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    Home»Vegetarian Dish»vegetarian dish to serve with biriyani
    Vegetarian Dish

    vegetarian dish to serve with biriyani

    October 3, 20213 Mins Read
    Video Vegetarian dish to serve with biriyani

    Shorba recipe made with onions, tomatoes, spices & herbs. One of the best veg side gravy for biryani, pulao or any flavored rice dishes. It is also known as sherva or biryani shorba & is a very common dish served in South Indian restaurant restaurants. This can be served with a fish biryani, hyderabadi biryani, chicken dum biryani, Vegetable biryani, simple egg biryani or even with a simple veg pulao.

    There is a non-vegetarian version of this shorba too which I will share sometime later. I got this recipe from a chef in India who had come home to cook for my elder son’s first birthday.

    Reading: vegetarian dish to serve with biriyani

    He gave me both non-veg and veg versions. There is no substitute for any ingredients and to get it right we need all the ingredients in the mentioned quantities.

    This biryani shorba gravy tastes light and is spicy and flavorful and tastes entirely different from the other veg side gravy dishes like potato kurma, simla mirch ka salan, mirchi ka salan and egg masala which i shared earlier.

    To make shorba or sherva, we need vegetable stock that brings in real taste to the gravy. If you are not in the habit of making your stock at home, I insist you make it, instead of using store bought vegetable stock or cubes. I have personally never used the packed stocks and do not know if that tastes good for this shorba.

    But making your stock is super easy and you could make it one day earlier and refrigerate it for further use. If you have only boiled potatoes water that works fine too that is how I end up making most of the times.

    Read more: best vegetarian dish to cook for wife

    The vegetables that could be used to prepare the stock are peas, potatoes, cauliflower, carrots, onions, celery and I have no idea about using rest of the veggies.

    Preparation for biryani gravy

    1. Heat 1 tbsp. oil in a pan, add onions and chilies , fry till onions turn slightly golden.

    2. Add ginger garlic paste and sauté till you get an aroma.

    3. Add tomatoes and salt, fry till they turn completely mushy.

    4. Add grated coconut. Fry for 3 to 5 mins without burning the mix. Set this aside to cool. Grind this to a smooth puree with 1 ½ to 2 cups of vegetable stock. You could use ice cold stock to grind the hot mix if you want to cut down the cooling time. Pour the ice cold stock in the jar first and then add the hot mix.

    How to make shorba

    5. Heat the same pan with some more oil, add the dry spices and fry till you get a nice smell for a familycuisine.net not burn the spices.

    Read more: Lockdown Recipes One pot Vegetarian Indian Dinner recipes

    6. Add pudina / mint, sauté for a min.

    7. Pour the ground mix, add red chili powder, masala powder, turmeric. Mix well. Adjust the quantity of water to bring it to the consistency you desire.

    8. When the mix begins to boil, add yogurt and simmer for at least 8 to 10 mins. If your gravy becomes too watery, you can increase the heat to high and evaporate the water, so it comes to the desired consistency.

    If you wish to refrigerate it, for best taste, refrigerate it immediately after it cools down and before 2 hours of cooking.

    Serve biryani shorba or sherva with hot biryani or pulao.

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    Recipe card

    Shorba recipe (Biryani gravy)

    Previous ArticleThe 10 Best Vegetarian Dishes In the World
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    Vũ Thế Thiện
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    Vũ Thế Thiện - Founder, Coder, SEOer at familycuisine.net. Passionate about coding, information technology, likes to cook delicious food for the family in the kitchen

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