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
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Quantity
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Onions
|
प्याज
|
2 large
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Tomatoes
|
टमाटर
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1 large
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Ginger-Garlic-Green Chilly Paste
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अदरक- लहसुन - हरी मिर्च पेस्ट
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2 tbsp
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Cinnamon
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दालचीनी
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1 "
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Cloves
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लौंग
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3-4
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Cardamom
|
इलायची
|
1
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Turmeric Powder
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हल्दी पाउडर
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1/4 tbsp
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Red Chilly Powder
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लाल मिर्च पाउडर
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1 tbsp
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Coriander Powder
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धनिया पाउडर
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1/2 tbsp
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Cumin Powder
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जीरा पाउडर
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1/4 tbsp
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Garam Masala Powder
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गरम मसाला पाउडर
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1/4 tbsp
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Curry Leaves
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करी पत्ते
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Few
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Coconut Milk
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नारियल का दूध
|
One Small Bowl
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Oil
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तेल
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2 tbsp
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Coriander Leaves
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हरा धनिया
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For garnishing
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Salt
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नमक
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To taste
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For grinding to
a paste ::
|
||
Grated Coconut
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किसा हुआ नारियल
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3 tbsp
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Cashews
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काजू
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10
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Poppy Seeds
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खसखस
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1 tbsp
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Preparation ::
- 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.
- 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.
- Add ginger-garlic-chilly paste and saute well. Also add finely chopped tomato and keep sauting.
- 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.
- 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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