Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.
- Chicken – 500gms, cut and washed
- Big onions – 2, finely chopped
- Big Tomatoes – 2, finely chopped
- Coriander Leaves – 1 tsp, finely chopped
- Ginger and garlic paste – 2 tsp
- Ginger -1 tsp, long chopped
- Green chili – 3 nos, finely chopped
- Whole black pepper – 1 tsp
- Cumin seeds – 2 tsp
- Fennel seeds / Saunf – 2 tsp
- Cinnamon stick – 1 piece
- Cloves – 4 nos
- Cardamom – 2 nos
- Red Chili powder – 1 tsp
- Coriander Cumin Powder – 1 tsp
- Turmeric powder – 1 tsp
- Salt – to taste
- Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
- Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
- Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
- Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
- Garnish the gravy with coriander leaves.
Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!
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Yesterday when I went to market for vegetable shopping, I could see kachhi Kerry on almost every vegetable counter. I was tempted and I bought some Kerry. Immediately after reaching home, I made raw mango akka kachhi Kerry chutney.
There are many recipes where main ingredient is raw mango. Aam ka panna, Kerry chunda, Kerry ki curry and chutney. This summer, I will definitely try catching up these recipes…J
You can serve this raw mango chutney with any kind of stuffed paratha such as Aaloo paratha / Matar paratha .
Here we go,
- Raw Mango – 1 small (peeled, cut into small pieces)
- Onion – 1 small (Cut into pieces)
- Coriander Leaves – 100gms
- Pudina Leaves _ few (optional)
- Green Chilli – 1 small
- Salt – To taste
- Chop raw mango, onion and green chilli into small pieces.
- Wash coriander leaves in the water.
- Grind all the ingredients in a mixer grinder.
- Raw mango chutney is ready.
The color of chutney is because of the onion used. You can also used white onion or spring onion. then probably the color of the chutney will be more green.
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Do not forget to check our Coconut Lasoon Chutney and yummy Matar Kachori !!
Chutney is as important in a meal as is the main meal. Today’s recipe is a very often-ly done chutney in our Maharashtrain house and is very simple to make. People who love garlic, this is the chutney for you. 🙂
Here’s the recipe:
- Coconut 1/2 grated
- Big Lasoon 5-6 pieces
- Mint Leaves (Pudina) 3-4 medium sprigs
- Lemon 1/2 no.
- Green Chili 4 no. cut into large pieces
- Olive Oil 1/2 tablespoon
- Curry leaves 1 small sprig, finely chopped
- Black Mustard seeds (Rai) 1 teaspoon
- Salt to taste
- Take grated coconut, garlic, mint leaves, green chili, salt and put them in a mixer. Squeeze the lemon in the mixer over the ingredients. Grind them together to form a paste. Set the paste aside in the serving bowl.
- Take a small pan and add olive oil. Heat the oil and add black mustard seeds and curry leaves. Let it splutter.
- Now pour it over the ready coconut garlic chutney as dressing.
Ready! Serve it with hot Idlis / Wadas / Dosas.
- If the chutney after grinding is thick, then you can add little water to make it flow. But when you add water, do grind the content again for water to assimilate uniformly.
- Also, if you add water to the chutney, you will need to finish it within 2 days. Else it can last for 4-5 days.
Hope you guys like it and Happy Cooking 🙂