Rogan Josh with Zafrani Pulao

We are headed to the States in less than a week for my best friend’s wedding ( I am one of the bridesmaids), and we will be seeing family and friends and even visiting my Alma Mater Hope College! I am definitely looking forward to the shopping and the EATING this trip will involve, so for the past many many weeks we have eaten Vegan and/or gluten free but I had to make a celebratory meal for this trip, and decided to make something Indian!

Have you ever been to an Indian restaurant and felt overwhelmed by some of the names of the dishes on the menu ? They look terribly fancy but when you rip it apart its incredibly easy! Once such dish is Rogan Josh. The name sounds mighty heavy but it is very easy without any fancy ingredients. The curry will go with plain white rice but I decided to make some Zafrani Pulao … It was a celebration after all =)

So this post is a special one … TWO recipes in one

ROGAN JOSH** ~ Recipe inspiration is from Camellia Panjabi’s book that someone from my parents church in Kuwait gave me as a first anniversary gift. Talk about a very appropriate gift!

We are headed to the States in less than a week for my best friend's wedding ( I am one of the bridesmaids), and we will be seeing family and friends and even visiting my Alma Mater Hope College! I am definitely looking forward to the shopping and the EATING this trip will involve, so for the past many many weeks we have eaten Vegan and/or gluten free but I had to make a celebratory meal for this trip, and decided to make something Indian! Have you ever been to an Indian restaurant and felt overwhelmed by some of the names of the dishes on the menu ? They look terribly fancy but when you rip it apart its incredibly easy! Once such dish is Rogan Josh. The name sounds mighty heavy but it is very easy without any fancy ingredients. The curry will go with plain white rice but I decided to make some Zafrani Pulao ... It was a celebration after all =) So this post is a special one ... TWO recipes in one ROGAN JOSH** ~ Recipe inspiration is from Camellia Panjabi's book that someone from my pa

Summary

    Ingredients

    700 gms Lamb Chops :
    cloves : 4 Garlic chopped
    1/2 inch Ginger : piece
    2 1/2 tsps Kashmiri Chilli Powder :
    1 tsp Coriander Powder :
    1 tsp Fennel Powder :
    1/4 tsp Turmeric Powder :
    100 Full – fat yogurt : mls
    1 large Onion : diced
    2 tbsps Ghee (clarified butter):
    4 Cloves :
    4 Cardamom :
    1/2 inch Cinnamon Stick :
    1 Bay Leaf :
    to taste Salt

    Steps

    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

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