Korma Chawal Recipe

September 5, 2011

Ingredients:
4 tablespoons (60 gm) butter
2 onions, sliced thin
1 piece fresh ginger, size of walnut, minced
3 fresh green chilies, seeded and quartered
1 bay leaf
2 cups fresh vegetables in season, diced, or substitute 2 packages of frozen mixed vegetables if absolutely necessary
2 cups long-grain rice
Dry Masala:
2 teaspoons salt
2 teaspoons ground coriander*
1-1/2 teaspoons ground cumin*
1 teaspoon garam masala (optional)*
1/2 teaspoon red chili powder*
1/2 teaspoon turmeric*
3 cups chicken stock
2 tablespoons coriander leaves for garnish
How to make korma chawal :
  • In a wok or heavy skillet, heat the butter, and add the onions. Stir-fry slowly until onions begin to turn brown, but are not scorched.
  • Add the ginger, the chilies, bay leaf and vegetables and stir-fry 2 minutes.
  • Add the rice and stir constantly until the rice begins to glisten, about 2 minutes.
  • Stir in the dry masala. Add the stock and bring to full boil. Cover and simmer for 15 minutes.
  • Remove pot from heat and let stand 10 minutes, being sure not to lift the cover. Then gently fluff rice with a fork, lifting from the bottom.
  • Garnish with coriander leaves and serve
  • Serves 4-6

 

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