Korma Biryani by Tarla Dalal
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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.
Recipe Description for Korma Biryani
- Combine the saffron strands and 2 tsp water in a small bowl, mix well and keep aside.
- 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.
- Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Keep aside.
- Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes.
- Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
- 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.
- 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.
- Divide the rice into two equal portions and place one layer of the rice in an oven safe baking dish and spread it evenly.
- Top it with vegetable korma and finally with the remaining portion of rice and spread it evenly.
- Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
- Serve immediately.
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