Korma Rice

Rich but not too spicy !

Ingredients

For Rice:

1 1/2 cups raw rice

2 bay leaves

2 sticks cinnamon

2 cardamoms

2 cloves

2 pinches turmeric powder

2 tablespoons ghee ( clarified butter)

salt according to taste

For Korma:

2 cups .0.0. sprouts

2 tomatoes boiled & Chopped

2 grated onions

1 tsp. coriander-cumin seed powder

1 tsp. chili powder

1/2 tsp. sugar

1 cup milk

2 tbsp. fresh cream

3 tbsp. ghee ( clarified butter)

salt according to taste

Grounded paste for the korma:

3 cloves garlic

1 tsp. Ginger paste

2 cardamoms

1 tbsp. cashewnuts

1 tbsp. poppy seeds

For baking:

        1 tbsp. ghee

Method

For Rice:

1. Heat the Ghee(clarified butter) and fry the bay leaves, cinnamon, cardamoms and cloves for 1/2 minute.
2. Add the rice, turmeric powder, salt and 4 to 5 teacups of water and cook.
3.When the rice is cooked, drain and cool.

For Korma:

1.Heat the Ghee(clarified butter)/ oil in a an and cook the onion until light pink in color.
2.Add the coriander-cumin seed powder , grounded paste of ginger - garlic and chili powder and cook for 1 minute. Now to it add the tomatoes and cook for another 5 minutes.
3.Add the moong sprouts, 1/4 teacup of water, the sugar and salt and cook for a few minutes.
4.In the other pan, mix the milk, cream and grounded paste of cardamoms, cashewnuts & poppy seeds and add this mixture to the korma and cook for a few minutes.

How to proceed:

1. 1. Put 1 tbsp. of Ghee(clarified butter) at the bottom of a baking bowl and build up alternate layers each of rice and korma, beginning and ending with rice.
2. Cover and bake in a hot oven at 230 degree C (450 degree F) for 30 minutes.
3. Just before serving, turn upside down on a serving plate and serve hot.