Translations:Kashmiri cuisine/86/en

• Batta, steamed white rice.
• Buzz Batta, fried rice.
• Wazul Batta, a high-nutrition red rice snack for pregnant ladies.
• Taayi Batta, Kashmiri-style pan-fried rice.
• Gucchi Polav, Kashmiri pulao with black morels.
• Matar Polav, a variation of plain rice with peas, fresh or frozen added.
• Tahaer, yellow rice. Prepared by Pandits on auspicious occasions, Muslims also prepare it on certain occasions.
• Khetchar, made with rice and chilke wali moong dal, it is best enjoyed with monje aanchar.
• Neni Moonge Khetchar, mutton and whole green lentils cooked in mustard oil and finished on dum with Basmati rice.
• Vaer, Salted Rice Pudding with kernels of walnuts or intestines of sheep or goat. Always cooked by Kashmiri Pandits at the beginning of Weddings or 'Yagneopavit' ceremony.
• Mayir, saltish pudding of rice cooked with diluted curd from which generally butter has been separated. Mostly prepared in rural areas particularly after a week or so on the happy occasion of the delivery of a cow.
• Yaji, boiled and steam-cooked salty rice-flour cakes.
• Batta Laaye/Mur-murei/Chewrei, rice munchies.
• Byael Tomul, leftover fermented newly sprouted paddy seeds yield this delicious snack. It is sun-dried and baked in an earthen vessel placed upon a choola (oven), cooled and pounded in a wooden mortar. After cleaning the husk, it is eaten with dry walnut kernels and salt tea.