Biryani Shorba (Gravy)
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
8-10
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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2 T. Oil
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1 large onion, thinly sliced
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2 green chilis
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2 T. Peanuts
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1 T. Sesame seeds
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1 sprig curry leaves
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1 T. Ginger/garlic paste
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2 tomatoes, chopped
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1 teaspoon salt
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3 T. Grated coconut, fresh (tightly packed)
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1 1/2 - 2 cups vegetable stock
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1 T. Oil
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1 bay leaf
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1 strand mace
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3 green cardamoms
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1 star anise
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3 cloves
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1 small cinnamon stick
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1/2 teaspoon cumin seeds
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1 handful mint
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1/8 teaspoon turmeric
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1 teaspoon red chili powder
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1 teaspoon biryani masala powder
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2 T. yogurt, mix at the end
Ingredients to blend
Dry spices
Ingredients to add at the end
Directions
Blended Ingredients
Add 2 T. Oil to a hot pan and fry onions and chilis until the onions are golden. Add peanuts, sesame seeds and curry leaves and cook until curry leaves are crispy and sesame seeds have browned.
Add grated garlic/ginger paste and fry for 1 minute. Add chopped tomatoes and salt until mixture turns mushy.
Add coconut and fry for 3-5 minutes or until there is a good aroma. Cool this mixture and blend with vegetable stock to a smooth paste.
Dry Spices
Heat 1 T. Oil in medium sized pan and fry the dry spices until they sizzle. Add mint leaves and fry for an additional minute.
Add the blended onion/tomato mixture to the pan. Then add the remaining spices (turmeric, red chili powder and masala powder). Add more salt if needed.
Add water to get desired consistency. Bring mixture to a boil and add the yogurt. Simmer for 8-10 minutes. Turn off heat and serve with Biryani
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