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

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shorba recipe for biryani, side gravy recipe for biryani and pulao

shorba or sherva is a side onion-tomato gravy for veg biryani or pulao.

4.5 from 8 votes
total time:
30minutes

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

side gravy for biryani 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:

shorba recipe for biryani, side gravy recipe for biryani and pulao
4.5 from 8 votes
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shorba recipe for biryani

shorba or sherva is a side onion-tomato gravy for veg biryani or pulao.
course side dish
cuisine hyderabadi
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
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 shorba recipe for biryani

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.

TRENDING NOW

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.

ingredients for shorba or sherva recipe

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.

paste for shorba recipe or sherva gravy recipe

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.

making sherva recipe

4. saute till the spices become aromatic.

spices for shorba or sherva gravy

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

making shorba recipe

6. stir very well.

making shorba recipe

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.

masala for shorba or sherva recipe

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

making shorba or sherva gravy recipe

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.

making shorba or sherva recipe

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.

water for shorba or sherva gravy

11. here we have added the entire vegetable stock.

making shorba or sherva gravy

12. stir very well.

making shorba or sherva gravy recipe

13. season with salt.

salt for shorba or sherva gravy recipe

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.

making shorba or sherva gravy recipe

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

shorba recipe for biryani pulao

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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42 comments/reviews

  1. What software do you use for your website?

    • Megha, self hosted wordpress.

  2. This is soooo perfect! Thank you for all the great recipes you come up with

    • welcome rekha. thanks for this awesome feedback on recipes.

  3. Hi amit

    This is a really yummy one. Paired it with briyani for potluck. Can u plz post the one which is made up of peanuts
    Thank u

    • thankyou pooja hope you had a greta pot luck, have taken your request for peanut shorba on our file.

      • I forgot to say this.. My 3 yr old daughter when she came out of her room said this “wow it smells so good .come on let’s eat daddy” .

        • so cute glad to know this and thankyou for your kind words 🙂

  4. nice recipe

  5. What is the dish called that you show in the pictures here, with the rice , peas, potatoes and looks like green beans? Is there a recipe for it on your site?

    • thats vegetable pulao or pilaf. i have already shared the recipe of vegetable pulao.

  6. Tried this recipe, was a super hit! Thnx Dassana. Btw, I dont know if I am looking at the wrong page, as the layout of your website has changed, I dont see anymore new recipes after the shorba recipe. Keep up the good work..

    • welcome priya. yes the home page layout is changed. last recipe posted is shorba recipe only. will post new recipes soon.

  7. This gravy has an inviting look with its rich and creamy texture.Thanks for the step by step recipe

    • welcome.

  8. Yumm. While browsing through the pics, I felt as if the aroma from shorba entered my room even 😛 ..

    I am definitely trying this for my non veg biriyani too. I am sure it will be awesome!

    • thank you sangeetha.

  9. Tried poha dosa last Sunday a big hit gonna try shorba very soon keep it up love u

    • thank you very much deepti.

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