Kashmiri Chai Recipe | Food Diaries | Zarnak Sidhwa | Tea

Kashmiri Chai Recipe | Food Diaries
Kashmiri Chai Recipe | Food Diaries

Kashmiri Chai is a winter favorite that you must have too. The dry fruits in it makes it taste even more delightful.

Watch this Masala TV video to learn how to make Kashmiri Chai and Fish Biryani Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 January 2020.






  • Water 2 cup
  • Green tea leaves 2 tsp
  • Bicarbonate Of Soda 2 pinch
  • Milk 1 cup
  • Sugar 4 tsp
  • Cardamom powder 1 pinch
  • Grinded almond as required
  • Salt 1 pinch
  • Cloves 2
  • Nutmeg mace powder 1 pinch
  • Cold water 1-1/2 cup

In a pot add 2 cup of water .then add 2 tsp green tea leaves and cook around 10 minutes .now for color pink add one pinch bicarbonate of soda or red food color and cook for 3 to 4 minutes .when its color change then stove off .after this add slowly slowly 1-1/2 cup of cold water and beat it. When change the color khewa then add milk, sugar, cardamom, grinded almond, salt, 2 cloves and 1 pinch nutmeg mace add and leave on dum .finely pour on cup and serve .


For rice:

  • Basmati rice 2 cups
  • Bay leaves 2
  • Cumin or Caraway seeds 1 tsp
  • Cloves 6
  • Green cardamoms 4
  • Cinnamon sticks 2 pieces
  • Salt as required

Other ingredients:

  • Green chilies (chopped) 2
  • Coriander leaves (chopped) 1 cup
  • Mint leaves (chopped) 1/2 cup
  • Saffron a pinch
  • Orange food color as required
  • Warm milk 1/4 cup
  • Juice of lemon 1
  • Screw pine 1 tsp
  • Biryani essence 1 tsp
  • Clarified butter 1/3 cup
  • Fried onions 3/4 cup
  • All spice powder 1 tsp
  • Salt 1 tsp

Ingredients for Marinade :

  • Boneless fish ½ kg
  • Biryani masala 2 tbsp
  • Yogurt 4 tbsp
  • Turmeric powder 1/2 tsp
  • Oil 3 tbsp

Grind to a paste:

  • Garlic 6 cloves
  • Ginger 1 tbsp
  • Green chilies 4
  • coriander leaves handful


Marinate fish with salt, biryani masala, turmeric powder and the ground spice paste. Refrigerate and marinate for four hours or more.

For the rice, boil water, add the spices, earlier soaked rice with enough salt and cook until half done. Drain out the water.

Just before layering, mix in the yogurt and oil with the marinated fish.

In a deep, wide heavy-bottomed pan, layer the fish. Top with chopped green chillies, mint, 1/2 cup coriander leaves and 1/4 cup fried onions.

Spread all the rice over the raw fish. Sprinkle remaining 1/2 cup fried onions and remaining1/2 cup coriander leaves. Pour the saffron milk over the rice along with lemon juice, kewra essence, all spice powder and ghee. Cover pan, seal with aluminum foil or dough. Cook on medium heat for 5 minutes and then on very low heat (dum) for 15 minutes. Shut off flame after the indicated time and let it rest for another 10 to 15 minutes. Lift the lid, gently stir rice to mix with the fish. Serve warm with raita .

Kashmiri Chai Recipe in Urdu and English

At Masala TV you can check complete Kashmiri Chai Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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