Follow these recipes by chef Kunal Kapur to enjoy Hyderabadi haleem, sheer kurma

As we draw near to EidulFitr a joyous occasion that marks the end of the holy month of Ramadan It is the time for gettogethers with family and friends where food plays a central role To enhance this celebration Chef Kunal Kapur recommends traditional dishes like Hyderabadi Haleem and Sheer Khurma for a heartwarming and memorable celebrationThese recipes prepared with the right ingredients and cooked in healthy blended oil with a good balance of MUFA and PUFA antioxidants and vitamins promise a delicious and satisfying dining experienceHyderabadi Haleem Preparation time 2 hours and 20 minutesA traditional highprotein savoury recipe that packs a unique flavour and texture along with nutritional benefitsIngredientsFor grains and dalsBroken Wheat Dalia 50 gm or 12 cupBarley Jau 2 tbspSplit Bengal Gram Chana dal 1 tbspSkinless Black Gram Urad dal dhuli 1 tbspSkinless Moong Dal Moong dal dhuli 1 tbspRed Lentils Masoor dal 1 tbspAlmond Badam 56 nosCashew Nut Kaju 56 nosWater 1 litreFor mutton marinationMutton 12 kgMutton bones optional 250 gmSalt to tasteTurmeric 1 tspChili powder 1 14 tbspGaram masala 1 tspBlack Pepper powder 1 tspGinger garlic paste 2 tbspCurd 34 cup or 180 gmFor cookingGhee 5 tbsp or Saffola Gold Oil 375 tbspCinnamon stick Dalchini 2 nosCardamom Elaichi 810 nosCloves Laung 810 nosPeppercorn Kalimirch 1012 nosAll Spice Kebab Chini 810 nosCaraway seeds Shahi Jeera 2 tspSliced Onion 12 cupGreen chillies slit 23 nosHandful of Coriander leavesHandful of MintSalt ndash as requiredWater 1 litreFor garnishFried onionsFried cashewsMint and coriander leavesMethod1 Take a deeprested bowl and add the grains dals and nuts in it Wash and rinse them twice with water Pour a litre of water and allow the mix to soak for at least an hour2 Put it to boil including the water and ensure the mix turns soft Add more water while boiling if required3 Once the mix is cooked remove it from heat and rest it to cool Then pour it into a mixer grinder grind it to a paste and set it aside4 Take a deeprested bowl and put the meat and the bones in it Add all the spices salt ginger garlic paste and curd over the meat and mix them well Allow it to marinate for at least 30 minutes5 Heat ghee or Saffola Gold oil in a pressure cooker Place cinnamon cardamom cloves peppercorn allspice shahijeera and temper them Then add onions and fry them till golden brown6 Now add the marinated meat and cook it on high heat for 1520 mins to ensure the meat absorbs all the flavours7 Add fresh mint and coriander leaves while cooking the meat then pour water and close the cooker lid Cook on high heat until the cooker gives the first whistle Then lower the heat and cook the meat for another hour till it is soft and tender8 Post an hour turn off the heat and allow the pressure cooker to sit for 10 mins With a steady hand release the steam and open the cooker lid Take a ladle and scoop some of the oil or ghee floating on top of the meat onto a separate bowl9 Strain the meat from the curry and remove all the bones using a pair of tongs Transfer the thin curry onto a kadhai and add the strained meat back into it Use a masher to gently press the meat No need to turn on the heat at this stage10 Add the pureacuteed mix to the meat curry and turn on the heat Continue mashing the meat with the masher for 10 more mins Allow the meat porridge to come to a boil Once it starts to release ghee from the mixture check the salt seasoning and if needed you can add a bit of ghee that was removed earlier11 Cook until the Haleem slides smoothly off the spatula Arrange it on a serving plate and garnish it with fried onions fried cashews mint and coriander leaves to top up the savoury porridge Serve it hot and drizzle some leftover ghee before servingSheer Khurma Preparation time 30 minutes Serves 4It is an easytoprepare and one of the most popular desserts that is nourishing and delicious in equal measureIngredientsDesi Ghee 3 tbsp or Saffola Gold oil 225 tbspAlmondette Chironji 1 tbspChopped pista 1 tbspChopped walnuts 1 tbspChopped almonds 1 tbspDates Chuara 57 nosMilk full fat 1 litreA pinch of SaffronCardamom powder 12 tspSugar frac12 cupWheat Vermicelli Semiyan 40 gms or a handfulMethod1 Take a pan and add 1frac12 tablespoons of ghee or a tablespoon of Saffola Gold oil Add chironji pista almond walnuts and dates and stir it2 Pour milk into the pan then add saffron cardamom powder and sugar into it Keep stirring the mixture until the milk is reduced to half3 Take another pan add the remaining ghee or Saffola Gold oil and fry the broken semiyan till lightly brown4 Pour the reduced milk over the semiyan and cook foranother 810 mins Keep an eye on the pan to see when the milk has reached desired the consistency5 Remove from heat and serve hot or cold6 Indulge in these traditional recipes and spice up your EidulFitr celebrations So go ahead and feast upon these traditional delights creating memorable moments with loved ones as you savour each delectable bite