Indian
Indian - Biryani and Rice
Navratan Korma Pulao
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 2 cups basmati rice
- • 1 carrot, diced
- • 1/2 cup green peas
- • 1 small apple, diced
- • 1/4 cup cashew halves
- • 2 tbsp raisins
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 1/2 tsp garam masala
Preparation Steps
1
Phase 1
Soak the basmati 30 minutes and dice the vegetables, apple, and nuts.
2
Phase 2
Fry the cashews and raisins in half the ghee until golden and drain.
3
Phase 3
In the remaining ghee, crackle the cumin seeds, add the carrot and peas, and sauté 4 minutes.
4
Phase 4
Add the drained rice with 3 cups water and salt, bring to a boil, cover, and simmer 12 minutes.
5
Phase 5
Fold in the apple, fried nuts, raisins, and garam masala and fluff gently.
6
Phase 6
Cover and rest 5 minutes off the heat before serving.