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Home Dish Burmese samosa curry with saffron rice

Burmese samosa curry with saffron rice

Name: How to cook Burmese samosa curry with saffron rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Anjumara Rathod

Burmese samosa curry with saffron rice

#goldenapron 9 March 19 It's very famous dish of Burma it's very long process for making this dish with lot of ingredients but trust me when you will try this you gonna surely love.

Ingredient

1/2 tsp

soaked and boiled brown chick peas (kala chana)

1 1/2 tbsp

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 8

Add the cabbage and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

* Step 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.

* Step 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.