Side Gravy for Biryani is a side dish/ chalna kind of gravy that is usually served along with biryani. Most restaurants serve a free side gravy as accompaniment for biryani which taste ridiculously amazing..
We usually get these in small portions packed in tiny cartons and enjoy licking every last bit of it. I was trying to replicate something similar and ended up with this recipe which I can guarantee restaurant quality. This gravied curry shared here is all -purpose, can be made with or without meat, goes very well with any kind of biryani / pulao / paratha / idli / dosai or even with plain basmati rice. My version shared here is very very spicy, you can literally feel your tastebuds jerking!!
Restaurant Style Gravy / Chalna / Salna / Side Gravy / Biryani Side / Saagu / chaaru / Gravied curry
Ingredients- 1
- 2 (Long) Dry red chili
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1/2 teaspoon Fennel seeds
- 1/2 inch Cinnamon stick
- 2 Cloves
- 1 Green cardamom
- 1 Star anise (just one petal)
Ingredients – 2
- 15 (about 1 cup) Small onion (pearl onions, shallots, sambar onions)
- 2 Green Chilies
- 5 cloves Garlic
- 1 inch Ginger
Ingredients- 3
- 2 Bay leaves
- 1/2 teaspoon Kasuri methi (Dry fenugreek leaves)
- 1 teaspoon Kashmiri Chili powder
- 1 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- 5 Curry leaves
- 2 tablespoons Coriander leaves (chopped)
- 3 tablespoons Oil
- 2 small Tomato (1/2 cup)
- 1 teaspoon Fresh ground coconut paste
- 1 & 1/2 teaspoon Salt
- 1/2 cup Water (only if necessary)
Lets see how to make this Side gravy for biryani…
First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine powder. (Dry roasting is not required)
Second step is to finely mince all the wet ingredients. This is really the key…. make sure you mince the onion, green chili ginger and garlic. If that’s a hard task then put them in the mixie along with ground spice powder and just use the pulse setting twice. (Do not add water, just run the mixie to mince them)
Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, then add the ground paste and keep frying over medium flame for about 1o minutes. You have fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will look slightly watery at this stage.
Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you are ready to add any kind of meat or veggie.
Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy.
Non- Veg options: Bony parts of Chicken or Mutton, Prawn/Shrimp, Boiled Eggs.
After adding any one of the options above make sure you include little water to cook them thoroughly.
Last part is to add the teaspoon of ground coconut paste which gives good consistency. Simmer for few minutes and garnish with finely chopped coriander leaves.
Gravy consistency can be either adjusted with water or coconut paste.
1. For thick dark brown gravy – No coconut paste. Just add 1/4 cup water and simmer.
2. For light brown gravy – 1 tsp of coconut paste + 1/2 cup water.
3. For thin yellowish gravy – 4 tbsp coconut paste + 1 cup of water.
Serve with biryani, boiled eggs and raita. Bookmark this for your Special Sunday Meals.
Notes
- This recipe will yield just enough gravy to feed 3 adults. You may adjust with water or coconut milk if you have few unexpected guests.
- This version is very very spicy, so please cut down on the chilies if you are feeding the kids.
- Use small sambar onions for grinding. Big raw onions are very strong in taste and needs to be finely minced and sautied. Do not grind them, your gravy will be tasting bitter.
- Please make sure your ground masala is sauteid well to remove all the raw smell before you add in the coconut paste.
Comments
103 responses to “Side Gravy for Biryani – Biryani Side dish”
I have read your article. Which is very nice content I think? This main content is Biryani Side dish. Thanks for your sharing an amazing post. Keep writing.
I have been trying your recipes, all are excellent. But, sad this turn out a flop and bitter? Any reason?
When to add ingredient 1 ?
Shalini, that’s for the spice powder. Grind it to a powder…read first step.thanks
Are the ingredients in the first section creating Grand Marsala…
could you substitute a premade mix from a spice or grocery store? If so, how much would you use?
You can try Store bought Biryani masala powder… Garam masala powder is very over powering. If using Biryani masala – use 1 tablespoon, garam masala may be 1/2 teaspoon + Coriander powder 1 teaspoon. (But remember raw coriander powder is very strong, you need to saute a little longer to get rid of the smell) Thanks
Thank you can’t wait to try this ?
Nice Dish…..
Hi Mam !!!
Can u use regular Onion instead of shallots,
Gravy looks lip smacking; looking forward to make this curry ??
