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We hope you got insight from reading it, now let’s go back to rogan josh with zafrani pulao recipe. You can cook rogan josh with zafrani pulao using 15 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to cook Rogan Josh with Zafrani Pulao:

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

Steps to make Rogan Josh with Zafrani Pulao:

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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