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Friday, July 3, 2015

Biriyani Gravy



Biriyani always tastes better when the delicious gravy is served along with it. You can see most of the South Indian restaurants serving raitha and gravy along with biriyani's. I am sharing here one of the coconut based gravy recipe for biriyani's. The grated coconut is blended with cashews and khus khus and is been mixed with fried spices and onions. I always like to serve this gravy specially with Hyderabadi Biriyani which suits very well. This dish also goes good with pulav, Poori, rotis, chapathi and coconut rice. Also if you like, do check the recipe of vegetable raitha.

Preparation Time : 15 min
Cooking Time       : 25 min
Serves                   : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Onions
प्याज
2 large
Tomatoes
टमाटर
1 large
Ginger-Garlic-Green Chilly Paste
अदरक- लहसुन - हरी मिर्च पेस्ट
2 tbsp
Cinnamon
दालचीनी
1 "
Cloves
लौंग
3-4
Cardamom
इलायची
1
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Red Chilly Powder
लाल मिर्च पाउडर
1 tbsp
Coriander Powder
धनिया पाउडर
1/2 tbsp
Cumin Powder
जीरा पाउडर
1/4 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1/4 tbsp
Curry Leaves
करी पत्ते
Few
Coconut Milk
नारियल का दूध
One Small Bowl
Oil
तेल
2 tbsp
Coriander Leaves
हरा धनिया
For garnishing
Salt
नमक
To taste
For grinding to  a paste  ::
Grated Coconut
किसा हुआ नारियल
3 tbsp
Cashews
काजू
10
Poppy Seeds
खसखस
1 tbsp


Preparation ::







  1. Dry roast the ingredients mentioned under "grinding to paste" for two minutes and allow it cool. Blend the roasted ingredient into fine paste using water and keep aside.
  2. Heat a kadai in a medium flame and add oil. Add curry leaves, cinnamon, cloves, cardamom and sliced onion into oil and roast till they are nicely fried and golden brown.
  3. Add ginger-garlic-chilly paste and saute well. Also add finely chopped tomato and keep sauting.
  4. Let all the spice powders go into kadai except garam masala and mix well. Add blended paste and pour required quantity of water till you get the desired consistency. Usually this gravy will be slightly thick.
  5. Add salt and close with a lid. In low flame boil for 6-7 minutes. Add coconut milk and garam masala powder and take one more boil. Turn off the flame and garnish with coriander leaves.

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