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Mirchi Ka Salan Recipe | Hyderabadi Biriyani Salan

Mirchi Ka Salan Recipe | Hyderabadi Biriyani Salan

curryhyderabadiVeganGluten-FreeSpicyMedium25 min6

Submitted by Sanjay Patel

Source: hebbarskitchen.com

Ingredients

6 servings
  • ¼ cup peanut
  • 2 tbsp sesame
  • 2 tsp poppy seeds
  • 2 tbsp dry coconut
  • small piece tamarind
  • water (for grinding)
  • 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

  1. 1.
    Firstly, in a pan, dry-roast ¼ cup of peanuts until they turn crunchy.
  2. 2.
    Add 2 tbsp sesame, 2 tsp poppy seeds and 2 tbsp dry coconut.
  3. 3.
    Dry roast on a low flame till the spices turn aromatic.
  4. 4.
    Cool completely, and transfer to the mixer jar.
  5. 5.
    Add a small piece of tamarind, add water and grind to a smooth paste.
  6. 6.
    Keep aside.
  7. 7.
    In a kadai, heat 3 tablespoons of oil.
  8. 8.
    Add ½ tsp mustard, ½ tsp cumin, ¼ tsp methi, a pinch of hing and a few curry leaves.
  9. 9.
    Splutter the tempering.
  10. 10.
    Also add ½ tsp of turmeric, 5 cloves of garlic, and 1 inch of ginger, and sauté well.
  11. 11.
    Now add 4 chilli and saute for a minute.
  12. 12.
    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.
  13. 13.
    Sauté till the spices turn aromatic.
  14. 14.
    Further add prepared masala paste and cook till the oil separates.
  15. 15.
    Add 1 tsp salt, 1 tsp jaggery, 3 cups of hot water.
  16. 16.
    Mix well and boil for 10 minutes or until the oil separates.
  17. 17.
    Finally, enjoy Mirchi Ka Salan Recipe with Biryani.