Korma Biryani Video by Tarla Dalal Video by Tarla Dalal
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Korma Biryani Recipe (Korma Mughlai Biryani) Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
26 Mins
Total Time
51 Mins
Makes
4.00 servings
Ingredients
For The Rice
1 1/4 cups long grained rice (chawal) , washed , soaked for 15 minutes and drained
a few saffron (kesar) strands
2 tbsp ghee
1 small stick cinnamon (dalchini)
salt to taste
For The Vegetable Korma
3/4 cup blanched , deseeded and chopped tomato
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 boiled mixed vegetables (carrot , french beans , green peas , potatoes etc.)
1/2 cup milk
3 tbsp fresh cream
Method
- 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.
See step by step images of Korma Biryani
