Korma pilau, often referred to simply as “korma rice,” is a delightful and aromatic dish that marries the rich flavors of korma curry with the fragrant allure of pilau rice. The origins of this culinary creation can be traced back to the Indian subcontinent, where the art of blending spices and creating harmonious flavor profiles has been a cornerstone of cuisine for centuries. The dish showcases the fusion of Mughal and Indian culinary traditions, resulting in a harmonious balance of flavors that has captivated palates around the world.
The flavor profile of korma pilau is a testament to the expertise of Indian cooks in harmonizing complex tastes. The korma element brings a velvety, mildly spiced curry base, often prepared with ingredients such as yogurt, cream, ground nuts, and a medley of aromatic spices like cardamom, cloves, and cinnamon. This luxurious sauce is then expertly combined with fragrant pilau rice, which is delicately infused with saffron, cumin, and other spices. The result is a dish that tantalizes the senses with its creamy texture, subtle heat, and layers of flavors that unfold with each bite.
Popularity-wise, korma pilau has gained a strong following not only in its native India but also in various parts of the world where Indian cuisine has found a devoted fan base. Its mild yet flavorful character makes it a welcoming introduction to Indian food for those new to the cuisine, while its intricate taste profile continues to entice even the most seasoned connoisseurs. The dish’s versatility has led to its appearance in both casual family dinners and special occasions, earning its place as a beloved staple in Indian culinary offerings.
Korma pilau is typically served as a main course, often accompanied by side dishes such as yogurt raita, chutneys, or vegetable curries. The contrast of textures and flavors between the creamy korma and the fragrant rice creates a harmonious marriage on the plate. This dish is a testament to the art of layering flavors and textures, and its popularity continues to grow as more people appreciate the delicate balance it achieves. Whether enjoyed at home, in Indian restaurants, or at celebratory gatherings, korma pilau is a testament to the rich tapestry of Indian cuisine, celebrating the history and tradition of the region in every bite.
Rice with spiced lamb in yoghurt (Korma Pilau)
Ingredients
- 1 Cup basmati rice
- 2 Cups water
- 1 Lb boneless chicken cut into bite-sized pieces
- 1 Cup plain yogurt
- ½ Cup heavy cream
- ¼ Cup ghee or clarified butter
- 1 large onion finely chopped
- 2 Tsp ginger paste
- 2 Tsp garlic paste
- 1 Tsp ground cumin
- 1 Tsp ground coriander
- ½ Tsp turmeric
- ¼ Tsp cinnamon
- ¼ Tsp cardamom
- ¼ Tsp nutmeg
- ¼ Tsp saffron strands soaked in 2 tablespoons warm milk
- Salt to taste
- Chopped fresh cilantro and toasted almonds for garnish
Instructions
- Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 2 cups of water to a boil. Add the soaked and drained rice. Cook until the rice is 70% cooked. Drain and set aside.
- In a large skillet, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown.
- Add ginger and garlic paste to the skillet. Sauté for a minute until fragrant.
- Add the chicken pieces and cook until they are no longer pink. Remove from the skillet and set aside.
- In the same skillet, add the ground cumin, coriander, turmeric, cinnamon, cardamom, and nutmeg. Sauté for a minute.
- Reduce the heat to low and stir in the yogurt. Cook for a few minutes until the yogurt is well incorporated.
- Add the cooked chicken back to the skillet and mix well.
- Stir in the heavy cream and let the mixture simmer gently for 10-15 minutes, allowing the flavors to meld.
- In a separate pot, layer half of the par-cooked rice. Sprinkle some saffron milk over the rice.
- Spoon the chicken and sauce mixture over the rice in an even layer.
- Layer the remaining rice on top and sprinkle with the remaining saffron milk.
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the rice to finish cooking and absorb the flavors.
- Once cooked, fluff the rice with a fork and garnish with chopped fresh cilantro and toasted almonds.
