Feast For The Senses

Feast for the Senses

Traditional recipes to celebrate Eid with loved ones at home.

Yakhni Pulao
Serving Size: 5-6 people

• 1 kg Basmati Rice
• 750 gm Goat Meat
• 2 medium Onions
• 2 tablespoons Fennel seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Coriander seeds
• 1 Garlic clove
• 1 small piece of Ginger
• 1 teaspoon Garam Masala
• 4 Bay Leaves
• 2-3 Green Cardamom
• 2-3 Black Cardamom
• 8-10 Black Pepper
• 10 Cloves
• 100 gm Ghee
• 2 tablespoons Ginger Garlic paste
• 100 gm Yoghurt
• Salt to taste
• 1 litre Water

Preparation:

1. Wash and soak the rice for around 2-3 hours.

2. Wash the meat and put it in a pressure cooker.

3. Peel and slice 1 medium onion, add to the pressure cooker.

4. Take the fennel seeds, cumin seeds and coriander seeds, and tie in a small piece of white cotton cloth (also known as a Bouquet Gurney).

5. Add 1 clove of garlic, 1 small piece of ginger, 2 green cardamoms, 2 bay leaves, 1 teaspoon garam masala, 1 teaspoon salt, your Bouquet Gurney and 1 litre of water to the pressure cooker.

6. Pressure cook till meat is nicely done (approx. 2 whistles on high heat and then simmer the heat and cook for 15 minutes).

7. Open the cooker once the pressure is released.

8. Check the meat for doneness and cook for some more time if required.

9. Remove the Bouquet Gurney and keep aside for later.

10. Pass the meat through a strainer and reserve the Yakhni (the stock).

11. Once you have removed the meat and the stock, add one cup of ghee to the pressure cooker.

12. Add 2 black cardamoms, 2 bay leaves, 8-10 black pepper and 8-10 cloves.

13. Add the meat.

 

14. Add garlic and ginger paste.

15. Mix and let it sit for 5-7 minutes.

16. Add yoghurt to the mixture (this keeps the meat from breaking apart).

17. Run the Basmati rice through a strainer to remove the water.

18. Add rice to the cooker.

19. Squeeze the Bouquet Gurney over your mixture to add maximum flavour.

20. Add your Yakhni (stock) to the cooker and ensure that the level of the stock is the same as the rice. (The level of the water should NOT exceed the rice)

21. Cook (with the lid open) on high heat till the mixture starts to boil.

22. Close lid and leave for 1 whistle.

23. After which, turn off the flame and leave for 15-20 minutes.

24. While your rice is simmering, peel and thinly slice 1 medium onion.

25. Fry the thinly sliced onions in a frying pan until they are golden brown.

26. Fluff the Yakhni Pulao with a fork and add the golden fried onions.

27. Serve hot with Raita

Shami Kebab 
Serving Size: 15 Kebabs (approx.)

• 600 gm mince Goat meat (Keema)
• ½ cup (or 100 gm) Chana Dal
• 2 medium Onions
• 1 tablespoon Ginger Garlic paste
• 1 teaspoon Salt
• 1 teaspoon Aamchur (Mango powder)
• Coriander leaves (to taste)
• 2 Green Chillies
• 1 cup Water
• Cooking Oil

Preparation:

1. Soak 100 gm of chana dal in water for 30 minutes.

2. After 30 minutes, run the chana dal through a strainer and add to pressure cooker.

3. To the pressure cooker add 600 gm mutton keema, 1 medium onion (peeled and sliced), 1 teaspoon garam masala, 1 teaspoon aamchur (mango powder), 1 tablespoon ginger garlic paste, 1 teaspoon salt and 2 solid red chillies.

4. Add 1 cup of water and mix ingredients together.

5. Pressure cook (approx. 3 whistles on high heat and then simmer the heat and cook for another 5-7 minutes before removing from the heat).

6. Open the lid and put mixture into a bowl.

7. Let the mixture cool to room temperature.

8. Once it is at room temperature, mix in a blender till fine and paste like, and put in a bowl.

 

9. Add 1 medium onion (peeled and sliced omelette style), coriander leaves (sliced and chopped) and green chillies (finely sliced and chopped) to the mixture.

10. Take handful of the meat mixture, roll into small balls and flatten to resemble a tikki.

11. Once made, leave in fridge for 15-20 minutes.

12. Add 2 tablespoons of oil to a frying pan on low heat.

13. Take 2 – 3 kebabs at a time and fry in the frying pan.

14. Let each side sit for 4-5 minutes (or till it turns brown) before flipping it over.

15. While it cooks, add one more teaspoon of oil.

16. Once both sides are golden brown and slightly crispy, remove from the pan and serve!

Seviyan

• 250 gm Vermicelli
• ½ kg Ghee
• 2 kg Milk
• 600 gm Sugar
• Juice of 1 Lemon
• Kewda
• Almonds

Preparation:

1. Break the vermicelli or seviyan into small pieces (around ½ an inch).

2. Roast the pieces in a pan till brown and keep aside (skip this step if the store bought seviyan is already brown).

3. In another frying pan, heat the ½ kg ghee.

4. Add 3-4 green cardamoms.

5.  Add the browned seviyan.

6. In a separate pan, heat the milk (on low heat).

7.  Mix the sugar into the seviyan mixture and stir well.

8. Add the heated milk to the seviyan (on low heat).

9. Squeeze 1 lemon into the mixture.

10. As the mixture heats and cooks, you will see the milk slowly begin to dry and the mixture begins to thicken. Turn off the flame.

11. Add ½ teaspoon of kewda for fragrance.

12.  Soak almonds and slice thinly.

13.  Remove your seviyan into a dish and garnish with chopped almonds.