Alhamdulillah, today is the day of Arafah. For the people who are Makkah for the pilgimage of Hajj, they will all assemble in the vast ground of Arafah, continuously supplicating and praying to the Almighty for themselves and for all of the others. The Prophet (SAW) said, ‘There is no day on which Allah frees people from the Fire more so than on the day of Arafah. He comes close to those (people standing on ’Arafah), and then He revels before His Angels saying, ‘What are these people seeking.” (Tirmidhee). It is said that He forgives all their sins, even if it is as much as the foam on the surface of the sea, SubhanAllah! How can we count foam? To read more about this day, you can check out this link. For those not on Hajj, it is highly recommended to fast, since fasting on this day with sincere intentions will help your sins of the year to be forgiven, InShaAllah… Tomorrow, InShaAllah, is Eid ul Adha, a little of which I have already mentioned on the Ela Ada post of mine.
Normally, this Eid is more about meat, since you always get a portion of the sacrificed animal, which ends up being cooked on the same day. Here are a few options for you from the blog:
If you like more of sides rather than rice, you can refer to the Mutton and Beef label for many options and hopefully, you are able to make up your mind. 🙂 But for a change, this time I focus on a delicious vegetarian biriyani.
For a non-vegetarian, you cannot imagine a biriyani without the meat. It is not only the case in my home, I guess it is the same in all homes. But I somehow love the concept of a vegetarian biriyani. It is definitely full of flavors and much easier to prepare when compared to their non-vegetarian counterparts. One perfect example is this biriyani. Don’t get intimated with the grand name, but it is a very humble lentil biriyani. As soon as I saw this recipe, I bookmarked it and had to try. It is not a vegan dish, since yogurt is used in the masala but it is such a soothing biriyani, that you can make it even for a light dinner. I paired it up with some green apple raita and it was amazing. As usual, the folks needed some side with it so I made some baked chicken (a family favorite!) to go with it. But I feel the dish holds itself so well on itself, that you can even miss the raita and have it just with some pickle! Before moving to the recipe, here is wishing my lovely readers ThakabalAllah Minna WaMinkum… May Allah accept all our good deeds and forgive our bad deeds, and keep us steadfast in all good things that we do… 🙂
- ½ cup chana dal (chickpea lentil)
- ¼ tsp turmeric powder
- Salt to taste
- 1½ cups basmati rice, washed and drained
- 1 tbsp ghee
- 2 medium onions, sliced
- 1 tsp ginger garlic paste
- ½ cup yogurt
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ¼ tsp Kashmiri red chilli powder
- ½ tsp garam masala powder
- A pinch of saffron, soaked in 2 tbsp hot milk
- 3 tbsp chopped coriander leaves
- 3 tbsp chopped mint leaves
- 3 green chillies, chopped
- Salt to taste
- Soak the chana dal for an hour. Wash and drain.
- Cook in sufficient water along with the turmeric and salt till almost done. When pressed, it will smash but will still have a bite in between. Drain and set aside.
- Cook the rice in lots of water and some salt till 90% done. Drain and set aside.
- In a large saucepan, heat ghee. Fry ¼ of the onions till browned. Drain and set aside for dum.
- Into the same ghee, add the remaining onion and saute till wilted.
- Add the ginger garlic paste and saute for a minute.
- Now add the yogurt and fold in well. Add in the powders and cook for a few minutes.
- Add the drained dal and cook for a couple of minutes. Add salt and switch off.
- Keep the dum ready. Sprinkle half of the fried onions, coriander leaves, mint leaves and chillies on top of the dal gravy.
- Spread the rice over it. Sprinkle the remaining dum ingredients and drizzle the saffron milk over.
- Cover tightly with foil, close the lid and keep on dum for 20 minutes. Once switched off, leave the biriyani till serving time.
- While serving, fluff up with a ladle and serve hot with raita, pickle and pappad.