• Overview
  • Ingredients
  • Directions
  • Reviews

Korma gravies are very popular with most people. Korma gravy can be combined with everything from vegetables to paneer to chicken. Here is an innovative recipe of a layered pulao made with korma gravy and rice that has been flavoured with whole garam masalas and saffron.
Relish this dish with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.

Ingredient

  • 400 gm. of Kohinoor Super Basmati Rice
  • 600 gm. mutton, chicken or lamb (assorted pieces)
  • 1tbsp / 18 gm.  Garlic (lasan) paste
  • 1 tbsp / 18 gm. Ginger (adrak) paste
  • 1 tsp / 2 gm. Red chili powder
  • ½ tsp / 2 gm. Cocunut (nariyal) grated
  • 1 tbsp / 15 gm. Almonds (blanched & peeled)
  • ½ tsp. poppy (khuskhus) seeds
  • ½ tsp. Sesame (til) seeds
  • 1 tsp / 2 gm. Coriander (dhaniya) seeds
  • ½ tsp / 1 gm. Turmeric powder
  • ½ cup / 100ml Refined oil
  • ¾ cup / 90 gm. Sliced Onions
  • ½ cup / 100 gm. Yoghurt (dahi)
  • Salt to taste

Direction

  • Grind the garlic, ginger, red chili powder, coconut, almonds, poppy seeds, sesame seeds, coriander and turmeric to a paste.
  • Mix the chicken, lamb or mutton with the ground paste.
  • Heat the oil in a deep pan; add onions and sauté till light brown. Add the lamb and mix well. Reduce heat and add yoghurt. Continue to cook until the yoghurt is absorbed and the lamb is brown in colour. Add just enough water so that very little remains when the lamb is almost tender and the oil rises to the surface. Remove the pan from the heat and keep aside.
  • Bring 3-1/2 cups water the boil and then add the drained Kohinoor Super Basmati Rice and salt. Stir to mix well. Bring back to the boil; reduce heat, cover and cook until the water is absorbed and the rice is almost done.
  • Grease a deep ovenproof pan. Layer the rice and meat, beginning and ending with the rice. Spread a slightly moist cloth on the rice and cover with a tight fitting lid. Put the pan in a preheated oven (170 Degree Celsius) for 10-15 minutes.
  • Keep aside for 5-10 minutes and serve hot with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.
  • 400 gm. of Kohinoor Super Basmati Rice
  • 600 gm. mutton, chicken or lamb (assorted pieces)
  • 1tbsp / 18 gm.  Garlic (lasan) paste
  • 1 tbsp / 18 gm. Ginger (adrak) paste
  • 1 tsp / 2 gm. Red chili powder
  • ½ tsp / 2 gm. Cocunut (nariyal) grated
  • 1 tbsp / 15 gm. Almonds (blanched & peeled)
  • ½ tsp. poppy (khuskhus) seeds
  • ½ tsp. Sesame (til) seeds
  • 1 tsp / 2 gm. Coriander (dhaniya) seeds
  • ½ tsp / 1 gm. Turmeric powder
  • ½ cup / 100ml Refined oil
  • ¾ cup / 90 gm. Sliced Onions
  • ½ cup / 100 gm. Yoghurt (dahi)
  • Salt to taste
  • Grind the garlic, ginger, red chili powder, coconut, almonds, poppy seeds, sesame seeds, coriander and turmeric to a paste.
  • Mix the chicken, lamb or mutton with the ground paste.
  • Heat the oil in a deep pan; add onions and sauté till light brown. Add the lamb and mix well. Reduce heat and add yoghurt. Continue to cook until the yoghurt is absorbed and the lamb is brown in colour. Add just enough water so that very little remains when the lamb is almost tender and the oil rises to the surface. Remove the pan from the heat and keep aside.
  • Bring 3-1/2 cups water the boil and then add the drained Kohinoor Super Basmati Rice and salt. Stir to mix well. Bring back to the boil; reduce heat, cover and cook until the water is absorbed and the rice is almost done.
  • Grease a deep ovenproof pan. Layer the rice and meat, beginning and ending with the rice. Spread a slightly moist cloth on the rice and cover with a tight fitting lid. Put the pan in a preheated oven (170 Degree Celsius) for 10-15 minutes.
  • Keep aside for 5-10 minutes and serve hot with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Falafel

    This traditional Middle Eastern dish comprises deep-fried balls made from chickpeas and is served in a pita that acts as a pocket. Sprinkle it with Tahini sauces and serve!

    Recipe by Kohinoor

    (0)

    Vangi Bhaat Recipe

    Vangi Bhaat Recipe is prepared in the similar manner as that of masala bhaat, Vangi Bhaat is one pot meal which is healthy and does not take much time to cook.

    Recipe by Kohinoor

    (0)

    Peanut and Corn Rice

    A great rice dish for tiffins because it is a change from the regular and can be made quickly. The combination of crunchy peanuts and the slight sweetness of corn is a taste you will relish!

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.