Shahi Korma Biryani

Ingredients
For the yellow rice

• 1 1/4 cups uncooked long grained (basmati) rice
• 3 cloves
• 2 cardamoms
• 1 bayleaf
• 1 stick cinnamon
• 1/4 tsp turmeric powder
• Salt to taste

For the shahi korma

• 2 cloves
• 2 cardamoms
• 1 bay leaf
• 1/4 cup grated onions
• 1 tsp ginger-garlic paste
• 1 tbsp tomato puree
• 1/2 tsp sugar
• 1 1/2 cups boiled mixed vegetables
• 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
• 2 tbsp poppy seeds
• 1 tbsp finely chopped coriander for the garnish

Method
For the yellow rice

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

For the paste

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

For the shahi korma

1. Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bay leaf and dry roast for a few seconds.
2. 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.
3. Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for one to two minutes, while stirring occasionally.
4. Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for one minute, while stirring occasionally. .
5. Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for one to two minutes.

How to proceed

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