Shahi_Chicken_Korma_With_Butter_Chicken_Biryani
Korma(Kavurma) is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice and meat or egg is also added.
Shahi_Chicken_Korma_With_Butter_Chicken_Biryani
Korma(Kavurma) is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice and meat or egg is also added.
Open in Cookpad AppSteps
- 1
Korma:
Heat one tbsp clarified butter in a pan.Add chicken pieces and saute for 10 mins and strain it.
- 2
Again heat clarified butter in a pan.Add bay leaf,green cardamom,black cardamom,mace,cloves,whole black pepper and cinnamon to crackle.
- 3
Add onion paste and fry till brown.
- 4
Add ginger garlic paste,turmeric powder,red chilly powder,coriander powder,garam masala powder and khus khus paste and saute for 4 - 5 mins.
Add chicken pieces and mix well. - 5
Add one cup of water and cook cover till 15 - 20 mins
Add cream and mix well..
Serve hot with rice - 6
Biryani:
In a bowl take hung curd, 1 tbsp of Biryani Masala and add, chicken, paste, puree and all ingredients except Rice, Mix all well.
- 7
In an another pan add 1 tbsp of ghee, 3 cup basmati rice & fried onions, mint, coriander leaves and full cream 2 tbsp. Add a layer Mixed ingredients, mint, coriander, add food color / saffron. Seal the pan with dough after placing live charcoal in a small bowl with 3 cloves and ghee. It gives the smoky flavor.
- 8
Seal it and cook it for about 15-20 minutes on a low flame.
Garnish it with onion rings, lemon slices.
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