Eid Mubarak! Every festival is incomplete without food. Eid al-Adha is celebrated by Muslims across the world and is marked by a sumptuous feast.
The day is celebrated with family and friends coming together to enjoy the feast.
READ MORE | Eid al-Adha 2018: Date, significance and celebrations
This Bakr-id, we have collected some recipes by Chef Sanjeev Kapoor for you to binge on.
Hyderabadi Biryani
Ingredients:
Mutton a mix of chops, marrowbone and shoulder pieces 500 grams
Basmati rice 1 1/2 cups
Salt to taste
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3 inch sticks
Oil 1 tablespoon + to deep fry
Onions sliced 5 large
Caraway seeds (shahi jeera) 1/2 teaspoon
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1 tablespoon
Yogurt 1 cup
Fresh coriander leaves torn 2 tablespoons
Fresh mint leaves torn 2 tablespoons
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron (kesar) mix in 1/4 cup milk a few strands
Method:
- Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
- Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
- Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
- Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
- Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.
Seekh Kabab
Ingredients:
Mutton mince (keema) 500 grams
Onion chopped 1 medium
Mutton fat 50 grams
Green chillies chopped 6
Fresh coriander leaves chopped 2 tablespoons
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Roasted cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Kashmiri red chilli powder 1 tablespoon
Salt to taste
Butter for basting
Chaat masala 2 tablespoons
Lemons 2
Mint chutney as required
Method:
- Preheat the oven to 240°C/475°F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency.
- Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs.
- Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done.
- Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Sheer Khurma
Ingredients:
Milk 7 1/2 cups
Vermicelli roasted 100 grams
Ghee 2 tablespoons
Saffron (kesar) a few strands
Sunflower seeds (charoli/chironji) 2 tablespoons
Green cardamom powder 1/2 teaspoon
Nutmeg powder a pinch
Sugar-Free 18 measures
Almonds blanched and slivered 8-10
Pistachios blanched and slivered 8-10
Method:
- Boil milk till reduced to three fourths its volume.
- Heat ghee in a kadai. Add the vermicelli and stir gently.
- Add reduced milk and mix.
Phirni
Ingredients:
Rice soaked 5 tablespoons
Milk 1 litre
Saffron (kesar) a pinch
Sugar 3/4 cup
Green cardamom powder 1/2 teaspoon
Pistachios blanched, peeled and sliced 10-15
Method:
- Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.
- Cook till rice is completely cooked, stirring constantly. Add saffron and mix well.
- Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.
- Chill in a refrigerator for an hour before serving.