Eid-ul-Adha is a festival of sacrifice. It holds profound significance in Muslim communty around the world. This festive occasion is marked by communal prayers, the sacrifice ritual, and the preparation of delicious feasts. Here’s a look at two recipes for the occasion.
Mutton Biryani
Ingredients
500 gms mutton
500 gms basmati rice
5 tbsp ghee
3 onions finely chopped4 black cardamom
3 green cardamom
5 - 6 black peppercorn
1-inch stick cinnamon
6 - 8 cloves
1 tsp fennel seeds
1 tsp kewra essence
1/2 cup milk
4 - 5 saffron strands
Salt to taste
For the marination
2 onion very finely chopped
3 tbsp ginger garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala powder
Juice of 1 lime
1 cup yoghurt
Salt to taste
Method
Mix all ingredients of marination in a clean bowl and add in the mutton pieces and give it a mix. Let it marinate for at least 6 hours or overnight. Next, wash the basmati rice and soak the rice in water for at least 30 minutes - 1 hour and drain them after the said time.
Take a pan and boil the whole spices with 5 cups of water. Let it rest for 20 minutes and then strain. Heat ghee in a large pan, and then add in the rice. Cook for 3 to 5 minutes or till rice turns opaque white. To add colour and fragrance, crush and add in 2 saffron strands. Pour in flavoured water too. Bring the rice to a boil, cover, and allow it to simmer for 3-5 minutes. Switch off the flame and let the rice rest for 5 minutes. This will allow the rice to absorb the moisture. In another heavy-bottomed pan add ghee, drop in chopped onions and saute till they turn translucent. Add in the marinated mutton. Now stir and cook the meat for a few minutes.
Cover with the lid and simmer it for another half an hour. Take a pot and lay a layer of rice. Add in some of the mutton pieces. Repeat this alternate layering of rice and mutton pieces. Finish with a layer of rice on top. In another wok or pan warm the milk with cardamom pods. Crush and add the saffron. Pour in some drops of Kewra water on top of the finished biryani layers. Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around. Cook on very low flame for about half an hour. Remove the vessel from the flame and break the seal. Your lip-smacking Lucknowi Mutton Biryani is ready to get served!
Chicken kofta curry
Ingredients
2 onions, roughly chopped
8 garlic cloves, roughly chopped
3 cm x 2 cm piece ginger, roughly chopped
2 slices of white bread, plus extra if required
½ small bunch coriander, plus extra to serve
700 g chicken thigh fillets, cut into chunks
½ tsp turmeric
¼ tsp baking soda
1 egg
For the gravy
¼ cup vegetable oil
3 whole cloves
2 whole cardamom pods
1 cinnamon stick
1 tsp turmeric powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
1 cup (250 ml) tomato purée
3 cups (750 ml) water
150 ml thick yoghurt
1 tsp garam masala
Method
Place the onions, garlic and ginger in a food processor and process to a coarse paste. Remove half from the food processor to a small bowl, then add the bread, coriander roots and process to a paste. If too wet, add a little more bread. Add the chicken, remaining fresh coriander, turmeric, baking soda and egg and process to a coarse paste. With damp hands, mould spoonfuls of the paste into meatballs about 2-3 cm in diameter and refrigerate for 30 minutes.
To make the gravy, heat the vegetable oil in a large, lidded frying pan over medium heat. Add the cloves, cardamom and cinnamon stick, followed by the reserved onion, garlic and ginger paste.
Fry the paste for about 5 minutes, then add the remaining spices for the gravy. Stir for 1 minute, then add tomato purée and cook for a further minute. Add a cup or so of water and bring to a simmer. Simmer for 5 minutes, then stir through the yoghurt and garam masala.
Add the chicken meatballs to the pan and simmer without stirring for 10 minutes, or until the meatballs are cooked through. Scatter with coriander leaves to serve.
