Kokur Yakhni, Zafrani Pulao and Cucumber Raita

Ingredients

• 1.5 cup Basmati Rice (Aged, long-grain)
• 3 tbsp Ghee
• 0.25 tsp Saffron Strands (A generous pinch)
• 2 tbsp Milk (Warmed)
• 1 medium Onion (Thinly sliced)
• 12 whole Cashew Nuts (Halved)
• 12 whole Almonds (Blanched and slivered)
• 2 tbsp Raisins
• 1 tsp Ginger-Garlic Paste
• 4 pods Green Cardamoms (Slightly crushed)
• 4 whole Cloves
• 1 inch piece Cinnamon Stick
• 1 whole Bay Leaf
• 2 tsp Sugar
• 1.25 tsp Salt (Adjust to taste)
• 2.75 cup Water

Instructions

1. 1

   Prepare Rice and Saffron

   • Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
   • While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2. 2

   Fry Nuts and Raisins

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
   • In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3. 3

   Sauté Aromatics and Onions

   • To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
   • Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4. 4

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.