A rich and aromatic chicken curry from Bihar, known for its deep flavors from caramelized onions, yogurt, and a blend of whole spices. It's heartier and spicier than its Mughlai counterpart, perfect with roti or rice.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving
624cal
49gprotein
29gcarbs
36g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
3 large Onion (Thinly and evenly sliced)
0.5 cup Mustard Oil (Heat until smoking to remove pungency)
1 cup Curd (Full-fat, whisked until smooth)
2 tbsp Ginger Garlic Paste
1 cup Tomato Puree (Freshly made from 2 medium tomatoes is ideal)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
A simple, homestyle curry made with tender bottle gourd in a light tomato and onion base. This everyday North Indian dish is healthy, quick to prepare, and pairs perfectly with fresh rotis for a comforting meal.
About Bihari Chicken Korma, Steamed Basmati Rice, Dal Tadka and Lauki Sabzi
Creamy, aromatic Bihari Chicken Korma with rice and dal. A protein-packed, homestyle comfort food you'll adore!
This bihari dish is perfect for lunch. With 1239.63 calories and 66.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder
1 tsp Garam Masala
2 pcs Bay Leaves
1 inch Cinnamon Stick
4 pcs Green Cardamoms (Lightly bruised)
1 pcs Black Cardamom (Lightly bruised)
4 pcs Cloves
0.5 tsp Black Peppercorns
1.5 tsp Salt (Or to taste)
1 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Fried Onions (Birista)
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it's lightly smoking to mellow its pungent flavor.
Add the thinly sliced onions and fry for 15-20 minutes, stirring frequently to ensure even cooking. They should become a deep, uniform golden brown and crispy.
Using a slotted spoon, remove the fried onions and spread them on a paper towel-lined plate to absorb excess oil. Let them cool completely.
Once cool and crisp, take half of the onions and crush them into a coarse powder with your hands or a rolling pin. Reserve the other half for garnishing.
3
Sauté Spices and Cook the Chicken
In the same pan with the remaining oil (about 4 tbsp), add the whole spices: bay leaves, cinnamon stick, bruised green and black cardamoms, cloves, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
Carefully add the marinated chicken to the pan. Cook on high heat for 7-8 minutes, stirring occasionally, until the chicken is sealed and has light brown spots.
Reduce the heat to medium, add the tomato puree, and cook for another 8-10 minutes, stirring until the masala thickens and oil begins to separate from the mixture.
4
Simmer the Korma
Stir in the crushed fried onions and cook for 2-3 minutes, allowing the flavors to meld.
Pour in 1 cup of hot water and the remaining 0.5 tsp of salt. Stir well to combine everything.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
Let the korma simmer for 20-25 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with the reserved crispy fried onions and freshly chopped coriander leaves.
Let the korma rest for at least 10 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
2 tbsp Ghee (Can be substituted with vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
1 pcs Green Chili (Slit lengthwise, adjust to taste)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.5 cup Water (Use as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat ghee or oil in a medium-sized pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds and allow them to splutter for about 30 seconds until they become fragrant.
Add the asafoetida and sauté for another 10 seconds.
2
Sauté Aromatics and Build the Masala Base
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chili. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes, mashing them with the back of your spoon, until they turn soft and pulpy.
Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
3
Cook the Bottle Gourd (Lauki)
Add the cubed bottle gourd to the pan. Stir gently for 2 minutes to coat the pieces evenly with the masala.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Pour in 1/2 cup of water, mix well, and bring the curry to a gentle simmer.
Cover the pan with a lid, reduce the heat to low, and let it cook for 10-12 minutes. Stir every few minutes to prevent sticking.
Cook until the lauki is tender and can be easily pierced with a fork. Don't overcook it, as it can become mushy.
4
Finish and Garnish
Once the lauki is cooked through, uncover the pan. If there is excess water, you can cook on medium-high heat for a minute or two to evaporate it to your desired consistency.
Sprinkle the garam masala over the sabzi and mix gently.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes for the flavors to meld.
