Flavours of EID

Fish Biryani

Ingredients:

• 1 kg fish fillets
• 2 tsp oil
• 1 tsp Chilli Powder
  
• 1 cup Coriander Leaves
  
• 1 tsp Turmeric Powder
  
• 1 cup Grated Onions
  
• 1 tsp Garam Masala
  
• 1 tsp Ginger paste
  
• 1 Tbsp Coriander Powder
  
• 1 tsp cumin seeds 
  
• 1.5 tsp Salt
  
• Green chillies to taste
  
• 1 tsp Biryani Masala
  
• 1/3 cup Browned onions
  

For the Rice:

• 2 cup Rice-Cleaned and Washed
  
• 2 tsp Oil
  
• 3 cups Hot Water
  
• 4 Cloves
  
• 4 Peppercorns
  
• 1 Cinnamon-Broken
  
• 4 green Cardamoms
  
• 1 tsp garlic paste
  
• 1 tsp Salt
  
• Saffron mixed in 1 cup warm milk
  

Process:

• First cut the fish into equal medium sizes wash the fish properly
• Fry the fish in salt, turmeric, and red chilli powder
• Put one glass of water cover the vessel for few minutes
• Let the smoke come then add all above ingredient masala
• Now open Lid and roast the masala properly till the oil separates from masala
• Add fish one by one side by side
• Do not stir with spoon else fish fillets may break
• Sprinkle the Garam Masala from top
• Add Yogurt to add a little sour quotient to fish curry
• Now soak the rice for one hour
• And then boil the rice with salt and khada Garam Masala
• Make it half cook
• Now we have to set the rice and fish curry layer wise
• First in a big vessel put little oil and add boiled rice...then put fish and its gravy on it
• Then sprinkle some Coriander Leaves, Pudina leave then again rice then fish
• The top layer should be rice and sprinkle coriander Mint Leaves,
• Put a little Garam Masala powder for dumm
• Put the closed vessel on semi flame for 10 min till the vapour comes out
• Pour Saffron Milk at different places from top

Oven Roasted Boneless Leg of Lamb

By Yvonne Maffei

Serves 8

Juicy and moist leg of lamb is achievable and easy to make in this oven-roasted leg of lamb recipe which can also be adapted for the grill.

Prep Time 10 min

Cook Time 3 hr 20 min

Total Time 3 hr 30 min

Ingredients

• 1 boneless leg of lamb, preferably netted
• 20 cloves of fresh garlic
• 1 tablespoon sea salt
• 2 teaspoons freshly ground black pepper
• 2 sprigs fresh rosemary
• 3-4 sprigs fresh mint
• 1/4 cup olive oil
• 2 cups Saffron Road Culinary Classic Lamb Broth

Instructions

• Preheat the oven to 425° F.
• Prepare the lamb directly in its roasting pan. Sprinkle the sea salt on top.
• Remove peels from fresh garlic then place each clove under the netting. If the roast does not have netting, simply slit the meat semi-deeply then place a clove in each slot. Proceed to do this all around the top and sides of the meat.
• Place the fresh rosemary and mint leaves under the netting, as well.
• Drizzle the meat generously with olive oil.
• Use one cup of the Saffron Road Culinary Classic Lamb Broth and pour in the bottom of the roasting pan.
• Place the meat in the heated oven, uncovered, for 20 minutes.
• Remove the meat from the oven and reduce the heat to 325°-350° F. Add one more cup of the Saffron Road Culinary Classic Lamb Broth to the bottom of the pan. Pour some of the juices from the bottom on top of the meat, too.
• Continue roasting for another 2.5 to 3 hours, checking the meat for dryness and pouring juices over the top, as needed. Alternatively, you can cover the meat with foil. If doing that, poke holes in the foil to allow some air to escape.
• Once the 2.5 hours has passed, insert a meat thermometer to check the temperature. The middle of the roast should read at least 165° F. If it's done, remove from oven and let rest, covered; if not, continue cooking for another 20-30 minutes and check again.
• Remove the garlic cloves and the herbs before slicing. Once sliced, reserve the liquids for dipping or pour directly over the meat slices before serving.

Indian-Spiced Whole Chicken

Serves 6

Ingredients

• 3 cups red potatoes, roughly chopped
  
• 3 garlic cloves
  
• 1 large onion, roughly chopped
  
• 1 Midamar Air-Chilled Organic Whole Chicken
  
• 2 ounces real butter or solid ghee
  
• 2 tablespoons ground cumin
  
• 2 tablespoons ground turmeric powder
  
• 1 teaspoon ground cloves
  
• 4 large bay leaves
  
• 1/2 teaspoon mild curry powder
  
• 1/2 teaspoon white pepper
  
• 1/4 teaspoon black pepper
  
• 1 tablespoon whole allspice
  
• 1 teaspoon mustard seeds
  
• 2 tablespoons smoked paprika
  
• 2 cups water

Directions

• Preheat oven to 375° F. To a deep pan, baking dish, or oven pan with a rack, add the cut potatoes, garlic and onion.
• Loosen the skin of the chicken’s breast and stuff it with small cubes of cold butter or ghee. Push it in and use your fingers to spread it to other parts of the chicken, such as the thighs and in between the creases of its wings. Flip the bird over so that it is now breast-side down.
• Add all the spices to the roasting pan and rub all over the chicken.  Mix up the spices with the vegetables, too. Flip the bird again so that it is now breast side up (optional).
• Add water to the pan, but not over the chicken.
• Bake, uncovered, for 45 minutes to allow the breast of the chicken to be nicely browned. Turn the bird gently over so that the breast is faced down for the remainder of its cooking time.
• Reduce heat to 325° F. and bake, covered with foil, for an additional 1 hour and 30 minutes.
• Remove chicken from the oven and check internal temperature of the meat away from the bone. It should read at least 165° F. Allow the meat to rest, covered, for at least ten minutes before cutting.

Courtesy of My halal kitchen