Side gravy for Biryani
06-07-2012, 02:41 AM (This post was last modified: 06-07-2012 05:41 AM by L!am.)
Side Gravy for Biryani Recipe
Prep: 10 mts Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian
2 onions, finely chopped or sliced
1 1/2 tsps ginger-green chilli-garlic paste
3-4 small tomatoes, quartered or make a + sign on each, leaving them whole
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1/2 tsp coriander pwd
pinch of cumin pwd
large pinch garam masala pwd
salt to taste
few curry leaves
2-3 tbsps thick coconut milk
1 1/2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
1 tsp khus khus
3 tbsps grated fresh coconut
2-3 cashew nuts
1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts.
2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.
3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and garam masala and mix. Turn off heat. Garnish with chopped coriander leaves. Turn off heat.
4 Serve with pulao, biryani, coconut rice or rotis.
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