Nadru Yakhani with Kashmiri Pulao

Chef Avtar Singh Rana – Traditional Kashmiri Recipe

Nadru Yakhani (Lotus Stem in Yogurt Gravy)

Ingredients

• Lotus stem (nadru), peeled and sliced – 500 g
• Thick yogurt (whisked) – 2 cups
• Mustard oil or ghee – 2 tbsp
• Fennel powder – 2 tbsp
• Dry ginger powder (sonth) – 1 tsp
• Green cardamom – 4
• Black cardamom – 2
• Cloves – 4
• Bay leaf – 1
• Cinnamon – 1-inch stick
• Asafoetida (hing) – ¼ tsp
• Salt – to taste
• Water – 3–4 cups
• Fresh dill or coriander – for garnish
• Saffron strands (optional) – a few

Method

1. Wash the sliced lotus stem thoroughly and boil in lightly salted water until just tender. Drain and reserve.
2. Heat mustard oil or ghee in a heavy pan. Add hing, bay leaf, cinnamon, cloves, and both cardamoms.
3. Lower the heat and stir in fennel powder and dry ginger powder.
4. Gradually whisk the yogurt into the pan, stirring continuously so it does not split.
5. Add water and bring to a gentle simmer.
6. Add the cooked lotus stem and cook on low heat for 20–25 minutes until the gravy becomes silky and aromatic.
7. Adjust seasoning, garnish with dill and saffron strands, and serve hot.

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Kashmiri Pulao

Ingredients

• Basmati rice – 2 cups
• Ghee – 3 tbsp
• Cinnamon – 1 stick
• Green cardamom – 4
• Cloves – 4
• Bay leaf – 1
• Saffron – a pinch soaked in 2 tbsp warm milk
• Cashews – 2 tbsp
• Almonds – 2 tbsp
• Raisins – 2 tbsp
• Salt – to taste
• Warm water – 3½ cups

Method

1. Wash and soak the basmati rice for 30 minutes; drain well.
2. Heat ghee in a heavy pan and sauté the whole spices until fragrant.
3. Add the rice and cook gently for 2–3 minutes.
4. Pour in warm water, add salt, cover, and cook until the rice is nearly done.
5. Stir in the saffron milk and dry fruits, then cover for 5–10 minutes on very low heat.
6. Fluff the rice gently with a fork before serving.

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Chef Avtar Singh Rana’s Secret

• Add a teaspoon of warm ghee to the yogurt before cooking for a richer, smoother gravy.
• Never boil the yogurt on high heat; a gentle simmer keeps the Yakhani velvety.
• Finish the pulao with saffron-infused ghee and toasted dry fruits for an authentic royal Kashmiri aroma.

Exclusive Plating

Serve the Nadru Yakhani in a traditional copper bowl beside a neat dome of Kashmiri pulao. Garnish the pulao with toasted almonds, cashews, raisins, pomegranate arils, and saffron strands, and finish the yakhani with fresh dill, edible flowers, and a light drizzle of ghee for an elegant heritage presentation.