Recipes from Kashmir, India
Travel by Stove
Travel by Stove
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 lb chicken, chopped into bite-sized pieces
  • 2 1/2 large onions, roughly chopped
  • 1/2 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 3 tbsp ghee
  • 1 tbsp ginger-garlic paste
  • 2 tap red chili powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 Indian bay leaves
  • 1/2 cup yogurt
  • 1 cup water
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp chopped cilantro
  • 15 cashew nuts, roasted
  • 12 almonds, roasted
  • 1 tbsp raisins
  • 15 to 20 baby potatoes, boiled and halved with skin
  • 1 1/2 tsp fennel seeds, crushed
  • 2 tbsp oil
  • 1/4 tsp asafetida
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 cup yogurt
  • 2 tbsp cilantro, chopped
  • 2 1/3 cups basmati rice
  • 1 medium onion, sliced vertically
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp cardamom
  • 1 1/2 tsp cloves, ground
  • a pinch of turmeric powder
  • 1 tbsp saffron*
  • 2 tsp milk
  • 1/4 cup walnuts, chopped
  • 1/4 cup cashews, chopped
  • 4 1/4 cups water
  • 1/4 cup oil
  • salt to taste

Instructions

Comments

Log in or Register to write a comment.