Make your celebration more special this Eid

Festivals are the perfect time to reclaim and celebrate the rich legacy of our families through customs and food. On Eid-ul-Adha, take an inspiration from these chefs and prepare a delicacy for your loved ones.

Goat Biryani

Ingredients:

Dawat Rice – 1kg

Salt – 3 tbps

Kewra Water – 4 tbps

Rose Water – 4 tbps

Cinnamon Stick – 10 nos

Green Cardamom – 10 nos

Clove – 12 nos

Bay Leaf – 5 nos

Mace Javitri – 5 nos

Lemon Juice – 4 tbps

Rice cooking cream – half cup

Desi ghee – half cup

Mint – 9-10 nos

Coriander – 5 gms

Brown onion – 10 gms

Yellow chilli – 2 tsp

Biryani masala – 2 tsp

Saffron – 1 gm

Mutton Yakhani:

Goat – 750 gm

Ghee – 125 gm

Curd – 1 cup

Yellow chilli powder – 1 tbps

G G Paste – 5 tbps

Onion – 1 cup

Mutton Stock – 750 ml

Salt – 1 tbps

Biryani masala – 2 tsp

Haldi – 1 tsp

Biryani masala base:

Green cardamom – 10 nos

Mace – 40 gm

Procedure:

Step 1: marinate the goat with g/g, salt, curd. Keep it aside overnight.

Step 2: take a deg, add clarified butter and whole spices when crackled add onion slices. Let the onion turn to golden brown add the ginger garlic paste, yellow chilli powder. Keep sauté well, when the ghee starts oozing out, add marinated goat into the deg. Add salt and curd and keep stirring as curd tends to curdle. Add the mutton stock and keep it aside to simmer for 25 mins. After 25 mins, check the tenderness of mutton. Strain the mutton jus and piece separately.

Step 3: take a deg, add above mutton jus, cream, ghee, biryani masala, saffron, mint, keora water, rose water, together and cook well. Add the mutton pieces and wait for the rice for further layering.

Step 4: soak the rice for at least half an hour. Keep water for boiling with salt. Bundle all the whole spices in a muslin cloth and dip in the boiling water to extract the flavours. Check the salt and add the soaked rice into the boiling water. When the rice starts simmering, then slow down the flame to hold the temperature. Add lemon juice. When the rice are cooked 70%, start first layering as for the top layer, rice will be cooked completely.

Step 5: take deg, pour over the yakhani sauce (step 3) and add the first layer of rice. Keep layering the biryani with the yakhani and cooked rice, 3 layers are preferred. Add mint leaves, brown onion, keora water, saffron water and keep on a dum for at least 15 mins. Serve hot with curd.

Recipe by chef Kush Koli, head chef, SAGA, Gurugram.He says, “Earlier Mughals used to eat extremely spicy biryani but gradually they started consuming biryani with less spices and more aroma. It’s not heavy for your stomach.”

Meat Pulao

Ingredients:

Mutton Curry Cut – 250 gms

Fortune Oil – 5 tabs

Onion – 150 gms

Green Chilly – 15 gms

Ginger – 25 gms

Garlic – 25 gms

Salt – 1 tabs

Chilli Powder – 1 tabs

Turmeric Powder – 1tabs

Black Pepper – 1 tabs

Garam Masala Powder – 1 tabs

Curd – 70 gms

Coriander Powder – 1 tabs

Cumin Powder – 1 tabs

Basmati Rice – 70 gms

Desi Ghee – 75 gms

Cinnamon Stick – 5 gms

Bay Leaf – 5 gms

Green Cardmom – 2 gms

Clove – 2 gms

Coriander Fresh – 1 tabs

Mint – 25 gms

White Sesame Seed – 75 gms

Tamrind – 50 gms

Method:

Heat the ghee in a pan and add cardamom, peppercorns, red chillies and cloves. Then add onions and cook till transparent. Add the meat, salt and chilli powder and all spices. Stir fry till the meat is opaque and add two cups of water. Bring toa boil and lower the heat and cook covered till meat is tender. Strain the meat and keep it aside. Measure the liquid and make up to three cups by adding hot water. Mix liquid, meat and rice together. Bring to a boil lower the heat and cook covered for five minutes. Served with mint raita and sesame chutney.

