Sunday 7 July 2013

Shahi korma biryani













Ingredients for the yellow rice :

  • Basmathi rice - 1 1 / 2 cup
  • Cloves - 3
  • Cardamoms - 2
  • Bayleaf - 1
  • Cinnamon - 1 / 2 inch piece
  • Turmeric powder - 1 / 2 tsp
  • Salt - as required

For the shahi korma :

  • Cloves - 2
  • Cardamoms - 2 to 3
  • Bayleaf - 1
  • Chopped or grated onions - 1 / 2 cup
  • Ginger garlic paste - 1 / 2 sp
  • Tomato puree - 2 tbsp
  • Sugar - 1 tsp
  • Salt - as required
  • Vegetables - 1 1 / 2 cup
 [ mixed boiled vegetables like carrot, french beans, potatoes, fresh green  peas etc. ]
  • Milk - 1 / 2 cup [ low fat milk ]

To be ground into a paste:
Broken cashewnuts [ kaju ] - 2 tbsp
Poppy seeds [ khus- khus ] - 2 tbsp

 [ soak the cashewnuts and poppy seeds in 1 / 4 cup of warm water for an hour. Grind them in a mixer into a smooth paste and keep aside. ]

For the yellow rice :

Clean and wash and soak the rice in water for an hour.  Drain and keep aside. Then bring 2 cups of water to boil. Mix together all the ingredients along with the hot water in a pressure cooker and pressure cook  for 2 whistle. Then allow the steam to go and open the lid. Separate each grain of rice lightly with fork. And keep aside.

For the shahi korma:

Heat a non- stick pan on a medium flame and when hot add the cloves, cardamom, and bay leaf and dry roast for 5 minutes. Then add onions and ginger garlic paste and dry roast on a slow flame till the onions turn in pink colour. Sprinkle a little water over it if the mixture starts burning. Add the tomato puree, sugar, salt, and simmer for 5 minutes on a low flame while stirring continuously. Add the vegetables, milk and the prepared paste and mix well and simmer for 10 minutes on a low flame and keep aside.

How to arranged :

Divide the yellow rice inti 2 equal portions and keep aside. Put  milk at the bottom of a glass baking tray and spread one portion of the yellow rice in an even layer. Spread the shahi korma over it. Again spread the remaining yellow rice over the shahi korma in an even layar. Cover with an aluminium foil  and bake in a pre - heated oven for 10 minutes, or microwave for 5 minutes. Turn upside down on a large serving plate just before serving. Serve hot with raitha and pickle.

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