Lunch combo - Saffron Pulao Mirchi Ka Salan
To Soak
Rice for Saffron rice Tamarind for Salan
To Chop
Onion for Mirchi is salan cashews for Jeera rice
To Saute
Firstly saute poppy seeds, sesame seeds, fenugreek seeds, and garlic till sesame seed pops; Turn off the stove and add coconut; peanuts for Salan Saute deseeded chilli for 4-5 minutes till skin color changes for Salan
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Saffron Rice
Add milk and saffron in a microwave-safe glass and cook for 2 minutes; keep side Turn on IP in “saute” mode and add ghee When the display shows “hot” add cashews and sliced almonds; quick saute Add raisins and saute till nuts turn golden brown Press “cancel” and transfer the sauteed Raisins and nuts to a vessel Add bay leaf, cloves, cardamom, cinnamon; mix well Furthermore add rice, saffron milk, water, salt, a pinch of turmeric powder; mix well and bring to boil Add sesame oil and make sure nothing is stuck to the pan Close the IP and cook in manual mode for 4 minutes. Do Natural pressure release Gently open the lid and fluff the rice Add sauteed raisins and nuts and mix gently
checkout other Instant pot recipes and Variety rice recipes
Mirchi Ka Salan
Add mustard seeds and cumin seeds to the same pan and let them splutter Furthermore, add curry leaves Add onion and mix well. Saute till onion turns translucent Furthermore add turmeric powder, Kashmiri chilli powder, and coriander powder; mix well Add tamarind water, salt, ground paste, water, ginger powder, and chillies ; mix well bring to boil Furthermore, add Kashmiri chilli powder and mix well Cover and cook for 15 minutes mix well in between Add jaggery and peanut oil; cook for 5 minutes Finally, add coriander leaves and turn off the stove
checkout other North Indian curry and Hotel style recipes