Recipe by chef Ashish Singh, Corporate Chef, Dhansoo Café, Gurugram. He says, “There is a place in CP where this guy cooks meat pulao and I has been visiting there since I was a child. So this recipe is from that place.”

Namak Gosht

Ingredients

1.4 tbsp Ghee

2.1 kg Mutton with fat (and ½ kg bones)

3.3 tbsp Ginger & Garlic paste

4.1 Red Onion, large

5.1 tbsp Coriander, crushed

6.1 tbsp black pepper

7.1 tbsp cumin seeds, roasted & crushed

8.1 tbsp salt or to taste

Steps

•To prepare the meat and bones, heat the ghee in a skillet and add everything to it. Fry until the colour changes, around 2 to 3 minutes. Cook the paste of ginger and garlic for an additional 2 minutes. Cook the onion slices, then stir in the dry spices. Mix and cook for a few minutes.

•Put in enough water to completely submerge the ingredients. Turn the heat down low and cover the pot for 1 hour and 15 minutes.

•When the meat is fork-tender, increase the heat and evaporate the water (or gravy) until oil separates.

•Serve with fresh lemon juice.

Recipe by chef Sadaf Hussain. He says, “This is one of my favorite Eid recipes and my mother always used to make this. It is simple and focuses on the quality of meat and not on the spices. It also keeps your stomach light so that you can then get straight into Biryani or qorma in the evening.”

Meat (Gosht) Lahoriya

Ingredients

Mutton Curry Cut 1000 gm

Onion 200 gm

Tomato 175 gm

Mustard Oil 250 ml

Turmeric 3 gm

Coriander Powder 10 gm

Kashmiri Chilly Powder 10 gm

Red Chilly Powder 5 gm

Garam Masala 3 gm

Nihari Masala 15 gm

Desi Ghee 50 gm

Maida (Refined Flour) 200 gm

Bay Leaves 2 nos

Whole Black Pepper 2 gm

Black & Green Cardamom 3 gm

Cinnamon Stick 2 gm

Cloves 1 gm

Onion Paste 500 gm

Curd 100 gm

Ginger Garlic Paste 250 gm

Salt 50 gm

Method (4 portions of approx 250 gm each)

Marinate the mutton in curd and ginger-garlic paste, and set aside for an hour

Heat oil

Add all whole spices, followed by the onion paste

Saute till onion paste browns lighty

Add marinated mutton curry cut and mix well and allow to cook

After 15 mins add tomato

Mix well and allow to simmer till the mutton approx 80% cooked

Add nihari masala and curd and mix well

Simmer the entire mixture in a closed vessel till mutton is cooked tender

Best eaten with Tandoori Roti or Naan

Recipe by Jaibir Kohli, the fourth generation owner of Pritam Da Dhaba

Turkish Adana Kebab

Mutton leg boneless 300gms

mutton fat 70 gms

red chilli roasted 5gms

onion roasted 20gms

jeera roasted powder 5gms

sumag powder 5gms

garlic 10gms

salt 5gms

cayenne powder 5gms

banana chilli 10gms

roasted tomato 40gms

turkish bread 80gms

refined flour 100gms

yeast 0.5gms

water 70gms

sugar 3gms

salt 3gms

oil 5gms

Turkish Bread

On a clean flat surface, add refined flour and make a well.

Add yeast, sugar, water and mix it. Add this to flour

Knead it to smooth dough.

Add salt, oil and knead it again.

Keep it aside, cover it with a damp cloth and allow to ferment for one hour.

Knock back the dough, and divide it to portion of 80 gms and set aside to proof.

After 30-40 mins, take one portion and roll it to a flat circle.

Bake it in oven and serve.

Adana Kebab

In a bowl, add raan meat, mutton fat, red chilli roasted, onion roasted, roasted jeera powder, sumag powder, garlic, salt and mix it.

Finely mince it through a mincer and keep it aside for 20-30 mins.

Apply it on a seekh and roast it in tandoor.

Once done, brush it with paprika butter.

Serve it with charred banana chilli, roasted tomatoes and turkish bread.

Recipe by chef Ajay chopra