Shorba (Buriyani gravy)

Shorba is a side dish which goes well with biryani, pilau and any flavoured rice dishes.

Shorba curry with eggs added, as usual forgot to take photos till too late!!

Ingredients

2 tbsp Oil

1 large onion

2 medium tomatoes

2 green chilies

3⁄4 tsp ginger garlic paste

1⁄2 tsp salt (adjust to taste)

1⁄4 tsp turmeric

4 tbsp coconut

3 tbsp mint

1 tsp red chili powder 

1 tsp biryani masala powder 

1½ to 2 cups water or stock 

1½ tbsp curd/yogurt (avoid sour tasting one) 

Whole spices 

1 small bay leaf

1 strand mace

3 green cardamoms

2 petals star anise

3 cloves

1 inch cinnamon 

½ tsp caraway seeds - I used cumin seed

Method 

Add half the oil to a hot pan, fry thinly sliced onions and slit chilies till the onions turn golden. Add grated ginger garlic or paste and fry till the raw smell goes off. Add cubed chopped tomatoes, (forgot to take a photo!) sprinkle salt, fry till the mixture turns mushy. Add fresh grated coconut and fry for 3 to 5 mins or until you get a good aroma. Cool this and blend with vegetable stock or water to a smooth puree. 

Making biryani Shorba 

Heat the pan again, add remaining oil. Fry the dry spices until they sizzle. Add chopped mint and fry for a minute.

Add the blended onion tomato mix to the pan, add red chili powder, turmeric, masala powder, and more salt if needed. Stir until everything blends well. Add more water to bring it to the desired consistency. 

Bring this to a boil, add yogurt and stir well. Simmer for 8 to 10 minutes or until the gravy reaches the consistency. 

Serve Shorba with biryani and pilau rice. This is a good gravy for vegetarians.

I added boiled eggs to my Shorba curry.