Recipestable

Tag: Kashmiri

  • Kashmiri Naan Recipe

    Kashmiri Naan

    Kashmiri Naan is nutty and tasty, liked for breakfasts and served best in tea parties.  This Kashmiri naan stuffed with a sweet cashew, almond and cherry paste. This Kashmiri blend of taste can be easily made at home.

    kashmiri Naan Recipe
    Photo: kashmiri Naan Recipe

    Check it out the  kashmiri Naan Recipe here!!

    [divider]

    [one_fourth]Prep Time:40 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes [/one_fourth] [one_fourth]Servings: 14[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Naan Dough:

    • 6 cups white flour
    • 2 cups whole milk
    • 1 cup vegetable oil
    • 1 egg, lightly beaten
    • 2 tsp granulated sugar
    • 1/2 tsp baking powder
    • 1/2 tsp salt

    For Naan Stuffing:

    • 1 cup granulated sugar
    • 1/2 cup cashews
    • 1/4 cup almonds
    • 1 cup maraschino cherry, well drained

    [/tab] [tab]Yield: 14 servings

    Amount Per Serving:( 1 serving = 1 each)

    • Calories: 500.3
    • Total Fat: 21.2 g (Saturated Fat 3.4 g)
    • Cholesterol: 18.5 mg
    • Sodium: 155.9 mg
    • Carbohydrate: 68.0 g22
    • Dietary Fiber: 2.1 g
    • Sugars: 17.2 g
    • Protein: 9.5 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Recipe Note’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make Dough:

    Place flour, 2 tsp sugar, baking powder and salt in a large bowl.

    Step 2

    Add milk, egg and vegetable oil. Mix well

    Step 3

    Knead a soft dough by usinf 2-3 tablespoo water ( if required).

    Step 4

    Cover the dough with a wet cloth, and keep aside in a warm place for a few hours.

    Step 5

    To Make Stuffing:

    Place 1 cup sugar, cashew nuts, almonds and maracshino cherry in a food processor.

    Step 6

    Process ingredients to a fine paste.

    Step 7

    To Make Kashmiri Naan:

    Divide dough into fourteen equal portions.

    Step 8

    Shape into balls.

    Step 9

    Roll into a round shape, approximately 6 inches in diameter.

    Step 10

    Put 1 tablespoon of the stuffing in the center of it.

    Step 11

    Fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing.

    Step 12

    Press with your hands to flatten the dough into a large 9-inch diameter circle.

    Step 13

    Preheat broiler in oven to the highest possible temperature.

    Step 14

    Heat a cast iron skillet over very high heat until very hot.

    Step 15

    Slap the naan onto the skillet.

    Step 16

    Immediately place the skillet under the broiler; it will puff up.

    Step 17

    Cook for 5 minutes, or until the naan turned golden brown.

    Step 18

    Remove from the oven, wrap in clean napkin and make the other naan’s with the same way. Kashmiri Naan is ready to serve.

    [/tab][tab]

    • Dough should be smooth and pliable, not sticky.
    • Also feel free to bake the naan plain or stuff it with whatever filling you like.

    [/tab] [tab]

    • Serve hot.

    [/tab] [/tabs]
    If you like Kashmiri Naan Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Kashmiri Naan, do share with us and we would be glad to give it a try.

  • Balti Beef Bliss: The Recipe You Need in Your Life!

    Balti Beef

    Balti Beef is a stir-fried tomato based curry that originated in Kashmir and traditionally served with naan bread.Must try this Balti Beef recipe, you’ll like it.

    Balti Beef Recipe
    Photo: Balti Beef Recipe

    Check it out the Balti Beef Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Balti Beef:

    • 1 kg sirloin beef roast, cut into slices
    • 1 onion, finely chopped
    • 2 red bell pepper,seeded and chopped
    • 2 tbsp desi ghee or butter
    • 2 tbsp ginger garlic paste

    For Balti Sauce:

    • 2 tbsp desi ghee or vegetable oil
    • 2 large onions,finely chopped
    • 3 tomatoes, chopped
    • 1 tbsp ginger garlic paste
    • 1 tsp paprika powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp red cayenne pepper
    • 1/4 tsp cardamom powder
    • 1 bay leaf
    • salt to taste

    For Garnishing

    • Few coriander leaves, chopped

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving ( 1 serving = 1 cup)

    • Calories: 390.7
    • Total Fat: 19.6 g (Saturated Fat: 10.5)
    • Cholesterol: 131.0 mg
    • Sodium: 122.9 mg
    • Total Carbohydrate:20.7 g
    • Dietary Fiber: 5.3 g
    • Sugars: 10.9 g
    • Protein: 35.4 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1
    To make Balti Sauce:

    Heat ghee or oil in a pot oevr medium heat. Saute onion for 5 minutes or until crisp-tender.

