Chicken Salna Recipe | How to Make Chicken Salna for Biryani

Chicken Salna Recipe is an easy side dish for Biryani. When you make biryani for the weekend lunch, you can serve this quick side dish made with chicken stock and ground masala.

When we make Biryani for the weekend lunch, we also make this thin chicken gravy as the side dish for Biryani. Not all Biryanis need a side dish. We have been making this Salna for many months, though I never bothered to click pictures. Seeing how much my kids like it, I realized I must record it.

We have mostly repeated three different biryanis since the lockdown period. Life before that seems like a dream. Since we have been in this current situation, we have sort of agreed on a menu that's liked by all. So we make sure we do one of the biryanis and depending on which one gets prepared, we either make this Chicken Salna recipe or Chicken Fry.

So if we make Nawabi Biryani or Andhra Kodi Biryani, we simply serve it as such. When the biryani is this Chicken Biryani Dindigul Thalappakatti Style or Junior Kuppanna Style Chicken Biryani, we make this Chicken Salna.

We are very fond of specific pairing just like how this Kadala Curry is an Easy Side Dish for Appam.

Other chicken gravies you can try:

PIN This Chicken Salna Recipe for Later!

Step By Step Pictures for making Chicken Salna

For Making the ground masala

Heat a nonstick pan, dry roast all the whole spices until it is slight smoky. Transfer to a plate to cool.
Next add 2 tsp cooking oil, roast the coconut pieces, along with cashews. When it turns slightly brown, remove to the plate.
Now add chopped onions and green chilies. Saute on high flame until it turns colour.
At this stage add the tomatoes along with mint and coriander leaves.

Mix everything well after add ginger garlic paste.
Continue cooking on high flame so that all the ingredients get well cooked. This takes about 7 to 10 mins.
Transfer to the plate and allow to cool down.
Transfer the ingredients to a mixer and grind to a smooth paste.
Add required water, salt and red chili powder. Mix well.

For making the Salna:

We use the flesh from the bones for making Salna. So in a pressure cooker, take the bones, add required water, salt and turmeric.
Cover with lid and pressure cook for 2 whistles. Once the pressure falls, drain the chicken pieces, remove the flesh from the bones.
Save the stock for making the gravy and you can add to biryani as well.
Heat a nonstick pan with oil, temper with curry leaves and add the chicken pieces, saute for 5 mins for it to get roasted.
Now pour the ground masala liquid and bring to a boil.
Cook for 5 mins on high flame and switch when you see the foam on top.
Serve hot with Biryani

Recipe

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5 from 3 votes

Chicken Salna Recipe | How to Make Chicken Salna for Biryani

Chicken Salna Recipe is an easy side dish for Biryani. When you make biryani for the weekend lunch, you can serve this quick side dish made with chicken stock and ground masala.

Course Main Dish - Gravies

Cuisine South Indian

Keyword Chicken Gravy, Gravies for Biryani

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Chicken Dishes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Srivalli

Ingredients

For the Ground Masala

• 1 tsp Coriander Seeds
• 1 tsp Peppercorns
• 3/4 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1 inch Cinnamon
• 3 Cloves
• 2 Cardamon
• 2 tsp Cooking Oil
• 2 tbsp Coconut chopped into pieces
• 7 to 8 Cashew Nuts
• 2 Green Chilies
• 1 cup Onions
• 1/2 cup Tomato
• 1/2 cup Mint Leaves
• 1/2 cup Coriander Leaves
• 2 tsp Ginger Garlic Paste
• Few Curry Leaves
• 1 tsp Red Chili Powder

For the Salna Gravy

• 1/2 cup Chicken boneless
• 10 Curry Leaves
• 1 tsp Cooking Oil
• Salt to taste

Instructions

For Making the ground masala

• Heat a nonstick pan, dry roast all the whole spices until it is slight smoky. Transfer to a plate to cool.
• Next add 2 tsp cooking oil, roast the coconut pieces, along with cashews. When it turns slightly brown, remove to the plate.
• Now add chopped onions and green chilies. Saute on high flame until it turns colour.
• At this stage add the tomatoes along with mint and coriander leaves.
• Mix everything well after add ginger garlic paste.
• Continue cooking on high flame so that all the ingredients get well cooked. This takes about 7 to 10 mins.
• Transfer to the plate and allow to cool down.
• Transfer the ingredients to a mixer and grind to a smooth paste.
• Add required water, salt and red chili powder. Mix well.

For making the Salna:

• We use the flesh from the bones for making Salna. So in a pressure cooker, take the bones, add required water, salt and turmeric.
• Cover with lid and pressure cook for 2 whistles. Once the pressure falls, drain the chicken pieces, remove the flesh from the bones.
• Save the stock for making the gravy and you can add to biryani as well.
• Heat a nonstick pan with oil, temper with curry leaves and add the chicken pieces, saute for 5 mins for it to get roasted.
• Now pour the ground masala liquid and bring to a boil.
• Cook for 5 mins on high flame and switch when you see the foam on top.
• Serve hot with Biryani

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