By IANSlife

June 29, 2023 (IANSlife) Many people celebrate Eid al-Adha by enjoying delicious meals, performing deeds of kindness by working for charity and dispersing compassion in many ways. After growing up in a Muslim environment where eating food prepared at home was highly valued, chef Sadaf Hussain is adamant that "food has no religion." He emphasises how food has the ability to bring people together, regardless of their caste, creed, or religious affiliation.

In light of this, Chef Sadaf Hussain shares recipes that are a departure from the traditional biryani for Bakri Eid

 

MILLET AUR KATHAL KI HALEEM

Ingredients:

• 4 cups raw jackfruit
• 2 Tbsp ginger and garlic paste
• 2 Tbsp green chilli paste
• Salt to taste
• ½ tsp turmeric powder
• 5 cups water
• 2 Tbsp cumin powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 2 tsp garam masala powder
• ¼ cup urad dal (without skin)
• ¼ cup chana dal
• ¼ cup masoor dal
• ½ cup sorghum millet (whole)
• ¼ cup kodomilllet
• ½ cup cashew nuts
• 1 cup onion (sliced and golden fried)
• 4 Tbsp vegetable oil

For the Haleem Masala:

• 2 Tbsp coriander seeds
• 2 Tbsp cumin seed
• 1 Tbsp caraway seeds
• 1 Tbsp black cumin seeds
• 2 bay leaves, crushed
• 2-inch cinnamon stick
• 2 black cardamom pods
• 8 green cardamom pods
• 8 cloves
• 2 Tbsp fennel seeds
• 15 red button chillies
• ½ tsp black pepper

For the Garnish:

• 1 tsp fried onion slices
• 1 tsp chopped mint
• 1/2 tsp chopped green chilli
• 2 lemon wedges
• ½ tsp chopped coriander leaves

Method:

• Marinate the jackfruit with a tablespoon of ginger and garlic paste, a tablespoon of green chilli paste, salt, and turmeric powder for 30 minutes. Cook the jackfruit in medium-hot oil until it is tender. Separate harshly.
• Boil the water, spices, soaked lentils, and millets in a thick-bottomed pan until done.
• Mix in the cashew nuts. Cook until the water is almost completely absorbed. Make a thick, gritty paste out of it.
• In a separate heavy-bottomed pan, heat the oil and add the remaining ginger and garlic paste and chilli paste, and the cooked lentil and millet paste.
• Adjust the seasoning with the Haleem spice blend. Cook on low heat, adding extra water as needed until the spices are cooked and the mixes are homogenous. Finish with the golden fried onion and oil.
• Garnish before serving.

 

JACKFRUIT BIRYANI

Ingredients:

For the Kathal:

• 5 cups kathal (jackfruit) chunks
• Salt, to taste
• 2 tsp chilli powder
• 3/4 tsp turmeric
• 1 Tbsp coriander powder
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste
• 1 1/2 cups plant-based curd
• 1/4 cup oil

For the rice:

• 3 cups basmati rice, soaked and drained
• 1 litre water
• 1 tsp salt
• 4 cardamom pods
• 2 bay leaves
• 1 inch cinnamon
• 6-8 cloves

For the masala:

• 1 cup oil
• 1 cup onion paste
• 1 Tbsp garlic paste
• 1 Tbsp ginger paste
• 2 tsp shahijeera
• 5 cardamom pods
• 1 cinnamon stick
• Dash of water
• 3/4 tsp turmeric powder
• 1 Tbsp chilli powder
• 1 1/2 Tbsp coriander powder
• 1/2 tsp cardamom powder
• 1/2 tsp mace (javitri) powder
• Salt, to taste

For assembly:

• 3 Tbsp melted plant-based ghee
• 1/2 cup fried onions
• 1 cup mint leaves
• 1/4 bunch of coriander leaves
• 1 Tbspgaram masala
• Roasted nuts of your choice, chopped
• Pinch saffron dissolved in 2 Tbsp plant-based milk
• 1 Tbsp kewra water
• 2 green chillis

Method:

For the Kathal:

• Fry or boil the jackfruit until well cooked.
• Make a marinade using all the ‘for kathal’ ingredients. Let it sit for 30-60 minutes.

For the rice:

• Add the soaked rice to a heavy-bottom pan
• Add the water and spices
• Parboil.

For the masala:

• In a pan, heat the oil over a low flame and cook the onion, ginger, and garlic pastes. Toss in all the spices and let them sizzle, but don’t allow them to burn.
• Add the marinated jackfruit and cook for 25 to 30 minutes, adding a bit of water if needed.
• The mixture should be thick.

To assemble the biryani:

• Heat a heavy-bottom pan or earthen pot and pour in the melted plant-based ghee.
• Add half the jackfruit masala followed by half the rice.
• Top with half the fried onions, half the mint and coriander leaves, half the garam masala, and half the nuts.
• Repeat this process to make two layers of everything.
• Pour the saffron and plant-based milk over the top layer. Add the kewra water and 3 tablespoonfuls of the plant-based ghee.
• Cover and simmer for 10 to 15 minutes then let rest for another 10 to 15 minutes.
• Fluff with a fork and serve hot with vegan raita.

 

SOYA SHAMMI KEBAB

Ingredients:

• 1 1/2 cup soya granules
• 2 raw bananas
• 1/2 cup roasted chana dal
• 1 Tbsp oil 
• 1 inch piece of ginger, minced
• 5 cloves garlic, chopped
• 3 green chillies, chopped
• 1/4 tsp red chilli powder
• Fresh coriander leaves and fresh mint chutney, for garnishing
• 1/4 tsp garam masala
• Salt to taste 

Whole Spices:  

• 4 Dry Red Chillies 
• 1 Tbsp black peppercorns
• 4 Cloves (Laung) 
• 1 inch Cinnamon Stick (Dalchini) 
• 5 Cardamom (Elaichi) Pods/Seeds
•  1 teaspoon Fennel seeds (Saunf) 

Method: 

• Roast the whole spices (dry red chillies, black peppercorns, cloves, cinnamon stick, cardamom pods, and fennel seeds) and grind them into a fine powder.
• Boil and mash the bananas.
• Soak the soya granules in warm water until rehydrated, then drain.
• Warm the oil in a non-stick pan over medium heat. Add the ginger, garlic, and green chillies and sauté. Add the soya granules, roasted chana dal, red chilli powder, and garam masala and mix well. Season with salt.
• Put the roasted spices and soya mixture into a mixing jar and blend into a smooth paste.
• Take the mixture out and divide it into 4 equal portions.
• Shape into patties and fry both sides until golden brown in a non-stick grill pan.
• Garnish with coriander leaves and serve with mint chutney.
• Makes 3-4 servings

 

 

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