Shorba | Biryani Gravy | Sherva Recipe

When in India, Shorba might mean a soup with Indian flavors or a gravy that is served with a rice dish like biryani or pulao. This Shorba Recipe is the latter one. Also known as Sherva or Biryani Gravy, it is a spiced, tangy tomato-onion based gravy which goes perfectly with a rich pulao or biryani and brings out the best in them. Yes, the list of ingredients might intimidate you in the beginning. But you don’t really have to do much with them as it is an easy recipe if you just follow the method well. This recipe is also vegan.

About Shorba

Shorba or Chorba is essentially is an Arabic and Persian term for soups and stews. It can be served as is like a soup or with bread or rice. The word Shorba can also refer to as a gravy.

There are so many variations and ways of making shorba across the Middle Eastern and Asian cuisines.

In India, you will get to see the soupy shorbas like Tomato Shorba and some more made with various veggies. You also find the shorba gravies or stews served with breads or rice based preparations.

The Shorba recipe in this specific post is typically meant for consumption with a main rice dish like biryani or pulao. Hence it is also called Biryani Gravy or Pulao Gravy. You can also pair this tangy gravy with flatbreads.

The consistency of this vegetarian Shorba recipe is also typically thin, more like a gravy or curry, and not a soupy one. If you are looking for a soup on the similar lines, try this hearty and comforting Tomato Soup.

About Biryani Gravy Recipe

I had got a few requests for sharing the recipe of this particular side gravy that is served with biryani. So, I worked on a recipe and posted it on the blog here.

Usually, when I make biryanis at home, Raita is the choice of accompaniment that I prepare with them.

But with certain special biryanis like this Veg Dum Biryani or mainly pulaos, I prepare this Shorba as a side gravy. I feel it is fantastic with pulaos than biryanis.

However, this is just a personal preference, and you can actually opt to make the Shorba or Sherva recipe with whichever rice dish you like.

The main flavors in the Shorba recipe are that of a fine curry paste of spices, onions, tomatoes, ginger, garlic, coconut and mint or coriander leaves used in it, which blend really well with a pulao or biryani.

For the coconut bit, I prefer to use fresh grated coconut. But if you have desiccated coconut and want to use it, feel free to do that.

In this Sherva Recipe of mine, I have used a unique spice – allspice (or kababchini in Hindi). This special spice is also used in the preparation of different kababs and biryanis in Mughlai cuisine.

It is also used in dishes and spice mixes in the Moroccan, Indonesian and even Polish cuisines. However, it is optional and if you can’t source it, just skip it.

This Sherva recipe tastes amazing if you add vegetable stock to it. The day I made this Shorba, I had some veg stock in refrigerator after making Yakhni Pulao. So, I used it in making the Shorba gravy.

It really came out very well. So, if you have homemade stock ready, then I would suggest using it in this recipe. If not, then you can add water.

I have tried this Shorba Recipe both with veg stock and water. With water, the flavors actually change somewhat, but the gravy still tastes good.  

This recipe of Shorba is a slightly spicy version as I usually serve it with the Veg Pulao which is kind of bland in taste. For a less spicy gravy, just reduce the quantity of green chilies and red chili powder.

This is a thin gravy and hence accompanies a veg pulao or veg biryani very well. You can also serve this gravy with a simple Peas Pulao or potato pulao, or relish it with jeera rice or even plain steamed rice.

How to make Shorba

Make Masala Paste

1. In a grinder or blender jar, take the following ingredients:

• 1 cup roughly chopped tomatoes
• ⅓ cup chopped onions
• 1 teaspoon chopped green chili
• 1 teaspoon roughly chopped ginger
• 1 teaspoon chopped garlic
• 2 tablespoons grated fresh or desiccated coconut
• 1 tablespoon chopped mint leaves or chopped coriander leaves or half-half of both.

2. Blend to a smooth and fine paste, without adding any water. If unable to blend to a smooth paste, then add 1 to 1.5 tablespoons water.

Sauté Spices and Masala Paste

3. Heat 2 tablespoons oil in a pan.

Add the whole spices:

• 1 tej patta (Indian bay leaf)
• 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 peppercorns

If you want, you can even skip the black cardamom. Though, adding black cardamom does give a smoky flavor and aroma to the curry.

4. Sauté till the spices are fragrant.

5. Now, add the prepared paste. Be careful as the mixture splutters.

6. Stir and mix very well.

7. Then, add ground spices listed below:

• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder (reduce to ¼ teaspoon for a less spicy gravy)
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon coriander powder

8. Stir the ground spice powders with the rest of the masala paste.

9. Stir and sauté the masala on low to medium-low heat till you see oil releasing from the sides of the paste.

The mixture will also gather together and leave the sides of the pan.

Make Biryani Gravy

10. Then, add 1 to 1.25 cups of Vegetable Stock.

It’s preferable to add vegetable stock. If you do not have veg stock, then add water.

If making for vegetable biryani, you can also parboil/boil the vegetables that will be added to the biryani and then add this vegetable stock to the gravy.

Adjust the quantity of stock according to the consistency you prefer. For a thin gravy, add more stock or water and vice versa.

11. Here we have added the entire vegetable stock.

12. Stir and mix very well.

13. Season with salt.

14. Stir and simmer the Shorba gravy on low to medium heat for 5 to 6 minutes or till you see specks of oil on top. Switch off the heat.

15. Garnish with chopped mint leaves or chopped coriander leaves, and serve Shorba with Vegetable Biryani or vegetable pulao.

Expert Tips

1. For the paste, use desiccated coconut, if you don’t have fresh coconut. You can even add half-half both of mint and coriander leaves.
2. Make sure to grind the ingredients to a smooth paste without adding any water. If in case you are unable to, then add about 1 to 1.5 tablespoons water and then grind.
3. The kababchini and black cardamom are optional. You can skip adding these spices.
4. Reduce the quantity of red chili powder if you want less spicy gravy. If you want it spicier, increase it. You can also increase the quantity of garam masala powder in that case.
5. For best results, cook the gravy in homemade vegetable stock. If you don’t have it handy, then add water.
6. If you are making a vegetable biryani with this, then you can boil or parboil the veggies that will be added to the biryani and add this stock to the gravy.

More Curry Recipes To Try!

Brinjal Recipes

Bagara Baingan (Eggplant Curry For Biryani)

Indian Curry Recipes

Hyderabadi Mirchi Ka Salan Recipe | Biryani Salan

Indian Curry Recipes

Veg Kurma Recipe (Hotel Style Vegetable Korma)

Goan Recipes

Tomato Curry (Tamatar Curry)

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

This Shorba recipe from the archives, originally published in July 2015 has been updated and republished on January 2023.