Biryani Gravy Recipe | Biryani Shorba

                     Biryani Gravy Recipe | Biryani Shorba 

    A spicy and rich gravy sauce of curry made with coconut, sesame and peanuts. the sauce is generally served as a side dish to hyderabadi style dum biryani variants where rice is cooked in layers. the biryani shorba is mixed with layered rice which would help to spread the spice evenly across the biryani rice.

   Biryani recipes have become one of the popular and national food lately. there are hundreds and thousands of variation to it and also the way it is served which mainly depends upon the region and demography. one such variant is dum biryani which is served with a spicy gravy sauce known as biryani gravy recipe.

TIPS,SUGGESTION AND VARIATION:

 Firstly, the gravy is a multipurpose curry and it is not just limited to biryani rice. as a matter of fact, you can use the gravy for malabar parotta, paratha, roti, pulao and for any rice recipes.

 Secondly, you can extend the recipe by adding your choice of veggies. in fact, you can add veggies like mushroom, capsicum, eggplant and also jalapeno. lastly, the gravy can be made well ahead in advance and you can preserve is the refrigerator. you may have to reheat before serving it as a side dish.

INGREDIENTS:

FOR MASALA PASTE:

• 2 tbsp peanut
• 2 tbsp sesame / til
• 2 tbsp dry coconut
• 2 tsp oil
• ½ onion, sliced
• 1 tsp ginger garlic paste
• 1 tomato, sliced
• 2 tbsp mint / pudina, chopped
• ½ cup water

FOR GRAVY:

• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 inch cinnamon
• 2 pods cardamom
• 1 bay leaf
• ¼ tsp turmeric
• ¾ tsp kashmiri chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ½ tsp garam masala
• ¾ tsp salt
• 2 cup water
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1.Firstly, to prepare masala roast 2 tbsp peanut until the skin separates.

2.Also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.

3.Cool completely and transfer to the blender.In a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste.

4.Also saute 1 tomato and 2 tbsp mint.

5.Saute until the tomatoes turn soft and mushy.

6.Cool completely and transfer to the same blender.add ½ cup water and blend to smooth paste. keep aside.

7.In a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.

8.Add in prepared masala paste and saute for 3-4 minutes.

9.Now add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ¾ tsp salt.

10.Saute until the oil is separated from masala paste.

11.Further add 2 cup water and mix well.

12.over and boil for 10 minutes or until oil starts to float.

13.Finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.

                                                                                                                                        Enjoy Food!