Zafarani rice with tikka

Name: Zafarani rice with tikka
Cuisine: Pakistani
Ingredients: 400 g basmati rice; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 cinnamon stick; 4 cloves; 2 cardamom pods; 2 bay leaves; salt; 2 tbsp single cream; 1 tbsp unsalted butter; 1 g saffron; 600 ml water, warm; 5-6 tikka pieces; 1 pack Tikka masala (shan or any); 250 gm Yoghurt (hang in a cloth for 25min); 4-5 tbsp Cream (you may use oil or ghee instead)

Sumera Rahman @cook_19058549

#mentorship
#Eid dasterkhwan
#Lunch
#Traditions and coustoms

This is sort of iranian in which we made many changes according to our taste dish look beautiful and taste plus aroma make your house truly festivative

#mentorship
#Eid dasterkhwan
#Lunch
#Traditions and coustoms

This is sort of iranian in which we made many changes according to our taste dish look beautiful and taste plus aroma make your house truly festivative

Sumera Rahman @cook_19058549

#mentorship
#Eid dasterkhwan
#Lunch
#Traditions and coustoms

This is sort of iranian in which we made many changes according to our taste dish look beautiful and taste plus aroma make your house truly festivative

#mentorship
#Eid dasterkhwan
#Lunch
#Traditions and coustoms

This is sort of iranian in which we made many changes according to our taste dish look beautiful and taste plus aroma make your house truly festivative

Saved

Ingredients

For zafrani rice
400 gbasmati rice
2 tbspvegetable oil
1 tspcumin seeds
1cinnamon stick
4cloves
2cardamom pods
2bay leaves
salt
2 tbspsingle cream
1 tbspunsalted butter
1 gsaffron
600 mlwater, warm
For tikka
5-6tikka pieces
1 packTikka masala (shan or any)
250 gmYoghurt (hang in a cloth for 25min)
4-5 tbspCream (you may use oil or ghee instead)

Saved

Steps

1

For zafrani rice 🍚
Wash the rice 2-3 times in cold water and then soak in warm water for about 10 minutes. Strain and keep aside
2

Heat the oil in a thick-bottomed pan (with a tight-fitting lid). Add the cumin seeds, cinnamon, cardamom, cloves, and bay leaf and sauté for 2 minutes
3

Add the strained rice and sauté for a couple of minutes then add the warm water and salt and bring to the boil, stirring occasionally
4

Once it comes to the boil, turn down the flame add the butter and cream. Stir gently with a spatula or wooden spoon and leave to simmer with the lid on over a gentle heat for 10 minutes
5

Remove from the heat, sprinkle the saffron over the rice and leave for a further 10 minutes
6

Now turn the rice over gently from the sides using a spatula.
7

For tikka
Marinate chicken with tikka masala,dahi and cream overnight let them wrap in foil paper and place them in a heavey bottom vessel cook for about 1- hour to 45min
Un wrap and let them be on dum on the top of rice