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.