Clean and wash kashmiri haaq leaves.
Boil 3 cups of water in pan and add salt, hing, mustard oil, whole red chillies and cooking soda.
Add haaq in this boiling water. Simmer for 30 seconds. Keep aside.
In another pan, heat desi ghee and add whole spices.
Add walnuts and soaked rice and saute. Cover with water and simmer till pulao is ready.
For kashmiri butter, mix kashmiri red chilli powder, saunth and saunf powder and butter. Keep it in a fridge.
Clean and slice lotus root as thin as possible. Deep fry in hot oil till crispy.
Wash and marinate fish with oyster sauce.
Heat oil in a pan. Dust fish in cornflour and grill till done.
Serve hot on a bed of haaq saag along with walnut pulao.
Key Ingredients: Mustard Oil, Asafoetida, Cardamom, Basmati Rice, Fennel Powder, Fish, Salt, red chilli, clarified butter, mace, green cardamom, cinnamon, walnuts, kashmiri mirch, fennel, butter, lotus stem, fish fillet, oyster sauce, cornflour