Recipe of Burmese samosa curry with saffron rice

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, burmese samosa curry with saffron rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Burmese samosa curry with saffron rice is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Burmese samosa curry with saffron rice is something which I have loved my whole life.

The Burmese Samosa Curry Soup involves a bit of effort and time, but it is completely worth the effort because every spoonful is nothing short of bliss! The Burmese Curry Soup is a classic Oriental soup with hints of ginger, garlic, whole spices and of course, coconut milk. A base of curds and besan gives.

Easiest Way to Prepare Burmese samosa curry with saffron rice

To get started with this recipe, we have to first prepare a few components. You can cook burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Burmese samosa curry with saffron rice:

1. Get For The Samosa (makes 6 Samosas)
2. Take 1/2 tsp coriander seeds
3. Take 1 tsp oil
4. Prepare 1/4 tsp cumin seeds
5. Prepare 1 pinch asafoetida
6. Prepare 1/4 tsp ginger paste
7. Take 1 green chilli
8. Take 3 boiled potato
9. Get 1/4 cup boiled green peas
10. Get 1/2 tsp coriander-cumin seeds
11. Get 1/2 tsp dried mango powder (amchur)
12. Take 1/2 tsp garam masala
13. Take salt to taste
14. Take 2 tbsp finely chopped coriander
15. Prepare 2 cups maida
16. Make ready for making spice powder
17. Take 1/2 tsp whole black peppercorns
18. Make ready 1 tbsp coriander powder
19. Take 1/4 tsp turmeric powder
20. Make ready 1tsp red chilli powder
21. Take 1tsp garam masala
22. Take for gravy
23. Get 1/2 cup cooked toovar (arhar) dal
24. Make ready 1 tbsp oil
25. Make ready 1 tsp cumin seeds (jeera)
26. Get 3 dried kashmiri red chillies
27. Prepare 1/2 cup sliced onions
28. Get 2 slit green chillies
29. Get 1/2 cup soaked and boiled brown chick peas (kala chana)
30. Get 1 1/2 tbsp tamarind (imli) pulp
31. Get 1/2 cup shredded red cabbage
32. Prepare salt to taste
33. Take 1/2 cup bean sprouts
34. Get For Saffron Rice
35. Make ready 2 cups basmati rice
36. Prepare 1 tbsp ginger garlic paste
37. Take Salt as per taste
38. Get 1 tez patta
39. Make ready 2 cardomom
40. Get 1/2 inch stick dalchini
41. Get 2 cloves
42. Prepare 2 tbsp oil

Pork curry with yellow split peas and potato. Basmati rice cooked with saffron spices and raisins. here is the simple classic fish curry that can be made in less than half hour. It is all time favorite of mine and for my restaurant Road to Mandalay. Saffron rice recipe With step by step photos - saffron rice is made in many cuisines of the world.

Instructions

Instructions to make Burmese samosa curry with saffron rice:

1. FOR SAMOSA heat a broad non-stick pan, add the coriander seeds and dry roast on a medium flame for 1 minute.Crush the coriander seeds to a coarse mixture using a mortal-pestle and keep aside.Heat the oil in a broad non-stick pan, add the cumin seeds and allow it to crackle.
2. Once the seeds crackle, add the coarsely crushed coriander and asafoetida and sauté on a medium flame for a few seconds.Add the ginger paste, green-chilli paste and turmeric powder and sauté on a medium flame for a few more seconds.
3. Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the coriander and mix well. Keep aside.
4. Knead soft dough of maida by adding oil and salt for samosa cover.make round with rolling pin and cut into 2 PCs from centre to make cone and add the ready samosa stuffing and seal it from top.
5. Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides.
6. For making Gravy. Boil and Whisk the toovar dal thoroughly and keep aside. - Heat the oil in a deep non-stick pan, add the cumin seeds and kashmiri red chillies and allow it to crackle. - Once the seeds crackle, add the onions and sauté on a medium flame for 1 minute or till they turn light brown in colour.
7. Add 2 tsp of the prepared spice powder and sauté on a medium flame for 1 minute.Add 3 cups of water, boiled kala chana, and boiled sprouts,toovar dal and tamarind pulp, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
8. Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
9. For saffron rice. Soak basmati rice for 30 minutes and boil it by adding salt and oil when it is 80% cooked drain the whole water and keep aside.Heat pan add oil and add jeera, tez patta,clove,cardomon,and next add ginger garlic paste saute until raw smell goes and next add onion fry till it becomes brown.
10. Take a cup of warm milk and add saffron and next add boiled rice and saute it nicely and add saffron milk from top and mix well and cover with foil paper from top of pan and keep the rice to cook for 5 minutes.
11. Enjoy this different and delicious Burmese samosa curry with saffron rice

Saffron is loved by chefs because of the aroma I served the Saffron rice with Punjabi rajma. This beautiful rice dish can also be served with any Indian curry like vegetable kadai, lauki kofta, paneer. Fried samosa, golden tofu and Burmese falafel. Served with spicy tamarind hot sauce. Pork curry with yellow split peas in curry sauce.

As simple as that Recipe of Burmese samosa curry with saffron rice

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