Recipe of Perfect Burmese samosa curry with saffron rice

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, burmese samosa curry with saffron rice. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Burmese samosa curry with saffron rice is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Burmese samosa curry with saffron rice is something that I’ve 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. 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.

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

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

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

Angel hair rice noodle or egg noodles tossed with garlic oil, green onion and choice of vegetarian, chicken or pork. Pork curry with yellow split peas and potato. Basmati rice cooked with saffron spices and raisins. Saffron rice recipe With step by step photos - saffron rice is made in many cuisines of the world.

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

Basmati rice cooked with saffron spices and raisins. 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. Fried samosa, golden tofu and Burmese falafel.

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