Recipe: Appetizing 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. Zafrani Rogan Josh in Urdu is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Chicken, Poultry by Chef I take interest in cooking Zafrani Rogan Josh because of its simple method and yet great taste.

The lamb is fall apart tender and packs a serious flavour punch! While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at. 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. You can have Rogan Josh with Zafrani Pulao using 15 ingredients and 21 steps. Here is how you cook it.

Ingredients of Rogan Josh with Zafrani Pulao

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

It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. Mutton Rogan Josh. beef vindaloo - beef vindaloo slow cooker recipe. Rogan Josh has gone through several evaluations.

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.

Both the version, with and without onion are equally popular. The Kashmiri Pandit version is characterized However, I prefer to keep the typical process of using Fennel Seed Powder and Asafoetida while making the RoganJosh (the Pandit version). Zafrani pulao recipe a mildy sweet pulao made with saffron and nuts as main ingredients. This zafrani pulao was suggested by my cousin sister and asked me to refer cheeni khum too that tempted me more. I received saffron and nuts from Kashmir online Store ,wanted to try them so made this zafrani.