    Step 2

    Add ginger garlic paste and stir fry for 2 minutes.

    Step 3

    Stir in the tomatoes.

    Step 4

    Season with the paprika, turmeric powder, cumin powder, coriander powder, cayenne pepper, cardamom powder, bay leaf, and salt.

    Step 5

    Add 1 cup of water and bring to a boil.

    Step 6

    Reduce the heat. Cover and simmer for 20 minutes or until sauce is thickened.

    Step 7

    Let the sauce cool slightly, discard the bay leaf.

    Step 8

    Pour the mixture into a blender and process until smooth.

    Step 9

    Keep aside.

    Step 10
    To Make Balti Beef:

    Wipe out the pot and return it to medium heat.

    Step 11

    Melt ghee and add onion, garlic and stir fry for 5 minutes or until lighlt browned.

    Step 12

    Add the red bell pepper. Cook and stir for 2 minutes.

    Step 13

    Stir in the beef roast and continue cooking for 2 minutes, until it starts to turn brown.

    Step 14

    Add the balti sauce and bring to a boil.

    Step 15

    Reduce the heat to medium-low. Cover and simmer for 5 minutes or until the sauce is thickened.

    Step 16

    Adjust the seasoning according to your taste.

    Step 17

    Dish it out. Garnish with coriander leaves. Delicious Balti Beef is ready to serve.

    [/tab] [tab]

    • Serve with Naan bread.

    [/tab] [/tabs]
    If you like Balti Beef Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Balti Beef, do share with us and we would be glad to give it a try.

  • Unlock the Secrets of Kashmiri Cuisine: Fried Kashmiri Chops Recipe

    Fried Kashmiri Chops

    These Fried Kashmiri Chops are cooked in a very unique way as first they are boiled in milk and they are fried. Boiling in milk makes them very tender and juicy. Also it doesn’t absorb much oil when fried. Even though we use such a large number of spices in this dish, but it has very mild flavour and is delicious to eat. Must try this Fried Kashmiri Chops recipe, you’ll love it.

    Fried Kashmiri Chops Recipe
    Photo: Fried Kashmiri Chops Recipe
    Fried Kashmiri Chops Recipe
    Photo: Fried Kashmiri Chops Recipe
    Fried Kashmiri Chops Recipe
    Photo: Fried Kashmiri Chops Recipe

    Check it out the Fried Kashmiri Chops Recipe here!!

    [one_fourth]Prep Time:15 minutes + marination[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [tabs style=”h1″ ]
    [tab title=”Ingredients” ]

    • 1 kg mutton chops
    • 1 cup all purpose flour
    • 1 cup milk
    • 2 tablespoon plain yogurt
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon aniseeds
    • 1/2 teaspoon Baking soda
    • a piece of 2 inch of Cinnamon Stick
    • Salt to taste
    • peanut oil for frying

    For Garnishing:

    • lemon wedges
    • salad leaves

    [/tab]
    [tab title=”Nutrition” ]

    Yield: 5 servings

    Amount Per Serving
    Percent Daily Values are based on a 2,000 calorie diet.

    [/tab]
    [/tabs]

    Directions:

    [tabs style=”h1″ ]
    [tab title=”Step By Step Method” ]

    Step 1

    Wash mutton chops properly and pat dry.

    Step 2

    Tie ginger, cinnamon, aniseeds in a clean white cloth.

    Step 3

    Put meat, milk, 1/2 liter water and tie cloth in a large pot.

    Step 4

    Bring to a boil and reduce heat to medium low. Cover the cook for 45 minutes or until the meat becomes tender.

    Step 5

    Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard.

    Step 6

    Reserve the stock.

    Step 7

    In a shallow bowl, sieve together the flour, baking powder and salt.

    Step 8

    Add the yogurt and enough stock to make a batter of thick consistency.

    Step 9

    Heat oil in a deep pan over medium heat.

