This vegetable korma pulao turned awesome!
The preparation was the same as making a
korma,the only difference was the addition of
rice,and the cashew paste. You could use
basmati or any quality pulao rice.
As,I was running out of biriyani masala,I added
a teaspoon of biriyani essence ( which is used
for mutton biriyani). Recently I came across
this essence, and I don’t follow the instructions
in the bottle as I feel the smell is strong , so only
a teaspoon .Only a teaspoon gives out a nice
Now to the recipe
250 gm basmati rice
1/2 cup cauliflower florets
Beans/ peas ( I used soaked green channa)
1 tblsp ginger garlic paste
1 tsp garam masala powder/biriyani masala
Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )
1/4 cup curd
1/2 tsp turmeric
1 onion sliced
1 -2 green chillies slit
For the paste
1 tsp saunf
2-3 green chillies
2-3 tblsp ghee / oil
Parboil the vegetables and set aside.
Heat ghee in a wide pan, and add whole spices,
onions,salt, and green chillies .
Once, the onion turns lightly brown,add the
tomato,turmeric and sauté till tomato is soft.
Next add the ginger-garlic paste,and the soaked
rice and sauté for another five minutes.
Next add the vegetables with the little stock the
rest of the spices.Add water 1 inch above the
level of rice.
Once the water starts to boil add the cashew
paste and curd .Cover and cook on a very slow
flame for 10-15 minutes.
Add a little ghee on top and garnish with
Serve with raita or ‘ennai kathrikai ‘
Send in your appreciated!