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