    Step 10

    Dip mutton chops in the batter and fry for 4-5 minutes or until crispy and golden.

    Step 9

    Remove from the oil and drain on absorbant paper.

    Step 10

    Transfer into a serving platter.

    Step 11

    Garnish with lettuce leaves and lemon wedges.Delicious Fried Kashmiri Chops are ready to serve. ENJOY!!
    [/tab]

    [tab title=”Serving Suggestions”]Serve with Rice, salad and green chutney.[/tab]
    [/tabs]

    If you like Fried Kashmiri Chops Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Fried Kashmiri Chops, do share with us and we would be glad to give it a try.

  • Boost Your Immunity: Kashmiri Green Tea Recipe with Health Benefits

    Kashmiri Green Tea

    Kashmiri tea is very good for health.It is an aromatic and warming tea blend that combines organic green tea with flavourful cardamom and a hint of pistachios and almonds. This tasty kashmiri tea is ready in just 30 minutes.

    Kashmiri Green Tea is very popular winter’s beverage. Its milky and nutty taste texture is as much famous that people often include this in their winter’s wedding or party menu.

    This Kashmiri Green Tea is worth making especially in these Arctic conditions, you’ll just be warmed up for hours to come. You may even find that you crave it in any weather! Must try This Kashmiri Green Tea Recipe, you’ll love it.

    Check it out the Kashmiri Green Tea Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 cups water
    • 2 cups milk
    • 2 tbsp green tea
    • 1/2 tsp salt
    • 1/4 tsp baking soda
    • 4 tbsp fresh cream
    • 2 tbsp sugar(optional)
    • 2-3 green cardamom (choti Ilaichi)
    • 1/2 cup chopped almond and pistachio

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large sauce pan,boil water with the green tea till half.

    Step 2

    Add two more cups of water till half again.

    Step 3

    Add baking soda,green cardamom and salt in it.

    Step 4

    Add 2 cups milk and bring to boil.

    Step 5

    Cook green tea for 10 to 15 minutes.

    Step 6

    Then add chopped almond and pistachio.

    Step 7

    Pour green tea into serving cups, add cream and sugar(if desired) in it. Green Tea is ready to serve

    [/tab] [tab]

    [/tab] [/tabs]
    If you like Kashmiri Green Tea Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Kashmiri Green Tea , do share with us and we would be glad to give it a try.

  • A Taste of Kashmir: The Flavorful Kashmiri Chicken Recipe!

    Kashmiri Chicken

    I am of Kashmiri origin.My forefather were from Kashmir. I cooked amazing Kashmiri food. Today, I’ m sharing another Kashmiri Chicken recipe with you guys.

    This is a Kashmiri-style Chicken and has a wonderful blend of spicy flavours. In this Kashmiri Chicken recipe, I used red chillies and the delicious flavours of yogurt, curry paste and authentic spices; and balanced with the crunch of almonds and garnish with parlsey. Perfect for party or any celebration.

    Kashmiri Chicken Recipe
    Photo: Kashmiri Chicken Recipe

    Check it out the  Kashmiri Chicken  Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes + marination[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken
    • 3 tbsp plain yogurt
    • 4 tbsp curry paste
    • 2 tbsp sunflower oil
    • 1 medium onion peeled,thinly sliced
    • 1 clove garlic, minced
    • 1 tsp ground cumin
    • 1 tsp fresh ginger paste
    • 1/2 tsp chili paste
    • 4 tbsp chicken broth
    • 2 tbsp ground almonds
    • salt to taste

    For Garnishing:

    • 1/2 cup almonds flaked, toasted
    • 1/4 cup parsley leaves

    For Serving:

    • 1 cup pulao rice
    • pickles, dill

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Slash chicken at intervals and place in a bowl.

    Step 2

    Mix together yogurt and curry paste, then stir into chicken, coating evenly. Cover and chill for 1 hour.

    Step 3

    Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes.

    Step 4

    Stir in cumin, ginger and chilli and cook gently for 1 minute.

    Step 5

    Add chicken and fry gently, turning occasionally, for about 10 minutes. Stir in any remaining marinade with stock and ground almonds.

    Step 6

    Cover and simmer for 15 minutes, or until chicken is cooked through.

    Step 7

    Add salt to taste.

