September 16, 2016

Leftover Makeover: Korma Biryani

I love giving leftover food a makeover sometimes. Why? Because my family isn't too kicked about eating leftover food. I know a lot of people who create magic with leftover food. Like making Dal Paranthas with leftover Dal, Making fritters out of leftover Idlis. The list is going to be endless. 

So, We had some Vegetable Korma from previous night's dinner & no one can tell that this Biryani is made out of leftover Korma 

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So, We had some Vegetable Korma from previous night's dinner & that's how this Biryani was made. I put this on the table in less than 30 minutes while I was on the phone with my mom. Yes, that's how easy it was.

You could practically convert any kind of gravy into a delicious one pot meal like this. You can also mix more than one gravy. No one will know, Shhh .. 

Korma Biryani

You Will Need:


  • 1 cup leftover Korma or any other curry - I used mixed Vegetable Korma
  • 1.5 cups Basmati Rice
  • 1 onion - sliced lengthwise
  • 1 tsp ginger-garlic paste
  • Half a cup of green peas
  • 4 green chilies - slit lengthwise
  • 2 tbsp fresh yogurt
  • 1 tsp Kasuri Methi
  • 1 tsp Kitchen King Masala
  • Salt as per taste
  • 1 tbsp Ghee
  • A handful of chopped Mint
  • Juice of half a lemon


How To:

Clean Basmati Rice under running water until the water runs clear. Drain & set aside for about 15 minutes

In a Pressure cooker, Heat Ghee. Add the green chilies & ginger garlic paste & fry for about 20 seconds. Add sliced onions & fry until the onions turn pink.

Now add the Korma/curry & about 1/4th cup of water & gently simmer until it comes to a boil. Add the yogurt, Green Peas , Kitchen King Masala and Kasuri Methi & give it a good mix. 

Add Basmati Rice & 1.5 cups of water. Add Salt as per taste & mix well

Close the lid & cook for 1 whistle. Allow the steam to release.

Set aside for it to cool down a bit, say about 20 minutes. Add lemon juice & chopped  mint & gently fluff with a fork

Serve with sliced cucumbers & Onion Raita

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