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Korma Chawal Recipe

• In a wok or heavy skillet, heat the butter, and add the onions. Stir-fry slowly until onions begin to turn brown, but are not scorched.
• Add the ginger, the chilies, bay leaf and vegetables and stir-fry 2 minutes.
• Add the rice and stir constantly until the rice begins to glisten, about 2 minutes.
• Stir in the dry masala. Add the stock and bring to full boil. Cover and simmer for 15 minutes.
• Remove pot from heat and let stand 10 minutes, being sure not to lift the cover. Then gently fluff rice with a fork, lifting from the bottom.
• Garnish with coriander leaves and serve
• Serves 4-6