We are now in the last ten days of Ramadan, which is considered to be the most blessed days of this month. Even though the consensus is bend towards the odd number days to be considered “Laylathul Qadr”, it is recommended that the same level of worship is maintained all throughout the ten days or till Eid is declared. I had already shared some information regarding this night in this post during my initial days of blogging. However, many people still don’t realize its importance and end up spending majority of the days and nights in shopping for Eid. It is something that happens not only where I stay, but back home too.
I always make it a point to finish my Eid shopping before Ramadan begins, yes, with the full thought that we may not even live to see the day! But I also feel it is better that InShaAllah, if Allah blesses us with days in our life, we don’t spend the blessed days doing things that may not be beneficial to us, especially when it comes to purchasing clothes, which is something that I personally don’t like to do. Wouldn’t believe that I hate shopping? 😀 HD keeps saying that I keep purchasing, but I am someone who doesn’t like to go overboard with anything – except grocery and cookbooks of course! 😉 – and want to finish it off as soon as I am able to. Next time, InShaAllah, try to plan accordingly and you will see how easy it makes your life and mind… 🙂
“Eid Eats” is an event hosted by Henna and Asiya, for the past few years now. From the time they had started, I have been enthusiastically participating in it. After all, it is the joy of the festival that brings us altogether. Below are my previous posts contributed to this event:
This year I decided to tread away from the “sweet” path and share something savory. Even though Eid is about a lot of sweets, the meal that is most awaited is the biriyani for early lunch. In most of the households in Kerala, Eid biriyani is had by around 12 pm, even though we don’t follow that practice here. Also, the biriyani is non-vegetarian any time, mostly mutton or fish, since these are like treats, unlike chicken which is made more frequently.
This time, I thought, how about sharing a biriyani made of a favorite vegetable? Potatoes are my absolute favorite, so I don’t need to say how much I love this biriyani. I have loosely adapted this recipe from here, but made my own twists and tweaks. I served this with fried chicken and the response I got from the folks at home was immense. They absolutely loved it – the flavors in this biriyani from the ground masala is simply amazing, I must say. The list of ingredients may look really long, but the dish does come together in good time. And what more? The dish is vegan! I have used oil to make the masala in, but for extra flavor, you may use ghee as well. Serve this with a nice non-veg side for your carnivorous family – maybe like this Malabar Mutton Fry or this Dry Chicken Roast – plus a nice raitha and pappad Off to the recipe…
Dum Aaloo Biriyani ~ Potato Biriyani
- 2 large potatoes
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
- 4 tbsp oil + more if needed
- 2 onions thinly sliced
- FOR GROUND PASTE:
- 2 to matoes
- 2 green chilies
- 1/4 cup loosely packed mint leaves
- 1/4 cup loosely packed coriander leaves
- 3 tbsp grated coconut
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala powder
- FOR RICE:
- 2 cups basmati rice soaked for 30 minutes and drained
- 1 tbsp oil
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 cardamom
- 10 peppercorns
- 3 cups water
- Salt to taste
- FOR DUM:
- 4 tbsp chopped mint leaves
- 4 tbsp chopped coriander leaves
- 1 tbsp garam masala powder
- 1-2 tbsp rosewater
- Peel and chop the potatoes into medium pieces. Sprinkle the turmeric and red chilli over it and toss it to coat.
- Meanwhile, grind all the ingredients under "for ground paste" till smooth. Add little water if necessary.
- Heat the oil and add the potatoes. Toss around till the outer is slightly charred and fried, not necessary it is cooked completely.
- Drain the potatoes and set aside on a kitchen towel.
- To this oil (add more if necessary), add the onions with a sprinkle of sugar and fry till golden brown. Drain half of it and set aside.
- Add the ground paste to the remaining onion and saute till the masala smells cooked. The process may take around 10 minutes, so be patient. Stir occasionally to avoid the masala sticking to the pan.
- Once the masala is cooked, add in the potatoes and cook on simmer for around 5 minutes. Switch off and set aside.
- In a large saucepan, to cook the rice, add the water and all whole spices along with salt and bring to boil.
- Add the rice and after it comes to a rolling boil, keep the flame on simmer and cook till the water is all absorbed. The rice will be partly cooked with a little bite inside.
- For dum, in a saucepan, spread a thin layer of rice. Spread half the potato mixture on top.
- Spread half the rice and sprinkle half the mint - coriander leaves, reserved fried onions and garam masala.
- Then top with remaining potato mixture and finish off with rice.
- Sprinkle the remaining dum ingredients and the rose water. Tightly close with aluminuim foil and a lid.
- Keep on a hot plate and cook on high for five minutes. Reduce the flame to minimum and keep untouched for 20 minutes.
- Switch off and keep as is till the time of serving.
- For serving, fluff up with a spatula and serve hot with raita and pickle!