Side gravy for Biryani recipe


  • 3-4 cloves
  • 1 elachi
  • 1? cinnamon
  • 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

Cooking Instructions

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.

Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.

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 combine. Turn off heat. Garnish with chopped coriander leaves. Turn off heat.

Serve with pulao, biryani, coconut rice or rotis

21 Feb 2011     3255 views     NON-Vegetarian       Curries > Vegetables

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