Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, rogan josh with zafrani pulao. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rogan Josh with Zafrani Pulao is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Rogan Josh with Zafrani Pulao is something that I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we must prepare a few ingredients. You can cook rogan josh with zafrani pulao using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Rogan Josh with Zafrani Pulao:

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

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

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.

So that’s going to wrap it up with this special food rogan josh with zafrani pulao recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!