Korma Pulao (Aromatic rice layered with lamb) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
600 g (22 oz) Lamb, assorted pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
600 g (22 oz) Lamb, assorted pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Grind to a paste:
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1/2 tbsp (2 g) Coconut (nariyal), grated
1 tbsp (15 g) Almonds (badaam), blanched, peeled
1/2 tbsp Poppy (khus khus) seeds
1/2 tbsp Sesame (til) seeds
1 tsp (2 g) Coriander (dhaniya) seeds
Salt to taste
1/2 tsp Turmeric (haldi) powder
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1/2 tbsp (2 g) Coconut (nariyal), grated
1 tbsp (15 g) Almonds (badaam), blanched, peeled
1/2 tbsp Poppy (khus khus) seeds
1/2 tbsp Sesame (til) seeds
1 tsp (2 g) Coriander (dhaniya) seeds
Salt to taste
1/2 tsp Turmeric (haldi) powder
method
1. Mix the lamb with the ground paste.
2. Heat the oil in a deep pan; add onions and saute 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. Keep aside.
3. Bring 3 1/2 cups water to the boil and then add the drained 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.
4. Grease a deep ovenproof pan. Layer the rice and lamb, beginning and ending with rice. Spread a slightly moist cloth on the rice and cover with a tight-fitting lid. Put the pan in a preheated oven (170°C / 325°F) for 10-15 minutes.
2. Heat the oil in a deep pan; add onions and saute 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. Keep aside.
3. Bring 3 1/2 cups water to the boil and then add the drained 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.
4. Grease a deep ovenproof pan. Layer the rice and lamb, beginning and ending with rice. Spread a slightly moist cloth on the rice and cover with a tight-fitting lid. Put the pan in a preheated oven (170°C / 325°F) for 10-15 minutes.
serving amount
serves: 4 - 6
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