korma rice

Korma rice: Indian dish

Korma Rice is a recipe of Indian cuisine that we could classify as a first course. In reality, it is a spiced cream in which rice is only a side dish: we find cumin, coriander, ginger, turmeric, cloves, bay leaves, cinnamon, cardamom and chilli. Korma Rice is a typical recipe from Northern India and the Mughlai Empire, an area that is heavily influenced by Persian cuisine, whose recipes are rich in aromas just like our rice.

The traditional recipe calls for rice with long and aromatic grains, such as basmati, to be used. The rice follows the normal preparation of pilaf rice: it is toasted in a pan with spices and butter, then covered with water and left to cook over a low flame. Korma rice is served with a creamy gravy.

This sauce is obtained from the roasting of bean sprouts and onions to which yoghurt is added and finally a mixture of cream and garlic, ginger, chilli and cashew pesto, rigorously done by hand in a mortar. The variations of korma rice are numerous: the dish thus conceived and created can be eaten by those who follow a vegetarian diet but can be transformed into a vegan dish by replacing white yoghurt and cream with the same soy-based ingredients.

Coconut milk or coconut flour can be added to the sauce, or it can be flavoured with meats (especially chicken), legumes or vegetables. Again, with the addition of a little tomato puree, you get the red version of the sauce, which is usually used with meats.


Servings 4

Prep time 20 minutes

Cooking time 25 minutes

Calories 288


Basmati rice 250 g
Bay leaf 2 leaves
Cinnamon 1 stick
Cloves 2
Turmeric 1 tsp
Clarified butter 70 g
Soybeans 125 g
Onions 2
Coriander powder 1 tsp
1 tsp chopped hot pepper
1/2 tbsp sugar
Cream 200 ml
Yoghurt 250 ml
1 tsp grated ginger
Cardamom (seeds) 1 tbsp
Cumin (seeds) 1 tsp
Cashews 1 tbsp
3 cloves garlic
Salt As required


To prepare the rice, brown 20 g of butter in a pan, add the bay leaf, cinnamon, half of the cardamom, turmeric and cloves. Leave the spices to toast, then add the rice and let it toast and flavour in the cooking juices. After a few minutes cover with hot water, lower the heat and cook until the rice is al dente.

Wash and clean the onions, chop finely and brown them in a large pan with the remaining butter. In a mortar, pound the cashews with the cumin, coriander, ginger, garlic and cardamom left over until you get a paste. Mix the resulting paste with the cream.

Add the sprouts to the onions, let them dry slightly. Add the mixture of cream and spices and the chilli. Cook over very low heat for about 20 minutes, add the yoghurt and sugar and cook for another 5 minutes. Add the freshly cooked rice and serve hot.

Note for celiacs or gluten sensitive

Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.

Note for nickel intolerance

Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.

You may be interested to read Meatballs with broccoli recipe/ vegetarian pumpkin risotto recipe/ Beef Salad Bowl recipe.

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