Mirchi Ka Salan (Biryani Salan) is a nutty, spicy Hyderabadi curry made with large green chilies. It pairs perfectly with biryani or Indian breads. Use this easy recipe to prepare a creamy, tangy peanut-coconut gravy with blistered chilies.
About Mirchi Ka Salan
In Urdu, “mirch” means green chilies and “salan” means curry. The Hyderabadi version of salan typically relies on peanuts, sesame seeds, and fresh coconut to create a rich, nutty base.
While other vegetables like okra, eggplant or tomatoes can be used to make different salans, Mirchi Ka Salan—made with long, mild green chilies—is one of the most popular variations. It is commonly served alongside Hyderabadi Chicken Biryani or Mutton Biryani and is a staple at festivals, weddings and celebrations.
Ingredients
All ingredients are available at Indian grocery stores.
- Green chilies – Use large, mild peppers such as Bhavnagri chilies, shishito, banana peppers or similar. Remove seeds and pith if you prefer less heat.
- For the salan paste – raw peanuts, white sesame seeds, cumin seeds, fresh (or desiccated) grated coconut, whole dried red chilies, fresh ginger and garlic.
- Spice powders – coriander powder, turmeric powder and Kashmiri red chili powder for color and mild heat.
- Tamarind pulp – adds tanginess and balances the flavors.
- Jaggery (gur) – a touch of sweetness to offset the spice.
- Other aromatics – onions, mustard seeds, fenugreek seeds, curry leaves, oil, salt and fresh cilantro for garnish.
How To Make Mirchi Ka Salan
Fry the chilies
Wash 6–8 large, mild chilies and pat them dry. Make a lengthwise slit, remove seeds and pith if desired. Heat 2 tablespoons oil in a large shallow frying pan over medium-high heat.
Arrange chilies in a single layer and fry, turning so they blister evenly. If they splutter, cover the pan partially. Transfer the blistered chilies to a plate and set aside.
Make the salan paste
Dry-roast until golden and aromatic (about 3–4 minutes):
- 2 tbsp raw peanuts
- 2 tbsp white sesame seeds
- 1 tsp cumin seeds
- 2 tbsp grated fresh coconut
- 3–4 whole dried red chilies (stems removed)
Let cool for 10 minutes, then blend with 2 tsp chopped ginger, 3–4 garlic cloves and ½ cup water to a smooth paste, scraping the blender sides as needed.
Make the curry
Heat 3 tablespoons oil in a pan over medium-high heat. Add:
- 1 tsp brown mustard seeds
- ¼ tsp fenugreek seeds
- 15–20 curry leaves
When they crackle, add 1 cup thinly sliced onions and sauté until golden brown (6–8 minutes).
Add the salan paste with 1 tsp coriander powder, ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder and ½ tsp salt. Sauté 1–2 minutes to release the flavors.
Pour in 2 cups water and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes.
Uncover, add the fried chilies, stir gently, then cover and cook another 8–10 minutes so the chilies absorb the gravy.
Finish with 2 tsp tamarind paste and 1 tsp crushed jaggery, cook for a minute, then adjust salt to taste. Garnish with 2 tbsp chopped cilantro and serve hot.
Serving Suggestions
Mirchi Ka Salan is traditionally served with Hyderabadi biryani—chicken, mutton or vegetable biryani. It also pairs well with Indian breads like garlic naan, lachha paratha or phulka, and with plain steamed rice, jeera rice or lightly spiced pulao.
Storage Suggestions
Store the curry in an airtight container in the refrigerator for 2–3 days. Reheat on the stovetop or in the microwave, adding a splash of hot water if the gravy has thickened. To freeze, omit the fried chilies and freeze only the gravy. When ready to serve, thaw, reheat and add freshly blistered chilies, cooking 5–6 minutes to combine.
Mirchi Ka Salan Recipe (Hyderabadi Biryani Salan)
Ingredients
To fry the chilies
- 6–8 large mild chilies (rinsed and wiped)
- 2 tbsp oil (for frying)
For the salan paste
- 2 tbsp raw peanuts
- 2 tbsp white sesame seeds
- 1 tsp cumin seeds
- 2 tbsp grated fresh coconut
- 3–4 whole dry red chilies (stalks removed)
- 2 tsp chopped ginger
- 3–4 cloves garlic (peeled)
- ½ cup water (for blending)
For the curry
- 3 tbsp oil
- 1 tsp brown mustard seeds
- ¼ tsp fenugreek seeds
- 15–20 curry leaves
- 1 cup thinly sliced onions
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp salt (or to taste)
- 2 tsp tamarind paste
- 1 tsp crushed jaggery
- 2 tbsp chopped cilantro (for garnish)
Instructions
Fry the chilies
- Wash and dry the chilies. Make a slit and remove seeds if desired.
- Heat oil in a shallow pan and fry the chilies until blistered. Set aside.
Make the salan paste
- Dry-roast peanuts, sesame, cumin, coconut and dry red chilies until fragrant.
- Cool for 10 minutes, then blend with ginger, garlic and ½ cup water to a smooth paste.
Make the curry
- Heat oil, add mustard seeds, fenugreek and curry leaves; let them crackle.
- Sauté sliced onions until golden brown.
- Add the salan paste, coriander, turmeric, red chili powder and salt; sauté 1–2 minutes.
- Add 2 cups water, bring to a boil, then simmer covered for 15–20 minutes.
- Add the fried chilies, cover and cook 8–10 minutes more.
- Stir in tamarind paste and jaggery, cook one minute, adjust salt and garnish with cilantro.
Notes
Use long, non-spicy chilies for the authentic mild flavor. Bhavnagri chilies are a good choice, but any similar mild pepper will work.
Nutrition
Calories: 121 kcal; Carbohydrates: 16 g; Protein: 3 g; Fat: 6 g; Fiber: 5 g (approximate per serving).