Hyderabadi Sire ka Salan/Goat Head Curry. Make this yummy Sire ka salan on eid and celebrate with your family. Hi guys, I am Ashiya and thank you for. #goatheadcurry #goatheadrecipe #sirekasalan subscribe to my channel #ArqtheEssence and also liked this video. Also watch goat leg curry recipe 👇. important. mirchi ka salan recipe should always be competitively thicker and avoid making it watery. finally i would like to highlight my other curry recipes collection and biryani recipes collection with this post. particularity, dum aloo, kadai paneer, malai kofta, bhindi masala gravy, soya chunks curry and. hyderabadi mirchi ka salan recipe

Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. I tried many different variations until I was satisfied with the recipe. I then invited a friend who is from Hyderabad to ask her for her honest opinion. You can have Hyderabadi Sire ka Salan/Goat Head Curry using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hyderabadi Sire ka Salan/Goat Head Curry

You need 1 of Goat Head.
You need 1 tsp of Salt.
It's 1 tbsp of Ginger garlic paste.
You need 1 tbsp of Red chilli powder.
Prepare 1/4 tsp of Turmeric powder.
Prepare 1 tsp of Cumin powder roasted.
It's 2 of Green Chillies slit.
It's 1/2 tsp of Garam Masala.
You need 1/2 tsp of Meat Masala (optional).
You need 1 of small bunch Coriander Leaves finely chopped.
Prepare 1 tbsp of Oil.
You need 2-3 of Onions thinly sliced and fried.
Prepare 1 of "Cinnamon stick.
It's 1/2 tsp of Caraway Seeds.

Mirchi ka salan (Urdu: مرچی کا سالن‎), or curried chilli peppers, is a popular chilli and peanut curry of Hyderabad, Telangana, India that usually accompanies Hyderabadi biryani. Hyderabadi Murgh ka Salan is the Hyderabad version of Murgh ka Salan. The curry is traditionally cooked with sesame, chilli, peanuts and tamarind. Hyderabadi mirch ka salan served with an aromatic biryani and a bowl full of chilled raita.

Hyderabadi Sire ka Salan/Goat Head Curry step by step

First of all, the most important thing is to clean the parts of the head very carefully. Rinse under running water thoroughly to remove any grime or dirt. Be careful about that. The bones are really hard and you might end up hurting your hands. Keep that aside..
Heat a tablespoon of Oil in a Pressure Cooker. Add Cinnamon stick and the Caraway Seeds. Fry for a few seconds and add the Head parts along with the Ginger-garlic paste and all the other powdered spices along with half a small bunch of Coriander Leaves. Saute for about 5-10 minutes on a low heat and only then close the lid. Do not forget to add some water and pressure cook for 10 whistles or more accordingly..
Add water as required and take care not to add glasses of it. Add two or three cups (measuring cup) only. Let the pressure settle down before opening the lid. In the meantime, deep fry sliced Onions and set aside in the freezer for 10 minutes. Spread them on a plate before doing so. After 5-10 minutes, you can easily crush the fried Onions..
Add them to the cooked Head parts and mix well. Garnish with Garam Masala and the remaining half of the Coriander Leaves. Adjust Salt and allow it to simmer for 10 more minutes on a medium high heat. The gravy is usually semi thick. So keep the consistency according to that. And if required, add some hot water. Enjoy with Naans, Rumaali Rotis and Parathas..

This Hyderabadi Mirchi Ka Salan recipe is Excellent and Tangy and flavourful tamarind, curry leaves, mustard seeds, cloves along with chillies and a spicy salan paste full of red chillies are mixed together. Baingan mirchi ka salan is a popular Hyderabadi side dish that is served with biryani. Learn and follow the step-by-step procedure. A pop up will open with all listed sites, select the option "ALLOW", for the respective site under the status head to allow the notification. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani.