Mirchi Ka Salan Recipe - Hyderabadi Mirchi Ka Salan for Biryani

Mirchi Ka Salan Recipe - Hyderabadi Mirchi Ka Salan for Biryani

Mirchi ka Salan - if you asked me to pick one dish, and only one, that stood out to me during my 2.5 years of life in Hyderabad, it would be Mirchi ka Salan. There, I said it, it's not even the famous Hyderabadi Biryani but the underrated chilli based gravy that they serve with the biryani that stole my heart. I have tasted it in all kinds of places starting from the roadside biryani stalls to the really fancy restaurants. The wonderful thing about this seemingly humble side dish is that it looks very coy and innocent but is bursting with flavours. It's spicy, sweet, salty, and a tad bitter all at the same time and holds its own with a dish like the mighty biryani. Also check out my baingan ka salan recipe.

I had made Mirchi ka Salan once before and at that time, I felt it was amazing (although I do say so myself). Now that my culinary intuitions are much better, I decided to give it another go recently. I referred a bunch of recipes and decided to go with my reading buddy Preethi's recipe with a few minor changes from Vahchef and of my own. The pleasant surprise was that my Mirchi ka Salan was much thicker than the restaurant version and it went beautifully with plain rice, rotis, and even dosa. Since the gravy stores well for up to a week, this is definitely a win.

Mirchi ka Salan would go great with a simple Vegetable Biryani, Egg Biryani, Chicken Biryani, and even Vegetable Pulao. Also try with it with chapatis and idli or dosa for a change.

HYDERABADI MIRCHI KA SALAN RECIPEPreparation time: 5 minutes

Cooking time: 30 minutes

Makes ~ 2 cups

Serves 6

Adapted from: The Meal Algorithm


  • 4-6 large green chillies (use the kind that has lesser heat, the larger the better)
  • 2 tbsp of gingelly oil (Indian sesame oil)
  • 2 tbsp of white sesame seeds
  • 3 tbsp of raw peanuts
  • 2 tbsp of grated coconut (or use desiccated), optional
  • 1/2 tsp of minced garlic
  • 1/2 tsp of grated ginger
  • 1 heaping tsp of coriander powder
  • 1/2 tsp of jeera (cumin) powder
  • 1/2 tsp of red chilli powder (adjust to taste)
  • 1/2 tsp of black mustard seeds
  • 1/4 tsp of fenugreek seeds (methi)
  • 1/2 cup of sliced onions
  • A few curry leaves
  • A pinch of turmeric powder
  • 1 tsp of tamarind extract
  • 1 dry red chilli
  • 3/4 tsp of powdered jaggery or dark brown sugar
Read the whole recipe on Edible Garden