Onion salan recipe, Restaurant style salan for biryani

Onion salan is a thick and flavorful gravy that is exclusively served with biryani in restaurants. This salan aroma and taste is much different from other gravies as it uses peanuts, sesame seeds and coconut. It is simple to make and lip smacking recipe that makes biryani even more delicious. Sometime back i had posted similar recipe Baingan ka salan but i altered the recipe little bit and still the taste was similar and too good. I used ginger and garlic while grinding the peanuts but you can use ginger garlic paste while sauteeing onions and it shall taste good. Also in this recipe I have used dry coconut powder if you don’t have that you try adding freshly grated coconut as well and the dish will taste delish. I like to serve this salan with dum biryani as it goes well with that. So let’s get to the making!

Onion salan recipe, Restaurant style salan for biryani

2018-09-18 23:22:35

Serves 3

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. Onion – 1 (small)
2. Tamarind – small gooseberry size
3. Turmeric powder – ¼ tsp
4. Red chilli powder – 1 ½ tsp
5. Coriander powder – ½ tsp
6. Garam masala – ½ tsp
7. Salt – to taste
8. Oil – 2 tbsp

For grinding

1. Peanuts – ¼ cup
2. White Sesame seeds – 1 tbsp
3. Coconut powder – 1 ½ tbsp
4. Cumin seeds- ½ tsp
5. Coriander – ½ tsp
6. Dried red chilli – 2
7. Bay leaf – 1
8. Clove – 2
9. Star anise - 1
10. Cumin seeds – ¼ tsp
11. Fennel seeds – ¼ tsp
12. Ginger - 1 chunk
13. Garlic - 1 pearl

Note

* 1 cup = 235 ml

Instructions

Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
Heat a pan/ kadai add all the ingredients mentioned under to grind list except peanuts, sesame seeds and dried red chilli. Dry roast in medium flame until aromatic. When done remove form pan. Now in the same pan add sesame seeds and dry roast in low to medium flame for few seconds, the remove it from the pan quickly as it could get burnt fast. Now in the same pan add peanuts and dry roast until it is aromatic and roasted to golden color. Remove it from the pan when dry roasted well. Now add few drops of oil and roast dried red chilli. When done remove from the pan. Now allow all the mixture to cool down.
Now in a blender add ginger chunk, garlic pod and roasted ingredients. Grind it into thick paste adding little water.
Heat oil in a pan add thinly sliced onions and Saute well. Now add the ground mixture and mix well. Add required quantity of water to make the salan. ( I added 1 cup water Make sure the salan is thin in consistency as it will start thickening after cooling down.) Mix well and cook it in medium flame as the mixture kept spluttering all over. Now add chilli powder, coriander powder, turmeric powder and garam masala powder.
Along with the dry powders add tamarind juice. Mix well and allow the mixture to boil well. When the raw smell of tamarind juice goes and when everything looks combined put off the flame and serve!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Restaurant style salan for biryani with step by step images

Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
Heat a pan/ kadai add all the ingredients mentioned under to grind list except peanuts, sesame seeds and dried red chilli. Dry roast in medium flame until aromatic. When done remove form pan. Now in the same pan add sesame seeds and dry roast in low to medium flame for few seconds, the remove it from the pan quickly as it could get burnt fast. Now in the same pan add peanuts and dry roast until it is aromatic and roasted to golden color. Remove it from the pan when dry roasted well. Now add few drops of oil and roast dried red chilli. When done remove from the pan. Now allow all the mixture to cool down.
In a blender add ginger chunk, garlic pod and roasted ingredients. Grind it into thick paste adding little water.
Heat oil in a pan add thinly sliced onions and Saute well. Now add the ground mixture and mix well. Add required quantity of water to make the salan. ( I added 1 cup water Make sure the salan is thin in consistency as it will start thickening after cooling down.) Mix well and cook it in medium flame as the mixture kept spluttering all over. Now add chilli powder, coriander powder, turmeric powder and garam masala powder.
Along with the dry powders add tamarind juice. Mix well and allow the mixture to boil well. When the raw smell of tamarind juice goes and when everything looks combined put off the flame and serve it with biryani!