Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Wazwan Yogurt Rice

Traditional 9. Kashmiri Wazwan Yogurt Rice recipe

🧺 Ingredients

• 1 cup basmati rice (200g)
• 2 cups water (480ml)
• ¾ cup yogurt (180g, full-fat, whisked)
• 2 tbsp ghee (30g)
• 1 black cardamom (crushed, 2g)
• 2 green cardamom pods (crushed, 2g)
• 3 cloves (1.5g)
• 1 inch cinnamon stick (3g)
• ½ tsp salt (2.5g)
• 2 tbsp cashews (15g, halved)
• 2 tbsp raisins (15g)

👩‍🍳 How to make Kashmiri Wazwan Yogurt Rice

1. Rinse rice 3-4 times until water is clear, soak 20 min
2. Heat ghee in pot on medium heat, add crushed cardamom, cinnamon, cloves
3. Fry spices 1 min until fragrant (ghee becomes aromatic)
4. Add drained rice, stir 1-2 min to coat with ghee
5. Pour 2 cups water, add salt, bring to boil
6. Cover tightly, reduce to low heat, cook 15 min
7. Meanwhile, heat 1 tbsp ghee separately, roast cashews 2 min until golden, add raisins
8. Fold yogurt carefully into cooked rice (use gentle hand, don't break grains)
9. Cook covered on low 3 min more (yogurt heats but doesn't boil)
10. Garnish with roasted cashews and raisins
11. Visual cue: Creamy-looking rice with yogurt coating, individual grains visible, golden nuts scattered, mild yogurt aroma
12. ---

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