Lunch combo – Saffron Pulao Mirchi Ka Salan

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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

Click on the image for the detailed recipe link 

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