Baked Korma Rice


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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

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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  1. Heat the ghee in a deep pan and add the bay leaf, cinnamon, cloves, cardamom and saute for 10 seconds.
  2. Add the rice, turmeric, salt, 2 cups water and cook till the rice is cooked and the water is evaporated.
  3. Keep aside.

For the korma

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

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This recipe was contributed by aaradhana on 28 Sep 2011

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