Eid Special: The Recipes For These Mouth-Watering Dishes Will Make Your Festival Special

What’s a festival without finger-licking good food? Try out these signature Eid dishes and enjoy with your near and dear ones.

eid recipes

If there’s one word that’s synonymous with festivals, it is food. No festival is complete without food. It’s the same for the festival of Eid al-Adha which is synonymous with dishes like biryani and nalli nahari. The festival, which is celebrated two days after the beginning of the Haj pilgrimage, starts on the 10th day of one of the holiest months of the Islamic calendar. Planning a dawat for friends and family this Eid? Here are some recipes you can try.

Kebab Istanbul

Ingredients:

For the kebab masala

10 g cinnamon

15 g cardamom

15 g black peppercorn

5 g bayleaf

2 g cloves

Method:

Roast each ingredient separately and let them cool to room temperature. Blend all the masalas till a fine powder is made.

For the kebab:

400 g mutton leg, boneless

200 g mutton keema

10 g kebab masala

5 g ghee

2 eggs

2 g butter

2 g tahina paste

1 g ice

5 ml lemon juice

Salt, to taste

Method:

In a meat mincer or a mixer grinder, mix the boneless leg, kheema, masala and ghee till a smooth pate like paste is formed. Beat the eggs in a bowl separately and add to the mixer. Blend again till the egg is further incorporated. Add seasoning as per taste.

In a bowl, mix the tahina paste, ice, lemon juice and salt as per taste using a whisk till a smooth paste is formed. You can cook the kebab over a barbeque on a medium flame. Take 50g of the mixture and spread it over a flat skewer and cook on either side till the colour turns dark brown.

Remove from the skewer and add butter on the kebab. Serve with tahina sauce. Or you can cook it on a non-stick pan like a cutlet-shaped kebab of 50 g each on a medium flame with butter. Cook both sides till you get a charred colour. Serve hot with tahina sauce.

Recipe courtesy: Chef Ajay Thakur, Bayroute, Mumbai

kebab istanbul
Kebab Istanbul

Kachhe Gosht Ki Biryani

Ingredients:

1 kg lamb curry, cut

50 g ginger garlic paste

5 g clove

5 g cinnamon

10 tbsp cardamom powder

20 g coriander, chopped

20 g mint, chopped

50 g green chilli paste

1 tbsp turmeric

Salt, to taste

1 tbsp red chilli powder

100 g curd

100 g raw papaya paste

15 ml lemon juice

30 g brown onion

500 g ghee

1 kg rice

5 g saffron

Method:

First marinate the lamb with ginger garlic paste, coriander, mint, green chilli paste, turmeric, salt, red chilli powder, curd, raw papaya paste, lemon juice, brown onion and ghee. Keep it aside in a cold place for at least two hours. Boil water for the rice. Add cinnamon, clove and cardamom to it and bring to boil. Add the rice to it. Then take the marinated lamb in a copper lagan. The first layer of rice should be 50 %, second should be 70% done and third should be 90% done. Then pour water in the lagan to the level of lamb and top with saffron water. Then dum biryani for at least 45 minutes. Serve hot.

Recipe courtesy: Chef Rehman Mujeebur

kachhe gosht ki biryani
Kachhe Gosht Ki Biryani

Taftoon Pe Harissa Desi Lamb

Ingredients:

1 kg lamb, boneless

50 g rice

2 g fennel seeds

1 small stick of cinnamon

1 black cardamom

5 green cardamoms

1 tbsp turmeric powder

1 tsp fennel powder

1 tsp ginger powder

½ tsp coriander powder

Salt, to taste

1 bay leaf

50 g fried onion

50 g onion, sliced

70 g ghee

3 ml truffle oil

Method:

In a sauce pan, add the lamb, sliced onion, rice, whole spices and some water. Cover and cook on medium flame until the lamb turns tender. Bring it to room temperature. Now pound it with your hand, on a stone slab, to make a fine paste. In a sauce pan, add the lamb paste, fried onion paste, and all the powdered spices along with ghee. Cook on low heat until it becomes a thick paste. Finish with truffle oil and serve with bread.

Recipe courtesy: Taftoon, Mumbai

Harissa Desi Lamb_Taftoon
Harissa Desi Lamb

For more entertainment, check out Jr NTR and Pooja Hegde’s masala entertainer Aravinda Sametha Veera Raghava on ZEE5.

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