Nadru Kebab, Muji Chatin and Steamed Basmati Rice

Ingredients

• 250 g Radish (about 2 medium, peeled and grated)
• 1 cup Curd (thick or hung curd)
• 0.25 cup Walnuts (coarsely chopped)
• 2 pc Green Chilli (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Red Chilli Powder (optional, for color and heat)
• 0.75 tsp Salt (adjust to taste)

Instructions

1. 1

   Prepare the Radish

   • Wash, peel, and grate the radishes using a medium-sized grater.
   • Place the grated radish in a muslin cloth or a fine-mesh sieve. Squeeze and press firmly to remove as much water as possible. This is a crucial step to ensure a thick, creamy chutney.
2. 2

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the thick curd.
   • Whisk the curd vigorously until it is completely smooth and has a creamy consistency without any lumps.
3. 3

   Combine Ingredients

   • Add the squeezed grated radish, coarsely chopped walnuts, finely chopped green chilies, and fresh mint leaves to the whisked yogurt.
   • Sprinkle in the salt, roasted cumin powder, and optional red chili powder.
   • Gently fold all the ingredients together until they are evenly combined.
4. 4

   Chill and Serve

   • Cover the bowl and refrigerate the chutney for at least 30 minutes. This allows the flavors to meld and deepen.
   • Serve Muji Chatin chilled as a refreshing accompaniment to Kashmiri pulao, rogan josh, or with flatbreads.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.