New Delhi: Today is the second most auspicious Islamic festival Eid Al-Adha or Eid-ul-Zuha, better known as Bakra-Eid in India. The day is observed on the 10th day of the Islamic month of Dhul Hijjah, which is the twelfth and final month in the Hijri calendar.
The highlight of any festival is food and Bakrid is no exception. Here are some recipes by celebrity chef Ranveer Brar that you could try:
Lucknow-style Mutton Korma
Celebrity chef Ranveer Brar’s recipe is bursting with the flavours of Lucknow. This is how you go about making it.
Prepare a curd mixture in a bowl by adding 1 ½ cups of curd, 1 tablespoon ginger-garlic paste, 1 tablespoon degi mirch, ½ teaspoon of turmeric powder and coriander powder, and ¼ teaspoon cumin powder. Mix it all well, and keep it aside for further use.
In a shallow pan, dry roast ½ tablespoon black peppercorns, 5-6 black cardamoms, 5-6 cloves, 4-5 green cardamoms, 2 bay leaves, 1-inch cinnamon stick, 1 mace and salt as per taste. Dry-roast on a medium flame for 4-5 minutes and transfer it into a grinder to make a fine powder. Keep aside.
Begin with the cooking process by heating 2-3 tablespoons each of ghee and oil in a handi. Add a 1-inch cinnamon stick, 2 bay leaves and 2 black cardamoms, and let the dry spices splutter. Add 750 grams of mutton and saute for 2-4 minutes on medium flame. Slice four onions and salt (as per taste) until the onions turn light brown in colour. Then, add the prepared curd mixture. Saute for 5-10 minutes or until the masalas are cooked. Add 4-5 cups of water, close the lid, and cook until mutton is tender. Watch it here:
Sheer Khurma
What is Eid without a dessert?
Add water to a pressure cooker and immerse a tin of condensed milk in it. Cover and cook for 2 whistles on medium flame. Meanwhile, heat milk in a deep-bottomed heavy kadhai. Add dates and cook till it begins to change its colour and reduces. Add in crushed cardamom pods, allow to cook on simmer for 3-4 minutes and add in sugar, stir until the sugar begins to melt in. Add the cooked condensed milk, mix well and cook till the milk begins to thicken. Heat 2 tbsp ghee in another pan, add in chironji and roast till fragrant. Add raisins, pistachios, almonds and cashews. Roast till they begin to turn slightly brown. Add the seviyan and begin to roast till they turn brown. Add dessicated coconut and roast till fragrant. Add the seviyan and dry fruit mixture to the milk, mix well and cook till it comes to boil and thickens. Garnish with dry fruits and saffron, serve hot. Watch it here:
Mutton Biryani
For Mutton Marination
- In a bowl, add mutton, curd, fried onions, salt, ginger garlic paste, fried onion oil, green chillies, degi red chili powder, coriander powder, caraway seeds, tender coriander stems, fresh mint leaves and mix it well.
- Keep it aside for marinating.
For Biryani Masala
- In a pan, add coriander seeds, cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, salt to taste, dry roast it on moderate heat and transfer it into the tray to cool.
- Transfer it into a mixer grinder jar and grind into a fine powder.
- Keep it aside for further use.
For Cooking Mutton
- In a deg or big handi, add fried onion oil, ghee, once it’s hot, add cinnamon stick, mace, green cardamom, black cardamom, cloves, bay leaf and let it splutter.
- Add marinated mutton and sauté it for 10-15 minutes or until 80% cooked on moderate heat. Take out the excess oil and keep it aside.
- Sprinkle prepared biryani masala, cover it with the lid and cook it for 5-6 minutes.
- Turn off the flame and keep it aside for further use.
For Jhol
- In a bowl, add green chillies, fresh mint leaves, prepared biryani masala, fried onion, coriander leaves, excess oil, fresh cream, salt to taste, kewra water and mix it well.
- Keep it aside for further use.
For Cooking Rice
- In a handi or sauce pot, add water, once it’s roaring boiled, add salt to taste, bay leaf, cinnamon stick, black cardamom, green cardamom, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
- Strain out the 60% cooked rice and transfer it into a tray for resting.
- Strain the remaining rice and transfer it into another tray and allow it to rest.
- Keep it aside for further use.
For Layering
- In the same deg or handi, add 1st batch of cooked rice, prepared jhol, sprinkle prepared biryani masala, 2nd batch of cooked rice, prepared jhol and prepared biryani masala.
- Top it with fresh mint leaves, fried onions, coriander leaves, saffron water and green chilies.
- Cover it with the lid and apply the dough to seal the corners of deg or handi.
- Place the burnt coal onto the lid and cook it for 2-3 minutes on high flame.
- Reduce the flame to low and cook it for 20-30 minutes.
- Turn off the flame and keep it aside for resting for 10-12 minutes.
- Serve it on a serving dish and garnish it with coriander sprig and mint sprig.
- Serve hot with raita.
Watch it here:
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