Tag Archives: gravy for briyani

Duck Gravy / Vaathu Masala for Briyani

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Apart from being posting few Duck curries, this time again a different one but a very special prepared for my special one (my friend) for his birthday. Here I am not going to use the word as usual but very special gravy which is perfect for Briyani or any variety rice and pulav. Let us move on to the recipe…

Duck Gravy / Vaathu Masala for Briyani

Duck Gravy / Vaathu Masala for Briyani

Ingredients:

  • Duck meat – 500 gm
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands
  • Red chilies – 2 nos (pinched)
  • Onions – 2 nos (medium sized)
  • Tomato – 1 ½ nos (medium sized)
  • Turmeric powder – ½ tsp
  • Coconut pieces – 2 tbsp
  • Cumin seeds – 1 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Ginger – 1 “ inch stick
  • Garlic – 4 cloves
  • Gingelly / Sesame oil – 3 tsp

Preparation:

  • Finely chop the onions and tomatoes. Clean and the chop the duck meat into medium pieces.
  • Marinate the duck meat with chili powder, coriander powder, turmeric powder and salt for half an hour.
  • Crush ginger and garlic using mortar and pestle.
  • Heat oil in a pressure cooker, add mustard, split black gram, red chilies and curry leaves. Wait till they crackle.
  • Grind the coconut and cumin seeds into fine paste by adding little water. Keep it aside.
  • Add in the onions, crushed garlic and ginger. Cook till they turn golden brown.
  • Add in the tomatoes and cook till they turn mushy.
  • Pour in the coconut paste and cook till the raw smell goes off.
  • Add in the duck meat and cook till the meat dark in color.
  • Pour in two cups of water and wait till it boils.
  • Cover the pressure cooker and wait for 5 whistles.

Serve hot with any briyani’s, pulav and variety rice.

Brinjal / Baby eggplant gravy

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This Brinjal curry is perfect for Briyani and pulav’s. I have accompanied this with Afghan lamb pilaf(Kabuli pulav) and it was too good. Let us move on to the recipe…

Brinjal / Baby eggplant curry

Brinjal / Baby eggplant curry

Ingredients:

  • Peanuts – 2 tbsp
  • Tamarind extract – 1/2 cup
  • Sesame seeds – 1 tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a string
  • Onions – 1 ½ nos(medium sized)
  • Brinjal / Baby eggplant– 5 nos (medium sized)
  • Chilli powder – 1 tsp
  • Salt to taste
  • Turmeric powder – ¼ tsp
  • Oil – 1 tbsp

Preparation:

  • Peel and chop the onions to medium pieces. Clean, remove the stalk of brinjal and slit them from the bottom towards top, make sure that the pieces should not get separate from the brinjal.
  • Dry roast peanuts for 5 mins, peel off the skin. Add a sesame seed to peanuts and fry till the raw smell goes off.
  • Transfer it to a plate. Bring it to room temperature and grind it a fine powder.
  • Heat oil in a kadai. Add cumin seeds and curry leaves, wait till they crackle.
  • Add in the onions and fry till they are transparent.
  • Add in the brinjal and fry for 5 mins. Cover and cook in medium flame, turn the brinjal once in a while.
  • Remove the brinjal, add chilli powder and turmeric powder once when the brinjal changes its colour to brown.
  • Sprinkle little water and cook for few mins, till the raw smell of the spice powders goes off.
  • Add in the grounded powder, fry until the raw smell goes off.
  • Pour in half a cup of tamarind extract and a cup of water.
  • Cover and cook the brinjal.
  • Remove the lid, when the brinjal is cooked and cook in medium flame, until the gravy thickens and the oil separates and floats on the top.

Serve hot with any briyani and pulav.

Perfect Chicken gravy for Biryani

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A  perfect gravy for briyani, we usually get this as a free side gravy as accompaniment for briyani in hotels. Keeping that in mind I have tried out a perfect and a best from my hands. Also this goes out well with paratha, idli and dosa. I have made this gravy with chicken, but this can be made with

  • non-veg options like mutton, prawns and boiled eggs.
  • veggie options like potato, mushrooms and long peppers.

CLICK HERE for 10+ Biryani recipes.

Perfect chicken gravy for biryani

Perfect chicken gravy for biryani

Ingredients:

  • Chicken with bones – ¼ kg
  • Dry red chillies – 6 nos
  • Coriander seeds – 1 tbsp
  • Peppercorns – 2 tsp
  • Cumin seeds – 1 tsp
  • Anise / Fennel seeds – ½ tsp
  • Cinnamon stick – ½ “ inch
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Onion – 2 nos
  • Tomato – 1 ½ no
  • Green chillies – 2 nos
  • Garlic – 5 cloves
  • Ginger – 1 “ inch
  • Turmeric powder -1/2 tsp
  • Curry leaves – a strand
  • Coriander leaves – a bunch
  • Oil – 1 tbsp
  • Fresh coconut paste – 1 tbsp
  • Salt to taste

Making of Perfect chicken gravy for Biryani –

Preparation:

  • Dry roast and grind red chillies, coriander seeds, peppercorns, cumin seeds, anise, cinnamon stick, cloves -2, cardamom – 1 no, star anise – 1 no to paste by adding little water.
  • Keep a tbsp of onions aside. Grind onions, green chillies, garlic and ginger to a smooth paste with little paste.
  • Chop tomatoes to medium size.
  • Heat oil in kadai. Put a star anise, a cardamom, 2 cloves and curry leaves. Wait till they crackle.
  • Put onions and fry them till they turn transparent.
  • Pour the onion paste and fry till the raw smell goes off.
  • Pour the masala paste and fry till the raw smell goes off.
  • Put turmeric powder and chicken pieces. Fry till they are tender.
  • Put tomatoes and pour ½ cup of water.
  • Cover with the lid and bring it to boil.
  • Pour the coconut paste and stir it well.
  • Bring it to boil and wait for the chicken to be cooked.
  • Garnish coriander leaves.

Serve hot.