Easiest Way to Prepare Tasty Burmese samosa curry with saffron rice

Easiest Way to Prepare Tasty Burmese samosa curry with saffron rice Delicious, fresh and tasty.

Burmese samosa curry with saffron rice. 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. Most often we associate Burmese with Khao Suey but there are so many more wonderful burmese dishes that are waiting to be explored. Samosa soup is a popular street food dish in burma with a load of Indian flavours that are so loved.

Use up the last few chilly days cozying.

Garnish it with little fried onions, fried vaal dal, fried garlic, and spring onions evenly over it.

Finally sprinkle coriander, chilli flakes, little salt and lemon juice.

You can have Burmese samosa curry with saffron rice using 42 ingredients and 11 steps. Here is how you cook that.

Ingredients of Burmese samosa curry with saffron rice

1. Prepare of For The Samosa (makes 6 Samosas).

2. It’s 1/2 tsp of coriander seeds.

3. You need 1 tsp of oil.

4. Prepare 1/4 tsp of cumin seeds.

5. You need 1 pinch of asafoetida.

6. It’s 1/4 tsp of ginger paste.

7. It’s 1 of green chilli.

8. You need 3 of boiled potato.

9. You need 1/4 cup of boiled green peas.

10. Prepare 1/2 tsp of coriander-cumin seeds.

11. You need 1/2 tsp of dried mango powder (amchur).

12. It’s 1/2 tsp of garam masala.

13. It’s of salt to taste.

14. Prepare 2 tbsp of finely chopped coriander.

15. You need 2 cups of maida.

16. You need of for making spice powder.

17. Prepare 1/2 tsp of whole black peppercorns.

18. Prepare 1 tbsp of coriander powder.

19. You need 1/4 tsp of turmeric powder.

20. Prepare 1tsp of red chilli powder.

21. Prepare 1tsp of garam masala.

22. You need of for gravy.

23. It’s 1/2 cup of cooked toovar (arhar) dal.

24. Prepare 1 tbsp of oil.

25. You need 1 tsp of cumin seeds (jeera).

26. Prepare 3 of dried kashmiri red chillies.

27. You need 1/2 cup of sliced onions.

28. It’s 2 of slit green chillies.

29. You need 1/2 cup of soaked and boiled brown chick peas (kala chana).

30. You need 1 1/2 tbsp of tamarind (imli) pulp.

31. You need 1/2 cup of shredded red cabbage.

32. You need of salt to taste.

33. Prepare 1/2 cup of bean sprouts.

34. You need of For Saffron Rice.

35. You need 2 cups of basmati rice.

36. Prepare 1 tbsp of ginger garlic paste.

37. Prepare of Salt as per taste.

38. Prepare 1 of tez patta.

39. You need 2 of cardomom.

40. You need 1/2 inch of stick dalchini.

41. It’s 2 of cloves.

42. It’s 2 tbsp of oil.

This Burmese fried rice is a quick vegan dish, filled with shallots, peas, and a touch of turmeric.

It's perfect for lunch and dinner.

It's not often that I come across a cookbook that captivates me enough to make me want to cook every single dish in it, but I think I've found a match.

Unlike traditional Indian curry, I found most Burmese curries to be on the blander side when it comes to spice.

Burmese samosa curry with saffron rice instructions

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.

However, with that being said, they were still delicious.

As soon as you order your curry with whatever type of meat you fancy (chicken and fish are pretty popular), an array of side dishes are also served.

We recommend our Popular Dishes menu, which includes Vegetable Samosa, Chicken Tikka Malai, Chicken Butter Cream, Korma and Madras.

Portland's Best Restaurant serving authentic Burmese Cuisine.

Best Burmese Food in Portland Oregon. #openfordelivery.