Thanks aloft
Hello Neel, thanks for your stopping by, yes you may use regular onion… but you see raw regular onion is very strong, so make sure you fry them long to get rid of the smell… it may spoil the dish so fry longer. Thanks. Let me know how it turned out, share a click if via fb page or instagram.
Hi! Why is the ingredients seen by few and unseen by others? I cannot find the ingredients while the measurements are intact.
Some bug with table properties and it shows that way for some of the recipes in mobile mode… i have fixed it for now for this recipe. Thanks for letting me know!
Thank you Mam!
The side gravy turned out yummy with chicken biryani.
Thank you Asha???
hi..in the ingredients 1..do you really blend the cinnamon and cloves and 1 star anise together ??? I thought these would go into the oil for flavour ??
thanks.. looking forward to trying this
Hello Steve,
Yes you are going to grind them..but remember star anise is very strong, this spice has about 6 petal kind of pattern… use only one petal for this recipe. You need to saute well since we are grinding everything raw… Hope this helps and good luck.
okay thanks for the answer…when I have done other curries the ingredients mentions usually go into the oil for flavour but ..thats fine thank you
It can go either ways.. this particular recipe calls for grinding to yield a smooth gravy. Thank you.
I’m very excited to make this curry sauce today!
I was just wondering how many grams a cup is? Some websites say it’s 128g but I think cup size is different in some countries
Hello Lindsey,
I just follow 1 cup = 236 to 250 ml roughly if its liquid base. I guess you are asking for curry sauce which is kind of semi thick… roughly this recipe yields 1 & 1/2 cups of gravy. You can still use the same measure and make it more gravy style by adding extra coconut milk. As this is a side gravy, its kind of spicy and mostly consumed less, if you prefer this for roti /paratha kind of flat breads then increase the coconut milk, the gravy color & consistency changes a bit but still goes well! Thanks!
Thank you Hema and Andrea for trying out the recipes, really glad to know it came out good. I think there is an issue with the table settings and will work on it. Thanks for letting me know.
Yes even I can’t see the ingredients list.. measurements are listed without the ingredients.. can you plz update ?
Hi, I’ve tried this recipe with mushrooms and everyone at home absolutely loved it . It was finger licking good . Thank you for the recipe . But, recently I wanted to prepare it again and I don’t see the listed ingredients anymore .. it doesn’t show up . Can u pls post it again . Thank you !!
Where is the ingredients. I searched everywhere
Helen, there are 3 tables filled with ingredients… what are you looking for??
This one is easiest lip smacking gravy .. Tried this as side for baby potato dum biriyani today for lunch just as plain gravy. It was yummilicious!! Everyone loved it!
Hi Mullai. Thanks for sharing the recipe. Tried it for the first time with marinated chicken and came out delicious ! Parents just loved it. Thanks again very much !
Thank you dear Sumit for trying out my recipes and getting back with a feedback, really appreciate!
Hi mullai,
tried d recipe with chicken, came out well.
Thanks Brinda for you feedback.
Wow.. I tried this recipe nd it came out delicious.. Thnx a lot for sharing.
Sheba, i’m the ardent fan of mullai’s recipes since 2007. Her recipes are always perfect. She especially posted this recipe for me if you see the very first comment was posted my mullai June 13, 2011 at 09:36 am. I had so many times for my family and guests, everytime it was successful, everyone liked it and they always ask for the recipe. Do follow what she mentioned in the recipe.
If you didn’t get it right, maybe the issue was with ingredients you used bitterness from onion or overpowering ground spices. Do try the small portion and then please update your comment here.
-Cappuccino
Hello Shah, nice to hear from you after quite a long time, guess you have been a silent visitor until yesterday. Thank you dear for being an ardent fan, really really thankful and grateful for your love, support and inspiration.
Sorry to say this but I had a very bitter experience making this dish the day I was expecting guests. I mean it literally turned out so bitter…. that I had to throw out the whole thing! There was no way to fix it because it was beyond repair and unbelievably bitter. I suspect it’s the dried fenugreek leaves…. Needless to say, I won’t be trying out new recipes when I’ve got company.
Sheba, sorry that it didnt turn good, but the only thing i see here which can make it bitter is when the onion is not cooked properly. The raw onion, that too strong red onion when ground can cause bitterness, that’s why i have mentioned in my recipe to finely mince or just pulse the onion… that too small onions(sambar onions) which are naturally sweet and cannot cause any bitterness. Dry fenugreek adds flavor and that too 1/2 teaspoon will not cause any bitterness. Frying the masala till the oil separates is the key… little patience at this step will yield good results. Thanks.
