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biryani gravy recipe
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3.67 from 15 votes

biryani gravy recipe | biryani shorba | gravy for biryani | sherva recipe

easy biryani gravy recipe | biryani shorba | gravy for biryani | sherva recipe
Course Side Dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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

  • firstly, to prepare masala roast 2 tbsp peanut until the skin separates.
  • also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.
  • cool completely and transfer to the blender.
  • in a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste.
  • also saute 1 tomato and 2 tbsp mint.
  • saute until the tomatoes turn soft and mushy.
  • cool completely and transfer to the same blender.
  • add ½ cup water and blend to smooth paste. keep aside.
  • in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.
  • add in prepared masala paste and saute for 3-4 minutes.
  • 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.
  • saute until the oil is separated from masala paste.
  • further add 2 cup water and mix well.
  • cover and boil for 10 minutes or until oil starts to float.
  • finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.