New Delhi: The auspicious occasion of Eid-ul-Fitr falls after a month of fasting, praying, and engaging in humanitarian activities such as feeding the underprivileged during the holy month of Ramzan.
Muslims fast from dawn to dusk during Ramzan. The ninth month of the Islamic calendar began on April 13 and ends on May 13 this year.
If you’re planning on making some delectable dishes for Eid, we’ve got you covered! We bring you a list of 5 delectable delicacies recommended by Ex Radisson Chef Anil Dahiya to enjoy during the religious festival of Eid.
1. Lucknowi Mutton Biryani
Ingredients: 500 gms lamb meat try to take the tender parts with bones
500 gms basmati rice
5 tbsp ghee
3 onions finely chopped
4 black cardamom
3 green cardamom
5 – 6 black peppercorn
1-inch stick cinnamon
6 – 8 cloves
1 tsp fennel seeds
1 tsp kewra essence
1/2 cup milk
4 – 5 saffron strands
Salt to taste
For the marinade: 2 finely chopped onions 3 tablespoons ginger garlic paste 1 tablespoon coriander powder 1 teaspoon red chilli powder 1 tablespoon garam masala powder One lime juice 1 cup Greek yoghurt Season with salt to taste
Method: In a clean bowl, combine all of the marination ingredients, then add the mutton pieces and mix well. Allow it to marinate for at least 6 hours, preferably overnight. After that, wash the basmati rice and soak it in water for at least 30 minutes – 1 hour, then drain it. In a saucepan, bring the whole spices and 5 cups of water to a boil. Allow it to rest for 20 minutes before straining.
In a large pan, melt the ghee and then add the rice. Cook for 3 to 5 minutes, or until the rice becomes opaque white. Crush and add 2 strands of saffron to add colour and fragrance. Pour in some flavoured water as well. Bring the rice to a boil, then cover and set aside for 3-5 minutes. Turn off the heat and leave the rice to rest for 5 minutes. This allows the rice to absorb moisture.
In a separate heavy-bottomed pan, melt ghee and sauté chopped onions until translucent. Incorporate the marinated mutton. Now stir in the meat and cook for a few minutes. Cover with a lid and continue to cook for another 30 minutes. Place a layer of rice in a pot. Include some of the mutton pieces. Rep the alternate layering of rice and mutton. Finally, add a layer of rice on top.
Warm the milk with the cardamom pods in a separate wok or pan. Crush the saffron and mix it in. Pour some Kewra water on top of the completed biryani layers. Cover with a lid and seal the vessel by applying a dough made of wheat flour or flour all the way around the lid. Cook for about 30 minutes on low heat. Break the seal and remove the vessel from the flame. Your mouthwatering Lucknowi Mutton Biryani is ready to serve!
2. Mutton Shami Kebab
Ingredients: Lamb 500 grams
Onion 4 medium
Ginger 2 inch piece
Split Bengal gram (chana dal) 2/3 cups
Fennel seeds (saunf) 2 tablespoons
Onion seeds (kalonji) 1 teaspoon
Coriander seeds 1 tablespoon
Fresh coriander leaves 1/2 bunch
Ghee 2/3 cups
Green cardamom powder 1/2 teaspoon
Clove powder 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
Yoghurt 1/2 cup
Egg white 1
Method: Wash and drain the lamb mince, then set it aside. Then, peel, wash, and roughly chop three onions before finely chopping the other two. Ginger should be peeled, washed, and finely chopped. Roast the chana dal in a pan and grind it into a powder. Crush peppercorns, fennel seeds, and onion seeds lightly as well. Separately crush the coriander seeds. Coriander leaves should be cleaned, washed, and chopped.
Heat one tablespoon of ghee in a pan and fry roughly chopped onions until they turn brown. Allow to cool before grinding into a paste. Combine the paste and the minced meat. Heat three tablespoons ghee in a separate pan and add the minced onion mixture. Cover with a lid, remove from the heat, and shake well twice or three times.
Heat the pan on low heat for two minutes, then remove the lid. Mix in half a cup of water and the coriander seeds. Continue to cook, stirring frequently, until all of the water has been absorbed. 1 tablespoon ghee, heated in a separate pan Then add the ginger, onion, roasted chana dal powder, cardamom powder, clove powder, cinnamon powder, and crushed peppercorns-fennel seeds-onion seeds.
