Today’s recipe is a typical North Indian style pilaf made with chicken. I came across this “lamb korma pilaf” in Camellia Panjabi's “50 great curries from India” cookbook and was wanting to try it out. Unfortunately I don’t cook lamb at home, hence tried the same with chicken. It was fingerlickingly delicious and during the cooking process my whole house was filled with a unique aroma of the same. This is a great one pot rice preparation to serve on a dinner party table too…Enjoy!!!
For the pilaf (rice)
Basmati rice 1 ¾ cups
Bay leaf 2 nos
Butter 1 tsp
Milk 1 TBSP
Saffron strands a few
Turmeric powder ½ tsp
Salt as needed
Wash and soak the rice for about 30 -45 minutes. Drain the rice and cook it uncovered, with equal amount of water (1 ¾) cup along with bay leaves, turmeric powder, salt and butter in a deep pot. Cook this until all water is evaporated and the rice will be 75% cooked by now. Set this aside.
Soak saffron strands in milk and set aside.
For the chicken korma
Chicken (boned or boneless) 2 ¼ lbs, cut to small pieces
Onions 3 medium, finely chopped
Ginger 1 ½ inch piece, finely chopped
Garlic 3-4 cloves, finely chopped
Green chilly 2 nos, finely chopped
Cloves 5 nos
Cardamom 3 nos
Cinnamon 2 inch stick, broken to small pieces
Coriander powder 1 TBSP
Red chilly powder 1 ½ tsp
Cumin powder ½ tsp
Mace 3 pieces
Yogurt ½ cup
Tomato 2 medium, chopped
Salt as needed
Oil 2 TBSP
Heat oil in a heavy bottomed, deep pan and add the chopped onions. Sauté this until dark brown and add the ginger, garlic, green chilly, cloves, cardamom and cinnamon. Cook this for another 5 minutes. Next add the cleaned and cut chicken and reduce flame to medium. Cook the chicken for about 20 minutes. Add the coriander powder, mix well to incorporate and sauté for 3 minutes. Now add the red chilly powder, cumin powder and salt. Mix well and simmer for 3-4 minutes. Add the yogurt and tomatoes. Stir and cook covered until the chicken is cooked through and gravy thickens (not a runny gravy). Stir occasionally. Make sure the chicken is well covered by the gravy. Switch off flame.
Grease an oven proof pan and layer half of the rice evenly. Now add the chicken korma and smooth the top. Add the rest of the rice on top. Cover and bake at 325 F for 20 minutes. Garnish the rice with saffron strands and serve immediately!
I am sending this rice pilaf to Rumana’s event “TREAT TO EYES-SERIES 2” at Spice Ur Senses…