Vegetable Korma Biryani

Ingredients

• 1 kg Rice 
• 3 tablespoons Ghee
• 5-6 Bay leaf
• 5-6 Cinnamon
• 5-6 Cardamoms
• 5-6 Cloves
• 1 cup Tomatoes, diced
• 1 cup Grated onions
• 1 tablespoon Ginger garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Garam masala
• 4 cups Boiled vegetables (carrot, beans, green peas, potatoes)
• 2 cups Coconut milk
• 1 tin Fresh cream

Directions For Making Vegetable Korma Biryani

Preparing Korma & Rice

1. First, wash the rice 2-3 times from fresh water and keep it soaked in water for 15-20 minutes before making it.
2. Keep 4-5 saffron strands in 2 tbsp of water and stir. Now keep it aside for 10 minutes until it leaves the color.
3. Heat a non-stick pan, add 1 tbsp ghee, an essential ingredient in biryani.
4. Now put some cumin seeds, bay leaves, cinnamon, cardamom, cloves, black peppers, and stir them well for 30 seconds to 1 minute until you can smell the spices sauteed.
5. Now you can add soaked rice, saffron water, and salt as per taste and add water according to the rice quantity. Cover the pan and keep it on low flame to cook for at least 13-15 minutes.
6. For korma gravy, take a pan, add 2 tbsp organic or regular ghee into it, add chopped onions, and saute them on medium to high flame for 3-4 minutes.
7. Once it turns brown, add 1 tbsp ginger garlic paste and mix it well with the onions.
8. Now add tomatoes and organic spices like turmeric powder, chili powder, coriander powder, garam masala, salt according to taste, and now stir them well. Keep on stirring for 2-3 minutes on low flame.
9. When you get the aroma of spices, you can add mixed boiled vegetables, coconut milk, and fresh cream in the pan, mix them well, and stir it occasionally.  

Making Vegetable Korma Biryani

1. Now that both your rice and korma gravy are ready, take a bowl to add half of the rice.
2. Pour some korma gravy over the portion and spread it evenly on rice.
3. Now again, put the other half of the rice portion and again pour sauce over the rice.
4. Cover the bowl and bake it in a preheated oven at 180c for 15 minutes.
5. Now you can enjoy this shahi vegetable korma biryani.

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