Nadru Palak, Kashmiri Rajma and Kashmiri Pulao

Ingredients

• 1 cup Kashmiri Rajma (Or any small red kidney beans. Soaked overnight.)
• 4 cup Water (For pressure cooking the rajma.)
• 1.5 tsp Salt (Divided use.)
• 3 tbsp Mustard Oil
• 0.25 tsp Asafoetida
• 1 tsp Cumin Seeds
• 2 Black Cardamom (Lightly crushed.)
• 1 inch Cinnamon Stick
• 1 Bay Leaf
• 0.75 cup Yogurt (Full-fat, whisked until smooth, at room temperature.)
• 1.5 tsp Kashmiri Red Chili Powder (Provides color more than heat.)
• 1 tbsp Fennel Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tbsp Ghee (For finishing.)

Instructions

1. 1

   Cook the Kidney Beans

   • Wash the rajma thoroughly and soak in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the rajma to a pressure cooker, add 4 cups of fresh water and 1 tsp of salt.
   • Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to low and cook for 20-25 minutes.
   • Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the beans are soft and can be easily mashed. If not, cook for another 5-10 minutes.
2. 2

   Prepare the Spice Base (Masala)

   • In a bowl, whisk the room-temperature yogurt until completely smooth. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Mix well to form a lump-free paste.
   • Heat mustard oil in a heavy-bottomed pan or kadai over high heat until it reaches its smoking point. This removes its raw pungency.
   • Turn off the heat and let the oil cool down for about a minute. This prevents the spices from burning.
   • Turn the heat back on to low. Add the cumin seeds, asafoetida, bay leaf, crushed black cardamoms, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
3. 3

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