Tuesday, 17 November 2015

Chicken Korma !

Chicken Korma or qorma is a mughalai dish and well known for its rich and creamy gravy. This dish  is not for weight watchers I tell you, It has all sorts of rich and calorific ingredients like yogurt, cream and nut paste.It is not to be confused with the South Indian dish Kuruma, 
Though Korma/ Qorma originated somewhere in Central Asia and introduced in India by the Mughals , it came down south and renamed as Kuruma. Most of the ingredients used in south indian Kuruma are different from this Korma.


  • 500 gms chicken
  • 4 - 5 tbsp oil
  • 2 Bay leaves
  • 4 - 5 Cloves
  • 2 Black Cardamoms
  • 4 Green Cardamoms
  • 1 stick Cinnamon
  • 1 tsp Jeera / Shahi Jeera
  • 1 tbsp Ginger Garlic Paste
  • 2 Medium Tomatoes (Pureed)
  • 1/2 cup Yogurt
  • salt as needed
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • a pinch of nutmeg powder
  • 1/4 tsp Sugar

For Korma Paste

  • 1/2 cup Brown Onions
  • 10 Cashew nuts
  • 2 tsp Poppy Seeds
  • 6 - 7 Almonds
  • 2 Green Chillis


  • Slice the onions thinly and deep fry them in oil till golden brown.
  • Soak cashewnuts and almonds for around 30 minutes. Remove the skin of almonds.

  • Grind together the brown onions, green chillis, cashewnuts, almonds and poppy seeds with some water to a very fine paste.

  •  Wash the chicken well 3 - 4 times and keep all spices and yogurt ready.

  •  In a pressure cooker heat oil and add all the whole spices to it.
  • Fry in medium flame for 1 - 2 minutes and then add Ginger Garlic Paste and fry till raw smell fades. 

  •  Add in the tomato puree and cook for 4 - 5 minutes  (close the cooker with a lid).
  • Once the tomatoes are well cooked and starts to leave oil add the onion paste and mix well.

  •  Add in the whisked yogurt (keeping the flame low) and all the spice powders and salt.
  • Adjust water and mix everything well.
  • Allow it to cook for 7 - 8 minutes(in medium flame) (again closing the cooker with a lid)

  •  Now add the chicken pieces and the nutmeg powder, sugar to it and close the cooker with its lid well and allow it to cook for 2 whistles.
  • Wait till the pressure releases on its own.
  • Add cream and give a mix and cook on stove top in low flame for 2 - 3 minutes and turn off stove.


  • Chicken can be marinated with salt, lime juice and GG paste before adding to the masala.
  • Do not add more onion paste else the gravy becomes slightly bitter.
  • Adding cream is optional , but it does enhances the taste and texture of the gravy. (I didnt use)
  • Instead of deep frying the onions, you can also shallow fry them until golden brown and crisp, but make sure not to burn them here and there, else gravy will taste bitter.
  • Cashewnuts is mandatory, even if you skip the Almonds. Also melon seeds can be added when grinding the paste.
  • Chicken leaves lot of water when cooking, so adjust water accordingly before cooking for 2 whistles.
  • Make sure to cook the gravy well till oil separates on top.

With Love,

Thursday, 12 November 2015

Prawn Biriyani (One pot / Cooker Method)

Its been a while I posted something as I was busy with birthday preparations. Yes my little one turned 2 :) couple of days back. And in this non veg series up next is delicious biriyani made in minutes in cooker or a heavy bottomed pot. This one pot method makes life so easy and perfect for a weekend lunch. I love the flavor of prawns, and my favourite is the Prawn Thokku made from small variety prawns. If you are interested in pther Biriyani and Non veg recipes do check out HERE (and scroll down)


  • 750 gms Prawns
  • 1 1/2 cup Basmati Rice
  • 4 tbsp oil
  • 1/2 tsp Shahi Jeera
  • 1/2 tsp Fennel Seeds
  • 1 Black Cardamom
  • 3 Green Cardamom
  • 2 Bay leaves
  • 4 - 5 Cloves
  • 2 cinnamon sticks
  • 1 Star Anise
  • a piece of stone flower
  • a piece of mace
  • 1 tbsp Ginger Garlic Paste
  • 1 Big Onion (Sliced)
  • 2 Medium Tomatoes
  • 2 Potatoes(Optional)
  • 3 - 4 Green Chillis
  • handful mint leaves
  • handful coriander leaves
  • 1 thumb size ginger julienned
  • 1 onion (sliced n caramelised)
  • 1/2 cup curd /yogurt
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Red Chilli powder (I used mild kashmiri red chilli pwder)
  • 1 tbsp Coriander Powder
  • 1/2 tbsp Cumin Powder
  • 1/2 tbsp Garam Masala (or Biriyani Masala)
  • 2 1/4 cups water
  • 1/2 lemon 
  • salt as needed


  • Prawns are very simple to clean but time consuming when you have lots of them.
  • In case you are wondering how to clean them, here are few simple steps.
  • Pinch off the tail and then the head. Having done this, you can see a transparent shell covering the body along with the legs.

  • From the top just pinch and squeeze off that shell along with legs. Everything should come out clean, else rub your fingers through the body and in case any shell / skin left out , remove them.
  • And yes , now you are left with just the juicy flesh ready to cook.
  • Wash and soak basmati rice for minimum 30 minutes.
  • Slice onions and shallow / deep fry them until they are nice brown and caramelised.

  • In a heavy bottomed stockpot or a pressure cooker, add 3 - 4 tbsp oil.
  • Once hot add the whole spices and let them release its flavours. (say 1 minute)
  • Then add the shahi jeera and the fennel seeds followed by Ginger Garlic Paste.

  • Fry the paste for few seconds and then add sliced onions.Saute the onions until they become slight golden brown in color.
  • If you are adding potatoes add them now and saute along with onions for 1 - 2 minutes and then add chopped tomatoes.

  • When the tomatoes turn soft, add slit chillis, julienned ginger, chopped mint and coriander leaves and yogurt / curd. 
  • Mix everything well and add salt and all the spice powders.

  • Give a mix and then add the cleaned and washed prawns.

  • Add water and soaked basmati rice to it.Close and cook for 7 - 8 minutes on high flame.

  • If you have a hole in your lid, just close it with a clove so that the steam dont escape.
  • After 7 to 8 mins of cooking in high flame, you can see the water would have almost absorbed, now sprinkle the brown onions on top and close the lid immediately (without any stirring).
  • Now cook in low flame for anothe 10 -12 minutes or until rice is perfectly cooked,
  • Squeeze lemon juice on top and serve hot.


  • If you are making this in pressure cooker, use water a little less than mentioned. (2 cups should be enough). And cook for only 1 or max 2 whistle and turn off stove. Let the steam reelase on its own.Basmati rice cooks really fast and you dont want your rice to turn mushy.
  • Adding potatoes is optional. but it gives a nice soft bite to the biriyani.
  • If you dont have biriyani masala, its perfectly fine, just use the other spice powders.
  • In case you biryani masala, and wish to use that alone, then skip the other spice powders or reduce them.
  • Prawns also release some water when cooking, and the rice is also soaked for 30 minutes, so I used 2 1/4 cups water for 1 1/2 cups rice.

With Love,