Saffron Recipes

Chicken Biryani :-

Ingredients
    * 4 tablespoons vegetable oil
    * 4 small potatoes, peeled and halved
    * 2 large onions, finely chopped
    * 2 cloves garlic, minced
    * 1 tablespoon minced fresh ginger root
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon ground black pepper
    * 1/2 teaspoon ground turmeric
    * 1 teaspoon ground cumin
    * 1 teaspoon salt
    * 2 medium tomatoes, peeled and chopped
    * 2 tablespoons plain yogurt
    * 2 tablespoons chopped fresh mint leaves
    * 1/2 teaspoon ground cardamom
    * 1 (2 inch) piece cinnamon stick
    * 3 pounds boneless, skinless chicken pieces cut into chunks
    * 
    * 2 1/2 tablespoons vegetable oil
    * 1 large onion, diced
    * 1 pinch powdered saffron
    * 5 pods cardamom
    * 3 whole cloves
    * 1 (1 inch) piece cinnamon stick
    * 1/2 teaspoon ground ginger
    * 1 pound basmati rice
    * 4 cups chicken stock
    * 1 1/2 teaspoons salt
Directions
   1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
   2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
   3. Wash rice well and drain in colander for at least 30 minutes.
   4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
   5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish

Kashmiri Spiced Saffron Rice
                
  Ingredients     
            
• 500g basmati rice
• 1 tablespoon ghee
 • 1 tablespoon olive oil
 • 1 onion, finely sliced
• 2 cloves garlic chopped
• 5 cardamom pods, bruised
 • 3 whole cloves
 • 1 small quill cinnamon
 • 1/4 teaspoon powdered Baby Brand Saffron
 • 1 liter very hot water
• 2 teaspoons sea salt • 3 tablespoons sultanas     
            
  preparation    
         
    * Wash the rice in two or three changes of water then drain for at least 30 minutes in a  
       colander.
    * In a heavy saucepan with a well-fitting lid, heat the ghee and olive oil.
    * Fry onion, garlic and spices, stirring frequently, for about 8 minutes or until onions and     
      garlic start to brown.
    * Add rice & fry for 2 minutes, stirring until each grain is coated with ghee. Add hot water,  
      salt, sultanas and Baby Brand Saffron.
    * Boil, then turn heat as low as possible, cover tightly and allow cooking for 15 minutes.
    * While rice is steaming, boil the eggs.
    * Heat a little oil and fry the cashew nuts until golden, then drain them on kitchen paper.
    * Cook the frozen peas in lightly salted boiling water.
    * Uncover rice and allow steam to escape for a few minutes, then fork lightly to separate      
      grains. Serve rice with a metal spoon…

  Aloo Gobi:-

Ingredients for aloo gobi masala :

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

Method to make this recipe : aloo ghobi :

• Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

chilly paneer:-

Ingredients for chilly paneer :

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

Method to make this recipe : chilly paneer:

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.                      
    
  
  
  
  sag (palak) paneer:
  
  
  
  
  Ingredients of this recipe:
  
  
  500gms Fresh Palak (Saag)
  100gms Paneer
  2 Onions grated Ginger, Garlic paste
  5-6 tbsp oil
  1 tsp pure ghee
  Garam masala to taste
  Red chili powder to taste
  1 tsp cumin powder
  Salt To Taste
  
  
  Method to make this recipe : sag (palak) paneer:
• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

pindi chole:

Ingredients of this recipe:

1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves

Method to make this recipe : pindi chole:

• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.