Recipe for Murgh Zafrani
Ingredients
- 10-12 strands Saffron Soaked in 2 tbsp warm milk
- 5-6 tbsp Oil
- 4 Green Cardamom
- 4-5 Black peppercorns
- 3-4 Cloves
- 1 inch Cinnamon
- 515 gm of K&N''s Mughlai Tikka
- 2 tsp Ginger Garlic Paste
- 1 cup Golden Fried Onion
- 12-15 Cashew Nuts Soaked in warm water
- 1 tsp Red Chilli crushed
- 2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 3-4 drops Kewra Essence
- 4 tbsp Yogurt
- 1 tsp Cumin Powder
Cooking Directions
Blend golden fried onions and cashew nuts with little water to make a paste.
Heat ghee and oil in a pan.
When the oil is hot, add green cardamom, black peppercorns, cloves and cinnamon stick.
Fry for few seconds.
Add the prepared paste in the pan and cook for 1-2 minutes.
Now add salt, cumin powder, ginger garlic paste, yogurt, red chilli crushed, coriander powder and garam masala powder.
Cover the pan and cook on low flame for 2 to 3 minutes.
Prepare the K&N’s Mughlai Tikka as per the instructions on the pack.
Add the prepared K&N’s Mughlai Tikka and mix well.
Add kewra essence and saffron soaked in milk and cook for another 2 minutes.
Garnish with golden fried onions, almond and saffron strands.
Serve hot with naan or rice.
by Pak101.com (few years ago!) / 682 views