Mirchi Ka Salan (Biryani Salan)

5 from 7 votes

Mirchi Ka Salan (Biryani Salan) is a nutty, spicy curry made with large green chilies in Hyderabadi style. It is served with biryani or any Indian bread.

Here are some more Hyderabadi recipes that you may like: Spot Idli, Baingan Ka Khatta, Bhindi Ka Salan, and Bagara Rice.

Mirchi ka salan served in a bowl.
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What Is A Salan

Salan is a Hyderabadi curry made using peanuts, sesame seeds, fresh coconut, and spices. It is popularly served with biryanis.

Various vegetables can be added to this creamy, spicy, and tangy curry. Bhindi ka Salan, Baigan Ka Salan, and Tomato Salan are the most popular ones; however, Mirchi Ka Salan is the most popular.

About Mirchi Ka Salan

Mirch means “green chilies,” and Salan means “curry” in Urdu.

Mirchi Ka Salan is a delicious curry with fried green chilies added to a creamy, nutty, spicy peanut coconut gravy.

Also known as Biryani Salan or just Salan, it is quite popular in Hyderabadi households and restaurants and is traditionally served with Hyderabadi Chicken Biryani and Mutton Biryani.

It is also quite popular during festivals, weddings, or other celebrations and special occasions.

Ingredients

Mirchi ka salan ingredients list 1.
Mirchi ka salan ingredients list 2.
Mirchi ka salan ingredients list 3.
Mirchi ka salan ingredients list 4.

All the ingredients to make this curry are easily available at any Indian grocery store.

Green Chilies – This curry uses large, non-spicy chilies (peppers). Use any mild pepper that is easily available. I used Bhavangiri chilies. Shishito peppers, banana peppers, etc., are also good substitutes.

For The Salad paste, you will need raw peanuts, white sesame seeds, cumin seeds, fresh coconut, whole dry red chilies, fresh ginger, and garlic.

Fresh coconut is this dish’s star, making the curry nutty and delicious. To save time, you can buy already grated fresh coconut. It is available in the freezer section of any Indian grocery store.

You can replace fresh coconut with dry coconut if it’s not available.

Peanuts also make the base of this dish and make the curry a little thick.

You can adjust the quantity of dry red chilies depending on your taste.

Spice Powders – This curry uses basic everyday spice powders such as coriander powder, turmeric powder, and Kashmiri red chili powder.

Tamarind Pulp – Tamarind adds tanginess to the curry and balances out the heat from the chilies.

Jaggery (Gud) adds a hint of sweetness and balances out the spiciness of chilies.

OthersYou will also need onions, oil, brown mustard seeds, fenugreek seeds (methi dana), curry leaves, salt, and cilantro (fresh coriander leaves).

How To Make Mirchi Ka Salan

Fry The Chilies

Wash 6-8 large, non-spicy chilies and wipe them well with a kitchen cloth.

Discard the ends or keep them. Make a slit in the center of the chilies and remove the seeds and the pith.

Seeds and pith removed from the chilies.

Heat 2 tablespoon oil in a large shallow frying pan over medium-high heat.

Oil for frying the chilies heating in a pan.

Arrange the chilies in the pan in a single layer and fry them from all sides until blisters appear on their surface.

Cover the pan with a lid if the chilies are spluttering too much.

Chilies added to the pan.

Remove the fried chilies to a plate and keep them aside.

Fried chilies.

Make The Salan Paste

Dry roast the following ingredients over medium heat until lightly browned and fragrant (3-4 minutes), stirring frequently.

  • 2 tablespoon raw peanuts
  • 2 tablespoon white sesame seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon grated fresh coconut
  • 3-4 whole dry red chilies (stalks removed)
Peanuts, sesame, cumin, coconut and dry red chilies added to a pan.

Remove the pan from heat and let the ingredients cool down for 10 minutes.

Roasted ingredients.

Add the cooled ingredients to a blender along with 2 teaspoon chopped ginger, 3-4 cloves peeled garlic, and ½ cup water, and blend to make a fine paste.

Scrape the sides of the blender a few times while blending.

Roasted ingredients added to a blender along with ginger, garlic and water.
Ready salan paste.

Make The Curry

Heat 3 tablespoon oil in a pan over medium-high heat.

Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.

  • 1 teaspoon brown mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 15-20 curry leaves
Mustard, fenugreek and curry leaves added to hot oil.

Add 1 cup of thinly sliced onions and fry until they turn golden brown (6-8 minutes), stirring frequently.

Onions added to the pan.

Now, add the following ingredients and saute for 1-2 minutes.

  • salan paste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon salt
Salan paste and spice powders added to the pan.

Add 2 cups of water and bring the curry to a boil.

Water added to the pan.

Reduce the heat to low and cover the pan with a lid.

Pan covered with a lid.

Cook the curry for 15-20 minutes.

Now remove the lid, add the fried chilies to the pan, and stir well.

Cover and cook for another 8-10 minutes.

Fried chilies added to the pan.

