Korma Biryani by Tarla Dalal

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

Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Baking Time:  20 minutes
Baking Temperature:  180ºC (360ºF)
Makes 4 servings
Show me for servings


Ingredients


For The Rice
1 1/4 cups long grained rice (basmati) , washed , soaked for 15 minutes and drained
a few saffron (kesar) strands
2 tbsp ghee
2 bayleaves (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
salt to taste

For The Vegetable Korma
3/4 cup blanched , deseeded and chopped tomatoes
2 tbsp ghee
1/2 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1 tsp garam masala
salt to taste
1 1/4 cups mixed boiled vegetables (carrot , french beans , green peas , potatoes etc.)
1/2 cup milk
3 tbsp fresh cream

Method

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, mix well and cover and cook on a medium flame for 13 to 15 minutes. 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.
  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. 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. Top it with vegetable korma and finally with the remaining portion of rice and spread it evenly.
  3. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
  4. Serve immediately.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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