Indian
Indian - Chutneys and Sides
Hyderabadi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 6 long green chilies, slit
- • 2 tbsp peanuts
- • 1 tbsp sesame seeds
- • 2 tbsp grated fresh coconut
- • 2 tbsp tamarind pulp
- • 1 tsp jaggery
- • 1 tsp mustard seeds
- • 2 tbsp oil
- • 3/4 tsp salt
Preparation Steps
1
Phase 1
Dry roast the peanuts, sesame seeds, and coconut separately until golden and cool.
2
Phase 2
Blend the roasted mixture with 1/3 cup water into a fine paste.
3
Phase 3
Heat the oil and fry the slit chilies until blistered, then remove them.
4
Phase 4
In the same oil, crackle the mustard seeds.
5
Phase 5
Add the ground paste, 1 cup water, tamarind pulp, jaggery, and salt, and simmer for 10 minutes until the gravy thickens, then return the chilies.
6
Phase 6
Serve this mirchi ka salan warm as the classic accompaniment to biryani.