Stir in 2 teaspoon tamarind paste and 1 teaspoon crushed jaggery and cook for a minute.

Tamarind paste and jaggery added to the pan.

Check for salt and add more if needed.

Mirchi Salan is ready. Garnish with 2 tablespoon chopped cilantro and serve it with biryani, rice, or roti.

Ready mirchi ka salan garnished with chopped cilantro.

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Mirchi Ka Salan is a Hyderabadi-style nutty and spicy curry made using large green chilies. Serve it with biryani or any Indian bread (vegan, gluten-free).
5 from 7 votes

Mirchi Ka Salan Recipe (Hyderabadi Biryani Salan)

Mirchi Ka Salan (Biryani Salan) is a Hyderabadi-style nutty and spicy curry made using large green chilies. Serve it with biryani or any Indian bread.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

To Fry The Chilies

  • 6-8 large non-spicy chilies (rinsed and wiped)
  • 2 tablespoons oil (for frying)

For The Salan Paste

  • 2 tablespoons raw peanuts
  • 2 tablespoons white sesame seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons grated fresh coconut
  • 3-4 whole dry red chilies (stalks removed)
  • 2 teaspoon chopped ginger
  • 3-4 cloves of garlic (peeled)

For The Curry

  • 3 tablespoons oil
  • 1 teaspoon brown mustard seeds (sarson)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 15-20 curry leaves
  • 1 cup thinly sliced onions
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon salt (or to taste)
  • 2 teaspoons tamarind paste
  • 1 teaspoon crushed jaggery
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

Fry The Chilies

  • Wash the chilies and wipe them well with a kitchen cloth.
  • Discard the ends or keep them. Make a slit in the center of the chilies and remove the seeds and the pith.
  • Heat oil in a large shallow frying pan over medium-high heat.
  • Arrange the chilies in the pan in a single layer and fry them from all sides until blisters appear on their surface.
  • Cover the pan with a lid if the chilies are spluttering too much.
  • Remove the fried chilies to a plate and keep them aside.

Make The Salan Paste

  • Dry roast peanuts, sesame seeds, cumin seeds, coconut, and dry red chilies over medium heat until lightly browned and fragrant (3-4 minutes), stirring frequently.
  • Remove the pan from heat and let the ingredients cool down for 10 minutes.
  • Add the cooled ingredients to a blender along with ginger, garlic, and ½ cup water, and blend to make a fine paste.
  • Scrape the sides of the blender a few times while blending.

Make The Curry

  • Heat oil in a pan over medium-high heat.
  • Once the oil is hot, add mustard seeds, fenugreek seeds, and curry leaves, and let them crackle for 3-4 seconds.
  • Add onions and fry until they turn golden brown (6-8 minutes), stirring frequently.
  • Add the salan paste, coriander powder, turmeric powder, red chili powder, and salt, and saute for 1-2 minutes.
  • Add 2 cups of water and bring the curry to a boil.
  • Reduce the heat to low and cover the pan with a lid.
  • Cook the curry for 15-20 minutes.
  • Now remove the lid and add the fried chilies to the pan and stir well.
  • Cover and cook for another 8-10 minutes.
  • Stir in tamarind paste and jaggery and cook for a minute.
  • Check for salt and add more if needed.
  • Mirchi salan is ready. Garnish with cilantro and serve it with biryani, rice, or roti.

Video

YouTube video

Notes

This curry is made using long, non-spicy chillis. Use any variety that is easily available to you. I used Bhavangiri chilies.

Nutrition

Calories: 121kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 530mg, Potassium: 192mg, Fiber: 5g, Sugar: 7g, Vitamin A: 300IU, Vitamin C: 87mg, Calcium: 83mg, Iron: 2mg
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Recipe Rating




12 Comments

  1. 5 stars
    Wow. Mouth watering and pungent. Very delicious and flavorful. This recipe would have to be made more regularly.
    Thanks for posting this recipe. South Africa

  2. 5 stars
    I just finished cooking this recipe. It came out delicious and will definitely cook it again. Only thing I would change is to dice up the onions rather than slice for the Salan. The taste was GREAT!

  3. HI!
    I’m an editor & I would like to use the image of mirchi ka salan from your blog in a school book I’m editing. Please let me know if I have your permission to use it. I will, of course, acknowledge all sources as required by you.
    Regards,
    Gayathri
    kris3gaya@gmail.com

  4. 5 stars
    This is the first of your recipes we have tried and it is delicious!
    We have added quite a bit of water during the cooking processes to adjust the consistency and have settled for a creamy soup – we just wonder what the final consistency should be like?
    You will be pleased to hear that we feel spoilt for choice with such an extensive catalogue to choose from, We look forward to making many more of your exciting recipes in the knowledge that we are preparing dishes in a very authentic style.
    Thank you for taking the time to share your knowledge and expertise – much appreciated – will send some pics 🙂

    1. Thnx a lot for trying Serena. the consistency of the gravy should be like a thick creamy soup.