Jawhara-inspired Rajasthani Delight

Ingredients

While the original Moroccan Jawhara is known for its use of Moroccan spices like ras el hanout and preserved lemons, this Rajasthani adaptation incorporates the distinct flavors of the region. The spices used in this recipe, such as cumin, coriander, and turmeric, are commonly found in Rajasthani cuisine. Additionally, saffron is introduced to infuse the dish with a unique floral aroma and a vibrant golden color, adding a touch of luxury to the final presentation. We alse have the original recipe for Jawhara, so you can check it out.

• 500g (1.1 lb) boneless lamb or chicken, cut into pieces 500g (1.1 lb) boneless lamb or chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• For the saffron-infused rice: For the saffron-infused rice:
• 1 cup basmati rice 1 cup basmati rice
• 2 cups water 2 cups water
• A pinch of saffron strands, soaked in 2 tablespoons warm milk A pinch of saffron strands, soaked in 2 tablespoons warm milk
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for a minute.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir well to combine the spices with the onions.
4. 4.
   Add the meat pieces to the pan and cook until they are browned on all sides.
5. 5.
   Reduce the heat to low and add the saffron strands soaked in milk. Mix well to evenly distribute the saffron.
6. 6.
   Stir in the plain yogurt and season with salt. Cover the pan and let the meat simmer on low heat for about 45 minutes to 1 hour, or until the meat is tender and cooked through.
7. 7.
   Meanwhile, prepare the saffron-infused rice. Rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, soaked saffron strands with milk, and salt. Stir gently, cover the pot, and cook on low heat for about 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Once the meat is cooked, remove the lid and cook for an additional 5 minutes to allow the sauce to thicken slightly.
9. 9.
   Serve the saffron-infused rice alongside the tender meat, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 15 minutes before using to release its vibrant color and aroma.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Marinate the meat in the yogurt and spices for a few hours or overnight for even more flavor.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Serve the dish with a side of cooling cucumber raita to balance the flavors.
• Leftovers can be enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Jawhara-inspired Rajasthani Delight hot, with the saffron-infused rice on one side and the tender meat on the other. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle a few additional saffron strands on top of the rice before serving. Serve the dish in traditional Rajasthani thali plates or on a decorative platter to showcase the vibrant colors of the saffron-infused rice and the golden meat.