2 cups basmati rice
2 cups mix boiled veggies ,bite size(cauliflower,potatoes,peas,french beans,capsicum)
2 tbsp fried paneer cubes ( optional )
3/4-1 cup fresh cream
salt to taste
1 tsp red chilli pwd ( add more or less acc to ur taste )
1/2 tsp turmeric pwd
1-2 tsp garam masala
1 small stick of cinnamon
1 bay leaf
2 tbsp tomato paste
to grind :
1 large or 2 medium sized onions
2-3 garlic cloves
1 small piece ginger
for korma paste :
21/2 tbsp cashew nuts
2 tbsp poppy seeds / khuskhus
Cook rice and take care not to overcook it,all the grains should be seperated enough ,spread the cooked rice in a flat dish or thali to prevent sticking to each other and let it cool down completely.
Soak cashews and poppy seeds for an hour and grind into a thick paste and keep it aside.
Grind onions,garlic and ginger into a paste .Heat oil ,add bay leaves,cloves,cardomons,cinnamon and saute ground onion paste till transparent.Add tomato paste and fry till it leaves oil from the sides.
Pour the cashewnut paste and fry continuosly till the pan/kadhai leaves oil .
Add boiled veggies ,paneer,salt,turmeric,red chilli pwd,garam masala and mix well.Add the cream and mix everything together nicely so that the vegetables are fully coverd with ground paste and cream.
Simmer it for a while and start layering the korma rice.
For layering or setting the dish :
Take a baking dish,spread half of the rice evenly on a level then top it with half of the vegetable korma in the same manner,again top it with the left over rice and finally spread the other half of korma gravy and bake it in a preheated oven for 8-10 mins at 200c.
pls note :
The pictures above are before baking and was not able to take the pics after baking as my guests had come,i layered and kept ready and had baked when they were about to eat rice so that it was piping hot and not lost its flavour and aroma.
You can adjust the quantitiy of cream to make the gravy / korma in pouring consistency or to avoid more cream can use little water .
Actually i was short of gravy so you can see in the 3rd pic,i have not spreaded it completely (only in the centre )and not in level but the top layer should be evenly and fully covered with gravy.
Also you can cover the dish with aluminium foil while baking to avoid the crispyness of top layer ,and i preferably didnt cover as i love that top baked crust very much :)