Hyderabadi Mutton Salan Recipe, Rich Biryani Side
A rich, tangy Hyderabadi gravy of peanuts, sesame and coconut with mutton. The classic partner to biryani.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Grind the paste
Dry roast the peanuts, sesame, coconut and chillies. Cool and grind with a little water to a smooth paste.
- 03Brown the onions
Heat the oil and fry the onions until golden. Add the ginger-garlic paste.
- 04Sear the mutton
Add the mutton, turmeric and salt. Cook on high for 8 minutes.
- 05Pressure cook
Add the water. Cook for 5 to 6 whistles until tender, then release the pressure.
- 06Add the paste
Stir in the ground paste, tamarind and curry leaves. Simmer for 12 to 15 minutes until the gravy is thick and glossy.
Questions
What goes with salan?+
Biryani is the classic partner. It also works with rumali roti or plain rice.
Can I skip the coconut?+
Yes. Add a little more peanut and sesame for body.
Shop fresh mutton on Meatigo
Fresh mutton and more, delivered to your door. Browse the range, or order in your city.