Mirchi Ka Salan – Gravy for Hyderabadi Biriyani / Nawab Biriyani

This is one of the most delicious side dishes for biriyani. I got to know about this dish when I was in Hyderabad. I still remember myself craving for that extra pack of salan which I used to buy from Hyderabad House. I remember one elderly person asking this dish in extra quantity for no extra cost. The guy at the counter replied “ Ye Sheruva nahi hai. Yeh Salan Hai. Extra Salan ko paisa lagega” {This is not the usual gravy (the one that is usually served with biriyani). This is special so pay up}. Rumali Roti, Biriyani and Mirchi ka sala make a delicious meal.

After moving out of Hyderabad, one of the food items that I missed a lot is Biriyani and Mirchi ka salan combination. I could compensate the biriyani flavor to a maximum extent using the ready made biriyani paste which is easily available in the market. But Mirchi Ka Salan ??? Not at all. I searched a lot over the internet, checked many cookery websites and finally I experimented this recipe one fine day. Fortunately I turned out well and whenever there is biriyani festival at home…. I make sure that this recipe marks its presence.


Shimla Mirchi : 6-8 cut into half with a slit in between

Jeera : 1 tsp

Mustard: 1 tsp

Methi(Fenugreek) seeds : ½ tsp

Dhania Powder : 1 tsp

Jeera Powder : 1 tsp

Chilly Powder : 1.5 tsp

Tamarind Water : ½ cup

Finely chopped coriander : ½ cup

Curry Leaves : A few

Oil-2 tsp

Salt- To taste

For the Powder

Roasted Peanuts : 3 tbsp

Roasted Till(Sesame Seeds) : 2 tbsp

Jeera: 2 tsp

For the paste

Ginger Garlic Paste : 2 tsp

Onion : 1 Big Sized

Fresh Grated Coconut : 5 tsp


Heat Oil in a pan and fry the chilies until the outer skin turns white.


Take out the chilies and in the same oil add all the tadka ingredients and curry leaves

Add the ground paste and fry until the raw smell goes off


Add Turmeric , jeera, dhania and chilli powder and the ground powder

Mix the powders well and fry until the oil starts separating


Add 2 cups of water and the tamarind water and boil until the mixture turns thicker

Now add Fried Chillies, Corriander, Salt and simmer for 5-7

Serve hot with biriyani or roti.


(This post was written by Krishna Kumari)


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