Finally, add the mince, salt, and mix thoroughly. Then, combine yoghurt and egg white in a mixing bowl and fold into the mince mixture. Form this mixture into flat circular croquettes about 1.5 inches in diameter and half an inch thick. Heat ghee in a shallow frying pan and fry kababs until golden. Take them out and place them on absorbent paper. Serve with chopped coriander leaves on top, and bon appetit!
3. Zarda Rice
Ingredients: 1 1/2 cup soaked basmati rice
1 pinch soaked saffron
1/4 cup raisins
4 green cardamom
2 inches cinnamon stick
4 tablespoon ghee
1 teaspoon lemon juice
3 cup water
1 cup sugar
1/4 cup cashews
2 tablespoons chopped coconut
1 bay leaf
100 gm grated khoya
1/4 teaspoon edible food colour
Method: Soak the rice and cook it in a heavy-bottomed pan with the spices listed above. Bring enough water to a boil in another heavy-bottomed pan. Combine the soaked rice, cardamom, cloves, cinnamon, and bay leaf in a mixing bowl. Cook until the rice is about 80% done.
Cook it until it reaches 80 percent doneness, then strain it, spread it on a plate, and set it aside for a few minutes. Don’t throw away whole spices from the rice. In a separate pan, toast the dry fruits with the sugar and saffron. Heat ghee or butter in a separate heavy-bottomed pan. Fry the coconut, cashews, and raisins until light golden brown.
Maintain a low flame and take care not to burn them. Pour in the sugar and saffron water. Cook until the sugar is completely melted. Add lemon juice and yellow edible food colouring. Allow it to boil for 1 to 2 minutes after mixing. Combine rice and dried fruits.
Now add the rice and gently mix it in, making sure that all of the rice is well coated with the sugar-saffron mixture. Cook for a minute on a medium heat. Sprinkle khoya over the rice, cover the pan with a tight lid, and cook for 15 minutes on a low heat. When finished, fluff the rice with a fork.
If you’re tired of the same old savoury pulao and want to try something different, this is the recipe for you. Place the pulao in a serving bowl and serve.
4. Mithi Seviyan
Ingredients: 2 cup vermicelli
1 cup condensed milk
1 cup milk
1/4 cup pistachios
1/4 cup chopped almonds
1 tablespoon ghee
50 gm khoya
1 teaspoon powdered green cardamom
3 tablespoon raisins
In a wok, toast the seviyan or vermicelli in ghee. Make sure the ghee is heated in a heavy-bottomed pan. Roast the seviyan until fragrant. Maintain a low flame. Remove from the heat and set aside. Boil milk in a saucepan and dissolve sugar in it. Cook for 2 to 3 minutes after adding the chopped nuts.
Cook on low heat until the condensed milk is well combined with the milk. Cook until the dish is completely dry after adding the seviyan to the milk. Finally, grate the khoya into the milk. Cook until the mixture thickens, then add the seviyan and continue to cook for another 5 minutes, or until the ingredients are dry. Mix in the powdered cardamom thoroughly.
Chef’s tip: Always add cardamom at the end, or it will lose its fragrance due to heat. Serve cold, garnished with chopped nuts. Have fun!
5. Gulkand Kulfi
Ingredients: 3 litres Milk, (use 2 per cent fat milk)
1/2 cup Sugar
1 teaspoon Fennel seeds (Saunf), powdered
1/4 cup Gulkand
1/4 cup Whole Almonds (Badam), powdered
1 teaspoon Gulkand
1/2 teaspoon Betel Nut (Supari)
Method: First, we must condense the milk. To do so, heat the milk in a heavy-bottomed saucepan and bring it to a boil. When the milk begins to boil, reduce the heat to low and simmer the milk with almost continuous stirring until it is reduced to more than half its original volume.
Stir in the sugar until it dissolves completely after it has been reduced to slightly more than half of its original volume. Finally, incorporate the fennel seed powder, almond powder, saffron, and gulkand into the Kulfi milk mixture. Then remove the Gulkand Kulfi mixture from the heat and set aside to cool completely.
Fill the moulds 3/4 full with the Gulkand Kulfi mixture, seal them airtight, and place them in the refrigerator to freeze. It takes at least fifteen hours or more to freeze the Gulkand Kulfi. Get wooden ice cream sticks for the kulfi or freeze them in popsicle jars to relive childhood memories.
Once frozen, run the Gulkand Kulfi moulds under water to allow for easy release onto a plate and serving.
Your delectable sweet dish is now ready to be devoured! Now that we’ve taken care of everything, enjoy your favourite delicacies this Eid and stay safe.