A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.
Aromatic Kashmiri Pulao with tangy walnut chutney & gut-friendly curd - an energy-giving delight!
This kashmiri dish is perfect for dinner. With 1089.8999999999999 calories and 31.729999999999997g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
(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
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
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
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
Sauté Rice and Add Liquids
Drain the soaked rice completely and add it to the pot. Gently stir and sauté the rice with the spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 0.75 cup of milk. Add the salt, sugar, fennel powder, and ginger powder. Stir gently to combine.
Increase the heat to high and bring the mixture to a vigorous boil.
5
Cook the Pulao (Dum Method)
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid. Let it cook undisturbed for 15-18 minutes, or until all the liquid has been absorbed.
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
6
Garnish and Serve
Open the lid and gently fluff the cooked rice with a fork.
Drizzle the saffron-infused milk and optional rose water over the rice.
Add the fried nuts, raisins, and fresh pomegranate arils.
Gently mix everything together. Serve the Kashmiri Pulao hot.
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
0.75 cup Hung Curd (Ensure it's thick and not sour. Strain regular curd if needed.)
2 pcs Green Chilies (Adjust to your spice preference.)
0.25 cup Mint Leaves (Fresh leaves, lightly packed.)
2 cloves Garlic
0.5 tsp Roasted Cumin Powder (Provides a deeper, nuttier flavor than regular cumin powder.)
0.5 tsp Salt (or to taste)
0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
2 tbsp Water (As needed for blending.)
Instructions
1
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.
2
Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
3
Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
4
Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
5
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
6
Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
