Chaman Qaliya, Steamed Basmati Rice and Kashmiri Lauki Yakhni

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Lauki (Peeled and cut into 1-inch cubes)
• 1.5 cup Dahi (Full-fat, whisked until smooth)
• 1 tbsp Besan (To stabilize the yogurt)
• 2 tbsp Ghee (Clarified butter)
• 1.5 tsp Saunf Powder (Fennel seed powder)
• 1 tsp Sonth (Dry ginger powder)
• 1 inch Dalchini (Cinnamon stick)
• 3 pods Hari Elaichi (Slightly crushed)
• 1 pod Badi Elaichi (Slightly crushed)
• 4 pcs Laung (Whole cloves)
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Or to taste)
• 1.5 cup Water (For the gravy)
• 1 tsp Dried Mint Leaves (Crushed, for garnish)

Instructions

1. 1

   Prepare the yogurt base. In a medium bowl, add the dahi (yogurt) and besan (gram flour). Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.

2. 2

   Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cubed lauki (bottle gourd) and sauté for 5-7 minutes, stirring occasionally, until the edges are light golden brown. This step adds a nutty flavor. Remove the lauki with a slotted spoon and set aside.

3. 3

   In the same ghee, add the whole spices: dalchini (cinnamon stick), hari elaichi (green cardamoms), badi elaichi (black cardamom), and laung (cloves). Sauté for 30-40 seconds until they become fragrant. Then, add the hing (asafoetida) and stir for another 10 seconds.

4. 4

   Carefully pour in 1.5 cups of water and add the salt. Bring the mixture to a rolling boil. Add the sautéed lauki cubes back into the pan.

5. 5

   Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the lauki is tender and can be easily pierced with a fork.

6. 6

   Turn the heat down to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly. Slowly pour the whisked yogurt-besan mixture into the pan in a steady stream, while stirring continuously and vigorously with your other hand. This is the most crucial step to prevent the yogurt from curdling.

7. 7