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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, burmese samosa curry with saffron rice. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Burmese samosa curry with saffron rice is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Burmese samosa curry with saffron rice is something which I’ve loved my entire 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.

To begin with this particular recipe, we have to prepare a few components. 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. Prepare 1/2 tsp coriander seeds
  3. Take 1 tsp oil
  4. Prepare 1/4 tsp cumin seeds
  5. Take 1 pinch asafoetida
  6. Get 1/4 tsp ginger paste
  7. Take 1 green chilli
  8. Take 3 boiled potato
  9. Make ready 1/4 cup boiled green peas
  10. Get 1/2 tsp coriander-cumin seeds
  11. Make ready 1/2 tsp dried mango powder (amchur)
  12. Take 1/2 tsp garam masala
  13. Take salt to taste
  14. Prepare 2 tbsp finely chopped coriander
  15. Take 2 cups maida
  16. Make ready for making spice powder
  17. Make ready 1/2 tsp whole black peppercorns
  18. Take 1 tbsp coriander powder
  19. Prepare 1/4 tsp turmeric powder
  20. Get 1tsp red chilli powder
  21. Prepare 1tsp garam masala
  22. Make ready for gravy
  23. Prepare 1/2 cup cooked toovar (arhar) dal
  24. Take 1 tbsp oil
  25. Take 1 tsp cumin seeds (jeera)
  26. Make ready 3 dried kashmiri red chillies
  27. Make ready 1/2 cup sliced onions
  28. Make ready 2 slit green chillies
  29. Make ready 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. Get For Saffron Rice
  35. Make ready 2 cups basmati rice
  36. Take 1 tbsp ginger garlic paste
  37. Get Salt as per taste
  38. Get 1 tez patta
  39. Make ready 2 cardomom
  40. Make ready 1/2 inch stick dalchini
  41. Take 2 cloves
  42. Make ready 2 tbsp oil

Tried Burmese style chicken curry, biryani, and samosas with a tamarind sauce today! Just wanted to sit down, eat and chat with ya'll asmr burmese food mukbang eating show asmr burmese food curry chicken biryani rice asmr burmese biryani currry chicken mukbang. Fried samosa, fried golden tofu and Burmese falafel. Served with spicy tamarind hot sauce.

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

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

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