Cooking Mode: Hyderabadi Mirchi Ka Salan

Step 1 of 5

Dry-roast peanuts, sesame seeds, and grated coconut until fragrant, then grind into a smooth paste with water.

Step 2 of 5

Slit large green chilies lengthwise, remove seeds to reduce heat, and shallow-fry in 1 tbsp oil until blistered; set aside.

Step 3 of 5

Heat remaining oil in a pan, crackle cumin seeds, and sauté chopped onions, ginger paste, and garlic paste until golden.

Step 4 of 5

Stir in the roasted nut paste, tamarind extract, salt, and water; simmer for 8 minutes.

Step 5 of 5

Add fried green chilies into the bubbling gravy and cook for 5 minutes before serving alongside biryani.