Shorba (Biryani gravy)

Shorba is a side dish which goes well with biryani, pulao and any flavored rice dishes. This is a simple South Indian style vegetarian biryani gravy made with spices, herbs and basic ingredients.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

2 tbsp Oil
1 large onion thinly sliced
2 medium tomatoes cubed
2 green chilies slit
¾ tsp ginger garlic paste
½ tsp salt (adjust to taste)
¼ tsp turmeric
4 tbsp coconut (fresh grated)
3 tbsps mint finely chopped (pudina)
1 tsp red chili powder
1 tsp biryani masala powder
1½ to 2 cups water or stock
1½ tbsp curd (yogurt) (avoid sour tasting one)

Whole spices

1 small bay leaf (tej patta)
1 strand mace (javithri)
3 green cardamoms (elaichi)
2 petals star anise (biryani flower)
3 cloves (laung)
1 inch cinnamon (dalchini)
½ tsp shahi jeera (caraway seeds)

How to make the recipe

Preparation

Add half the oil to a hot pan, fry onions and chilies till the onions turn golden.
Add grated ginger garlic or paste and fry till the raw smell goes off.
Add chopped tomatoes, sprinkle salt, fry till the mixture turns mushy.
Add coconut and fry for 3 to 5 mins or until you get a good aroma. Cool this and blend with vegetable stock or water to a smooth puree.

Making biryani shorba

Heat the pan again, add remaining oil. Fry the dry spices until they sizzle. Add mint and fry for a minute.
Add the blended onion tomato mix to the pan, add red chili powder, turmeric, masala powder, and more salt if needed. Stir until everything blends well. Add more water to bring it to the desired consistency.
Bring this to a boil, add yogurt and stir well. Simmer for 8 to 10 minutes or until the gravy reaches the consistency.
Serve shorba or sherva with biryani, pulao.

NUTRITION (estimation only)