Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rogan josh with zafrani pulao. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Rogan Josh with Zafrani Pulao is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rogan Josh with Zafrani Pulao is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook rogan josh with zafrani pulao using 15 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Rogan Josh with Zafrani Pulao:
- Take 700 gms Lamb Chops :
- Take : 4 cloves Garlic chopped
- Make ready 1/2 inch Ginger : piece
- Take 2 1/2 tsps Kashmiri Chilli Powder :
- Make ready 1 tsp Coriander Powder :
- Take 1 tsp Fennel Powder :
- Make ready 1/4 tsp Turmeric Powder :
- Get 100 yogurt Full - fat : mls
- Get 1 Onion large : diced
- Take 2 tbsps Ghee (clarified butter):
- Get 4 Cloves :
- Make ready 4 Cardamom :
- Get 1/2 inch Cinnamon Stick :
- Make ready 1 Bay Leaf :
- Get to taste Salt
Steps to make Rogan Josh with Zafrani Pulao:
- In a pressure cooker, add the pieces of lamb along with the garlic, a pinch of turmeric and salt. Cover the lamb with enough water and cook for 20mins
- While the lamb is cooking, mix the chilli powder with some water and set aside
- When the lamb is ready, saute the onions and ginger in the ghee until it has lightly browned. Next add the cloves, cardamom, cinnamon stick, and bay leaf and fry for a minute. Then in goes the masala powders: coriander, fennel and turmeric powders. Add the chilli paste and a couple of tablespoons of water. Give
- It a stir and allow it to cook for a couple of minutes
- Finally add the meat and saute for 5mins. Reduce the heat to low, add the yogurt, the required amount of salt and about 500-800mls of water. Cook until the meat is tender
- ZAFRANI PULAO** ~ This recipe inspiration is from the one and only Sanjeev Kapoor. I used to read a lot of his recipes back in 2010 when I was trying different Indian recipes at home
- Ingredients:
- Basmati Rice: 2 cups
- Saffron: a generous pinch
- Ghee (Clarified Butter): 4 tbsp
- Milk: 1/4 cup
- Nutmeg:1/4 tsp
- Cardamom:
- A nice handful each of Cashews, Almonds and raisins
- Wash the rice and soak it in enough water for 30mins
- Take a large, deep pan (non-stick works better), and melt the ghee. Gently fry the almonds and cashews, once brown, set aside. Add the raisins next, give it a few seconds and remove it from the pan
- Boil the milk and saffron in a separate pot. Sanjeev Kapoor adds about 1/2 cup of sugar to the milk, but I opted not too. I had the flame on medium low, and allowed the colour and flavour of the saffron to infuse the milk. You will get a lovely yellow colour out of it
- While the milk is boiling away, drain all the water from the rice and add it to pan and saute for 3 mins. To this add the nutmeg and the cardamom pods. I gently smashed the pods before adding it to the pan
- Time for the liquid! pour the milk along with the precious saffron and 3 and 1/2 cups of hot water. Add the raisins. Give it a good stir, cover and allow it to cook on low heat
- Once done, fluff the rice, transfer it to the serving bowl, garnish with the almonds and cashews
- Hope you enjoy this meal as much as my family did
So that’s going to wrap this up for this exceptional food rogan josh with zafrani pulao recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
