Mirchi Ka Salan (Biryani Salan)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the green chilies and slit each lengthwise, keeping the stem and tip intact. Deseed them if you want less heat.
2. Dry roast the peanuts over medium heat for 6-7 minutes, until golden and fragrant. Transfer to a plate.
3. Roast the sesame seeds and coconut in the same pan for 2 minutes, until fragrant, without burning. Transfer to the plate and let cool.
4. Add half the oil to the pan. Sauté the onions, ginger and garlic for 9 minutes, until golden. Transfer to the plate with the roasted ingredients, keeping any leftover oil in the pan.
5. Blend the sautéed onion mixture, peanuts, coconut and sesame with 1 cup water until smooth.
6. Fry the chilies in the same pan over medium heat until blistered, about 5-6 minutes, adding a teaspoon of oil if the pan is dry. Transfer to a plate.
7. Heat the remaining oil in the pan. Add the mustard seeds, kalonji (if using), cumin seeds and curry leaves and let them splutter.
8. Stir in the red chili powder, turmeric, salt and garam masala, then add the blended paste and mix well.
9. Add the tamarind soaked in hot water, then the 2 cups water. Bring to a rolling boil, then cover and cook on medium heat for at least 15-20 minutes, stirring occasionally, until thick, smooth and glossy with oil visible on top.
10. Add the fried chilies and jaggery. Cover and cook for another 5-10 minutes, until the chilies soften but do not turn mushy. Add hot water if the salan is too thick and the chilies are undercooked.
11. Taste and adjust the salt and tamarind. The salan should taste tangy, spicy, hot and slightly sweet. Turn off the heat when oil shows on top and the consistency is slightly runny.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicOnionGingerCoconutPeanutTamarind