Eid is coming and I hate biryani. There, I said it

*tauba tauba*

Born into a Muslim family, you’d think my love for biryani would be all-consuming. The truth is, it’s quite the contrary. Come Eid, when all the specially made Eid dishes are laid out, the reactions of friends, family, peers and acquaintances are the same – “But… how can you hate biryani?!”

Though the ubiquitous emblem of Eid feasts, biryani simply does not appeal to my palate. I don’t enjoy things premixed into rice and would rather savour individual flavours untainted by the presence of another.

Biryani’s grandeur has overshadowed Eid dishes that deserve a spot in the limelight. If you’re a biryani hater like me but want a taste of the culture and cuisine, rest assured there are many options. With my parents’ heritage rooted in Hyderabad and Lucknow, I grew up with the best of both worlds when it comes to quintessential ‘Eid food’. And I’m opening up the family recipe stash. Like all family recipes, no two are alike, with personalised tweaks and taste preferences passed down.

Beyond biryani: three Eid dishes to try this year

Hyderabadi baghaar-e-baingan

Tender baby eggplants lovingly sautéed until they practically melt in your mouth.

Ingredients

• Cooking oil
• 9-10 small brinjals
• 1/4 cup peanuts
• 1 tbsp coriander seeds
• 5 dry red chillies
• 2 tsp sesame seeds
• 2 tsp poppy seeds
• 2 tbsp desiccated coconut
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig of curry leaves
• 1 tbsp ginger-garlic paste
• 1 onion (chopped)
• 1 tsp coriander powder
• 2 tsp red chilli powder (or to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 cup tamarind juice
• 1 1/2 tsp jaggery
• Salt to taste
• Coriander for garnish

Method

Slit the brinjals at the base in an X without cutting off the top

Heat oil in a pan and fry the brinjals on medium flame until they are tender. Remove from pan and set aside

Roast the peanuts and coriander seeds on low flame. Add 2 red chillies, sesame seeds, poppy seeds and coconut, and roast until the coconut turns golden brown. Set aside to cool before adding water and blending into a smooth paste

In 1/4 cup oil, add mustard seeds, cumin seeds, the leftover dry red chillies, curry leaves, ginger-garlic paste and chopped onion. Cook until the onions turn brown

Add in the coriander powder, red chilli powder, cumin powder, turmeric and salt to taste

Add the tamarind juice and cook until the oil starts to separate

Add the peanut and coconut paste, and mix well with 200 ml of water

Add the jaggery; once it melts, add the fried brinjal and cook till the oil separates

Garnish with chopped coriander and serve hot.

Lucknowi shami kebab

Succulent meat patties delicately seasoned with fragrant spices and herbs, and pan-fried to golden perfection.

Ingredients

• Cooking oil
• 1/2 kg of minced meat
• 1 handful of split chickpea (chana dal)
• 1 bay leaf
• 1 black cardamom
• 2 cloves
• 1 small cinnamon piece
• 1 tsp ginger-garlic paste
• 1 onion (finely chopped)
• 2 green chillies
• Pinch of coriander
• 1/4 tsp red chilli powder
• Pinch of gram flour (besan), if needed
• Onion slices and lemon wedges for garnish

Method

Put the minced meat, chana dal, bay leaf, black cardamom, cloves, cinnamon and ginger-garlic paste in a pressure cooker. Add water until the meat and dal are submerged

Cook on a medium flame for two whistles. Transfer to a thali and let it cool. Once cooled, remove all the whole spices/khada masala

Add salt to taste, chopped onion, a pinch of chopped coriander and red chilli powder, and mix well (best done with your hands). If the patty you’re making is not holding, sprinkle besan to bind the mixture

Drizzle oil in a large open saucepan and place the patties, spaced out, on low to medium heat. Flip the patties over to fry the other side when a crust forms at the base

Garnish with onion slices and lemon wedges

Double ka meetha

Also known as Shahi Tukda, this decadent dessert is sweet, crunchy and satisfying.

Ingredients

• Sliced bread
• 1 tbsp ghee or 2 tbsp of cooking oil
• ½ litre of milk
• 2 cardamom pods (seeds to be crushed)
• Threads of saffron
• 1 small tin of condensed milk
• Dry fruits and nuts of choice
• 1 tbsp sugar (optional)

Method

Cut slices of bread diagonally into triangles. In a heat-proof dish, assess how many slices of bread can fit when layered. Remove and keep aside

In an open frying pan, add the ghee or oil (your choice) and lightly fry the bread slices until they are golden brown. Set aside on newspaper or kitchen towels to cool and soak up excess oil

In a separate saucepan on medium heat, add the milk, crushed cardamom seeds, saffron and condensed milk, and stir until the milk boils

Lower the flame till the milk turns yellow. Add sugar for more sweetness. If the milk is too white, add more saffron

In your serving dish, layer the fried pieces of bread and gently pour the prepared milk, making sure the bread is soaked. Put the dish on the stove on low heat for one minute, and use a fork to gently press down on the slices if needed to soak it all up. As it cools, the bread will absorb all the liquid

Garnish with your choice of nuts, seeds, dry fruit or silver varaq (silver foil/leaf) for a festive flair.