Easiest Way to Cook Perfect Rogan Josh with Zafrani Pulao

Rogan Josh with Zafrani Pulao. Recipe of Kashmiri Pulao And Zafrani Rogan Josh by Shireen Anwer in Masala Mornings on Masala Tv. Hyderabadi Recipes have always been famous for their spicy and aromatic nature. Hyderabadi Zafrani Pulao is a stunningly flavorsome pulao recipe, with the.

We have been cooking chicken recipes for long time. Rogan josh (Hindi: रोगन जोश) (Urdu: روغن جوش‎), also written roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. You can cook Rogan Josh with Zafrani Pulao using 15 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Rogan Josh with Zafrani Pulao

1. You need 700 gms of Lamb Chops :.
2. You need : 4 cloves of Garlic chopped.
3. Prepare 1/2 inch of Ginger : piece.
4. You need 2 1/2 tsps of Kashmiri Chilli Powder :.
5. Prepare 1 tsp of Coriander Powder :.
6. Prepare 1 tsp of Fennel Powder :.
7. You need 1/4 tsp of Turmeric Powder :.
8. It's 100 of yogurt Full - fat : mls.
9. Prepare 1 of Onion large : diced.
10. You need 2 tbsps of Ghee (clarified butter):.
11. It's 4 of Cloves :.
12. Prepare 4 of Cardamom :.
13. It's 1/2 inch of Cinnamon Stick :.
14. You need 1 of Bay Leaf :.
15. It's to taste of Salt.

This signature Kashmiri non-vegetarian recipe makes your meal The trami is filled with heaps of rice, quartered with four seekh kebabs and contains pieces of methi korma, tabak maaz, safed murg and zafrani murg. Read latest Rogan Josh articles, watch Rogan Josh videos and much more at NDTV Food. About Rogan Josh Recipe: Warm your dinner table with this hearty, meaty curry. Straight from a Kashmiri kitchen, here's a rogan josh recipe that has meat stirred along with a host of spices and herbs Zafrani Pulao Recipe is a classic dish from Hyderabad, so simple to make yet so classy and flavorful.

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.

The best part of zafrani pulao is easy. Zafrani Pulao Recipe with step by step photos. Chicken is one of our favorite dish at home. Saffron means zaffran and the recipe consist of whole Indian garam. How to make Zafrani Pulao-Fragrant basmati rice made exotic with the addition of saffron and nuts.