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Recipe Perfect Burmese samosa curry with saffron rice

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Burmese samosa curry with saffron rice. Saffron rice recipe With step by step photos – saffron rice is made in many cuisines of the world. 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.

Burmese samosa curry with saffron rice 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. Thousand layers bread served with potato curry dipping sauce. You can have Burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you cook that.

Ingredients of Burmese samosa curry with saffron rice

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

Fried samosa, golden tofu and Burmese falafel. Served with spicy tamarind hot sauce. Basmati rice cooked with saffron spices and raisins. BASMATI RICE: Basmati Rice is a long grain rice.

Burmese samosa curry with saffron rice instructions

  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.

If you try this technique with a short grain rice, you will end up with a pot full of mush. Unfortunately, this also does NOT work with brown basmati rice. Besides potatoes, you can place pieces of tortilla. Online ordering menu for Saffron & Curry. Rinse the rice under running water in a colander.

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