Kashmiri Gushtaba, Steamed Basmati Rice, Tabak Maaz and Haak Saag

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

• 750 g Lamb Ribs (Cut into individual pieces)
• 2 cup Full-Fat Milk
• 1 cup Water
• 1 cup Ghee (For shallow frying)
• 2 tsp Fennel Powder
• 1.5 tsp Dry Ginger Powder
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida
• 1.5 tsp Salt
• 4 Green Cardamom Pods (Lightly crushed)
• 2 Black Cardamom Pods (Lightly crushed)
• 4 Cloves
• 1 inch Cinnamon Stick

Instructions

1. 1

   Prepare the Simmering Liquid

   • Wash the lamb ribs thoroughly under cold running water and pat them dry.
   • In a wide, heavy-bottomed pan or Dutch oven, combine the lamb ribs, full-fat milk, water, salt, turmeric powder, fennel powder, dry ginger powder, and asafoetida.
   • Add the whole spices: lightly crushed green and black cardamom pods, cloves, and the cinnamon stick.
   • Stir gently to ensure the ribs are submerged and the spices are well-distributed.
2. 2

   Simmer the Ribs until Tender

   • Place the pan over medium-high heat and bring the mixture to a gentle boil.
   • Once boiling, immediately reduce the heat to low, cover the pan with a lid, and let it simmer for 45-50 minutes.
   • Check occasionally to prevent the milk from scorching at the bottom. The ribs should be fork-tender but still hold their shape. The liquid will reduce and thicken, coating the ribs.
   • Carefully remove the tender ribs from the pan using tongs and arrange them in a single layer on a wire rack to cool and air-dry for at least 20-30 minutes. This step is crucial for achieving a crispy exterior.
3. 3

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.