Mirch Ka Salan


Salan means Curry & Mirch means Chilli .It’s an authentic & traditional spicy dish of  Hyderabad,India .It’s  prepared with green chillies and relished along with Biryani recipes.Mirchi ka salan, or curried chilli peppers, is a popular dish made with a variety of long & spicy  chillies, spices  with flavours of coconut, tamarind, peanuts and sesame seeds.Serve with Biryani /rice /pulao.I am sharing my version of Mirch ka salan as my family like this curry along with biryani .Originally 15-20 Chilli are added in this Curry.

Ingredients

Green Chilli 4-5

Sesame seeds 2 tbsp

Peanuts 1/4 cup

Desiccated coconut 1/3 cup

Onion 1(sliced)

Cumin seeds 1 tsp

Dry red chillies 3

Garlic 5-6

Ginger 1″

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Green Coriander leaves(chopped) 1 tbsp

Tamarind pulp 1tbsp

Oil 4 tbsp

Mustard seeds 1 tsp

Curry leaves 10-12

Salt to taste

Water 3 cups

Method

Make a cut in green chillies then  heat oil in a deep pan and  fry for 3-4 minutes. Drain on tissue paper. Dry roast cumin seeds, Peanuts, sesame seeds & desiccated coconut in a pan.Grind together red chillies, peanuts, cumin seeds, Desiccated coconut, sesame seeds, garlic and ginger with enough water into a paste. Take  1 tbsp of the leftover oil in another pan and heat. Add mustard seeds and once it crackled  add curry leaves and onion. Mix well and sauté till the onion becomes translucent  after that add a ground paste and mix well.then  Add turmeric powder & coriander powder cook mixture stir continuously till it started leaving oil then and 3-4 cups of water. Stir and cook for a 2 to 3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves.

Tips :-one can add more green chilli as per requirement.

Check this Link  for Biryani

https://aayushimanish.wordpress.com/category/rice-biryanipulao/

Mutton Biryani


Rice Layered with Mutton & cooked on dum (slow fire)with Indian spices.

Ingredients
Mutton 500 grams
Basmati rice 1 1/2 cups
Salt
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3-inch stick
Oil 1 tablespoon + to deep fry
Onion sliced 5 large
shahi jeera 1/2 teaspoon
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1 tablespoon
Yoghurt 1 cup
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron mix in 1/4 cup milk a few strands (optional)

Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three-fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Prepare spice powder(Grind Sahi-jeera seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms )to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice.Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot !!!!

 

 

Chicken Dum Biryani


Biryani is a famous Dish from  Hyderabad, India. It is made using Basmati rice only.Lot of Indian spices and condiments used in it, meat and rice are cooked separately before being layered and cooked together.It is prepared on Dum means cooked on lowest flame after sealing the vessel with dough.The pot is usually sealed with  dough to allow cooking in its own steam and not opened till ready to serve.

Ingredients

Chicken 900 grams( breast pieces & legs)

Basmati rice 2 cups

Oil/ghee for cooking – 3 tablespoons and to deep fry ( onion)

Cinnamon 1-inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds 1 teaspoon

Green cardamoms 3-4

Onions sliced 2 medium

Green chillies, slit 3

Turmeric powder 1/4 teaspoon

Tomatoes chopped 2 medium

Salt to taste

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Red chilli powder 1/2 teaspoon

Thick yogurt 1 cup

Onions sliced and fried brown 3 medium

Garam masala powder 1/2 teaspoon

Fresh mint leaves chopped handful 

Fresh coriander leaves chopped handful

Milk 1/2 cup( few saffron strands dissolve)

Rose water a few drops

Kewra water a few drops

Dough -for covering lid

Method
Cut and wash chicken properly. Boil water in a pot (adding salt.1-2 tsp oil & few whole garam masala cardamom.cloves ,black cardamom & black pepper & star anise) once rice cooked 3/4 th ,drain water and set aside. take a pan add oil,& heat properly add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies ,chicken and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt.let cooked chicken properly . now take a pot for dum keep a Griddle (tawa) beneath.now first add cooked chicken, Add the boiled rice on top. Mix well. Add half the fried brown onions.Sprinkle garam masala powder, mint leaves, and coriander leaves. Sprinkle milk, rose water& kewra water (few drops) and remaining browned onions.do same for second layer .Cover pot with lid and seal with atta dough and cook on low heat for about 10-15 minutes.turn off heat leave for 10 min sealed only.Before serving, mix the Biryani from the bottom. Serve hot with Raita & Mirch ka salan.

https://aayushimanish.wordpress.com/2016/05/01/mirch-ka-salan/

 

 

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Biryani On Dum

 

 

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Biryani