Bahawalpuri White Quorma Recipe
Bahawalpuri White qorma is one of the most popular Mughlai dish. Usually qorma has a rich spicy taste and is floating in red oil, but white korma has a milder. And this Bahawalpur white qorma recipe shows the real heritage of Bahawalpur royalty.
This royal Bahawalpuri qorma contains cream which gives it a mild taste; it’s not very spicy kind of qorma which has red oil floating over it. It is way more different from the typical red qorma and it has its unique flavor and royalty because of the dry fruits used in it. The dry fruits give this Bahawalpuri korma a royal effect and taste. Its texture is also different from other korma recipes.
Its one serving has 25% fats, 18% cholesterol and 2% carbohydrates. It’s rich in saturated fats and fibers. You have to walk for 20 minutes after eating this qorma because of the calories it contains. It is good to serve it in dawats and family parties. It’s not a regular dish; Bahawalpuri White qorma is a special dish to be served sometimes.
This dish can be served with naan, stuffed garlic and coriander naan; sesame naan will work best with it. I must say bahawalpuri white qorma is a real essence of Punjab.
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Chicken : 1.5 kg
Oil: 4 tablespoons
Butter: 4 tablespoons
Onion (paste): half cup
Ginger Paste: 1 teaspoon
Garlic Paste: 1 teaspoon
White Karahi Masala: 1 packet
Yogurt: 2 cups
Royal Masala as explained
Saffron (soaked): a pinch
Cream : 3 tablespoons
For Royal Masala
Almonds (blanched): 10
Pistachio (blanched) : 10
Green Cardamom : 3
Whole Peppercorns: 4
Dried Rose Petals: 2 tablespoons
Sandal-Wood Chips: 1 teaspoon (optional) (may be substituted with 1 small piece of cinnamon sticks)
How to make Bahawalpuri White Quorma Recipe
METHOD:
For Royal Masala
To make a royal paste, grind all the ingredients either in a mortar and pastel or by using an electric grinder. Keep aside
For Quorma
In a saucepan heat the oil and butter; cook the onion paste till light golden.
Add chicken and cook till it changes its color.
To this add Ginger Paste, Garlic Paste, and White Karahi Masala. Do a little bhunai using some water to prevent the masala from burning.
Add yogurt, royal masala, and saffron; cook for about 15- 20 minutes or till the chicken is all done.
Finally, mix in the cream cook for 2 more minutes.
Serve.
Posted By:
sabeen khan, rawalpindi