The perfect accompaniment to the delectable Hyderabadi Biryani is Mirchi ka Salan, or curried chilli peppers, a very popular traditional peanut and chilli curry originating from Hyderabad. Mirchi ka Salan features peanuts, green chillies, dry coconut, sesame seeds, thick tamarind juice, bay leaf, turmeric powder, ginger-garlic paste, and cumin seeds. The spicy curry dish is traditionally served at special occasions and especially weddings in Hyderabad, either with chapati or with rice.
For preparing Mirchi ka Salan, firstly the hot, long peppers need to be washed, wiped, dried and slit without splitting them entirely into halves.
The pepper needs to be cut in 2-inch pieces and shallow-fried for 2-3 minutes approximately before being removed and being kept aside to cool. Next, you need to dry roast cumin, coriander and sesame seeds and grind them into a paste along with little water, ginger-garlic paste and roasted peanuts. Tip: If you want your gravy to be spicy, add some red chillies as well. Next, into a pan goes some heated oil, mustard seeds, curry leaves, grated onion, and haldi powder, before adding the ground masala paste you made earlier. Add some water to enable it to boil before adding tamarind paste, fried green chillies and salt, before allowing it to cook some more. Serve hot!