Shahi Korma Biryani Recipe

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Prep Time 20 Minutes

Cooking Time 30 Minutes

Servings Null

Rating

Want to try some rich shahi Biryani recipe? Then try this Shahi Korma Biryani recipe that is very easy and quick to prepare. This dish has a nice flavor and also a crunchy taste of various veggies. The addition of the different spices makes this dish more flavorful and tempting. This dish is a simple, lip-smacking, and delicious which is prefect for a weekend lunch or dinner.

Ingredients

For The Yellow Rice

1 1/4 cupsUncooked long grain (basmati) rice
3 cloves(laung / lavang)
2Cardamoms
1Bay leaf (tejpatta)
1Stick cinnamon (dalchini)
1/4 tspTurmeric powder (haldi)
Saltto taste
2 tbspGhee/oil

For The Shahi Korma

2Cloves (laung / lavang)
2Cardamoms
1Bay leaf (tejpatta)
1/4 cupGrated onions
1 tspGinger-garlic (adrak-lehsun) paste
1 tbspTomato puree
1/2 tspSugar
1 1/2 cupsBoiled mixed vegetables (carrot, french beans, potato, green peas etc.)
5 1/2 tbspLow-fat milk , 99.7 % fat-free
Saltto taste
1 tspChili powder
2 tbspGhee/oil

For The Paste

10-12broken cashew nuts (kaju)
2 tbsppoppy seeds (khus-khus)

Other Ingredients

1 tbspfinely chopped coriander (dhania) for the garnish

Directions

For the yellow rice

In a bowl, soak the rice in enough water for 1 hour and then drain water from it and keep it aside.
Heat the pressure cooker, add ghee and when hot, add the cloves, cardamom, bay leaf and cinnamon and fry on a slow flame for a few seconds.
Add the rice, turmeric powder and salt, mix well and fry on a medium flame for 1 to 2 minutes.
Add 2 cups of water, mix it well and pressure cook for 25 min and switch off the flame and allow the steam to escape before opening the lid and keep it aside.

For the paste

In a bowl,soak the cashew nuts and poppy seeds in ¼ cup of warm water for 1 hour and then blend to fine paste and keep it aside.

For the shahi korma

Heat a non-stick pan on a medium flame and add ghee, add the cloves, cardamom and bay leaf and fry for a few seconds.
Add the onions and ginger-garlic paste and fry on a low flame till the onions turn light brown in color.
Add the tomato puree, sugar and all the vegetables and mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
Add the blended paste, 3½ tbsp milk and mix it well and cook on a medium flame for 1 minute and stir occasionally.
Add the salt, chili powder and ¼ cup of water, mix it well and cook on medium flame for 1 to 2 minutes.
Once done, switch off the flame and keep it aside.

How to proceed

Divide the yellow rice into 2 equal portions and spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer.
Discard the bay leaf and spread the shahi korma over it and spread the remaining yellow rice over the shahi korma in an even layer.
Pour the remaining 2 tbsp of milk over it and cover it with a microwave safe glass lid and microwave on high power for 2 minutes or bake in a preheated oven at 200°c (400°f) for 10 minutes.
Once done, remove from the oven and garnish with coriander leaves and serve it with tomato raita.

Nutrition Info

Energy: 285 calories
Protein: 8.0 gm
Carbohydrates: 54.1 gm
Invisible Fat: 3.8 gm
Calcium: 165.5 mg
Iron: 2.1 mg
Zinc: 1.4 mg