korma rice How to Make Yummy Moong Sprouts Korma Rice

How to Make Yummy Moong Sprouts Korma Rice

You have been tried rice with chicken, mutton and fish but try with moong sprouts, you will like it.

Ingredients for the rice:

  1. Rice – 1 cup
  2. Bay leaves – 2
  3. Cinnamon sticks – 2
  4. Cardamoms – 2
  5. Cloves – 2
  6. Turmeric powder – 2 pinches
  7. Ghee – 2 tbsp
  8. Salt – to taste

Method for Rice:

Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for 1/2 minute. Then add rice, turmeric powder, salt and 4 to 5 cups of water and cook. When the rice is cooked, drain and let it cool. Each grain of the cooked rice should be separate.

Ingredients for the korma:

  1. Moong sprouts – 1 ½ cup
  2. Tomatoes – 2
  3. Onions, grated – 2
  4. Coriander powder – 1 tsp
  5. Cumin powder – 1 tsp
  6. Chilli powder – 1 tsp
  7. Sugar – ½ tsp
  8. Milk – ¾ cup
  9. Fresh cream  – 2 tbsp
  10. Ghee – 3 tbsp
  11. Salt – to taste

Paste no. 1 (for the korma)

  1. Garlic – 3 cloves
  2. Piece of ginger – 12 mm
  3. Green cardamoms – 2

Paste no. 2 (for the korma)

  1. Cashew nuts – 1 tbsp
  2. Poppy seeds – 1 tbsp

Method for Korma:
Boil the tomatoes in hot water. After 10 minutes, remove the skin and chop. Take a pan, heat up ghee and fry the onion until light pink in color. Then add paste no.1, coriander powder, cumin powder and chilli powder and fry for 1 minute. Now add tomatoes and fry for 3 to 4 minutes. Then add moong sprouts, 1/4 cup of water, sugar and salt and cook for a few minutes. In another bowl, mix the milk, cream and paste no.2. Add this mixture to the korma and cook for a few minutes.

How to prepare for Baking:
Put 1 tablespoon of ghee at the bottom of in a oven proof dish and build up alternate layers (2 to 3 each depending on the dish size) of rice and korma, beginning and ending with rice. Cover and bake in preheated oven at 230 degree C (450 degree F) for 20 minutes. Just before serving, turn upside down on a serving plate and serve hot.

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