Jain biryani gravy or shorba Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, cloves, and cardamom pods.
• STEP 2.Add ginger-garlic paste and sauté until fragrant.
• STEP 3.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 4.In a blender, blend cashews with yogurt to make a smooth paste.
• STEP 5.Add the cashew-yogurt paste to the pan and mix well.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and garam masala.
• STEP 7.Cook the gravy on low heat until it thickens to the desired consistency.
• STEP 8.Once the gravy is ready, pour it over the biryani and serve hot.

Cooking Tips

• You can adjust the spice levels according to your taste preferences.
• If the gravy becomes too thick, you can add a little water to thin it down.
• For a richer flavor, you can add a tablespoon of ghee to the gravy before serving.

Storage and Serving

• Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy before serving and adjust the consistency if needed.
• Serve the Jain Biryani Gravy alongside biryani or any rice dish of your choice.