Ingredients
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1 cup Kohinoor Classic Gold Basmati Rice (soaked for 30 minutes)
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2 tbsp Ghee
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1 tsp Whole black pepper (coarsely pounded)
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1/4 cup Cashew nuts
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A few Curry leaves
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Salt to taste
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2 cups Mixed vegetables (pumpkin, aloo, cauliflower, and beans), roughly chopped
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1/4 cup Fresh green peas
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10 - 12 Cashew nuts
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1/4 cup Fresh coconut (brown part removed)
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3 Green chilies (finely chopped)
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1 small piece of Ginger
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1 tsp Whole cumin seeds
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3 Cardamom pods
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3-4 Cloves
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1 small piece of Cinnamon stick
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1 tbsp Oil
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2 Bay leaves
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Salt to taste
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Water as required
About
During the festive season, we generally avoid onion and garlic: which would then mean compromising on flavor—but not in this recipe in my Rice and Curry Bowl series. Sharing my rich and aromatic Ghee Roast Black Pepper Rice paired with a creamy Veg Korma. The freshly pounded black pepper and toasted cashews bring a beautiful depth to the long grain Kohinoor Classic Gold Basmati Rice, while the fresh coconut and mixed vegetables make the korma incredibly satisfying.
This satvik meal is packed with dietary fiber and essential vitamins from the mixed vegetables, while the fresh coconut and cashews provide healthy fats and sustained energy. Estimated Nutritional Values (per serving, assuming 4 servings):
* Calories: 410 kcal
* Protein: 8g
* Carbohydrates: 54g
* Fats: 17g
Steps
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1
Done
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Cook the pre-soaked Kohinoor Classic Gold Basmati Rice in boiling salted water until completely cooked. Drain the water, keep it aside, and let it cool down. |
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2
Done
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In a pan, heat the ghee. Add the coarsely pounded black pepper, cashew nuts, and curry leaves. |
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3
Done
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Fry everything until the cashews turn a lovely golden color. |
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4
Done
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Add the cooked rice, mix gently to combine, and adjust the salt as per your taste. . |
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5
Done
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Blanch the mixed vegetables in salted water for 5 minutes, then immediately drain them. |
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6
Done
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To make the gravy base, take a mixer jar and add the cashew nuts, fresh coconut, green chilies, ginger, cumin seeds, cardamom, cloves, cinnamon stick, and 1/4 cup of water. Blend until you get a smooth paste. |
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7
Done
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In a kadhai, heat the oil. Once it’s hot, add a couple of bay leaves and pour in the prepared paste. Add some more water if required to adjust the consistency. |
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8
Done
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Cook this base on a slow flame for 5 minutes. |
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9
Done
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Add salt as per taste and adjust the consistency by adding a bit more water. |
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10
Done
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Once you get one boil in the gravy, add the blanched vegetables and fresh green peas. |
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11
Done
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Let the korma cook on a medium flame for another 5-7 minutes. |
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12
Done
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8. Turn off the heat and serve this delicious Veg Korma hot alongside the Ghee Roasted Black Pepper Rice. |
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13
Done
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Zero-Waste & Substitutes * Zero-waste tip: Don't discard the brown skin removed from the fresh coconut or the washed vegetable peels (like the potato and pumpkin skins). You can toss them with a little oil and spices and roast them for a crunchy snack, or simmer them in water to create a beautiful, rich vegetable broth for your next soup. * Substitutes: If you don't have pumpkin on hand, carrots make a fantastic substitute in the korma. For a vegan version of the rice, simply swap out the ghee for coconut oil. |