    Step 8

    Scatter flaked almonds over chicken and garnish with flat-leaf parsley.Kashmiri Chicken is ready to eat. ENJOY 🙂

    [/tab] [tab]

    • Serve chicken with pulao rice, pickles.

    [/tab] [/tabs]

    If you like Kashmiri Chicken Recipe and make it then let me know your feedback by commenting below.

  • Authentic Kashmiri Chicken Pulao Recipe: Made from Scratch

    Kashmiri Chicken Pulao

    A Colorful and flavorful one pot meal , this kashmiri chicken Pulao is my favourite quick fix for a weekday dinner. The chicken pulao comes to your rescue when the thought of preparing chicken biryani looks like too time consuming and difficult.

    Last Sunday, I made Kashmiri Chicken Pulao along with Green Mango Chutney.This kashmiri Chicken Pulao looks great with all nuts and colors. My Grandpa(nana) and cousins love this pulao because its not too spicy. This chicken pulao is a milder version and the spice level can be adjusted according to the preference You can make this kashmiri Chicken Pulao recipe for lunch box,dinner any special occasion.

    kashmiri Chicken Pulao

    It’s a kashmiri style pulao. This kashmiri Chicken Pulao recipe uses aromatic spice and chicken. It is the delicious and shahi preparation of basmati rice, which is truly an aromatic. Must try this Kashmiri Chicken Pulao recipe and don’t forget to share your experience with us !!

    Kashmiri Style Chicken Pulao If you have any question about this Kashmiri Chicken Pulao Recipe  then you can ask by using comment box and we will clarify your confusion. Check it out the Kashmiri Chicken Pulao Recipe here!!

    [divider] [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:50 minutes[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last] [divider] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg basmati rice
    • 1 kg chicken, cut into pieces
    • 3-1/2 cups chicken stock
    • 1 cup sliced onion
    • 1 cup plain yogurt
    • 1/2 cup desi ghee
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon cumin seeds
    • 2 teaspoon coriander powder
    • 1 teaspoon  black pepper powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon mace powder
    • 4 green cardamom
    • 4 cinnamon sticks
    • 4 green chilies, thinly sliced
    • few black pepper corns
    • 1 inch piece of ginger, thinly sliced
    • Salt to taste

    For Garnishing:

    • 2 tablespoon raisins and nuts
    • 2 tablespoon brown onion

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with few changes of water and soak for 20 minutes.

    Step 2

    Wash chicken properly; trim all excess fat. Drain well.

    Step 3

    In a large bowl, combine the yogurt, red chilli powder, mace powder, coriander seed powder, salt and black pepper powder. Mix well and keep it aside.

    Step 4

    Heat desi ghee in a skillet or pot over medium heat.

    Step 5

    Saute onion in oil until golden brown. Now Add ginger garlic paste and cook for 30 seconds.

    Step 6

    Now add the green chillies and cook and stir for 1 minute then add yogurt mixture.

    Step 7

    Cook for 2-3 minutes then add chicken pieces. Add some salt too at this stage.

    Step 8

    Stir and cook until chicken is no longer pink.

    Step 9 

    Add chicken stock. Bring to a boil.

    Step 10

    Cover and let it simmer for 10 minutes or until chicken is cooked.

    Step 11

    Add the rice to the chicken and Cover the pan with lid and pressure cook until the Chicken and rice is well cooked and tender. 

    Step 12

    Gently stir the rice because basmati after soaking becomes very fragile.

    Step 13

    Dish it out.

    Step 14

    Garnish with brown onion, raisin and green chillies. Kashmiri Chicken Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with green Mango chutney and salad.

    [/tab] [/tabs] Here are some of the Pulao Recipes I’ve shared (click on the Recipe Name to get the recipe) !

    View More  Pulao Recipes Here>>

    If you like  Kashmiri Chicken Pulao Recipe and make it then let me know your feedback by commenting below.

  • Aromatic Kashmiri Pulao: Fragrant Rice with Nuts & Spices

    Kashmiri Pulao

    Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!

    Kashmiri Pulao recipe
    Photo: Kashmiri Pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm basmati rice
    • 100 gm onion,sliced vertically
    • 5 gm cinnamon
    • 5 gm cardamom
    • 5 gm cloves
    • a pinch of turmeric powder
    • 1 gm saffron
    • 10 ml milk
    • 20 gm walnut
    • 20 gm cashew nut
    • 1 litre water
    • 50 gm oil
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse the rice in 4-5 changes of water or until the water runs clear.

