Korma rice


For the rice
1 cup rice (chawal)
2 bayleaves (tejpatta)
2 sticks cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
2 pinches turmeric powder (haldi)
2 tbsp ghee
salt to taste

For the korma
1 1/2 cups moong sprouts
2 tomatoes
2 onions, grated
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/2 tsp sugar
3/4 cup milk
2 tbsp fresh cream
3 tbsp ghee
salt to taste

To be ground into paste no. 1 (for the korma)
3 cloves of garlic (lehsun)
12 mm. piece ginger (adrak)
2 cardamoms (elaichi)

To be ground into paste no. 2 (for the korma)
1 tbsp cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)

For the baking
1 tbsp ghee

For the rice

1. Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for 1/2 minute.
2. Add the rice, turmeric powder, salt and 4 to 5 teacups of water and cook.
3. When the rice is cooked, drain and cool. Each grain of the cooked rice should be separate.

For the korma

1. Boil the tomatoes in hot water. After 10 minutes, remove the skin and chop.
2. Heat the ghee and fry the onion until light pink in colour. Add paste no.1, the coriander-cumin seed powder and chilli powder and fry for 1 minute. Add the tomatoes and fry for 3 to 4 minutes.
3. Add the moong sprouts, 1/4 teacup of water, the sugar and salt and cook for a few minutes.
4. In another vessel, mix the milk, cream and paste no.2. Add this mixture to the korma and cook for a few minutes.

How to proceed

1. Put 1 tablespoon of ghee at the bottom of a baking bowl and build up alternate layers (2 to 3 each depending on the bowl size) of rice and korma, beginning and ending with rice.
2. Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
3. Just before serving, turn upside down on a serving plate and serve hot.

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