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shorba recipe for veg biryani | side gravy recipe for veg biryani and pulao

shorba recipe for biryani and pulao with step by step pics – spiced tomato-onion based side gravy served with biryani and pulao.

i had got a few requests for sharing the side gravy that is served with biryani. usually when i make biryanis, i often make raita. but when i make pulao, i make this side gravy at times. as i feel its goes better with a pulao than a biryani. just a personal preference.

shorba is the indian term for soups. the consistency of this vegetarian shorba is thin, but not soupy. this gravy tastes very good, if you have vegetable stock. i had some vegetable stock in the fridge after making yakhni pulao. if you have homemade veg stock, then i would suggest to add it in the shorba. if not, then add water. i have made this recipe both with stock and water. however, with water the taste and flavors change somewhat but still tastes good.

this shorba recipe is a slightly spicy version as i was serving with veg pulao which is kind of bland in taste. for a less spicy gravy, just reduce the amount of green chilies and red chili powder. this is a thin gravy and hence accompanies a pulao or biryani very well. you can also serve with a simple peas pulao or potato pulao. you can also have it with jeera rice or even plain steamed rice.

side gravy for biryani or shorba recipe below:

4.67 from 6 votes
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shorba recipe for biryani - side gravy recipe for biryani and pulao
prep time
15 mins
cook time
15 mins
total time
30 mins
 
shorba or sherva recipe - side onion-tomato gravy for veg biryani or pulao.
course: side
cuisine: hyderabadi
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
for ground paste:
  • 150 grams tomatoes or 3 medium tomatoes or 1 cup roughly chopped tomatoes
  • 50 grams onion or 1 medium onion or 1/3 cup chopped onion
  • 1 green chili or 1 teaspoon chopped green chili (hari mirch)
  • ½ inch ginger or 1 teaspoon roughly chopped ginger
  • 3 to 4 medium garlic cloves (lahsun) or 1 teaspoon chopped garlic
  • 2 tablespoon grated fresh coconut or 2 tablespoon desiccated coconut
  • 1 tablespoon chopped mint leaves or chopped coriander leaves or half-half of both
  • 1 to 1.5 tablespoon water for grinding optional
other ingredients for shorba recipe:
  • 2 tablespoon oil
  • 1 tejpatta (indian bay Leaf)
  • 1 black cardamom (badi elaichi) - optional
  • 2 to 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 inch cinnamon (dal chini)
  • 3 to 4 cloves (lavang)
  • 2 to 3 all spice (kababchini) - optional
  • 1 or 2 single mace strands (javitri)
  • 4 to 5 black pepper (sabut kali mirch)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder) - reduce to ¼ teaspoon for a less spiced gravy
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (dhania powder)
  • 1 to 1.25 cups veg stock, preferred or substitute with 1 cup water
  • salt as required
  • a few chopped coriander leaves or mint leaves for garnish
how to make recipe
making paste:
  1. in a grinder or blender, take the following ingredients - 1 cup roughly chopped tomatoes, 1/3 cup chopped onion, 1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccated coconut and 1 tbsp chopped mint or chopped coriander or half-half of both.

  2. grind without adding any water to a smooth paste. if unable to grind to a smooth paste, then add 1 to 1.5 tbsp water.
making shorba recipe:
  1. heat 2 tbsp oil in a pan. add the whole spices - 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper. 

  2. if you want you can even skip the black cardamom. though adding black cardamom does give its flavor to the curry.

  3. saute till the spices become aromatic.
  4. now add the ground tomato-onion paste. be careful as the mixture splutters. stir very well.
  5. then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder (reduce to 1/4 tsp for a less spiced gravy), 1/2 tsp cumin powder, 1/2 tsp garam masala powder and 1 tsp coriander powder.
  6. stir the spice powders with the rest of the masala paste.
  7. stir and saute the masala till you see oil releasing from the sides of the paste. the mixture will also gather together and leave the sides of the pan.
  8. then add 1 to 1.25 cups vegetable stock. its preferable to add veg stock. if you do not have veg stock, then add water. if making for veg biryani, you can also parboil/boil the veggies that will be added to the biryani and then add this vegetable stock to the gravy.
  9. stir very well and season with salt.
  10. again stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil on top.
  11. garnish with chopped coriander or mint leaves. serve shorba with vegetable biryani or vegetable pulao.


how to make shorba or sherva gravy for biryani/pulao:

1. in a grinder or blender, take the following ingredients – 1 cup roughly chopped tomatoes, ⅓ cup chopped onion, 1 tsp chopped green chili, 1 tsp roughly chopped ginger, 1 tsp chopped garlic, 2 tbsp grated fresh or desiccated coconut and 1 tbsp chopped mint or chopped coriander or half-half of both.

2. grind without adding any water to a smooth paste. if unable to grind to a smooth paste, then add 1 to 1.5 tbsp water.

3. heat 2 tbsp oil in a pan. add the whole spices – 1 tejpatta, 1 black cardamom, 2 to 3 green cardamoms, 1 inch cinnamon, 3 to 4 cloves, 2 to 3 all spice/kababchini (optional), 1 or 2 single mace strands & 4 to 5 black pepper. if you want you can even skip the black cardamom if you do not like its aroma. though adding black cardamom does give its smoky flavor & aroma to the curry. this particular spice goes well with some folks and not so well with some.

4. saute till the spices become aromatic.

5. now add the ground paste. be careful as the mixture splutters.

6. stir very well.

7. then add ¼ tsp turmeric powder, ½ tsp red chili powder (reduce to ¼ tsp for a less spiced gravy), ½ tsp cumin powder, ½ tsp garam masala powder and 1 tsp coriander powder.

8. stir the spice powders with the rest of the masala paste.

9. stir and saute the masala till you see oil releasing from the sides of the paste. the mixture will also gather together and leave the sides of the pan.

10. then add 1 to 1.25 cups vegetable stock. its preferable to add veg stock. if you do not have veg stock, then add water. if making for vegetable biryani, you can also parboil/boil the veggies that will be added to the biryani and then add this vegetable stock to the gravy.

11. here we have added the entire vegetable stock.

12. stir very well.

13. season with salt.

14. stir and bring the curry to a simmer on a low to medium flame for 5 to 6 minutes or till you see specks of oil on top. switch off the flame.

15. garnish with chopped coriander or mint leaves. serve shorba with vegetable biryani or vegetable pulao.




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This post was last modified on November 25, 2017, 12:46 pm

    Categories Hyderabadi CuisineIndian CurriesMain CoursePopular Indian RecipesSouth Indian RecipesVegan Recipes