2 Teaspoons Vinegar.
1 Bay Leaf.
4 Green Cardamon.
5-7 Black Peppercorn.
2.5 Cups Kaima Rice , no need to soak .Cook 4 cups of stock with mint leaves and salt as required till 75% done .
1 Cup Onions - Slice thin and fry in ghee till light golden.
1/2 Cup Fried Onions - For Layering & Garnish , fry a bit darker.
Grind to a smooth Paste MASALA 1:
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
7 Mild Green Chilies .
2 Dried Red Chilies - Not in recipe.
1 Star Anise.
1 Teaspoon Khas khas.
1 Teaspoon Sauf
1 Tablespoon Minced Coriander stems.
Grind To A Smooth Paste MASALA 2:
5 Cashew Nuts.
2 Slivers Mace.
5-6 Pudina Leaves.
3 Curry Putta.
3 Green Cardamon.
Add MASALA 2 - saute 3 mins. Add 1/4 cup or so thick curd whipped. Cook till Korma is well combined.
In 1/3d Cup warm milk dissolve a generous pinch of saffron and a teaspoon of ghee.
Alternatively with rice and Korma with generous drizzles of a mixture of saffron dissolved in some milk and ghee sprinkle some mild garam masala. Sprinkle some fried onions and mint .Do this for each layer .Top layer Garnish with fried cashew ( I forgot ) and fried onions and sprinkle the balance of the saffron milk.Bake sealed in a 180 ° oven for about 20-25 minutes.