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Recipe Pacchin/Flying Bird
by Chandramukhi Ganju
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Recipe Video
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 Recipe Pacchin/Flying Bird
Serving size: 3 to 4 people
Cultural Importance:
Pacchin is a flying bird usually available during the winter months in Kashmir. It is a delicacy enjoyed by Kashmiri Hindus who would not normally eat chicken. Its cultural significance is that parents of newly-wed daughters customarily send Pacchin on occasion of the first snowfall of the season, called Nav Sheen.
Ingredients:
- 1 flying bird(Neelu’g, U’nz)or one Cornish hen(kooker put) available at supermarket which looks like pacchin
- 1½ tsp.mertschwangan/red chili powder
- ½ tsp.badiyan/fennel powder
- 1 tsp.shonth/ginger powder
- ½ tsp.dalchin, cinnamon powder or
- 2 crushed cinnamon sticks
- ½ tsp.kreuhuan zeur/kala zeera/black cumin seed
- 1 tsp.safed zeur/zeera/white cumin seed
- 2 roung/laung/cloves
- 4 aal/elaichi/cardamom
- Pinch of yeng/heeng/asafetida
- 2-3 tbsp. of vegetable cooking oil
- Salt to taste
- ½ cup of water
Method:
- Clean all fat, cut and wash pacchin/cornish hen and drain in colander.
- Heat oil in a frying pan.
- Sauté yeng/heeng, ½ tsp. crushed cumin seed, 2 elaichi and roung.
- Add pacchin to oil and fry for 10-15 minutes or until brown.
- Add cinnamon powder and sauté.
- Add chili powder and mix well.
- Add all spices except elaichi mix well.
- Add ½ cup of water.
- Cook approx. for 5 minutes or until water is absorbed and chicken is left with oily masala/ spices.
- Crush elaichi/cardamom and zeera/cumin seed.
- Sprinkle over chicken black zeera and crushed elaichi/cardamom and white zeera
- Cover to retain flavor.
- Turn off burner and serve with white rice or pulav.
Note: If cooking on electric burner, remove from burner immediately after dish is ready to avoid over cooking.
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