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.
A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
Aromatic Kashmiri Pulao, an energy-giving delight! Perfectly paired with tangy, refreshing Mujh Chetin.
This kashmiri dish is perfect for lunch. With 724.11 calories and 16.33g 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.
51cal
3gprotein
6gcarbs
2gfat
Ingredients
250 g Radish (about 2 medium-sized, peeled and finely grated)
1 cup Curd (thick, full-fat, whisked until smooth)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Mint Leaves (fresh, finely chopped)
2 tbsp Coriander Leaves (fresh, finely chopped)
0.75 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)
Instructions
1
Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.
2
Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
3
Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.
4
Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.
5
Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.
