Kashmiri Chicken, Kashmiri Pulao, Fruit & Nut Raita And Al Raita by Zarnak Sidhwa

Ingredients For Kashmiri Chicken:

• Red chili breast  1 tsp
  
• Chicken breast  1 kg
• Oil  2 tbsp
  
• Garlic ground  5-6 cloves
  
• Cashew nut ground  1/2 cup
  
• Onion ground  1 cup
  
• Tomatoes  2
• Almonds Sliced  2 tbsp
  
• Fresh ginger 1 inch piece
  
• Green cardamom  6-7
  
• Yogurt  1/2 cup

Method:

1. Heat the oil, add the ground onion and saute.
2. Add garlic and ginger continue to fry till light brown.
3. Add the cardamom and chicken cook for about 15-20 minutes on medium high flame.
4. Add yogurt, tomatoes, red chili powder and ground cashew nut.
5. Keep cooking and stirring constantly for another 20-30 minutes or till the chicken is fully cooked and browned.

Ingredients For Kashmiri Pulao:

• Basmati rice  1/2 kg
  
• Mint leaves  2 small
  
• Bay leaves  2
  
• Garam masala  10 gm
  
• Cardamoms  5 gm
  
• Nutmeg  1 pinch
  
• Ghee  60 gm
  
• Saffron  a pinch
  
• Milk  1/2 cup
  
• Cashew Nuts 25 gm
  
• Raisins  20 gm
  
• Tutu fruity  25 gm
  
• Cherries  25 gm
  
• Green chilies  4
  
• Salt  to taste

Method:

1. Wash the rice and soak in water for 20 minutes.
2. Boil water, add mint leaves, bay leaves for 20 -30 minutes take only water and keep aside.
3. Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
4. Now add the above boiled water to the rice, salt and cook until the rice is done.
5. Soak the saffron in milk and add this milk to the rice.
6. Heat the remaining ghee in another pan, fry the cashew nuts, raisins and add to the rice.
7. Mix the rice well before serving and add chopped dry fruits, if desired.
   

Ingredients For Fruits & Nut Raita:

• Yogurt, whisked  2 cups
  
• Salt  to taste
• Sugar  1 1/2 tsp
  
• Cumin powder 1/2 tsp
  
• Green grapes  15
  
• Banana  1
  
• Walnuts  1/4 cup
• Coriander leaves  a few
  
• Red chili a pinch

Method:

1. Place the yogurt in a bowl, add salt, sugar and cumin powder and stir to mix well.
2. Add grapes, bananas, walnuts and fresh coriander and fold in gently.
3. Put to chill in the refrigerator.
4. Sprinkle red chili powder and serve.

Ingredients For Al Raita:

• Bottle gourd  250 gm
  
• Cumin seeds  1 tsp
  
• Yogurt  1 cup
  
• Green chili  1
  
• Red chili powder  1/4 tsp
  
• Salt to taste

Method:

1. Boil bottle gourd in one cup of water for five to ten minutes or till tender.
2. Drain and squeeze it dry.
3. Dry roast the cumin seeds and grind to a coarse powder.
4. Take yogurt in a bowl and whisk till smooth.
5. In another bowl mix the bottle gourd, whisked yogurt, ground cumin seed, chopped green chili, red chili powder and salt well.
6. Serve chilled.