The Assamese Cuisine is an integration of food culture from many indigenous tribes and communities who have been living there for ages that also includes the traditional fare of Assamese Muslims. They are not different from other Northeastern cuisines but adding some very distinctive items that are recognised and relished by all across the region. “Korma Pulao” is one such dish that tempts everyone’s tastebud and can be defined as the “show stopper” of the Assamese Muslim Cuisine. It is a main course rice dish cooked with a choice of meat, handpicked spices, and aromatics. Known for its rich flavours and extraordinary taste, this is a signature dish that always pleases and will leave you wanting more.

Ingredients:
Goat meat: 500 gm
(Choice of meat: Goat, Mutton, Lamb, Beef or Chicken)
Jeera (Joha) Rice: 2 cups (Wash and soak for half an hour)
Onions: 3-4 (Fine sliced)
Ginger paste: 1 full tablespoon
Coriander powder: 1 and a half tablespoons
Whole spices: 4 cloves, 1-2 inches cinnamon stick, 1 black cardamom, 1 star anise, 8-10 black peppercorns
Bay leaves: 2
Salt: As per taste
Ghee/ cooking oil: Half cup
Hot water: 4 cups (For 2 cups of rice)
Fried onion: For garnishing

Preparation: 45 minutes to an hour, serves 4 persons.

Step 1: In a pressure cooker heat ghee or cooking oil. Once the oil is hot enough add the whole spices (garam masala), bay leaves followed by the sliced onions. Fry the onions until they turn dark brown colour without burning on medium flame.

Step 2: Once the onions turn brown add the meat and saute it for 2-3 minutes on medium flame. Add the ginger paste, saute for another 2 minutes then add coriander powder and salt as per taste. Mix it well and saute for a couple of minutes more. If the spices start sticking at the bottom, sprinkle a little water and cover the lid without locking the cooker. Cook it on low flame for about 5-8 minutes until the moisture from the meat comes out. After 5-8 minutes, add 1-2 cups of water and cover the lid. Pressure cook the meat on medium to low heat for about 10 minutes. Once done, turn off the gas.

Step 3: As soon as the steam is out from the cooker, open it and put it on the gas again. Now add the rice and mix it well along with the meat. Saute the rice until the access water is evaporated and add four cups of hot water into the rice and cover the lid. Pressure cook it again to cook the rice in medium to low flame. After 3-4 whistles, turn the gas off and let it sit for 15-20 minutes.

Once done, give it a gentle stir to mix the rice and meat evenly. Garnish with the fried onions and serve it hot along with some side dishes, salads or raita.

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