Ingredients:
- 2 cups Haizoom Basmati Rice
- 500g chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup plain yogurt
- 1/4 cup cashew nuts, soaked in water and ground to a paste
- 2 tablespoons ghee or oil
- Whole spices (2 bay leaves, 4 cloves, 4 green cardamom pods, 1 cinnamon stick)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Rinse the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee or oil in a pan. Add the whole spices and cumin seeds. Sauté until they release their aroma.
- Add the chopped onions and cook until they turn golden brown.
- Add minced garlic and grated ginger. Cook for a minute until fragrant.
- Add the chicken pieces to the pan and cook until they are browned on all sides.
- In a small bowl, mix yogurt, cashew nut paste, turmeric powder, red chili powder, garam masala powder, and salt. Add this mixture to the pan and cook for a few minutes.
- Add the tomato puree and cook until the sauce thickens.
- Meanwhile, bring a large pot of water to boil. Add the soaked and drained rice along with some salt. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.
- In a separate pot, layer the partially cooked rice and the chicken korma, starting with rice at the bottom. Repeat the layers and finish with a layer of rice on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and aromatic.
- Garnish with fresh coriander leaves. Serve hot and savor the delicious Chicken Korma with Basmati Rice!
