Korma Biryani
by Tarla Dalal
korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe |
korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani.
Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron.
To make korma biryani, make the rice first. 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. Next make 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. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately.
So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber.
The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour.
Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours.
Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below.
Korma Biryani recipe - How to make Korma Biryani
Soaking time: 15 minutes Preparation Time: Cooking Time: Baking time: 20 minutes Baking Temperature: 180ºC (360ºF) Total Time:
Makes 4 servings
For The Rice
1 1/4 cups long grained rice (chawal) , 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 boiled mixed vegetables (carrot , french beans , green peas , potatoes etc.)
1/2 cup milk
3 tbsp fresh cream
For the rice
- 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
- 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
- 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.
Korma Biryani Video by Tarla Dalal
| Energy | 400 cal |
| Protein | 6.7 g |
| Carbohydrates | 50.4 g |
| Fiber | 4.7 g |
| Fat | 18.5 g |
| Cholesterol | 4 mg |
| Vitamin A | 528.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 18.3 mg |
| Folic Acid | 21.8 mcg |
| Calcium | 103.6 mg |
| Iron | 1.1 mg |
| Magnesium | 69.4 mg |
| Phosphorus | 205.5 mg |
| Sodium | 26.3 mg |
| Potassium | 178.3 mg |
| Zinc | 0.9 mg |
Hi my query is, should the rice be raw? or have you parboiled it before baking?
Woow.. this is what i call a royal korma biryani.. the korma itself is infused with so may flavours.. and aromas.. with lots of vegetables added.. and the saffron based rice with whole garam masala enhances the taste of the biryani.. the long rice perfectly cooked without sticking to each other.. the baking process gives the biryani a perfect DUM effect to the biryani.. Its finger licking good..
Edited after original posting.
Lovely pulao with mixed vegetables and a tasty masala.