An easy and royal dish, a dish fit for even serving a King. Perfect for
a Friday lunch. You can make it easily if you preplan the dish. For eg: freeze
Coconut paste, keep Ginger-Garlic paste ready in the fridge. The rest of the
preperations can be made in minutes. Try this royal dish and let me know in
comments how it turned out.
KHUSHKA RECIPE:
*Basmati rice- 2 cups
*Cooking oil- 4 tbsp or Ghee
*Green Cardamom- 2 nos
*Cloves- 4 nos
*Cinnamon- 2 sticks (1 inch)
*Onions- 2 nos (finely sliced)
*Coriander leaves- 1 tbsp (chopped)
*Mint leaves- 1 tbsp
*Ginger-garlic paste- 2 tbsp
*Chopped carrot- ½ cups
*Peas- ½ cups
*Salt- to taste
*Water- 4 cups
*Green chilies- 4-5 nos
PROCEDURE:
*Heat oil i
*Let it splutter and add sliced onions.
*Fry till translucent.
*Add mint leaves, mint leaves are usually added after onions to make
onions aromatic.
*Now add ginger-garlic paste and fry well.
*Add carrot and peas, and rest of the ingredients one by one.
*Finally add water and salt.
*The ratio to cook fluffy rice is 1 cup rice to 2 cups water= 3 cups
rice. If you remember this formula, your rice will always be perfect, neither
raw nor mushy.
*As the water comes to a boil, add washed and drained rice, rice must
be washed and soaked for at least 30 mins for best results.
*Keep stirring and as the water gets absorbed, keep on a low flame for
dum for 5 mins.
*This process will give a perfect texture to your khushka.
KORMA RECIPE
INGREDIENTS:
*Lamb mutton- 500 gms
*Potatoes- 500 gms (peeled, halved and cut into 1 ½ inch slices)
*Coconut paste- 2 tbsp
*Tomatoes- 6 nos (pureed)
*Oil- 2 tbsp
*Cloves- 2 nos
*Cinnamon- 1 1’’ stick
*Onions- 2 nos (sliced)
*Mint leaves- 1 tbsp
*Coriander leaves- 1 tbsp (chopped)
*Salt- to taste
*Red chili powder- 1 tsp
*Dhaniya powder- 1 tsp
*Garam masala powder- 1 tbsp
PROCEDURE:
*Heat oil in a pressure cooker and add whole spices.
*Allow it to splutter, add onions and fry till translucent.
*Add mint leaves and fry again.
*Now add ginger-garlic paste and saute for 10 secs.
*Add washed and drained mutton and salt.
*Saute well.
*Add red chili powder and saute well.
*At this stage, the mutton should be sauted well.
*Then you can make sure that salt gets absorbed well by the mutton,
else the mutton of the korma will taste bland.
*Now add potatoes and mix well.
*Add tomato puree, coconut paste and stir well.
*Add the rest of the ingredients, mix well and check for seasoning.
*Add water to adjust the consistency of the korms.
*This is entirely upto you to add water as the korma tastes good when
thick.
*Cook on high flame for about 3 whistles.
*Let the pressure release naturally.
*Check if the mutton is tender or else cook again for 2 whistles.
*Serve hot with hot khushka.
