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Jain Biryani gravy or Shorba

namrata jain
10 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Jain Biryani gravy or Shorba RECIPE

A spicy and rich gravy sauce of curry made with coconut, sesame and peanuts. the sauce is generally served as a side dish to hyderabadi style dum biryani, where rice is cooked in layers. It can also be served as side dish for other rice recipes.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Sauteeing
  • Side Dishes

Ingredients Serving: 5

  1. For masala paste
  2. 2 tbsp peanut
  3. 2 tbsp sesame seeds
  4. 2tbsp dry coconut powder
  5. 2tsp oil
  6. 1 tomato sliced
  7. 2tbsp fresh mint chopped( i used dried one as fresh one was not available)
  8. 1/2 cup water
  9. For gravy
  10. 2 tbsp Oil
  11. 1 tsp jeera
  12. 1 inch cinnamon stick
  13. 2 pods cardamon
  14. 1 bay leaf
  15. 1/4 tsp turmeric powder
  16. 1tbsp chili powder
  17. 1/2 tsp Dhaniya powder
  18. 1/2 tsp jeera powder
  19. 1/2tsp garam masala
  20. salt as per taste
  21. 2 Cups Water
  22. 2 tbsp coriander chopped


  1. Dry roast 2 tbsp peanut until the skin separates.
  2. also roast 2 tbsp sesame on low flame until it turns golden.
  3. also roast 2 tbsp dry coconut powder on low flame until it turns golden.
  4. Cool completely and transfer to a mixer jar.
  5. in pan heat 2 tsp oil and saute 1 tomato and 2 tbsp mint.( you can also addonion, and ginger garlic paste. As Iam preparing jain version I skipped it)
  6. saute until the tomatoes turn soft and mushy.cool completely and transfer to the same blender.Add ½ cup water and blend to smooth paste. keep aside
  7. in a kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf.
  8. add in prepared masala paste and saute for 3-4 minutes.
  9. Now add all the masalas and saute until oil separates from masala paste.
  10. Add 2cups of water and mix well. cover and boil for 10 minutes or until oil starts to float.
  11. finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.

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