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.
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