Baked Korma Rice
Added to 7 cookbooks
This recipe has been viewed 6954 times
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!
- 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.
- 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.
This recipe was contributed by aaradhana on 28 Sep 2011
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