Kashmiri Anda Curry, Steamed Basmati Rice and Kashmiri 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 15-20 potatoes)
• 1 tsp Salt (For boiling potatoes)
• 2 cup Mustard Oil (For deep frying)
• 1.5 cup Curd (Full-fat, whisked until smooth at room temperature)
• 2 tsp Kashmiri Red Chilli Powder (Provides color and mild heat)
• 1.5 tsp Fennel Powder (Also known as Saunf powder)
• 1 tsp Dry Ginger Powder (Also known as Sonth)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Cumin Seeds
• 4 pcs Cloves
• 1 pcs Black Cardamom
• 1 inch Cinnamon Stick
• 0.5 tsp Sugar (Helps balance the tanginess of the yogurt)
• 0.5 tsp Garam Masala
• 1 cup Water (Hot)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
   • Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. Do not overcook.
   • Drain the potatoes, allow them to cool slightly, then peel the skins.
   • Using a fork or toothpick, prick each potato deeply all over. This is a crucial step for flavor absorption.
2. 2

   Fry the Potatoes

   • Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat until it is shimmering.
   • Carefully add the pricked potatoes to the hot oil, frying in batches if necessary to avoid overcrowding.
   • Fry for 6-8 minutes, turning occasionally, until they are golden brown and have a light, crisp crust.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3. 3

   Prepare the Yogurt Base

   • In a medium bowl, combine the whisked room-temperature curd, Kashmiri red chilli powder, fennel powder, and dry ginger powder.