Chicken Yakhni, Steamed Basmati Rice and Punjabi Dum Aloo

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 Baby Potatoes (About 20-24 potatoes)
• 0.5 tsp Salt (For boiling potatoes)
• 2 cup Sunflower Oil (For deep frying)
• 3 tbsp Ghee
• 12 pcs Cashews (Soaked in hot water for 20 minutes)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamoms
• 3 pcs Cloves
• 2 pcs Onion (Medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 3 pcs Tomatoes (Medium, pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 cup Curd (Plain, full-fat, whisked until smooth)
• 1.5 cup Hot Water
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tsp Garam Masala
• 1 tbsp Kasuri Methi (Dried fenugreek leaves)
• 2 tbsp Fresh Cream (Optional, for richness)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Fry the Potatoes

   • Wash the baby potatoes thoroughly. Boil them in water with 0.5 tsp of salt for 10-12 minutes until they are 80% cooked. Do not overcook.
   • Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skin off.
   • Prick each potato all over with a fork or toothpick. This is a crucial step to allow the gravy to penetrate.
   • Heat sunflower oil in a kadai or deep pan over medium-high heat. Carefully slide in the potatoes and deep-fry for 6-8 minutes, until they are golden brown and crisp on the outside.
   • Remove the fried potatoes with a slotted spoon and set them aside on a plate lined with a paper towel.
2. 2

   Prepare the Gravy Base

   • Drain the soaked cashews and grind them into a very smooth paste with 2-3 tablespoons of water. Set aside.
   • Heat ghee in a separate heavy-bottomed pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.