Korma Biryani,
Recipe Link : https://www.tarladalal.com/Korma-Biryani-37761r
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Korma Biryani
Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber .
Preparation Time: 25 minutes.
Cooking Time: 26 minutes.
Serves 4.
Soaking time: 15 minutes.
Baking Temperature: 180°C (360°F).
Baking Time: 20 minutes.
For the rice
1¼ cups long grained rice (basmati), washed, soaked for 15 minutes and drained
A few strands saffron (kesar) strands
2 tbsp ghee
2 bayleaves (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamom (elaichi)
2 cloves (laung / lavang)
Salt to taste
For the vegetable korma
1 cups chopped and boiled mixed vegetables (carrot, French beans and potatoes.)
¼ cup boiled green peas
2 tbsp ghee
½ cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
¾ cup blanched, deseeded and chopped tomatoes
½ tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1½ tsp chilli powder
1 tsp garam msasala
Salt to taste
½ cup milk
3 tbsp fresh cream
For the rice
1. Combine the saffron strands and 2 tsp water in a small bowl, mix well and keep aside.
2. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds.
3. Add the rice, saffron-water mixture, salt and 2½ cups of hot water and mix well. Cover it with a lid and cook on a medium flame for 13 to 15 minutes, while stirring occasionally. Keep aside.
For the vegetable korma
1. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour.
2. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
3. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
1. Just before serving, divide the rice into two equal portions and place one layer of the rice in an oven-safe baking dish and spread it evenly.
2. Spread the vegetable korma evenly over it and finally top with the other portion of the rice and spread it evenly.
3. Cover it with an oven-safe lid and bake in a pre-heated oven at 180°C (360°F)) for 15 minutes.
4. Serve immediately.
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