- Heat the oil in a saute pan over medium heat. Fry the chopped onion gently for 15 minutes. 1 tbsp oil,1 white onion Once done add the garlic, desiccated coconut, peanuts, chillies and tomato to the pan. Cook until the coconut and peanuts are roasted. Add garlic,2 green chillies,¼ cup desiccated coconut,2 tbsp peanuts,2 tomatoes Remove everything from the pan and pour into a blender with ¼ of a cup of water. Blend until smooth.them add water,2 green chillies Take the saute pan again and add a splash of oil, and fry all of the spices (garam masala, cumin, turmeric, star anise, and cardamom) until fragrant. Now put the blended mix back into the pan with the powdered spices. Stir well and cook for another minute. 1 tbsp oil,1 tsp garam masala,1 tsp cumin,½ tsp turmeric,2 star anise,4 cardamom pods Pour in the stock and pop the bay leaves in too. 2 bay leaves,vegetable stock Turn the heat up and simmer gently for 20 minutes, keeping the lid off. The sauce will thicken slightly. Remove from the heat, and stir in the yoghurt. Serve hot with biryani.
Biryani gravy
#myrecipe
By Sai Charan
Feb, 17th
680
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Oil
- Onion
- Tomato
- Garlic
- Green chillies
- Coconut
- Peanuts
- Garam masala
- Cumin
- Turmeric powder
- Bay leaf
- Star anise
- Cardamom
- Yogurt
- Water
- Vegetable stock
