A taste of Eid

British halal food blogger Rabia Rashad celebrates the end of Ramadan with three easy aromatic recipes you’ll want to try again and again

Lamb biryani

• Tender chunks of meat in layers of fluffy rice, fragrant spices and fried onions make a mouthwatering meal. Recreate this popular dish for a teatime triumph.

Serves 6–8 | Ready in 1 hr 35 mins

Faff factor | GF EF d

For the fried onion

• 125ml sunflower oil

• 3 onions, finely sliced

For the biryani spice mix

• 1 tsp black peppercorns

• 1 tsp cumin seeds

• 1 nutmeg

• 8 cardamom pods

• 8 cloves

• 3 bay leaves

• 1½ tsp coriander seeds

• ¾ tsp turmeric powder

• ½ tsp medium chilli powder

For the lamb

• 900g Asda Tender Diced Lamb

• 2 tbsp TRS Minced Ginger & Garlic Paste

• 1–2 green chillies, seeds removed and finely chopped

• 245g natural yoghurt

• 30g fresh coriander leaves, chopped

• 30g mint leaves, chopped

• 150g tinned chopped tomatoes

• 250ml water

• 4 tbsp sunflower oil

For the rice

• 500g Tilda Pure Basmati Rice, washed and drained

• 1 tsp cumin seeds

• 3 cardamom pods

• 5 cloves

For the garnish

• a pinch of saffron soaked in 2 tbsp hot water (or yellow food colouring)

• ½ a small pack coriander leaves, chopped

For the raita

• 1 ripe tomato, chopped into 1cm dice

• ¼ red onion, finely chopped

• 85g cucumber, finely chopped

• 1 tsp cumin seeds, whole

• 450g natural yoghurt

1 For the fried onion, heat the oil in a large frying pan. Once the oil is hot, fry the onions on a medium-low heat for about 20–25 mins. When the onions are crisp and brown, transfer to a plate lined with some paper towel to remove the excess oil. Set aside.

2 Add the biryani spice mix to a blender and whizz until you have a fine powder.

3 For the lamb, mix together in a large bowl the lamb, ginger and garlic paste, green chillies, yoghurt, fresh herbs and chopped tomatoes with a pinch of salt, 2 tsp of the prepared biryani spice mix (store the rest for future use) and ¾ of the fried onion (reserve ¼ for garnish). Rub the lamb with all the seasonings and marinate for 10 mins.

4 Add the lamb to a large saucepan. Cook on high heat for 8–10 mins, stirring occasionally. Add 250ml water and give it a stir. Cover with the lid and reduce heat to medium-low. Simmer for 40–45 mins or until the lamb is tender.

5 Meanwhile, in another large pot, bring 2 litres of water to the boil then add all the ingredients for the rice. Cook on a medium-high heat for 20–25 mins.

6 Remove the lid from the lamb and turn the heat to high. Add 4 tbsp oil and fry the meat for 8–10 mins or until the liquid reduces to a gravy.

7 Drain the rice and add to the lamb mixture. Sprinkle saffron-infused water over the rice. Garnish with fried onion and fresh coriander leaves. Cover the pot and let the rice steam for 5–10 mins over a low heat.

8 Meanwhile, stir together the ingredients for the raita, season with salt

Taste sensation

Caramelised onions provide a deep flavour base and an eye-catching garnish.

and black pepper and set aside. Gently mix the rice and the lamb, from bottom to top. Serve warm with the raita.

Serving suggestions: Tomato, onion and cucumber raita, or you could serve with a jar of Asda Raita if you prefer.

Aloo tikki papri chaat

Spiced potato patties and crispy chickpeas topped with yoghurt, tamarind sauce, mint chutney and pomegranate – delish!

