Korma Rice

Tarla.Dalal's picture

Dec. 18, 2013

With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly a rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe.

Ingredients

For the rice
Rice 1 1/2 Cup (24 tbs) , soaked and drained
Ghee 2 Tablespoon
Cardamom 2
Cinnamon sticks 2
Cloves 2
Bay leaves 2
Salt To Taste
Turmeric powder 2 Pinch
Hot water 3 Cup (48 tbs)
For cashew poppy seed paste
Cashewnut 1 Tablespoon , powdered
Poppy seeds 1 Tablespoon , powdered
Water 1 Tablespoon
For korma
Moong sprouts 1 1/2 Cup (24 tbs)
Ginger garlic paste 1 Teaspoon
Cardamom 1
Onion 1/2 Cup (8 tbs) , grated
Coriander powder 1 Teaspoon
Chili powder 1 Teaspoon
Blanched tomatoes 3/4 Cup (12 tbs) , chopped
Milk 1/2 Cup (8 tbs)
Fresh cream 1 Tablespoon
Water 1/2 Cup (8 tbs)
For greasing
Oil/Ghee 1 Teaspoon (For greasing)
Other ingredients
Milk 2 Tablespoon

Directions

GETTING READY

1. Mix together cashew powder, poppy seeds powder and water, set aside.

2. Grease a deep glass dish with oil.

MAKING

3. In a deep pan, heat ghee, add cardamom, cinnamon, cloves and bay leaves, fry for about a minute. Add rice and cook for a while.

4. Add water, salt and turmeric, cover and cook for at least 10 minutes or until well cooked.

5. In another pan, heat ghee, add ginger garlic paste, fry for few seconds, add cardamon fry for another few seconds, add onion, allow to cook until the onion turns slightly red.

6. Add coriander powder, chili powder, tomatoes and cook until the tomatoes are cooked through. Add sprouts and pour in water, add salt and cook until the sprouts are 80% cooked.

7. In a mixing bowl, add the cashew - poppy seed paste, milk and cream, mix well. Pour it into the gravy and mix together.

8. In a greased dish, arrange a layer of rice, followed by a layer of korma, repeat until all korma and rice is used up, make the last and final layer with rice.

9. Drizzle with milk, cover and microwave on high for 5 to 7 minutes or bake in an oven for 15 to 20 minutes.

SERVING

10. In a large serving plate, turn upside down and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 437Calories from Fat 113

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 200 mg8.33%

Total Carbohydrates 72 g24%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet