Chicken Salna for Biriyani

Brinjal gotsu , salna and onion raita are the best complement food for any type of biriyani. Chicken salna is a spicy recipe that is made out of ground masala paste, cooked in sesame oil. It hardly takes 20 minutes to prepare this recipe, while your biriyani is being cooked in the dum process.

Chicken salna, goes well with any type of biriyani.

Shrimp biriyani
chicken biriyani
mutton biriyani
veg biriyani


1 large onion, roughly chopped
1 large tomato, roughly chopped
1 tsp black pepper corns
6-7 garlic pods
2 inch ginger
350 gms of chicken pieces
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
1 tbsp sesame oil
1 tbsp chopped coriander leaves

How to make chicken salna:

1. In a mixer or food processor, add onions, tomato, black pepper corns, garlic and ginger.

2. Grind it to a smooth paste by adding little water.

3. In a heavy bottomed pan or kadai or pressure cooker, heat a tbsp of sesame oil or any other cooking oil.

4. Once the oil is warm enough, add the ground masala paste and let it cook until the raw smell goes away.

5. Clean and wash the chicken pieces and keep it ready.

6. Add chicken pieces and mix well.

7. Then add the spice powders red chilli powder, coriander powder, turmeric powder and salt.

8. Let it boil on medium flame for 15 minutes or until the chicken gets cooked.

9. Once the chicken is cooked, by then you will see the oil separate from the sides of the pan. Add chopped coriander leaves and switch off the flame.

10. Serve the spicy chicken salna with mutton biriyani.

11. A classic look of how my lunch plate was today ! Mutton biriyani, boiled eggs smeared with salt and pepper, sliced cucumber and chicken salna. Wasn't so yummy ?


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