Mughlai Anda Masala, Peas Pulao and Dahi

Ingredients

• 1.5 cup Basmati Rice (Rinse well before soaking)
• 1 cup Green Peas (Fresh or frozen)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1 pcs Onion (Medium-sized, thinly sliced)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom (Lightly crushed)
• 3 pcs Cloves
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 3 cup Water (Use a 1:2 rice to water ratio)
• 1.5 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Keeps the rice grains separate)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.

3. 3

   Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.

4. 4

   Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.

5. 5

   Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.

6. 6

   Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.

7. 7

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.