Saffron Rice with mutton
Saffron Rice with mutton

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, saffron rice with mutton. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Saffron Rice with mutton is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Saffron Rice with mutton is something which I have loved my entire life.

For the rice, we fried the rice in spices, and cooked it in saffron water and stock, once done we mixed in cashew nuts and raisins. We marinated the mutton with curry paste , and slow cooked them until tender, before adding in the yogurt! Saffron rice makes a good pairing with the mutton chops — I always add almonds, golden raisins and shredded carrots to the saffron rice for extra depth.

To begin with this particular recipe, we must prepare a few ingredients. You can have saffron rice with mutton using 34 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Saffron Rice with mutton:
  1. Take 2 cups sella basmati rice
  2. Prepare 2 litre water
  3. Make ready 1 medium onion sliced
  4. Prepare 1 tbsp ginger garlic paste
  5. Prepare 1 medium tomato pureed
  6. Get 5 cloves
  7. Make ready 8 black peppercorns
  8. Take 2 bay leaves
  9. Prepare 2 cinnamon sticks
  10. Take 3 green cardamoms
  11. Take 1/2 tsp turmeric
  12. Make ready 1/2 tsp black pepper
  13. Make ready 1 tsp salt
  14. Take 1 pinch saffron
  15. Prepare For mutton marination :-
  16. Get 1/2 kg boneless mutton
  17. Take 3 tbsp heaped bihari kabab masala
  18. Get 1 tbsp ginger garlic paste
  19. Take 1 tbsp lemon juice
  20. Prepare 6 tbsp yoghurt
  21. Prepare 3 tbsp oil or butter
  22. Make ready 1/4 tsp meat tenderizer
  23. Get Coal smoke (optional)
  24. Make ready Tomato mint chutney:-
  25. Make ready 2 small tomatoes
  26. Take 2 tbsp coriander leaves
  27. Make ready 1 tbsp crushed mint leaves
  28. Prepare 2 green chillies
  29. Take 1/2 tsp curry powder
  30. Take 1 tbsp lemon juice
  31. Take 2 garlic cloves
  32. Make ready 1/2 tsp coriander seeds
  33. Take 1/4 tsp cumin seeds
  34. Get 1/4 tsp salt

How to make Mutton Zafrani (saffron) Pulao. This magical, sweet rice pudding called sholeh zard is an aromatic and lovely combination of saffron, cardamom and rosewater. Simmer over moderately low heat, stirring frequently, until the. Saffron Rice Pilaf, or Pulao, is aromatic and nutty basmati rice simmered in a floral and fragrant saffron infused broth prepared in one of four ways.

Steps to make Saffron Rice with mutton:
  1. In a pot add oil and fry onions until golden.
  2. Add ginger garlic paste and all the whole spices mentioned. Fry for a minute.
  3. Add chopped tomatoes and all the mentioned spices. Cook for 10 minutes.
  4. Add soaked rice to it and pour over water. Cook on high flame for 10 minutes.
  5. Now lower the flame. Add pinch of saffron and cover and cook until rice are totally done and water is absorbed.
  6. In a separate pot marinate mutton with all the mentioned ingredients for 2 hours.
  7. Cook mutton within it's marinade until done. Add more water if required. Set aside.
  8. For tomato chutney place all the chutney ingredients in a blender. Blend well until smooth. Add a little water if needed.
  9. Serve yummy saffron rice with behari mutton and tomato sauce
  10. Enjoy ❤

White rice is sauteed in butter and then simmered with saffron infused water. Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the. Badam Zafrani Korma, a traditional mutton korma recipe cooked with almonds and aromatic spices like Cinnamon and cardamom and garnished with Mint and This rich aromatic Korma tastes equally good with Indian breads as well as Rice. Place saffron threads in a heated.

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