Dimer Korma, Ghee Bhat and Kachumber Salad

Ingredients

• 1.5 cup Gobindobhog Rice (Aged Basmati rice is a good substitute if unavailable.)
• 3 tbsp Ghee
• 12 pcs Cashew Nuts (Halved)
• 2 tbsp Raisins
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
• 4 pcs Cloves
• 1.5 tbsp Sugar (Adjust to taste.)
• 0.75 tsp Salt
• 3 cup Hot Water (Using hot water helps cook the rice evenly.)

Instructions

1. 1

   Wash and Soak Rice: Wash the Gobindobhog rice under cool running water until the water runs clear. Soak the rice in fresh water for 30 minutes. After soaking, drain it completely in a colander.

2. 2

   Fry Nuts and Raisins: Heat the ghee in a heavy-bottomed pot or kadai over medium heat. Add the halved cashew nuts and fry for 1-2 minutes until light golden brown. Add the raisins and fry for another 30 seconds until they puff up. Quickly remove them with a slotted spoon and set aside for garnish.

3. 3

   Temper Spices: In the same ghee, add the bay leaves, cinnamon stick, lightly crushed green cardamom pods, and cloves. Sauté for about 45-60 seconds until the spices become fragrant.

4. 4

   Sauté Rice: Add the drained rice to the pot. Gently stir-fry for 2-3 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate rice grains. The rice should look glossy and smell aromatic.

5. 5

   Cook the Pulao: Pour in the hot water, then add the sugar and salt. Stir gently once to combine. Bring the mixture to a rolling boil over high heat.

6. 6

   Simmer and Steam: Once boiling, immediately reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.

7. 7

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.