Shahi Korma Biryani, zero-oil delicacy!Recipe link : http://www.tarladalal.com/Shahi-Korma-Biryani-22153rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Shahi Korma BiryaniTruly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this "shahi" recipe, here we use low fat milk and zero-oil. You won't know the difference... it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre.Preparation Time: 20 minutesCooking Time: 25 minutesBaking time: 15 minutesBaking temperature: 200°C (400°F).Makes 4 servingsIngredientsFor The Yellow Rice1 1/4 cups uncooked long grained (basmati) rice (chawal)3 cloves (laung / lavang)2 cardamoms1 bayleaf (tejpatta)1 stick cinnamon (dalchini)1/4 tsp turmeric powder (haldi)salt to tasteFor The Shahi Korma2 cloves (laung / lavang)2 cardamoms1 bayleaf (tejpatta)1/4 cup grated onions1 tsp ginger-garlic (adrak-lehsun) paste1 tbsp tomato puree1/2 tsp sugar1 1/2 cups chopped and boiled mixed vegetables(carrot , french beans ,potato , green peas etc.)5 1/2 tbsp low-fat milk , 99.7 % fat-freesalt to taste1 tsp chilli powderFor The Paste1 tbsp broken cashewnuts (kaju)2 tbsp poppy seeds (khus-khus)Other Ingredients1 tbsp finely chopped coriander (dhania) for the garnishMethod For the yellow rice1. Clean, wash and soak the rice in water for 1 hour. Drain and keep aside.2. Heat the pressure cooker and when hot, add the cloves, cardamom, bayleaf and cinnamom and dry roast on a slow flame for a few seconds.3. Add the rice, turmeric piwder and salt, mix well and sauté on a medium flame for 1 to 2 minutes.4. Add 2 cups of water, mix well and pressure cook for 2 whistles.5. Allow the steam to escape before opening the lid. Keep aside.For the paste1. Soak the cashewnuts and poppy seeds in ¼ cup of warm water for 1 hour.2. Grind them in a mixer into a smooth paste. Keep aside.For the shahi korma1. Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bayleaf and dry roast for a few seconds.2. Add the onions and ginger-garlic paste and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water over it if the mixture starts burning.3. Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally.4. Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for 1 minute, while stirring occasionally. .5. Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes.How to proceed1. Divide the yellow rice into 2 equal portions.2. Spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer.3. Discard the bayleaf and spread the shahi korma over it.4. Spread the remaining yellow rice over the shahi korma in an even layer.5. Pour the remaining 2 tbsp of milk over it.6. Cover and microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.7. Serve hot garnished with coriander.