Biryani Ka Salan | Biryani Curry | Indian Curry |

Biryani ka salan, is a side dish served with Biryani, and it enhances the taste of Biryani even further, Biryani ka Salan means Curry for the Biryani, and is a very popular recipe served at homes and weddings, it's a process which requires slow cooking.

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Ingredients

1/4 Cup Peanuts
1/6 Cup Phutane Ki Dal (Roasted Bengal Gram)
1/6 Cup Sesame Seeds (Til)
1/4 Cup Grated Coconut
01 Tbl Spoon Oil (in which you had fried Onions)
1/2 tsp Jeera (Cumin seeds)
20 Fresh Curry Leaves
05 Cloves of Garlic
01 inch Ginger
02 Green Chillies
02 Fried Onions
1/4 Cup Water
Tamarind (Lemon Size) in 1/2 Cup Hot Water
05 tbl Spoons Oil (in which you had fried Onions)
1/4 tsp Mustard Seeds
10 Fresh Curry Leaves
01 tsp Red Chilli Powder
1/4 tsp Jeera Powder (Cumin Powder)
01 tsp Dhania Powder (Coriander Powder)
01 tsp Garam Masala Powder
02 tsp Salt
350 ml Water
1/2 inch Jaggery

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Biryani Ka Salan 

Cooking Instructions

1) dry roast the peanuts followed by bengal gram, then put off the flame and in the same pan add sesame seeds (til) followed by grated coconut and dry roast all these ingredients, keep them aside to cool down.

2) until then in another pan, add cooking oil and cooking at a high flame, deep fry 2 medium onions chopped in fine slices, until they turn golden brown.

3) from the same pan in which you deep fried the onions, grab a tbl spoon of oil and add to a pan, cooking at a low flame, temper by adding 1/4 tsp cumin seeds, when they splutter add curry leaves, followed by garlic cloves and ginger and temper for a while.

4) from above steps , mix all the 3 different ingredient groups into a mixing jar along with water and create a fine paste, keep this paste aside for later use.

5) to a pan, add 5 tbl spoons of oil extracted from the same vessel/kadhai in which you deep fried the onions, cooking at a low flame, when the oil is slightly hot, add the mustard seeds and wait for them to crackle, then add fresh curry leaves.

6) Add all the spices like red chilli powder, salt, jeera powder, coriander powder and make sure you keep the low flame inorder to avoid burning the spices, then add the paste you prepared from step 4) and as you stir well constantly, add water to receive a thin consistency.

7) remember 3 things, 1st water you ought to add because your looking for a thin consistency, 2nd you need to stir constantly because the paste contains peanuts and coconut which are very sensitive to heat and will stick to the bottom of your pan if you stop stirring, and 3rd, you need to maintain a low flame throughout this recipe.

8) inorder to cook better, cover with a lid and keep simmering/cooking at a low flame for 10-15 minutes, or until the oil starts oozing to the top, in between you can uncover the lid at times to check if the curry is not sticking to the bottom of the pan by stirring with a laddle.

9) add tamarind juice and taste for sourness, if you need more, add more, finally add jaggery and cover with a lid and simmer for 10 minutes at a low flame again, serve Biryani Ka Salan, with amazing Biryani, you can learn to make World's Best Biryani here 

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