Authentic Biryani Gravy Recipe | Shorba Recipe

To make authentic biryani gravy, start by roasting peanuts, sesame seeds, and dry coconut until golden. Sauté sliced onions and ginger garlic paste in oil until fragrant, then add tomatoes, coriander leaves, and mint. Blend this mixture with the roasted coconut and water to form a smooth paste. In a separate pan, sauté spices like cumin, cinnamon, and cardamom, then add the masala paste and cook until the oil separates. Finally, add water, boil, and serve with biryani or pulao.

If you're looking for dietary substitutions in the biryani shorba recipe, you can replace peanuts with sunflower seeds for a nut-free option. For a vegan version, ensure that the oil used is plant-based and consider using vegetable broth instead of water for added flavor. Additionally, you can use coconut milk instead of water for a creamier texture.

To store leftover biryani gravy, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. When ready to use, thaw in the refrigerator overnight and reheat on the stove, adding a little water if needed to adjust the consistency.

Biryani shorba pairs wonderfully with biryani, pulao, or parotta. You can also serve it alongside naan or roti for a complete meal. For a refreshing touch, consider serving it with a side of raita or a salad to balance the spices.

Yes, you can make biryani gravy in advance for meal prep. Prepare the gravy as per the recipe, let it cool, and store it in an airtight container in the refrigerator. It can be made up to 3 days ahead of time. Just reheat it on the stove before serving, and it will taste just as delicious!