[ad_1]
Recreating restaurant type meals at house is enjoyable however could be irritating when the identical taste can’t be replicated at residence. In most eating places, whereas ordering biryani, they serve a gravy to go along with it. The gravy that accompanies the biryani differs from restaurant to restaurant. Usually, we attempt to recreate this subtly spiced gravy at residence however with little success. Right this moment’s recipe got here near the restaurant taste, a vegetarian model with completely no meat in it and goes nicely with vegetable biryani and pulao as nicely.
Facet Gravy for Biryani Recipe
Prep: 10 mts Cooking: 30 mts
Serves 4-5 individuals
Delicacies: South Indian
.
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 + signal on every, leaving them complete
1 tsp crimson chilli pwd
1/4 tsp turmeric pwd
1/2 tsp coriander pwd
pinch of cumin pwd
giant pinch garam masala pwd
salt to style
few curry leaves
2-3 tbsps thick coconut milk
1 1/2 tbsps oil
chopped coriander leaves for garnish
Dry roast for two mts and grind to a paste:
1 tsp khus khus
3 tbsps grated recent coconut
2-3 cashew nuts
1 Warmth oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a couple of secs. Add onions and fry until clear. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, crimson chilli pwd, turmeric pwd, coriander pwd, cumin pwd and mix. Add the quartered tomatoes and fry for 4-5 mts.
2 Add the bottom paste and prepare dinner for five mts, stirring in order that it doesn’t follow the vessel.
3 Add 2 cups of water and salt and produce to a boil. Prepare dinner with lid on simmer until the gravy thickens. Add thick coconut milk and garam masala and blend. Flip off warmth. Garnish with chopped coriander leaves. Flip off warmth.
4 Serve with pulao, biryani, coconut rice or rotis.
[ad_2]