Serves 6–8 | Ready in 1 hr 5 mins, plus cooling time

Faff factor

For the potato patties

• Asda Fluffy & Golden Large Baking Potatoes

• 2 tbsp cornflour

• ½ tsp medium chilli powder

• 30g fresh coriander leaves, chopped

• 3 tbsp vegetable oil

For the crispy chickpeas

• 1 x 400g tin chickpeas, drained

• 1 tsp sunflower oil

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 2 tsp ground coriander

• ½ tsp cayenne pepper

For the chaat

• 250g Asda Natural Yoghurt

• 1 tsp sugar

• 3–4 tbsp Kohinoor Savoury & Spicy Mint & Coriander Chutney

• 4 tbsp Maggi Authentic Indian Tamarind Sauce

• pinch of chilli powder

• pinch of cumin powder

• 1–2 tbsp Kohinoor Plain Bhujia

• 60g pomegranate seeds

1 Cook the potatoes in a pan of lightly salted water for 15–20 mins, then drain. When completely cool, coarsely grate.

2 Preheat oven to 200°C/180°C fan/gas

4. Tip the chickpeas into a bowl and toss with the oil, smoked paprika, cumin, coriander and cayenne pepper along with a big pinch of salt. Toss until the chickpeas are well coated, then tip onto a baking tray and bake for 35 mins, giving them a shake halfway through. Leave to cool and set aside.

3 In a bowl, make the patties by mixing the grated potato with the cornflour, chilli powder, coriander and some salt. Mix to a non-sticky dough.

4 Roll a tablespoonful of potato mixture between your palms and flatten to make a patty. Repeat with rest of potato

5 Heat 3 tbsp vegetable oil in a frying pan over a medium-low heat and fry the potato in batches. Gently press the patties so they cook evenly. Don’t flip too much – let them crisp then flip to cook the other side until golden brown.

6 Whisk together sugar and yoghurt to a smooth dropping consistency.

7 Top the potato patties with the crispy chickpeas and sweetened yoghurt, along with some chutney, tamarind sauce, cumin and chilli powder, plain bhujia and pomegranate seeds.

Saffron milk cake

A melt-in-the-mouth, luxurious bake that feeds a crowd, this pudding-y milk-soaked sponge is topped with a sweet cream sauce, pistachios and a pinch of sunshine-yellow spice.

Serves 12 | Ready in 1 hr 5 mins, plus chilling time

Faff factor | V d

For the orange cake

• 3 eggs

• 125ml milk

• 125ml sunflower oil

• 125ml orange juice, freshly squeezed

• 300g plain flour, sifted

• 3 tsp baking powder

• 345g granulated sugar

• ½ tsp salt

• 2 tsp orange zest

• ½ tsp vanilla extract

For the saffron-flavoured sweet milk

• 300g evaporated milk

• 250g condensed milk

• 150ml double cream

• pinch of saffron, soaked in 2 tbsp water

For the whipped cream

• 300ml double cream

• 35g icing sugar

For the topping

• 3 tbsp pistachios

• pinch of saffron

1 Preheat the oven to 180°C/160°C fan/ gas 4. Line a 20x20cm square cake tin with baking paper.

2 In a bowl, beat together the eggs, milk, oil and orange juice. Whisk well. Add in the plain flour, baking powder, sugar, salt, orange zest and vanilla. Beat for 3 mins with a large whisk or until smooth. Pour into the cake tin.

3 Bake for 35–45 mins or until a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tin.

4 In a bowl, mix together the evaporated milk, condensed milk, cream and saffron-infused water.

5 Poke holes over the surface of the cake with a fork, then pour over ¾ of the saffron-flavoured sweet milk, reserving the rest for serving. After 5 mins, most of it should have soaked into the cake. Leave to cool. Ideally, keep this cake in the fridge overnight before eating.

6 When ready to serve, prepare the whipped cream by using a hand-held electric whisk to combine the cream and sugar until it forms soft peaks. Spread or pipe the cream over the cake and sprinkle with ground pistachios and a pinch of saffron. Cut into squares and serve with the remaining sweet milk.

Cooling time

An hour of soaking will work but this dessert tastes best cool, so try 4 hours in the fridge.

Feast on something that’s succulently sweet and slightly nutty this Easter. Tenderstem.co.uk

slow roast lamb leg with Tenderstem® broccoli, lemon & caper dressing

View the recipe