methi
- pinch hing
- few curry leaves
- ½ tsp turmeric
- 5 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 4 chilli, chopped
- 1 tsp chilli powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp jaggery
- 3 cup hot water
Instructions
- Firstly, in a pan, dry-roast ¼ cup of peanuts until they turn crunchy.
- Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut.
- Dry roast on a low flame till the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add a small piece of tamarind, add water and grind to a smooth paste. Keep aside.
- In a kadai, heat 3 tablespoons of oil. Add ½ tsp mustard, ½ tsp cumin, ¼ tsp methi, a pinch of hing and a few curry leaves.
- Splutter the tempering. Also add ½ tsp of turmeric, 5 cloves of garlic, and 1 inch of ginger, and sauté well.
- Now add 4 chilli and saute for a minute.
- Keeping the flame on low, add 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala. and 1 tsp salt. Sauté till the spices turn aromatic.
- Further add prepared masala paste and cook till the oil separates.
- Add 1 tsp salt, 1 tsp jaggery, 3 cups of hot water.
- Mix well and boil for 10 minutes or until the oil separates.
- Finally, enjoy Mirchi Ka Salan Recipe with Biryani.
Nutrition
How to Make Mirchi Ka Salan with Step-by-step photos
- Firstly, in a pan, dry-roast ¼ cup of peanuts until they turn crunchy.
- Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut.
- Dry roast on a low flame till the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add a small piece of tamarind, add water and grind to a smooth paste. Keep aside.
- In a kadai, heat 3 tablespoons of oil. Add ½ tsp mustard, ½ tsp cumin, ¼ tsp methi, a pinch of hing and a few curry leaves.
- Splutter the tempering. Also add ½ tsp of turmeric, 5 cloves of garlic, and 1 inch of ginger, and sauté well.
- Now add 4 chilli and saute for a minute.
- Keeping the flame on low, add 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala. and 1 tsp salt. Sauté till the spices turn aromatic.
- Further add prepared masala paste and cook till the oil separates.
- Add 1 tsp salt, 1 tsp jaggery, 3 cups of hot water.
- Mix well and boil for 10 minutes or until the oil separates.
- Finally, enjoy Mirchi Ka Salan Recipe with Biryani.
Notes
- Firstly, if you feel the chilli is very spicy, then remove the seeds before frying.
- Additionally, adding a generous amount of oil will help make the curry more flavorful.
- Additionally, a small piece of jaggery will help to balance the flavour. However, it is optional.
- Finally, Mirchi Ka Salan recipe stays good for 4 days when refrigerated.
Comments are closed.