Skip to main content

Korma Pulao | Indian Beef Korma Recipes | Different Types of Korma

This is one of the different types of korma pulao made with beef korma recipe. This is good and tasty for weekend special lunch or dinner recipe. You can change the meat as you want like chicken, mutton. Only things to remember is different meat require different cook time.

Indian Beef Korma Recipe Ingredients

500 gm Beef
2 Bay leaves
2 tbsp cooking oil/olive oil
1 tsp cumin seeds
1 tbsp ginger-garlic paste
2 tbsp onion paste
½ tsp turmeric powder
1 tsp red chilli powder
1 cup Yogurt 
Fresh mint and coriander finely chopped
2-3 green chillies, slit
1 tsp clove powder, roasted
1 tsp cardamom powder
1 tsp cinnamon powder 
Salt to taste 
Water as required

How To Make Gosht Korme ka Pulao

In a pressure cooker add oil, cumin seeds and bay leaves. After 2 minutes add ginger, garlic paste and cook for 2 minutes then add beef pieces, onion paste and coriander paste. Mix all and cook for 5 minutes.

Now add red chilli powder, turmeric, salt and water as required. Let the beef cook till it gets tender for 15-20 minutes. Meanwhile, wash basmati rice and cook. Sieve the partially boiled rice and keep aside. Later then mix yoghurt to enhance the flavour of korma and cook for 2 minutes on medium flame.

Next, the korma is ready, add partially cooked boiled rice in korma with roasted clove powder, cardamom powder and cinnamon powders listed green chillies. Cover the lid and cook on a low flame till all taste get mixed in rice for 15 minutes. Now garnish with chopped coriander, onion rings, green chillies and lemon. Serve hot!

Popular posts from this blog

Gobi Paratha Recipe Without Stuffing | Healthy Cauliflower Recipes

This is Gobi paratha without stuffing. I have mixed all ingredients with dough. This is also a method of cauliflower easy paratha recipe. This is a healthy breakfast recipe with cauliflower.

Gobi Paratha Recipe Ingredients: 1 Cup Wheat/ Maida flour1 cup shredded boiled gobi2 green chilies1/2 tsp Turmeric1 tbs coriander1/2 tsp coriander powder1/2 tsp garam masala1/2 tsp ajwain1/2 tsp black pepperSalt as taste1 tbs oil
How to make "Gobi paratha" without stuffing? Take 1 cup shredded cauliflower and boil it for 5 minutes and strain the water. In a wide pan add wheat/Maida flour, boiled gobi, chopped chilies, coriander, turmeric, garam masala, ajwain, black pepper, and salt. Mix all ingredients and flour together and add water as required and knead slowly. Pour 1 tsp oil on dough.
Let dough rest for 30 minutes. Later you may find the dough is sticky. Dust some flour and slowly roll the paratha and cook on medium flame. Pour half tbsp oil each side so the paratha with ingedeients g…

Egg Rice | Dharwad Style Egg Rice

Just like other fried rice the spicy taste and flavor are present in egg rice. It is healthy if you add some extra veggies like cabbage, capsicum or whatever you like.

Serve: 3
Total Time: 1 hour

Ingredients For "Dharwad Style Egg Rice"
1 cup rice
3 Egg
1cup chopped cabbage
2 chopped capsicum
1 chopped onion
1 cup coriander
2tsp red chili powder
1 tsp garlic
1 tsp ginger
1/2 Coriander powder
1 tsp garam masala
3 green chillies
1/2 salt
1/2 Ajinnomoto
1 pinch red food color
1tsp soya sauce
1 tbsp oil

Take a pan and add 1 tsp oil and add all 3 eggs. Stir the eggs till it become scrumbled.
Keep it aside.

Now cook white rice just like how you cook normal plain rice and keep it aside.

Take a wide pan, add 1 tbsp oil, add half onion chopped, garam masala, coriander powder, salt, red chilli powder, ginger-garlic-greenchiili paste and ajinomoto. Let it cook for 5 minutes on medium heat. Keep stiring to avoid burning.

Add soya sauce and food color, after 2 minutes add cabbage and ca…

How To Use Pandan Leaves, Pandan Leaves Benefits

Pandanus amaryllifolius is an aromatic herb, which is a tropical plant in the Pandanus (screwpine) family, which is popularly known as Pandan. This herb is popularly used in South Asian and Southeast Asian cooking for flavoring.

How to use pandan leaves in cooking Pandan leaves are very popular for its use in nonveg dishes and biryani recipes. The fresh pandan leaves are torn into strips and tire into a knot and add in cooking recipes. Later you need to remove the leave after completely cooking. At some places, pandan leaves available in dried form or gel.
They are especially used to add flavor in dishes, such as rice, curries, desserts. Some of the Malaysian coconut desserts use pandan leaves widely for flavoring and use to make tea with lemongrass which relaxes your mind and senses.

Benefits of Pandan leaves Pandan leaves have a nutty and green grassy aroma that’s difficult to explain, but it’s refreshing. Pandan leaves comprise isoprene esters, tannins, glycosides, and alkaloids, …