Egg Yakhni, Kashmiri Pulao and Muji Chatin

Ingredients

• 2 cup Basmati Rice (Aged, long-grain is best)
• 4 tbsp Ghee
• 0.33 cup Cashew Nuts (Halved or whole)
• 0.33 cup Almonds (Slivered or blanched)
• 3 tbsp Golden Raisins
• 1 pcs Bay Leaf (Large)
• 1.5 inch Cinnamon Stick
• 5 pcs Green Cardamom (Slightly crushed)
• 5 pcs Cloves
• 1 tsp Shahi Jeera (Caraway seeds)
• 3 cup Water
• 0.75 cup Whole Milk
• 1 pinch Saffron (About 20-25 strands)
• 3 tbsp Warm Milk (For soaking saffron)
• 1.5 tbsp Sugar (Adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 1.5 tsp Fennel Powder (Saunf powder)
• 0.75 tsp Ginger Powder (Sonth)
• 0.33 cup Pomegranate Arils (For garnish)
• 1 tsp Rose Water (Optional)

Instructions

1. 1

   Prepare Rice and Saffron

   • Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
   • In a small bowl, combine the saffron strands with 3 tablespoons of warm milk. Set aside to infuse.
2. 2

   Fry Nuts and Raisins

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the cashew nuts and almonds. Sauté for 2-3 minutes until they turn a light golden brown.
   • Add the raisins and continue to sauté for another 30-45 seconds until they plump up. Immediately remove the nuts and raisins with a slotted spoon and set aside.
3. 3

   Temper Whole Spices

   • In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, green cardamoms, cloves, and shahi jeera.
   • Sauté for about 45 seconds over medium heat until the spices become fragrant and the shahi jeera starts to sizzle.
4. 4

   Sauté Rice and Add Liquids

Ingredients

• 250 g Radish (about 2 medium, peeled and grated)
• 1 cup Curd (thick or hung curd)
• 0.25 cup Walnuts (coarsely chopped)
• 2 pc Green Chilli (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Red Chilli Powder (optional, for color and heat)
• 0.75 tsp Salt (adjust to taste)

Instructions

1. 1

   Prepare the Radish

   • Wash, peel, and grate the radishes using a medium-sized grater.
   • Place the grated radish in a muslin cloth or a fine-mesh sieve. Squeeze and press firmly to remove as much water as possible. This is a crucial step to ensure a thick, creamy chutney.
2. 2

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the thick curd.
   • Whisk the curd vigorously until it is completely smooth and has a creamy consistency without any lumps.
3. 3

   Combine Ingredients

   • Add the squeezed grated radish, coarsely chopped walnuts, finely chopped green chilies, and fresh mint leaves to the whisked yogurt.
   • Sprinkle in the salt, roasted cumin powder, and optional red chili powder.
   • Gently fold all the ingredients together until they are evenly combined.
4. 4

   Chill and Serve

   • Cover the bowl and refrigerate the chutney for at least 30 minutes. This allows the flavors to meld and deepen.
   • Serve Muji Chatin chilled as a refreshing accompaniment to Kashmiri pulao, rogan josh, or with flatbreads.