Authentic Biryani Gravy Recipe | Shorba Recipe

Roast the peanuts until the skin separates. Brown dots appears on outside

Roast the sesame and dry coconut on low flame until golden. Do not Burn the coconut. Please keep the flame low when frying the ingredients.

In a pan, heat oil and sauté the sliced onion and ginger garlic paste. Saute until the raw smell disappears from the ginger and garlic paste.

Add the sliced tomato, Coriander leaves, and chopped mint. Sauté until the tomatoes turn soft and mushy.

Add Half tsp salt so that it helps in the process fast. cool completely and transfer to the blender.

Add the roasted Coconut mixture to the same blender.

Add water and blend to a smooth paste. Keep aside.

In a large kadai, heat oil and sauté cumin, cinnamon, cardamom pods, and bay leaf.

Add the prepared masala paste and sauté for 3-4 minutes.

Add turmeric, Kashmiri chilli powder, coriander powder, cumin powder, garam masala, and salt.

Sauté until the oil separates from the masala paste.

Add water and mix well. Rinse the Jar with enough water.

Cover and boil for 10 minutes or until oil starts to float.

Finally, add chopped coriander and serve. Authentic Biryani Gravy or** Sherva Recipe** Is Ready to serve with Biryani, Pulav, or Parotta.