10/10/15 7:15 AMshorba recipe for biryani | side gravy recipe for biryani and pulao

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RECIPE TYPE: side CUISINE: hyderabadiPREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 minsSERVES: 3-4

shorba recipe for biryani - side gravy recipe for biryani and pulao

AUTHOR: dassana

shorba or sherva recipe - side onion-tomato gravy for veg biryani or pulao.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for ground paste:150 grams tomatoes or 3 medium tomatoes or 1 cup roughly chopped tomatoes50 grams onion or 1 medium onion or ⅓ cup chopped onion1 green chili or 1 tsp chopped green chili½ inch ginger or 1 tsp roughly chopped ginger3 to 4 medium garlic cloves or 1 tsp chopped garlic2 tbsp grated fresh coconut or 2 tbsp desiccated coconut1 tbsp chopped mint or chopped coriander or half-half of both1 to 1.5 tbsp water for grinding (optional)

other ingredients:2 tbsp oil1 tejpatta/bay Leaf1 black cardamom/badi elaichi (optional)2 to 3 green cardamoms/hari elaichi/choti elaichi1 inch cinnamon/dal chini3 to 4 cloves/lavang2 to 3 all spice/kababchini (optional)1 or 2 single mace strands/javitri4 to 5 black pepper/kali mirch¼ tsp turmeric powder/haldi½ tsp red chili powder, reduce to ¼ tsp for a less spiced gravy½ tsp cumin powder/jeera powder½ tsp garam masala powder1 tsp coriander powder/dhania powder1 to 1.25 cups veg stock, preferred or substitute with 1 cup watersalt as requireda few chopped coriander or mint leaves for garnish

INSTRUCTIONS

1. in a grinder or blender, take the following ingredients - 1 cup roughly chopped tomatoes, ⅓ cup chopped onion,1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccatedcoconut,

2. tbsp chopped mint or chopped coriander or half-half of both3. grind without adding any water to a smooth paste. if unable to grind to a smooth paste, then add 1 to 1.5 tbsp

water.4. heat 2 tbsp oil in a pan. add the whole spices - 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch

cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper.if you want you can even skip the black cardamom. though adding black cardamom does give its flavor to thecurry.

5. saute till the spices become aromatic.6. now add the ground tomato-onion paste. be careful as the mixture splutters. stir very well.

10/10/15 7:15 AMshorba recipe for biryani | side gravy recipe for biryani and pulao

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7. then add ¼ tsp turmeric powder, ½ tsp red chili powder (reduce to ¼ tsp for a less spiced gravy), ½ tsp cuminpowder, ½ tsp garam masala powder and 1 tsp coriander powder.

8. stir the spice powders with the rest of the masala paste.9. stir and saute the masala till you see oil releasing from the sides of the paste. the mixture will also gather

together and leave the sides of the pan.10. then add 1 to 1.25 cups vegetable stock. its preferable to add veg stock. if you do not have veg stock, then add

water. if making for veg biryani, you can also parboil/boil the veggies that will be added to the biryani and thenadd this vegetable stock to the gravy.

11. stir very well and season with salt.12. again stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil

on top.13. garnish with chopped coriander or mint leaves. serve shorba with vegetable biryani or vegetable pulao.

Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/shorba-recipe-for-biryani-pulao/