Id-elicious feast

Haleem Ingredients

Lamb, boneless,1.5 kg Moong dal, thoroughly washed, 150 gm Chana dal, thoroughly washed, 50 gm Broken wheat, 100 gm Desi ghee, 500 ml Cloves, 10 Bay leaves, 4 Saffron, 1 gm Green chilli paste, 30 gm Turmeric powder, 10 gm Green cardamom, 10 gm Garlic paste, 50 gm Ginger, grated, 30 gm Onions, sliced and fried, 150 gm Lamb stock, 3-4 litres Salt to taste

Method

Wash and soak all the dals and broken wheat together for 2 hours. Take a heavy-bottomed handi, add ghee and temper it with the whole spices. When they start crackling, add the grated ginger and garlic paste, sautéing till brown. Add the lamb along with all the powdered spices and green chilli paste. Cook until the lamb is half done and then add the onions. Drain the water from the dals and add them to the lamb along with the lamb stock. Add salt and cook till the lamb is tender. Mash it with the dals till you get a thick enough consistency. Serve hot with roti or naan.

(Recipe courtesy chef Neeraj Tyagi, Shangri-La’s-Eros Hotel)

Shahi Lucknowi Seviyaan Ingredients Full cream milk, 500 ml Almonds, chopped, 50 gm Cashew nuts, chopped, 50 gm Roasted vermicelli, 60 gm Condensed milk, 1 tbsp Sugar, 1 tbsp Kesar-pista milkshake mix, 3 tbsp Kewra water, 1/2 tsp Pistachio nuts, chopped, 1 tbsp

Method Heat a saucepan and add milk, almonds, cashew nuts and vermicelli. Cook for 5 minutes or till milk begins to boil. Add condensed milk, sugar and milkshake mix. Cook for 5 minutes until the milkshake mix is dissolved completely and you get a thick enough consistency. Pour kewra water in and mix well. Garnish with pistachio nuts and serve warm. (Recipe courtesy Dr. Oetker Creative Kitchen)

Shaan-e-Nihari Ingredients Lamb, 1 kg Ghee, 175 gm Onions, thinly sliced, 250 gm Green cardamom, 5 Cloves, 5 Cinnamon, 1 stick Bay leaves, 2 Coriander powder, 5 gm Red chilli powder, 10 gm Turmeric powder, 3 gm Lamb stock, 1 litre Ginger paste, 50 gm Garlic paste, 50 gm Yoghurt, 150 gm Refined flour, 10 gm Gram flour, 10 gm Garam masala, 5 gm Elaichi powder, 3 gm Kewra, 2-3 drops Fresh coriander, chopped, 50 gm Salt to taste

Method Heat 150 gm of the ghee in a handi. Add the sliced onions and sauté over medium heat until golden brown. Add the lamb, cardamom, cloves, cinnamon and bay leaves, stirring until the water has evaporated. Then add coriander powder, red chilli powder, turmeric and salt. Stir well. Add the ginger and garlic pastes and stir. Then add the yoghurt, let it boil, reduce the heat to low and cook for another 10 minutes. Add the lamb stock, let it boil again, cover and simmer, stirring in between, until lamb is tender. Remove the meat from the gravy and keep aside.

Heat the remaining ghee in a separate handi, add refined flour and gram flour, and cook until light brown. Add the gravy and mix well. Boil for a few minutes, remove from heat and strain through a soup strainer. Add the cooked meat to this gravy, along with garam masala, elaichi powder and kewra. Cover with a lid and simmer for 15 minutes on low heat. Garnish with fresh coriander and serve with kulchas. (Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa)

Dal Gosht Ingredients Arhar dal, 100 gm Lamb shanks, 100 gm Lamb chunks, 75 gm Onions, thinly sliced, 150 gm Bay leaves, 2 Ginger, 30 gm Garlic, 40 gm Green chillies, 5 Mint, 30 gm Lamb stock, 1 litre Red chilli powder, 20 gm Turmeric powder, 20 gm Coriander powder, 30 gm Yoghurt, beaten, 25 gm Refined oil, as required

Method Shallow fry the onions in refined oil over medium heat in a deep pan. Make a paste of the ginger, garlic and green chillies and add to the onions. Fry for a few minutes. Add the bay leaves, turmeric powder, coriander powder and red chilli powder and cook. Add the lamb chunks and shanks, and shallow fry till the masalas are cooked. Then add the dal after washing it thoroughly. Cook till both the lamb and the dal are cooked well. Add the beaten yoghurt and simmer for some time. Serve hot with naan or roti. (Recipe courtesy chef Nishant Choubey, Dusit Devarana)

Pashtooni Zarda Pulao Ingredients Rice, 750 gm Desi ghee, 200 gm Green cardamom, 6 Black cardamom, 6 Cinnamon, 2 sticks Bay leaves, 2 Khoya, 150 gm Cloves, 4 Fennel seeds, 5 gm Sugar, 200 gm Pistachio, 25 gm Almond, 25 gm Cashew nuts, 50 gm Raisins, 50 gm Saffron, 1 gm Milk, 2 tbsp Rose water, 1/2 tsp

Method Soak the rice in water for an hour and drain. Mix the milk, saffron, rose water and sugar in a bowl. Heat 10-15 cups of water in a pan. Once it comes to a boil, add the soaked rice and cook till the rice is about 80 % cooked. Strain the water from the rice and mix in half the desi ghee. Heat the remaining half in a pan, add the dry fruits and fry till golden brown. Add the whole spices and fry for about 30 seconds. Add the milk mixture and boil. Add the rice and cook on low heat for 10-12 minutes while covered. Garnish with khoya and serve hot. (Recipe courtesy chef Alok Verma, The Imperial)