Rajhistani Chandi Qorma

Ingredients
Mutton ½ kg
Chicken ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion (medium) 3
Tomatoes (medium) 3
Yogurt 1 cup
Red Chili Powder 2 tbsp
Coriander Powder 1 tbsp
Mix Hot Spice Powder 1 tbsp
Yellow Food Colour a pinch
Egg 2 – 3
Silver Foil as required
Dalda VTF Banaspati 1 cup
Directions
Wash the mutton and chicken and keep them in separate sieves. Finely chop the onions and tomatoes.
Boil and peel the eggs, cut them into four slices lengthwise.
In a pan heat Dalda VTF Banaspati for 3 – 4 minutes over low heat, add the hot spices, onions and fry till golden. Remove them from the pan.
Add ginger garlic paste and mutton to the pan. Cover and cook over low heat for 3 – 4 minutes, then turn the heat on high and cook till its own water dries up.
Add the fried onions that were taken out back in with tomatoes and cook till the sauce becomes a paste.
Combine the chicken, red chilies, coriander powder and beaten yogurt; add this to the pan. Cook over medium heat for 15 – 20 minutes.
Pour in the kewra and food colour, sprinkle mixed hot spice powder on top and simmer over low heat for 8 – 10 minutes.

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Bihari korma

Ingredients

Chicken 1 kg 12 pieces

Yogurt 1 ½ cup

Onion brown and crushed ½ cup

Coriander powder 2 tsp

Chili powder 2 tsp

Green cardamom grinded ½ tsp

Mace grinded ¼ tsp

Nutmeg grinded ¼ tsp

Ginger garlic paste 2 tsp

Salt 1 ½ tsp

Whole spices 1 tbsp

Allspice ½ tsp

Oil ¾ cup

Saffron ¼ tsp

Kewra water 1 tsp

Onion 1 raw grinded

Method

Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron and Kewra. Leave it on sum, serve with paratha.

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Nawabi korma

Ingredients:

Beef With Bone 500 grams

Ginger Garlic Paste 2 tbsp

Chopped Onion 2

Yogurt 250 grams

Red Chili Powder 2 tbsp

Coriander Powder 1 tsp

Cumin Powder ½ tsp

Turmeric Powder 1tsp

Whole All Spice Powder ½ cup

Raisins ½ cup

Clarified Butter 1 cup

Salt to taste

Method:

Take a cooking pan add 1 cup of clarified butter, Heat the clarified butter Then add 2 onion cook till it light brown when the onions are light brown take it out from the clarified butter. Now beat the yogurt grind the onion and mix it with yogurt and set a side. Then add ½ cup whole all spice powder when its twingling add 2 tbsp of ginger garlic paste and roast it for few seconds. Then add 500 grams of beef and on high flame roast the beef and then add yogurt mixture whole all spice powder and as required water and cook till the beef is tender and water is dry. When beef comes up clarified butter and ½ cup of raisins fry the raisins mix the the fry raisins on korma dish out the korma and serve it with parathas and naan’s

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Chicken White Korma Recipe

Ingredients Of Chicken White Korma

1 kg chicken
1/2 kg yogurt
1/2 cup almond paste
1/2 cup cream
1tsp hot spices with nutmeg
1 tbsp white pepper powder
2 tbsp garlic ginger paste
2 sticks cinnamon
3 black cardamoms
8 green cardamoms
8 cloves
1 onion, make a paste
5 tbsp oil
Salt to taste

Method Of Chicken White Korma

Heat oil in a pan, add cloves, cinnamon, black and green cardamoms. Cook till they sizzle.
Add chicken in it and cook for 5 minutes or till it changes it color.
Add ginger garlic paste and onion paste. Cook till oil separates. Mix yogurt, white pepper, salt and hot spices with nutmeg in a bowl. Add this mixture in chicken and cook on low flame for 10-15 minutes.
Add cream and almond paste in it cook for another 3-4 minutes.
Garnish it with coriander leaves and serve it with naan.

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MALAI KORMA KABAB

Ingredients:
Boneless chicken cubes 250gms
Ginger garlic paste 1 tbsp
Onion ½ cup (chopped)
Korma masala 3 tbsp
Button red chilies 5
Water 1 cup
Onion brown ½ cup
Yogurt ½ cup (hanged)
Cream 1 tbsp
Cream cheese 1 tbsp
Cashew nut 10 (grinded)
Desiccated coconut 1 tbsp (grinded)
Salt 1 tbsp
Chopped coriander 3 tbsp
Eggs 2 to 3
Water 2 tbsp

METHOD:
Boil chicken cubes with ginger garlic paste, korma masala, onion, button red chillies till tender and water dries. Remove and cool. Put mixture in a chopper with all the rest of remaining ingredients, 1 egg and chopperize. Make into small kababs dip in beaten egg and fry.