Biriyani gravy very yummy I tried it today it came awesome
Happy to hear, do share a few clicks of the recipes that you try from our site, email or send it through our FB page. Thanks again for your continued support and encouragement.
For any recipe that I try I always check urs first and will definitely only urs if I find one.. likewise I tried this both with mushrooms and shrimp and it came out so well.. thanks a lot and lot for all ur recipes.. I always recommend my friends abt this website especially “mullais”.. thanks again
I’am very very happy to hear that Saranya, thank you so much and have a wonderful Deepavali dear!
What does the word “nos” mean in this recipie. Thanks for your help. Love indian food snd would love to try this
Sharon, nos refers to numbers (count). Goodluck and happy cooking.
Nice one mullai!! Gonna try this for our briyani today.. 😀
Go ahead you will like it! Let me know how it turned. Thanks Vino!
thanks mam
the explanation is very good and easy to understand. I’ll try it.
Go ahead and try it Pooja, you will like it for sure!
Lovely.Same taste as the gravy served with biryani in restaurants. will make it very time with biryani…thanks.
Thank you Priya!
Dear Mullai,
I tried this gravy. Its really yummy. Its time consuming but worth it. I have liked on facebook.
Thank you for sharing this great recipe.
Thanks for trying many of my recipes and liking us on facebook. Do share with your friends!
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Came out really well… Tried with chicken n egg.. Awesome receive.. Many thanks… Shared this link to my sis aswell
Thanks Deep!
Great recipe. This is the only dish that I make alongside parota now. 🙂 i fried the onions n garlic to avoid raw smell and added pepper salt fried eggs..
Srividya,
Fried eggs in this gravy sounds yummy, thanks for the feedback!
hi
mullai, all ur recipes are awesome. whenever i try grinding spices even
for chettinad receipes am getting kasappu taste.. same happened for
this dish..can u pls help.
Sridevi, if the masala is not cooked or if the onions are not cooked fully then you get this Kasappu taste. 1. Make sure the ground onion is cooked well till you get rid off the raw smell. 2. Always try to use small onions that way they are not as strong as the big onions. 3. Do not grind the onions to a fine paste, mince it. 3. Grinding raw spices can cause kasappu, make sure its sauteid well, slow roasting and then grinding can help too. 4. Too much fresh fenugreek can cause this effect. Hope this helps. Thanks.
hi
mullai, thanks a lot for such a wonderful detailed reply:) i learned
cooking only from ur site:) keep adding more receipes for ur fans like
me:)
Thanks Sridevi.
it have helped me lot thanks for this useful recipe
CAN YOU ARRANGE FOR ONLINE RECEIPES SO THAT IT WILL BE VERY USEFUL TO ALL, I HOPE YOU CAN DO IT EXPECTING FOR YOUR POSITIVE ACTION BY USHA ARAVIND
IT CREATES SALIVA IN MY MOUTH, THE INGREDIENTS AS WELL AS PREPARATORY METHODS ARE AMAZING THANKS A LOT I TRIED IT VERY TASTY VERY HEALTHY
Great recipe! Its hard to find one for the serva online for some reason. Tried this yesterday with some variations- I also blended all the ingredients (incl tomato), poured the whole thing into about 4 spns of oil. I let all the water evaporate until oil separates and then added some mutton stock and water and let it simmer for a few more minutes. Turned out great! Thank you! Only note is that I could have added more cloves/ cinnamon
HEY THE RECIPIE LOOKS AWESOME I WILL TRY IT TDY NII8 …………
most aroma wonderful good gravy
Hi Mullai,
Tried this today…however i cld not find fenugreek leaves and omit it out from the list and it turn out well..thanks for the recipe, it was easy..
the best gravy ever! very tasty too thank you
Tried this recipe and it came out really well 🙂 thanks for this wonderful recipe.
Hiii Mullai, it’s been a long time. Tried this again today, as usual yummy !! Thanks great Chef !
Hi Mullai,
Are the 15 “small onions” mentioned in the Ingredients-2 chinna vengayam/sambar onions or shallots that you get in american/chinese grocery stores. It looks shallots in the second photo. Please clarify. Also, I don’t have kasuri methi leaves. Will not using it make any difference to the taste?
