Easy Mirchi ka salan recipe | Mirchi Salan | Biryani Salan | Hyderabadi Salan

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 6 Servings
  • Category: curry
  • Cuisine: hyderabadi

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

Method

  1. Firstly, in a pan, dry-roast ¼ cup of peanuts until they turn crunchy.
  2. Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut.
  3. Dry roast on a low flame till the spices turn aromatic.
  4. Cool completely, and transfer to the mixer jar.
  5. Add a small piece of tamarind, add water and grind to a smooth paste. Keep aside.
  6. 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.
  7. Splutter the tempering. Also add ½ tsp of turmeric, 5 cloves of garlic, and 1 inch of ginger, and sauté well.
  8. Now add 4 chilli and saute for a minute.
  9. 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.
  10. Further add prepared masala paste and cook till the oil separates.
  11. Add 1 tsp salt, 1 tsp jaggery, 3 cups of hot water.
  12. Mix well and boil for 10 minutes or until the oil separates.
  13. Finally, enjoy Mirchi Ka Salan Recipe with Biryani.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.