Shahi Sabz Korma

Ingredients
1 lb potatoes
1/4 lb carrot
1/2 lb paneer (cut into 1/4 x 1/4 x 1 1/2 in pieces)
2 C onions (finely chopped)
1 Tbs garlic (minced)
1 1/2 Tbs fresh ginger (minced)
2 green chilies (seeded, minced)
12 cardamom pods
3" stick cinnamon
24 whole cloves
5 Tbs ground almonds
1 C plain yogurt
1/4 C frozen peas
1/4 C cream
1/2 Tbs salt
pepper
oil for frying

Technique
Peel and cut potatoes and carrots into pieces the same size as the paneer.
Brown paneer pieces in oil, remove. Brown onion, garlic, ginger, and chilies.
Add cardamom, cinnamon, and cloves and fry for 5 more minutes. Add ground almond
and fry for a few more minutes. Add yogurt a couple of Tbs at a time, while mixing in and continuing to fry. Add potatoes, carrots, salt, pepper, and 1 1/2 C water. Bring to a boil, reduce heat and simmer until vegetables are firm, but tender. Add paneer, frozen peas, cream, and simmer to reduce and thicken sauce. Adjust salt.

Biriyani

Ingredients
1 recipe of Shahi Sabz Korma
2 C basmati rice
2-3 Tbs chopped nuts, crisp fried onion rings, raisins, etc

Technique
Wash and then soak rice for 1/2 hour. Preheat oven to 300 deg.
Boil 3 qt water and add rice, bring back to a boil and cook for 2 min. Drain and add rice to an oven proof casserole. Add the korma and mix. Cover with foil and add the lid. Bake for 30 min. Turn off oven and let sit for 10 min more. Transfer to a platter and sprinkle with nuts, etc.