Rogan Josh with Zafrani Pulao ,delicious and easy to make.

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1. Ingredients of Rogan Josh with Zafrani Pulao

2. Rogan Josh with Zafrani Pulao instructions

Rogan Josh with Zafrani Pulao.

Cooking Tips

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You can have Rogan Josh with Zafrani Pulao using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Rogan Josh with Zafrani Pulao

1. You need of Lamb Chops :.
2. You need of Garlic chopped.
3. It's of Ginger : piece.
4. Prepare of Kashmiri Chilli Powder :.
5. You need of Coriander Powder :.
6. It's of Fennel Powder :.
7. It's of Turmeric Powder :.
8. Prepare of yogurt Full - fat : mls.
9. You need of Onion large : diced.
10. Prepare of Ghee (clarified butter):.
11. You need of Cloves :.
12. It's of Cardamom :.
13. It's of Cinnamon Stick :.
14. Prepare of Bay Leaf :.
15. You need of Salt.

Rogan Josh with Zafrani Pulao step by step

1. 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.
2. While the lamb is cooking, mix the chilli powder with some water and set aside.
3. 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.
4. It a stir and allow it to cook for a couple of minutes.
5. 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.
6. 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.
7. Ingredients:.
8. Basmati Rice: 2 cups.
9. Saffron: a generous pinch.
10. Ghee (Clarified Butter): 4 tbsp.
11. Milk: 1/4 cup.
12. Nutmeg:1/4 tsp.
13. Cardamom:.
14. A nice handful each of Cashews, Almonds and raisins.
15. Wash the rice and soak it in enough water for 30mins.
16. 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.
17. 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.
18. 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.
19. 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.
20. Once done, fluff the rice, transfer it to the serving bowl, garnish with the almonds and cashews.
21. Hope you enjoy this meal as much as my family did.

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