Tag Archives: side dish for biryani

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe

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A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani

Ingredients:

  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani

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.

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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.