Nadru Yakhni, Haak Saag and Kashmiri Pulao

Ingredients

• 500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
• 2 cup Water (Adjust for a soupier or drier consistency.)
• 1 tsp Salt (Adjust to taste.)
• 0.25 tsp Baking Soda (A small pinch helps retain the green color.)
• 0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)

Instructions

1. 1

   Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.

3. 3

   Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.

4. 4

   Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.

5. 5

   Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.

6. 6

   Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.

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