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.
Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
Aromatic Kashmiri Pulao with creamy Nadru Yakhni. A unique, soul-satisfying taste adventure!
This kashmiri dish is perfect for lunch. With 1013.22 calories and 22.45g 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.
324cal
9gprotein
32gcarbs
18gfat
Ingredients
500 g Lotus Stem (Peeled and sliced into 1-inch thick rounds)
2 cup Full-Fat Curd (Whisked well, at room temperature)
3 tbsp Ghee
1 tbsp Besan (Also known as gram flour)
0.25 tsp Hing
1 inch piece Cinnamon Stick
2 pods Black Cardamom
4 pods Green Cardamom
4 whole Cloves
2 tsp Fennel Powder
1 tsp Dry Ginger Powder
2 cup Water (For pressure cooking the lotus stem)
0.5 tsp Salt (For pressure cooking the lotus stem)
1 tsp Dried Mint Leaves (Crushed, for garnish)
Instructions
1
Pressure Cook the Lotus Stem
Place the cleaned and sliced lotus stem (nadru) in a pressure cooker.
Add 2 cups of water and 1/2 tsp of salt.
Secure the lid and cook on medium heat for 2-3 whistles, or for about 10 minutes, until the nadru is tender but still holds its shape.
Allow the pressure to release naturally. Drain the water and set the cooked nadru aside.
2
Prepare the Yogurt Base
In a mixing bowl, combine the room-temperature curd, besan, and 1 cup of water.
Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial for a silky gravy.
3
Temper Spices and Make the Yakhni
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add hing, cinnamon stick, black cardamom, green cardamom, and cloves. Sauté for 30-40 seconds until the spices release their aroma.
Reduce the heat to the lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously in one direction.
Continue stirring without any pause until the mixture comes to a gentle, rolling boil. This will take about 8-10 minutes and is the most critical step to prevent the yogurt from curdling.
4
Simmer the Curry
Once the gravy is boiling, add the fennel powder, dry ginger powder, and the remaining 1 tsp of salt. Stir well to combine.
Gently add the cooked lotus stem pieces to the gravy.
Let the curry simmer on low heat, partially covered, for 10-12 minutes. This allows the nadru to absorb the delicate flavors of the yakhni.
5
Garnish and Serve
Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
Let the Nadru Yakhni rest for 5 minutes to allow the flavors to meld.
