Anmol Qorma Masala
Qorma , also spelled kormaa, , is a dish originating in South Asia consisting of meat braised in a spiced sauce made with yogurt, cream, nut or seed paste. The flavor of a korma is based on a mixture of spices. A korma can be mildly spiced or fiery and may use lamb, chicken, beef. Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh.
- Heat oil in a large, nonstick wok or skillet
- fry prepared fried onions for 3 minutes add in the ginger/garlic paste and tomatoes and cook for 2 minutes until the tomatoes slightly cook down
- Add in the Anmol Bombay Biryani masala mixtures and cook for 3-5 minutes until a paste forms
- Add chicken pieces and fry for 3 minutes
- Add in yogurt and ¾ cup of water, cover pan with a lid, and cook for 15-20 minutes until paste chicken is cooked and the masala is thick
- Set the masala mixture aside
- Heat up a large pot of generously salted boiling water
- Cook rice until the rice is 85% cooked.
- In a large pan put half of the rice mixture, the chicken masala mixture (reserving some mixture for the top), half of the cilantro, the remaining rice, the remaining masala, remaining cilantro in that order
- top off the top of the biryani with a dusting of the colored powder on top of the rice
- Cover with lid give dum and serve warm.
- 1 Kg chicken
- 5 cups basmati rice, rinsed and soaked for 30 minutes
- 1 package Anmol Bombay Biryani masala
- 1 cup prepared fried onions
- 3 tbsp. ginger/garlic paste
- ¼ cup Oil Ghee
- 6 chopped tomatoes
- ¾ cup yogurt, whisked
- ½ cup chopped cilantro
- red, yellow, or orange food dye powder (available at Indian grocery stores)
- Serving suggestion: Serve it with Raita and raw vegetables.