Baked Korma Rice

by aaradhana

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A rich but not too spicy biryani rice recipe, korma rice is sure to make every occasion a special one. The long grain rice cooked in a delectable whole spice-ginger-garlic paste and a creamy poppy seeds-cashewnut based mixture is simply irrestible!

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Baked Korma Rice recipe - How to make Baked Korma Rice

Tags

Punjabi Pulao | Punjabi Rice, Biryani

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 to 5 servings
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Ingredients

1 1/2 cups long grained rice (basmati)
2 tbsp ghee
3 to 4 cardamoms (elaichi)
3 to 4 cinnamon (dalchini) sticks
3 to 4 cloves (laung / lavang)
3 to 4 bayleaf (tejpatta)
salt to taste
2 tbsp cashewnut (kaju) paste
1 cup milk

For The Korma
2 tbsp ghee
2 onions , grated
2 cups sprouted moong (whole green gram)
2 tomatoes , chopped
2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp cardamoms paste
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
salt to taste
1 tsp sugar

Method

Heat the ghee in a deep pan and add the bay leaf, cinnamon, cloves, cardamom and saute for 10 seconds.
Add the rice, turmeric, salt, 2 cups water and cook till the rice is cooked and the water is evaporated.
Keep aside.

For the korma

Heat the ghee in a kadhai, add the onions and saute till they turn pink.
Add the ginger-garlic and cardamom paste, coriander-cumin seeds powder, chilli powder, tomatoes and saute for 3-4 minutes. Keep aside.
In another bowl, combine the moong sprouts, little water, sugar and salt and mix well.
Add the milk, cream, cashewnuts and poppy seeds paste and mix well.
Add this to the cooked paste and cook for 5 minutes.
Transfer this is a greased baking dish and bake in a pre-heated oven for 10 minutes.
Serve hot.