Kashmiri Ande ki Yakhni, Kesar Pulao and Haak Saag

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

• 500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
• 2 cup Water (Adjust for a soupier or drier consistency.)
• 1 tsp Salt (Adjust to taste.)
• 0.25 tsp Baking Soda (A small pinch helps retain the green color.)
• 0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)

Instructions

1. 1

   Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.

3. 3

   Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.

4. 4

   Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.

5. 5

   Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.

6. 6

   Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.