DAHI ALOO CURRY AND SAFFRON RICE FROM NPR
Steps:
- CURRY: Heat a large stew pot over moderate heat and add the canola oil after the pot is hot. When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves. Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds. Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes. In a large bowl, whisk the yogurt and water together. Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle. Season with salt and a pinch of sugar. RICE Rinse the rice 3-4 times with water. Drain and set aside. In a deep pan (with a lid), heat the butter over medium heat. Add the green cardamom pods, cloves, cinnamon stick and the black cardamom seeds. Cook for about 1 or 2 minutes. Add the raisins, almonds and salt. Stir for another minute. Add the rice and saute for about 2 minutes. Add the sugar and the saffron threads. Mix well. Add 2 cups of water and cook uncovered until the water comes to a boil. Cover tightly, and reduce heat. Cook the rice for another 8 to 12 minutes or until all the water is absorbed. Remove from heat. Let sit covered about 5 to 6 minutes. Serve hot. Fluff with a fork before serving.
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Operator
[email protected]I would not recommend this recipe.
mohammed ye mami lij
[email protected]This recipe is not for beginners.
Elizabeth Coleman
[email protected]I would make this dish again, but I would make some changes to the recipe.
dinah khasandi
[email protected]Overall, this was a good recipe, but it could use some tweaking.
Chayan Das
[email protected]The rice was a bit dry, but I was able to fix it by adding some more water.
Fram_G killerboi
[email protected]The curry was a bit too sour for my liking, but I was able to fix it by adding some sugar.
Huma Karki
[email protected]This dish was a bit too spicy for my taste, but I was able to tone it down by adding some yogurt.
Taqi Mughal
[email protected]I used basmati rice instead of jasmine rice and it turned out great.
Andrezo Montejo
[email protected]I added some peas to the curry for extra color and texture.
toqeer ali
[email protected]This dish is a great way to use up leftover potatoes.
Eiad EX
[email protected]The instructions were clear and easy to follow, and the dish turned out perfectly.
Hebber Lopez Lopez
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the creamy curry and the fluffy rice.
AFG LOVE
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The end result was a delicious and authentic Indian meal that I will definitely be making again.
NNANNA ZIDECK
[email protected]The saffron rice was a perfect complement to the curry. It was light and fluffy, and the saffron gave it a subtle but noticeable flavor.
Jordan bernardini
[email protected]I'm not usually a fan of yogurt-based curries, but this one was a game-changer. The tanginess of the yogurt really brightened up the dish and made it incredibly refreshing.
Isaiah Cherestal
[email protected]This Dahi Aloo Curry and Saffron Rice was an absolute delight! The flavors were so harmonious and perfectly balanced. The curry had a creamy richness from the yogurt and a touch of heat from the ginger and green chilies. The rice was fluffy and fragr