Salna / Side gravy for Biryani

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INGREDIENTS: 1
2 Kashmiri / byadgi red chillies
1 tblsp coriander seeds
1/2 tsp cumin seeds
1 tsp pepper corns
1/2 tsp fennel seeds
1/2 inch cinnamon
2 cloves
1 green cardamom
1 star anise (just one petal)

 INGREDIENTS 2:
15 small onions / shallots
2 green chillies
5 cloves garlic
1 inch ginger

 INGREDIENTS 3:
2 bay leaves
1/2 tsp kasuri methi
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
5 curry leaves
2 tblsp coriander leaves chopped
3 tblsp oil
2 tomatoes chopped
1 tsp fresh coconut
1.5 tsp salt
1/2 cup water

 PROCEDURE:

  • First step is ,combine all the ingredients in table 1and dry grind to fine powder .(no need to dry roast)
  • Finely mince onion,green chilli,ginger,and garlic.If that is a hard task then put them in the mixiealong with ground spice powder,coconutand just pulse setting twice without water 
  • Heat oil in a pan , add bay leaves,kasuri methi and curry leaves, let them sizzle, then add the ground paste
  • Keep frying over medium flame for about 10 mins,till the onion mixture gets rid of the raw smell
  • Now add the chopped tomatoes,red chilli pdr,coriander pdr,turmeric pdr and salt
  • Cook for another 10 mins,the gravy will look slightlywatery at this stage
  • Keep sauteeing ubtil the oil separates. Garnish with chopped coriander leaves
  • And your gravy is ready to serve. you can add any kind of veggie,or meat to this gravy
  • After adding any one of the options above make sure you add little water to cook them thoroughly
  • Gravy consistency can be either adjusted with water or coconut paste
  • You can also add coconut milk or milk or little cream.

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