Kashmiri cuisine is known for its slow-cooking techniques, which allow the flavors to develop slowly and evenly. Here are some of the most common techniques used in cooking Kashmiri dishes:

Dum Pukht – This is a slow-cooking technique that involves cooking food in a sealed container over a low flame. The dish is cooked slowly in its own juices, which allows the flavors to develop fully. Dum Pukht is commonly used to prepare meat dishes such as mutton and chicken.

Rogan Josh – This is a signature dish of Kashmir, which is made with slow-cooking with yogurt and spices. The meat dish is cooked slowly in a gravy of spices and yogurt until it becomes tender and flavorful.

Yakhni – This is a type of meat broth that is prepared by simmering meat with spices and herbs. The broth is usually made with lamb, chicken, or beef, and is flavored with ginger, fennel, and other spices.

Tawa – This is a technique that involves cooking food on a flat iron griddle or tawa. Tawa is commonly used to cook breads such as naan and roti, as well as kebabs and other meat dishes.

         These are just some of the many techniques used in Kashmiri cuisine. The slow-cooking techniques and use of unique spices and ingredients are what give Kashmiri dishes their distinctive taste and aroma.