Chok Ande, Kesar Pulao and Mujh Chetin

Ingredients

• 1.5 cup Basmati Rice (Long-grain and aged for best results)
• 3 tbsp Ghee
• 0.25 tsp Saffron (Loosely packed strands)
• 2 tbsp Milk (Warmed, for blooming saffron)
• 1 medium Onion (Thinly sliced)
• 2 tbsp Cashews (Halved or whole)
• 2 tbsp Almonds (Slivered)
• 2 tbsp Raisins
• 1 whole Bay Leaf
• 1 inch Cinnamon Stick
• 4 whole Green Cardamom Pods
• 4 whole Cloves
• 1 tsp Sugar
• 1 tsp Salt (Adjust to taste)
• 2.75 cup Water
• 1 tsp Rose Water (Optional, for fragrance)

Instructions

1. 1

   Prepare the Rice and Saffron

   • Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2. 2

   Fry Nuts and Onions

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
   • In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
   • Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3. 3

   Sauté Spices and Rice

   • To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.

Ingredients

• 250 g Radish (about 2 medium-sized, peeled and finely grated)
• 1 cup Curd (thick, full-fat, whisked until smooth)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 2 tbsp Coriander Leaves (fresh, finely chopped)
• 0.75 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)

Instructions

1. 1

   Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.

2. 2

   Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.

3. 3

   Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.

4. 4

   Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.

5. 5

   Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.