Crab Rice

Unsalted Butter - 1 cup (8 ounces)

Water - 4 cups

Fresh Bay Leaves - 2

Kosher Salt - Pinch plus 1 1/2 teaspoons, divided, plus more to taste

Carolina Gold Rice - 1 1/4 cups

Smoked Paprika - 1 1/2 teaspoons

Black Pepper - 1 1/2 teaspoons

Dry Ground Ginger - 1/4 teaspoon

Ground Allspice - 1/4 teaspoon

Mustard Powder - 1/4 teaspoon

Jumbo Lump Crab - 1 1/2 pounds (about 4 cups), picked

Lemon Juice - Juice of ½ lemon

Chives - 1 tablespoon thinly sliced

Melt butter in a large nonstick skillet over medium heat. Lower the heat to medium-low to keep a gentle simmer and cook the butter until foamy bubbles appear. Skim off as much foam as possible with a spoon into a small bowl and discard. Keep cooking the butter, stirring occasionally, until it darkens and emits a nutty aroma, 6 to 8 minutes. Remove the pan from heat and strain the butter into a heatproof measuring cup or bowl, discarding the solids. Set aside. Reserve the buttered skillet for later.

In a medium saucepan, bring water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 10 minutes. Strain the rice using a colander, then return it to the saucepan and mix in 3 tablespoons of brown butter. Cover and let it sit for at least 10 minutes to steam the rice.

Combine smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt in a small bowl. Keep it near the stove.

Heat 1 tablespoon of brown butter in the reserved buttered skillet over medium-high heat. Add crab and season with all but a pinch of the spice mixture. Stir the crab gently to coat with the spices, avoiding clumping. Lower the heat to medium-low and cook, stirring once halfway, until the crab browns and forms a crust, about 5 minutes. Transfer 2 cups of crab to a small bowl and set aside for serving.

Mix rice and 2 tablespoons of brown butter into the remaining crab in the skillet. Season with the remaining 1 teaspoon of salt, adding more to taste. Cook over medium-low heat until hot, about 3 minutes.

Serve the crab rice topped with reserved crab, a pinch of the seasoning, chives, lemon juice, and additional brown butter if desired.

Khichdi

Rice - 2 cups

Moong Dal - 1 cup

Ghee and Oil - 3 tbsp

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes.

Heat the Ghee and Oil in a pressure cooker.

Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds.

Add Onion and Green Chilli; cook until they become translucent.

Add Ginger Garlic paste and cook until the raw smell disappears.

Add Tomatoes and cook covered until they soften.

Add the soaked Rice and Dal, stirring well until the Oil coats all the Rice. Season with the necessary Salt.

Add 5 cups of Water and bring to a boil. Add a handful of Cilantro and pressure cook for 1 whistle, then simmer for 12 minutes.

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic Paste - 2 tsp

Mutton - 1 lb.

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat mustard oil in a large pan and add whole garam masala for tempering.

Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and salt and pepper as needed. Cover and cook for 35 minutes.

Next, add 1/2 cup yogurt and continue cooking covered for another 10 minutes.

Mix in garam masala, fried onions, and kewra essence. Stir well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic Paste - 2 tsp

Shahi Jeera Rice - 2 cups, soaked

Milk - 1 cup

Salt

Cumin Seeds - 1/2 tsp

Kewra Essence - 1 tsp

In another large pot, heat mustard oil and add whole garam masala for tempering.

Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone.

Add shahi jeera rice, milk, 3 cups water, salt as needed, and cumin seeds. Cover and cook for 10 minutes.

Fluff the rice gently and combine with the mutton curry, fried onions, green chilli, and cilantro. Add kewra essence and bake in a preheated oven for 20 minutes.

Remove from heat, gently fluff the rice, and serve warm with a simple salad.