Monji Haak, Kashmiri Pulao and Kashmiri Lauki Yakhni

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

Ingredients

• 500 g Lauki (Peeled and cut into 1-inch cubes)
• 1.5 cup Dahi (Full-fat, whisked until smooth)
• 1 tbsp Besan (To stabilize the yogurt)
• 2 tbsp Ghee (Clarified butter)
• 1.5 tsp Saunf Powder (Fennel seed powder)
• 1 tsp Sonth (Dry ginger powder)
• 1 inch Dalchini (Cinnamon stick)
• 3 pods Hari Elaichi (Slightly crushed)
• 1 pod Badi Elaichi (Slightly crushed)
• 4 pcs Laung (Whole cloves)
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Or to taste)
• 1.5 cup Water (For the gravy)
• 1 tsp Dried Mint Leaves (Crushed, for garnish)

Instructions

1. 1

   Prepare the yogurt base. In a medium bowl, add the dahi (yogurt) and besan (gram flour). Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.

2. 2

   Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cubed lauki (bottle gourd) and sauté for 5-7 minutes, stirring occasionally, until the edges are light golden brown. This step adds a nutty flavor. Remove the lauki with a slotted spoon and set aside.

3. 3

   In the same ghee, add the whole spices: dalchini (cinnamon stick), hari elaichi (green cardamoms), badi elaichi (black cardamom), and laung (cloves). Sauté for 30-40 seconds until they become fragrant. Then, add the hing (asafoetida) and stir for another 10 seconds.

4. 4

   Carefully pour in 1.5 cups of water and add the salt. Bring the mixture to a rolling boil. Add the sautéed lauki cubes back into the pan.

5. 5

   Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the lauki is tender and can be easily pierced with a fork.

6. 6

   Turn the heat down to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly. Slowly pour the whisked yogurt-besan mixture into the pan in a steady stream, while stirring continuously and vigorously with your other hand. This is the most crucial step to prevent the yogurt from curdling.

7. 7