Step 1

firstly, in a pan dry roast 2 tbsp peanuts on low flame until they turn crunchy.

Step 2

add 2 tbsp sesame, 1 tbsp poppy seeds, ¼ tsp methi, 2 tbsp dry coconut.

Step 3

dry roast on low flame until they turn golden brown.

Step 4

cool completely, and transfer to a small mixi jar.

Step 5

add 2 clove garlic, 1 inch ginger and ½ cup water.

Step 6

blend to smooth paste adding more water if required. keep aside.

Step 7

in a large kadai heat 3 tbsp oil and saute 6 chili.

Step 8

saute on medium flame until the blisters appear on chilli. keep aside.

Step 9

in the same oil, splutter 1 tsp mustard, 1 tsp cumin and few curry leaves.

Step 10

add ½ onion and saute on medium flame.

Step 11

now keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.

Step 12

saute on low flame until the spices turn aromatic.

Step 13

now add the prepare masala paste and mix well.

Step 14

add 1 cup tamarind extract, ½ tsp jaggery and mix well.

Step 15

further, add fried chilli and mix adjusting consistency as required.

Step 16

cover and cook for 10 minutes or until the oil separates.

Step 17

add 2 tbsp coriander and mix well combining well.

Step 18

finally, enjoy mirchi ka salan with biryani.