Korma Biryani

Preparation :25 mins
Cook :26 mins
Total Time :861 hours 26 minutes
Servings :Makes 4 servings (4serving )

Ingredients :

For The Rice
1 1/4 cups long grained rice (basmati) , washed , soaked for 15 minutes and drained
a few saffron (kesar) strands
2 tbsp ghee
2 bayleaves (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
salt to taste

For The Vegetable Korma
3/4 cup blanched , deseeded and chopped tomatoes
2 tbsp ghee
1/2 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1 tsp garam masala
salt to taste
1 1/4 cups mixed boiled vegetables (carrot , french beans , green peas , potatoes etc.)
1/2 cup milk
3 tbsp fresh cream

Method :

For the rice

Combine the saffron strands and 2 tsp water in a small bowl, mix well and keep aside.
Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds.
Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Keep aside.

For the vegetable korma

Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes.
Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed

Divide the rice into two equal portions and place one layer of the rice in an oven safe baking dish and spread it evenly.
Top it with vegetable korma and finally with the remaining portion of rice and spread it evenly.
Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
Serve immediately.