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KORMA RICE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the baking:
1 tablespoon ghee
For the korma:
2 teacups moong sprouts
2 tomatoes
2 onions - grated
1 teaspoon coriander-cumin seed (dhana-jira) powder
1 teaspoon chilli powder
1/2 teaspoon sugar
1 teacup milk
2 tablespoons fresh cream
3 tablespoons ghee
Salt to taste
For the rice:
1 1/2 teacups uncooked rice
2 bay leaves
2 sticks cinnamon
2 cardamoms
2 cloves
2 pinches turmeric powder
2 tablespoons ghee
Salt to taste
To be ground into paste no. 1 (for the korma):
3 cloves garlic
12 mm. piece ginger
2 cardamoms
To be ground into paste no. 2 (for the korma):
1 tablespoon cashewnuts
1 tablespoon poppy seeds (khus-khus)
| | METHOD | For the rice:
Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for 1/2 minute.
Add the rice, turmeric powder, salt and 4 to 5 teacups of water and cook.
When the rice is cooked, drain and cool. Each grain of the cooked rice should be separate.
For the korma:
Boil the tomatoes in hot water. After 10 minutes, remove the skin and chop.
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.
Add the moong sprouts, 1/4 teacup of water, the sugar and salt and cook for a few minutes.
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:
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.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
Just before serving, turn upside down on a serving plate and serve hot.
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