Biryani Gravy / Shorba (Takeaway Style)
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 1 tablespoon Vegetable Oil
- • 1 Bay Leaf
- • 1" Cassia Bark (Cinnamon Stick)
- • 1/4 diced Brown/White Onion
- • 1.5 teaspoon Garlic Paste
- • 1 tablespoon Tomato Paste
- • 1 teaspoon Mix Powder / Curry Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 100g Mixed Vegetables
- • 250ml Curry Base
Preparation Steps
On a medium heat add the oil, bay leaf, cassia bark and onions to the pan and fry gently until beginning so soften and brown
add in the garlic paste and tomato puree, stir through and allow to fry out for around 30 seconds to remove the bitterness
now add the mix powder, coriander powder, salt, cumin and fenugreek Leaves along with a little of the base gravy and stir through. Cook for around a minute until the oil begins to separate
add in the mixed vegetables (I add them frozen) along with half of the base, mix well and allow to reduce by half before adding the remainder and stirring through
serve when the vegetables are cooked through and the sauce is the thickness you require