Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan

25 mins Main Course

Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan - Mirchi ka Salan, the Chilli Masala Gravy curry is a perfect accompaniment for Biryani or Fried Rice. Here is the recipe of restaurant style Mirchi ka Salanwith images and videos.

Mirchi ka Salan enhances the taste of Biryani. Many Hyderabadis agree with this. It has a mixed taste of spicy, sour, hot and also has a tangy flavour.

It is a general impression that it is a recipe of the Nizams, but it is a combination of Telugu tastes and Nizam seasonings. It tastes almost like the stew made by Telugu people.

The ingredients of this recipe are used to make Egg Stew in Telangana. My recipe for Egg Stew is also available. Do look it up.

Preparation and ingredients of the Mirchi ka Salan also vary from place to place. I make it in a complete Hyderabadi style. North Indians use Black Cumin instead of Jaggery and Curry Leaves.

Try this, Double Masala Chicken Dum Biryani and Hyderabadi Chicken Dum Biryani

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Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan

Tips

1.Roast all the ingredients used for Masala Paste on a very low flame to give a better taste.

2.At every stage, cook on a low flame till the Oil separates from the Gravy. You can store this dish in the fridge for 2 weeks.

3.I did not use Poppy Seeds in this dish. You could use Mustard Seeds if you want. The dish would be very tasty then. You could add Jaggery before removing from the flame to balance the sourness and reduce the spicy taste.

4.Poppy Seeds are not available in some places, in that case you can add more Peanut and Sesame Seeds.

5.By adding Brinjal to this Gravy, it becomes Hyderabad’s special Brinjal Masala Curry. If you add fried Lady’s Fingers, it becomes Lady’s Finger Masala Curry. If you add Onions to this Gravy, it becomes Onion Masala Curry. This dish is mostly prepared in Muslim functions.

Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan - Recipe Video

Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4

Ingredients

  • For Masala Paste
  • 1/4 cup Groundnuts
  • 1 tbsp Coriander Seeds
  • 2 tbsp Poppy Seeds ()
  • 2 tbsp Sesame Seeds
  • 2 tbsp Dry Coconut Powder
  • For preparing Curry
  • 1/4 cup Oil
  • 1 tsp Mustard
  • 4 Dry Chillies
  • 1 tsp Cumin Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tbsp Ginger Garlic paste
  • 1/2 tsp Roasted Cumin Powder
  • 1 tbsp Chilli Powder
  • 1/2 tsp Garam Masala
  • Salt
  • 1/4 tsp Turmeric
  • 7 - 8 Slit Big Chilli
  • 1/4 cup Tamarind Pulp (extracted from 50 grams of Tamarind)
  • 2 Sprigs Curry Leaves
  • 1/2 tsp Jaggery (optional)

Instructions

  1. Fry all the ingredients used for Masala Paste one after the other on a low flame, frying Coconut Powder at last.
  2. Grind the roasted mixture into a fine, smooth paste.
  3. Prepare the seasoning by heating some oil in a pan. Fry Mustard, Red Chillies, Cumin Seeds, Fenugreek, Ginger Garlic Paste, and the Masala Paste.
  4. Add Salt, Garam Masala, and Turmeric to the seasoning. Now add slit big Green Chillis to this mixture and fry for 3 minutes.
  5. Then add Tamarind Pulp, cook it on a medium flame till the oil separates from the Gravy.
  6. Once the oil floats to the top, add Curry leaves and Jaggery. Cook it for 10 minutes and serve hot.

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Mirchi Ka Salan | Hyderabadi Mirchi Ka Salan | Biryani Salan