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Hyderabadi Mirchi Ka Salan Recipe (Biryani Gravy)

Preparation Time: 5 minutes                                        Cooke Time: 35 minutes                                Total Time: 40 Minutes

Click below for recipe video                      

Ingredients (Step 1)

Green chilis (less spicy variety) -8 to 12

Jaggery, date and tamarind paste - ¼ Cup  

(Jaggery 10%, Dates 60%, Tamarind 30%)

Ingredients (Step 2)

Oil - 1 Tsp

Raw peanuts - 5 Tbsp

Sesame seeds - 2 Tbsp

Coriander seeds - 1 Tbsp

Cumin - 2 Tsp

Fennel seeds - ½ Tsp

Red chilis whole - 7 to 12 according to your desired spiciness level  

Water - ½ to 1 cup

Ingredients (Step 3)

Oil - 4 Tbsp

Mustard Seeds - ½ Tsp

Curry leaves - 10

Chopped Onion - ¼ Cup

Chili Powder - 1 Tbsp

Turmeric - ½ Tsp

Salt - 1 ½ Tsp or to taste

Ginger garlic paste - ½ Tsp

Water - 1 to 2 Cups


Step 1 - Stuff green chilis

Slit green chilies and stuff with jaggery, dates, tamarind paste


Step 2 - Paste for the gravy

Roast the raw peanuts with 1 Tsp of oil on medium heat until it has golden color.

Add sesame, coriander, Cumin and Fennel seeds and continue to roast

Add whole Red chilis and roast well.

Take it out on a plate and let it cool down completely.

Transfer in a grinder jar and first grind a little without water and then add water and grind again until smooth consistency.


Step 3 - Tempering

Heat a pan and add oil. let the oil heat up for the tempering temperature (drop a seed of mustard in oil and if it cracks quickly then it has reached tempering temperature) and add mustard seeds.

Once the mustard seeds crack, then add curry leaves, chopped onion, chili powder, turmeric, salt, ginger garlic paste and cook well until you see oil gets separated. 

(In case you have used less oil, oil won’t be separated so in that case just cook well and then follow the next instruction)

Keep stirring frequently so it won’t burn at the bottom.

Keep checking the consistency and add water accordingly. (1 Cup to 2 Cups)

Let it cook on a low heat and follow the step 4


Step 4 - Sear the stuffed chilis

On a heated pan add a tsp of oil and sear all the chilis one side until turn golden, then the other side until turn golden.


Step 5

Add the chilis to the gravy and cook for 4 to 5 minutes or until desired consistency.


Serve in a deep bowl

This is specially being served with dum biryanis but you can also serve with any other rice dish, Roti, Paratha, Dosa or Idli.



Make a paste of jaggery, dates, tamarind  and microwave it to make a thick consistency paste for stuffing or cook on low heat until desired consistency

Mirchi Ka Salan.jpg
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