firstly, to prepare masala roast 2 tbsp peanut until the skin separates
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also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.
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in a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste
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in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.
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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.
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cover and boil for 10 minutes or until oil starts to float.
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finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.
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