For Korma preparation
Chickpeas 1 ½ cup (boiled)
Onion 1 large (slices)
Tomatoes 2 large (chopped)
Garam masala 1 ½ tablespoon
Coriander powder 2 tablespoon
Turmeric ½ teaspoon
Salt 1 teaspoon
Red chili powder 1 teaspoon
Cumin powder 1 tablespoon
Green chilies 1 tablespoon (finely chopped or paste)
Ginger garlic paste 1 tablespoon
Dry plum 5 pieces
Fresh mint ½ cup (chopped)
Fresh coriander ½ cup (chopped)
Oil 4 tablespoon
In a pan add oil and sauté onion,
Add tomatoes and all the spices,
All 1 cup of water and cook until the tomatoes gets tender,
And oil starts to appear, now add boiled chickpeas, mint and coriander,
Cook till korma starts to thicken,
For rice
Basmati rice 2 cups
Salt 2 teaspoon
Bay leaves 3 small leaves
Cinnamon stick 1 (1 inch stick)
Black pepper corn 4-5
Cloves 4-5
Green cardamom 3 pods
Black cardamom 1 pod
Mace (jawitri) 1 small
Wash rice 3 times and let it soak for ½ hour,
In a big pot add a lot of water, with salt and all the other spices,
When water starts to boil add rice and let it cook until rice is 75% cooked,
Or when you break the rice it break into 3 parts,
Stain it and leave in a Stainer for few minutes
Final method
In a big pot add the prepared korma,
On top of korma add ¼ teaspoon food color and few drops of kewera essence,
Add boiled rice, now add ¼ teaspoon of food color on top as well,
Put the lid on, and cook on high flame for 3 minutes and 7 minutes on lowest flame,
Mix the rice well before serving,
Enjoy with raita and salad!
Areeba's Kitchen 