Burmese samosa curry with saffron rice
Burmese samosa curry with saffron rice

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, burmese samosa curry with saffron rice. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Burmese samosa curry with saffron rice is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Burmese samosa curry with saffron rice is something that I’ve loved my whole life.

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

Fried samosa, fried golden tofu and Burmese falafel. Served with spicy tamarind hot sauce. 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.

Steps 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. Rice noodle or egg noodles tossed with garlic oil, green onion, choice of vegetarian, chicken, or pork.

So that is going to wrap this up for this special food burmese samosa curry with saffron rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!