Kashmiri Rajma, Monji Haak and Kashmiri Pulao

Ingredients

• 500 g Kohlrabi (About 3-4 medium bulbs, peeled and cubed)
• 200 g Kohlrabi Greens (From the kohlrabi bunch, washed and roughly chopped)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Fennel Powder (Freshly ground is recommended)
• 1 tsp Ginger Powder (Also known as Sonth)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Use hot water for best results)

Instructions

1. 1

   Prepare the Vegetables

   • Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
   • Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2. 2

   Temper Oil and Fry Kohlrabi

   • Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
   • Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3. 3

   Add Spices and Greens

   • Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
   • Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
4. 4

Ingredients

• 2 cup Basmati Rice (Aged, long-grain is best)
• 4 tbsp Ghee
• 0.33 cup Cashew Nuts (Halved or whole)
• 0.33 cup Almonds (Slivered or blanched)
• 3 tbsp Golden Raisins
• 1 pcs Bay Leaf (Large)
• 1.5 inch Cinnamon Stick
• 5 pcs Green Cardamom (Slightly crushed)
• 5 pcs Cloves
• 1 tsp Shahi Jeera (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. 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. 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. 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. 4

   Sauté Rice and Add Liquids