Ravi,
Sambar onions/chinna vengayam which is also called as pearl onions can be used, shallots (typically in American grocery stores are slightly big in size) are fine too… if they are really big then cut down to 7-8 count. You can even use regular onions (1 count) but you have to fry for longer time to get the raw smell off it,if you mess/ under cook then it spoils the whole dish. Kasuri methi is for added flavor, skip if you don’t have. Hope this helps. Thanks.
simply super
a BIGGGGG Thanks ….Looking for this recipe for a long time ….
Mullai IS THE BEST !!!
Mullai
You are the reason why I became a member here I hv tried sm of ur recipes They are awesome dear… I will try this too
Is it really 15 small onions in table 2 or do you mean shallots?
Excellent gravy!
Dear Mullai,
I tried the gravy. It was so tasty. Please, can you teach me how to make same masala taste channa which they serve in Chennai. Thanks for sharing your talent with us.
viji.
very very tasty… i only added paneer its was mind blowing the whole house is aromatic …. thanks a lot
Hi Mullai , Today i tried this recipe , came out good, but the gravy was dark brown in colour. may be you know why ?
I did this gravy it was awesome.but I did not get the thickness,can i know why?
Its one serious Chalna recipe.. Loved it. Although toned it down to suit kids..Thanks much.
Hi Mullai,
I tried out this recipe today.. It came out great! Thank you so much ..
Hi Mullai, this gravy is spicy n delicious..prepared it with egg n enjoyed it with Roti’s n white rice..thanks for the recipe!
Can I use big red onions instead of small? If so, how many should I use?
Glitter, you can make with regular onions too but then you have fry little longer to get rid of the raw smell. I would say about 1 cup of chopped onions should be good for this recipe. Thanks.
This is a super dupper hit recipe. I tried with potato and peas and got a 5 star from everyone who ate it. Thank you very much !
Dear Mullai Akka, Your like my god mother for cooking.. wishing to see u one day:)
Hi Mullai,
Tried this with mushroom and had with Roti and also rice..came really awesome.much appreciated at home.
Measurements ellam pakka…Adhu eppadi ippadi kalakureenga..?
I have always tried ur recipes with the measurements u specify and it has never gone wrong..always hit only…thanks for ur great work.,..
can we use this gravey for paneer sabji as well…
Khushi,
Paneer doesn’t have any taste of its own so its advisable to add some kind of a vegetable stock to the gravy and then add paneer. Thanks.
Hai Mullai
I am Nirupama , Your site is very useful for the beginners and also aragurai samayal like me..Weekly Once or twice i am trying ur dishes, came out very well.. that too your dishes looks very tempting and delicious to cook and eat… Thats shows ur passion in cooking. i cant find more spicy fish curries. if u can kindly upload.
Thanks a lot Mullai
Keep going
hi mullai,
Today i made paneer paratha, vegetable biryani and the side gravy of the biryani, chana masala and pakoda for dinner party. Everything came out superb. I little bit scary to invite friends for lunch, now i thought i am good in cook because of u. I am specially thanking u for ur wonderful work.
Now a days if i tried anything new means my hubby isn’t scary because i told him this is mullai special.
Thanks a lot
Anitha
Mullai, tried and cameout superb. Had with rice and dosas sema taste. Perfect for biryani’s…Thanx again for posting it for me dear.
Made the side dish yesterday. It was amazing Mullai. We had it for Idlis. Added milk and water to adjust the gravy consistency.
Thanks Mullai, always wanted to make this gravy and mine was never close to the restaurant taste. Sure to include this next time I make Biriyani. Going to add some cooked Mutton elumbu
Pictures look pretty good. But, gravy has way too much of oil.
Thank you. I’ve been looking for this recipe for years! I will try it for sure.
This site is useful for the beginners just like me. thanks a lot………………..
yummm…
Mullai Ma’am,
I hosted a party on sunday for 10 guests and most of the recipes were yours. Did Palak Paneer, Zunka, Veg Biryani from your version and the accolades that I got were great. I shared your site as the source. Oops…a bit late on this kurma but never mind…will do this during the next party as a side for biryani…..Thanks a lot for your hard work and passion…
thanks a lot Mullai,it looks tempting,will try tomorrow
Mullai i’m really glad that you posted this recipe especially for me…Thanx a loooooooooot. Will try sooooon. Thanx again dear.
AAAAAAAAAAAAAAAAAAAmazing will definitely try and psot the results.
Cap, Ithu ungalukkaga!! Neenga keta all -purpose kara saramaana kuzhambu. I know that you are vegetarian, but if you are by any chance an eggetarian then boiled eggs pair well with this gravy. Try and let me know. Thanks.