    Step 2

    Soak the rice for 30 minutes then drain and keep aside.

    Step 3

    Heat oil and fry onions until golden brown and remove.

    Step 4

    Fry whole spices, turmeric powder, add rice and saute.

    Step 5

    Add half-saffron dissolved in little warm milk.

    Step 6

    Add hot water and mix well. Cook a little.

    Step 7

    Finish with remaining saffron and cook till grains are separated and done.

    Step 8

    Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. Kashmiri Pulao is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with any curry or yogurt.

    [/tab] [/tabs]

    If you like Kashmiri Pulao  recipe and make it then let me know your feedback by commenting below.

  • A Taste of Kashmir: Authentic Kashmiri Biryani Recipe!

    This Kashmiri Biryani recipe is indeed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I am truly blown away by the taste of this biryani, it has a very mild flavor yet scrumptious. Try this Kashmiri Biryani Recipe, hope you’ll love it.

    kashmiri biryani recipe
    Photo: kashmiri biryani Recipe

    [divider]

    [one_fourth]Prep Time: 1 hour[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm  chicken
    • 1/2 kg  basmati rice
    • 1 cup yogurt
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1/4 tsp saffron
    • 2 bay leaf
    • 3 cardamoms
    • 1 cinnamon stick
    • 4 cloves
    • 10 cashew nuts
    • 1/4 cup coriander leaves, finely chopped
    • 1/4 cup mint leaves,finely chopped
    • salt to taste
    • 1/4 cup ghee

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Marinate the chicken with curd, red chilli powder,coriander powder, turmeric powder and salt for 1hour.

    Step 2

    Cook the basmati rice with salt, till half done and drain the water and keep it aside.

    Step 3

    Soak the saffron strands in1 tbsp warm milk and keep it aside.

    Step 4

    Take a pan and heat with ghee.

    Step 5

    Add cashew nuts, bay leaf, cardamom, cinnamon and cloves; Saute for few minutes.

    Step 6

    Then add marinated chicken pieces and garam masala. Mix well and fry well till the yogurt is absorbed.

    Step 7

    Add enough water and cook till the chicken pieces are tender.

    Step 8

    Now divide the cooked rice into two portions. Mix saffron milk with one portion of rice.

    Step 9

    Add half of the chicken gravy to it.

    Step 10

    Sprinkle half of the mint and coriander leaves.

    Step 11

    Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.

    Step 12

    Now cover with a lid and cook on low flame for 30
    minutes. Then Remove from the heat. Kashmir Chicken Biryani is ready to eat.

    [/tab] [tab]

    • Serve with pickle or raita.

    [/tab] [/tabs]

    If you like this Kashmiri Biryani recipe and make it then let me know your feedback by commenting below.

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

    [/tab] [tab]

    • Serve with Paratha or white rice.

    [/tab] [/tabs]

  • Kashmiri Lamb Curry Recipe

    Make your Eid special by making this yummy Kashmiri Lamb Curry recipe. Check it out the recipe here!!

    [one_third] Prep Time: 20 minutes + overnight[/one_third] [one_third]Cook Time: 10 hours[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 lbs. boneless lamb cut in one inch cubes
    • 1 small onion grated
    • 2 cloves garlic minced
    • 1 tsp  crushed coriander seeds
    • 1 tsp  salt
    • 2 tsp cumin seed
    • 1/2 tsp  black pepper
    • 1 tsp powdered ginger
    • 1 tsp each of ground cloves and cardamom
    • 1/2 tsp  ground cinnamon
    • 1/4 cup lemon juice
    • 1 cup yogurt
    • 1/4 cup butter
    • 2 teaspoons curry powder

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix onion, garlic, coriander, salt, cumin, pepper, ginger, cloves, cardamom, cinnamon and lemon juice. Beat until smooth.

    Step 2

    Add yogurt and butter and blend again.

    Step 3

    Place lamb chunks in large gallon freezer bag and add the marinade.

    Step 4

    Place in a bowl and let stand overnight in refrigerator.

    Step 5

    Next morning, put lamb and marinade in the slow cooker and cook on low for 10 hours. Kashmiri Lamb Curry is ready to serve.

    [/tab] [tab]

    Serve with soft naans, spicy fried aubergines and a sweet mango pickle.

    [/tab] [/tabs]