Kashmiri food carries with it a delicious nip of all things hot and spicy. Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chilies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.

One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver. which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.


Paneer 1/2 inch cubes250 grams
Basmati Rice 1 1/2 cups
Saffron (kesar) a few threads
Oil for deep-frying
Onions,sliced 2 medium
Black cardamoms 3
Bay leaves 2
Cloves 3
Cinnamon 2 one-inch
Dry ginger powder (soonth) 1/2 teaspoon
Fennel seeds (saunf) 1 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Raisins 10-12
Cashewnuts halved 8

Soak rice in three cups of water for half an hour.
Drain. Soak saffron in two teaspoons of water.
Heat oil in a kadai and deep-fry the onions till golden and crisp. Drain on absorbent paper.
Bring four-and-a-half cups of water, black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafetida and salt to a boil.
Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock.
Remove from heat and strain the stock.
Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms.
When the cumin seeds change color, add soaked rice and the stock.
Bring to a boil, lower heat, cover and cook till the rice is almost done.
Gently stir in the paneer cubes, raisins and cashew nuts. Sprinkle soaked saffron and fried onions over the rice.
Cook on Dum for another eight to ten minutes. Serve hot.
It is a rich tapestry of Pakistani, Indian, Iranian, Afghani and Central Asian styles of cooking

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