Shahi Korma Biryani

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Shahi Korma Biryani Video View a video of this recipe here...

Added to 63 cookbooks This recipe has been viewed 66435 times

Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre.

Shahi Korma Biryani Recipe with step by step photos.

Add your private note

Shahi Korma Biryani recipe - How to make Shahi Korma Biryani

Tags

Preparation Time: 20 mins Cooking Time: 25 mins Baking time: 15 minutes Baking temperature: 200°C (400°F). Total Time: 45 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Yellow Rice
1 1/4 cups uncooked long grained rice (chawal)
3 cloves (laung / lavang)
2 cardamoms (elaichi)
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
salt to taste

For The Shahi Korma
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 bayleaf (tejpatta)
1/4 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp tomato puree
1/2 tsp sugar
1 1/2 cups boiled mixed vegetables
(carrot , french beans ,
potato , etc.)
5 1/2 tbsp low-fat milk , 99.7 % fat-free
salt to taste
1 tsp chilli powder

For The Paste
1 tbsp broken cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus)

Other Ingredients
1 tbsp finely chopped coriander (dhania) for the garnish

Method

For the yellow rice

Clean, wash and soak the rice in water for 1 hour. Drain and keep aside.
Heat the pressure cooker and when hot, add the cloves, cardamom, bayleaf and cinnamom and dry roast on a slow flame for a few seconds.
Add the rice, turmeric piwder and salt, mix well and sauté on a medium flame for 1 to 2 minutes.
Add 2 cups of water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Keep aside.

For the paste

Soak the cashewnuts and poppy seeds in ¼ cup of warm water for 1 hour.
Grind them in a mixer into a smooth paste. Keep aside.

For the shahi korma

Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bayleaf and dry roast for a few seconds.
Add the onions and ginger-garlic paste and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water over it if the mixture starts burning.
Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally.
Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for 1 minute, while stirring occasionally. .
Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes.

How to proceed

Divide the yellow rice into 2 equal portions.
Spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer.
Discard the bayleaf and spread the shahi korma over it.
Spread the remaining yellow rice over the shahi korma in an even layer.
Pour the remaining 2 tbsp of milk over it.
Cover and microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Serve hot garnished with coriander.