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

Method15 steps

1. 1

   Step 1: firstly, to prepare masala roast 2 tbsp peanut until the skin separates.

   Uses 2 tbsp peanuts

2. 2

   Step 2: also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.

   Uses 2 tbsp sesame seeds · 2 tbsp dried coconut

3. 3

   Step 3: cool completely and transfer to the blender.

   Uses peanuts roasted until skins separate · sesame and dried coconut toasted golden

4. 4

   Step 4: in a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste.

   Uses 2 tsp oil · ½ onion (sliced) · 1 tsp ginger garlic paste

5. 5

   Step 5: also saute 1 tomato and 2 tbsp mint.

   Uses 1 tomato (sliced) · 2 tbsp mint leaves · half onion and ginger-garlic paste sauteed in two teaspoons oil

6. 6

   Step 6: saute until the tomatoes turn soft and mushy.

   Uses tomato and mint added to sauteed onions

7. 7

   Step 7: cool completely and transfer to the same blender.

   Uses tomatoes cooked soft and mushy

8. 8

   Step 8: add ½ cup water and blend to smooth paste. keep aside.

   Uses ½ cup water · roasted peanuts, sesame and coconut completely cooled · onion tomato mint mixture cooled and added to same blender

9. 9

   Step 9: in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.

   Uses 2 tbsp oil · 1 tsp cumin seeds · 1 piece cinnamon stick · 2 pods green cardamom · 1 bay leaf

10. 10

    Step 10: add in prepared masala paste and saute for 3-4 minutes.

    Fry shorba masala paste · 4 minUses nuts and vegetables blended smooth with half cup water · whole cumin, cinnamon, cardamom and bay sauteed in two tablespoons oil

11. 11

    Step 11: 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.

    Uses ¼ tsp turmeric · ¾ tsp kashmiri chilli powder · ½ tsp coriander powder · 0.25 tsp ground cumin · ½ tsp garam masala · ¾ tsp salt · masala paste fried in whole spices three to four minutes

12. 12

    Step 12: saute until the oil is separated from masala paste.

    Uses fried paste with ground spices and salt

13. 13

    Step 13: further add 2 cup water and mix well.

    Uses 2 cup water · spiced paste sauteed until oil separates

14. 14

    Step 14: cover and boil for 10 minutes or until oil starts to float.

    Boil gravy covered · 10 minUses paste mixed with two cups gravy water

15. 15

    Step 15: finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.

    Uses 2 tbsp fresh coriander · gravy simmered covered ten minutes