Recipe source: Tarla Dalal's recipe with changes for convenience
1 cup basmati cup
Salt to taste
1/2 tsp turmeric powder
Small piece of cinnamon
2 bay leaves
1/2 cup chopped onions
1 medium tomato
1 cup mixed vegetables (peas, carrot, beans, potatoes)
1/4 cup milk
1 tbsp cashews
2 tbsp poppy seeds
1/2 tsp ginger paste
Finely chopped coriander leaves
Soak the rice for 15 minutes and pressure cook with turmeric, salt, 2 cloves, piece of cinnamon and 1 bayleaf.
Make a smooth paste of cashews, onions, tomato and poppy seeds. Heat non stick pan, add cloves, bayleaf and heat for a minute. Add the ground paste, ginger paste, salt and cook on low flame till raw smell goes off and it is dry. Add cooked vegetables and mix well.
Divide the rice into two portions. Put milk in the bottom, spread one layer of rice, then the cooked shahi korma and then finally the remaining rice. Microwave for 2 minutes. Turn on the serving plate and garnish with coriander and fried onions.
Serve with raita
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