Ramazan is the holiest month of the Islamic calendar, and it’s observed by Muslims across the world. However, in the next few days, all the fasting and feasting will come to In the Islamic calendar, the night before Eid-ul-Fitr is referred to as Chand Raat, or the night of the new moon. Families and friends gather in open spaces on this auspicious eve to see the new moon, which also marks the start of a new lunar month, Shawwal.
But, what makes Moon sighting so significant during Ramazan? Why do people wait for Chand Raat? Islam started in Arabia, where travel over the desert trade routes took place primarily at night and navigation was based on the location of the moon and stars. The new moon also represents the 12-month Muslim calendar, which contains either 29 or 30 days in each month.
The new moon is eagerly awaited, especially on the 29th evening of Ramazan, when its sighting implies that the celebrations of Eid-ul-Fitr can begin.
While celebrating Eid, people meet and greet each other “Eid Mubarak”. Adults gift children with cash gifts known as Eidi. Gastronomical delights like Sheer Khurma, sevaiyaan and biryani are prepared. With Eid around the corner, delight your family and guests with this traditional recipe.
Hyderabadi Haleem
Ingredients (Serves 6)
500 gm boneless mutton
4 tbsp clarified butter (ghee)
1½ cups + 3 cups or more as required mutton stock
1 cup broken wheat
¼th cup urad dal (split black gram skinless)
¼th cup chana dal (split Bengal gram)
¼th cup barley
¼th cup golden brown onion
½ tsp + ½ tsp ginger paste
½ tsp + ½ tsp garlic paste
2 green chillies, chopped
1 cup yogurt whisked
½ tsp freshly ground peppercorn
½ tsp +¼th tsp turmeric
½ tsp coriander powder
¼th tsp ground cumin
¼th tsp caraway seeds
½ tsp + ¼th tsp red chilli powder
¼th gm saffron strands broiled
¼th tbsp mint leaves, chopped
½ tbsp fresh coriander leaves, chopped
Whole spices
½ inch cinnamon stick
3 cloves
2 cardamom
4 Black peppercorns
Sprinkling: ½ tsp garam masala powder
For garnish: To make spiced ghee
¼th tbsp clarified butter
½ tsp red chilli powder
Other garnishes
½ cup golden brown onion
8 fried cashew nuts (optional)
¼th tbsp fresh coriander leaves, chopped
¼th tbsp ginger juliennes
1 red chillies, chopped
1 lemon
Method: Overnight soak the dals and barley separately in water. Soak the broken wheat for two hours. To the mutton, add golden brown onion, half teaspoon each of ginger and garlic paste, salt, red chilli powder, garam masala powder, turmeric, coriander powder, ground cumin and caraway seeds. Pressure cook the mix with 1½ cups or more with mutton stock for 10 minutes and simmer for another 20 minutes. Shred it with the back of the spoon or fork and set aside (you may blend it with a hand blender to a coarse paste).
Boil cracked wheat along with barley, urad and chana dal with ginger and garlic paste, turmeric, green chillies and freshly ground peppercorns in eight cups of water until it is completely cooked and the water is absorbed. Blend the mixture till it forms a smooth paste. Set aside. Heat the clarified butter in a heavy bottomed non-stick pan. Add whole spices, shredded mutton, remaining green chillies, half a cup fresh coriander, mint leaves and sauté for a two minutes. Add whisked yogurt and sauté for another 15 minutes. Add three cups of mutton stock and bring it to a boil. To this, add the blended wheat, barley and dals, and mix well. Add a little clarified butter, saffron, and salt to taste. Simmer for at least an hour.
In a small non-stick pan, add ghee and turn on low heat. Add half teaspoon red chilli powder and turn off heat. Keep separately for garnish. Serve hot with sprinkled garam masala powder, garnished with the prepared spiced ghee, golden brown onion, chopped coriander leaves, ginger juliennes, chopped red chillies and lemon slices / wedges.
(Recipe by Chef Reetu Uday Kugaji, culinary expert, mentor, food blogger, hospitality and food consultant)
Chicken Biryani
Ingredients:
Chicken - 80g
Kitchen king - 5g
Coriander powder - 3g
Salt - 3g
Rose water - 5ml
Kewda water - 5ml
Basmati rice - 120g
Fried onion - 20g
Curd - 80g
Cumin powder - 8g
Ghee - 20g
Green chilli - 4g
Turmeric powder - 3g
Fresh mint leaves
Fresh coriander leaves
Barista (fried onion slices)
Method: Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice in enough water to cover it for at least 30 minutes. In a lagan (heavy-bottomed pot), heat the ghee over medium-high heat. Add the ginger, barista, mint, fresh coriander, and sliced green chilli to the pot and cook until fragrant. Add the chicken to the pot and cook until browned. Then add the turmeric powder, red chilli powder, biryani masala, cumin powder, coriander powder, and curd to the pot. Mix well and cook for 10 minutes.
In another pot, bring water to a boil. Add the mint leaves, fresh coriander leaves, rose water, and kewda water to the pot. Drain the soaked rice and add it to the boiling water. Cook the rice until it is about 70% done. Once the rice is cooked, layer it on top of the chicken in the lagan. Spread the fried onions on top of the rice. Cover the lagan with a tight-fitting lid and cook over low heat for 30 minutes (this is called "dum"). After 30 minutes, turn off the heat and let the biryani rest for 10 minutes. Serve hot with raita, salad, or chutney.
(Recipe by Chef Shyam Ashok Nayak, The Orchid Hotel)
Sheer Khurma
Ingredients (Serves : 6 person)
30 ml Ghee
10-12 pieces broken cashew nut
10-12 pieces chopped almond
10-12 pieces chopped pistachio
10-15 pieces golden raisins
6-7 pieces large dry dates
1 cup broken vermicelli
½ cup (optional) grated mawa
1 litre whole milk
4 tbsp sugar (as per taste)
1 tsp rose water
½ tsp green cardamom powder
Method
Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan. Cook for a minute or two until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
Now to the same pan, add the sevaiyaan (vermicelli) and mix well. Roast the sevaiyaan for three minutes until it starts becoming a light golden brown in colour. Add khoya/mawa and roast for another minute or two. This step is optional, you may skip it.
Next, add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn't stick to the bottom of the pan. Once the milk comes to a boil, lower the heat and let it boil for around eight minutes. The milk will thicken slightly, at this point, then add sugar and mix.
Transfer the fried nuts into the pan and mix. Add rose water and the cardamom powder and mix. Cook for two-three minutes on medium-low heat and then turn off the heat. Serve Sheer Khurma warm or chilled.
(Recipe by Chef Sohail Karimi, Executive Chef, Radisson Blu Karjat)