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Shahjahani korma

Ingredients

Chicken 1 kg 12 pieces

Ghee 1 cup

Yogurt 1 ½ cup

Salt 1 ½ tsp

Chili powder 3 tsp

Turmeric ¼ tsp

Almonds 20 blanched and grinded

Brown onion grinded ½ cup

Whole spices mixed 1 tbsp

Coriander powder 2 tsp

Ginger garlic paste 2 tsp leveled

Ginger julienne 1 tbsp

Nutmeg grinded ¼ tsp

Mace grinded ¼ tsp

Kewra water 1 tbsp

Allspice ½ tsp

Method

Heat ghee, add mixed whole spices with salt, chili powder, coriander powder, yogurt and chicken, fry well add 1 cup water, cover and cook till half done. Then add brown onion, grinded almonds, ginger sliced, nutmeg and mace powder with ½ cup water, cover and cook till done, lastly add allspice.

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Korma Egg Biryani Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Boiled eggs 6
Chopped onion 4
Red chili powder 1 tbsp
Coriander powder 2 tbsp
All spice powder 1 tsp
Salt to taste
Poppy seeds 1 tbsp
Small cardamom (crushed) 4
Mint leaves (chopped) ½ bunch
Green chilies (chopped) 4
Fresh milk ½ cup
Lemons 2
Yogurt 1 cup
Yellow food color a pinch
Clarified butter or oil 1 cup
Rice 2 cups
For Rice:
Black pepper 4
Green chilies 2
Mint leaves ½ bunch
Salt to taste
Small cardamom 3
Black cumin seeds 1 tsp

Recipe Method

Take some oil in the pan and add in 4 chopped onions. Fry it till it is golden brown. Take out the half fried onion and put half of the fried onion on the tissue paper to dry it. Mix half of the fried onion in the yogurt, blend it

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Lamb Korma Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2/3 cup (150 ml) raw unsalted cashews
1/3 cup (75 ml) vegetable oil
6 onions, thinly sliced
4 lb (1.8 kg) boneless lamb shoulders
3/4 tsp (4 ml) salt, (approx)
1/4 tsp (1 ml) pepper
4 green chillies or jalapeno peppers, seeded and minced
2 bay leaves
2 tbsp (30 ml) finely minced garlic
2 tbsp (30 ml) finely minced ginger root
1 tbsp (15 ml) ground coriander
1 tbsp (15 ml) garam masala
1/3 cup (75 ml) Balkan-style plain yogurt
1/2 tsp (2 ml) ground mace, (or 1/4 tsp/1 ml nutmeg)
1/2 tsp (2 ml) cayenne pepper
3 cups (750 ml) lamb stock or water
1 tbsp (15 ml) rose water or water
1/4 tsp (1 ml) saffron threads
1 tbsp (15 ml) lime juice, (approx)

Recipe Method

In dry skillet, toast cashews over medium heat until well browned. Transfer to food processor; pulse until fine. Set aside in food processor.
In same skillet, heat 1/4 cup (50 ml) of the oil over medium heat; cook onions, stirring occasionally, for about 20 minutes or until caramelized. Let cool. Add to cashews pure until smooth.
Meanwhile, cut lamb into 1-inch (2.5 cm) cubes; toss with half each of the salt and pepper. In same skillet, brown lamb, in batches, over medium-high heat; transfer to bowl. Add 1/3 cup (75 ml) water to pan, scraping up any brown bits. Add to lamb; set aside.
In Dutch oven, heat remaining oil over medium heat; fry chilies, bay leaves, garlic and ginger for 5 minutes, stirring often and adding up to 2 tbsp (25 ml) water if mixture sticks to pan. Add coriander; fry, stirring, for 2 minutes. Add garam masala; fry, stirring, for 30 seconds.
Stir in yogurt, mace and cayenne; cook, stirring, for 5 minutes. Whisk in stock, onion mixture and remaining salt and pepper until combined.
Add lamb and any juices to pan; bring to boil. Reduce heat, cover and simmer, stirring often, for about 1-1/2 hours or until lamb is tender and sauce is darkened and thickened. Discard bay leaves.
Meanwhile, warm rose water in microwave on high for 30 seconds. Stir in saffron and let stand for 15 minutes. Stir into lamb mixture along with lime juice. If desired, add more lime juice and salt to taste. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.

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Balai Dar Korma Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Chicken half kg
Onion 250 grams
Ginger 1 small bundle
Clove 6 nos
Black pepper 11 nos
Yogurt 125 grams
Ghee 150 grams
Garlic 1 bundle
Coriander and white cumin seed 2 2 pinch
Small cardamon 3 no
Nutmeg 2 Masha
Red pepper, Salt, fragrant Water to taste
Cream 125 grams

Recipe Method

Grind and keep the onion and garlic separately.
Then fry the ghee and fry onion tussles in it and
draw them out of the boiler into any plate.
Then add grinned garlic into the boiler and
cover the boiler.
When the chicken is about to red for few minutes then add yoghurt and salt in it and again fry it,
after few minutes add crushed coriander, white cumin seed, red and black pepper, ginger, clove in it.
But then add water into the meat and leave to tender and when it is tender add nutmeg and small cardamon into the
boiler after grinding them into fragrant water.
Let the gravy cook for 2 or 3 minutes then add well beaten cream into it
and add water according to the gravy.
Take the boiler out of the stove after cooking for 20 minutes.

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