Tough Biriyani is something which does not need any complimentary side dish but still as a tradition, Biriyani is served with Salan and Raita. Salan is simply a gravy without any special identified key ingredient. It is prepared with the very common Indian gravy base which is Onion, Tomato, Ginger and Garlic.
Your Biriyani Salan should be very simple yet little spicy because when you are serving this with the Biriyani, it should complement your Biriyani not overtake its taste. You can prepare any gravy of your choice by using different ingredients.
Today I will share a very simple yet tasty Salan recipe to compliment your Biriyani. It tastes like the Salan served in the Restaurants but it is very easy to prepare. So let’s start with the ingredients first.
For 2–3 Servings
Preparation time — 5 min
Cooking time — 5–7 min
Ingredients –
Onion (Paste/Chopped) — 1 (Medium Size)
Tomato (Puree/grated) — 1 (Medium Size)
Ginger-garlic paste — 1 tbsp
Curd — 2 tbsp
Oil — 1 ½ tbsp
Water — As required
Green Chilli — 1 Slit
Dry Spices –
Cloves (Laung) — 2
Cinnamon (Daalchini) — ½” inch
Cardamom (Choti Ilaichi) — 2 pods
Cumin Seeds (Jeera or Shah Jeera) — 1 Tsp
Dry and roasted Fenugreek Leaves (Kasoori Methi) — 1 tbsp
Dry Red Chili (Sukhi Lal Mirch) — 1
Powder Spices -
Turmeric Powder (Haldi Powder) — ½ Tsp
Crushed red chili (Kuti Laal Mirch) — 1 Tsp
Kashmiri Red Chilli Powder (Kashmiri Laal Mirch Powder) — 1 Tbsp
Cumin Powder (Jeera Powder) — 1 Tsp
Coriander Powder (Dhaniya Powder) — 1 Tsp
Garam Masala — ½ Tsp
Biriyani Masala — ½ Tsp
Salt — As per taste
Recipe –
1. Heat the oil and put the dry spices (except the Fenugreek leaves). When it stops spluttering, put the onion paste in it.
2. Stir for 1 min on medium flame. Now add the green chili and ginger-garlic paste and saute for another 1 min or till the raw smell of ginger-garlic goes off.
3. Now add the tomato puree in it and also add the salt as per taste. Cook the gravy till the tomatoes start separating oil.
4. Now add all the powder spices into it and fry it well or till the raw smell of spices goes off completely. Now add the curd and dry fenugreek leaves and stir for another 1 min.
5. Your base of the gravy (Masala) is ready, now add some warm water to it. The water quantity depends on the thickness of the gravy you want.
6. Now let the water and masala boil together for 1 more minute and your Salan is ready to serve.
7. Do not serve it very hot. It should be lukewarm in temperature.
Note: If you want you can add Asafetida (hing) in the tadka (in the first step) but I skipped it.
Enjoy your Biriyani with this Salan, it will definitely enhance the taste of your Biriyani.
