- Mutton Biryani.
Ingredients.
500g mutton, cut into pieces
2 cups basmati rice
2 large onions, thinly sliced
2 tomatoes, chopped
1 cup yogurt
2 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp biryani masala
4 cloves
2 cardamom pods
1 cinnamon stick
2 bay leaves
A handful of fresh coriander and mint leaves, chopped
4 tbsp ghee or oil
Salt to taste
Saffron strands soaked in 2 tbsp milk
Fried onions for garnish.
Instructions.
Marinate the mutton.
Bowl In mix mutton pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Marinate for at 2 hours or overnight for best results.
Cook the rice: Rinse the basmati rice and cook in salted boiling water with bay leaves, cloves, cardamom, and cinnamon stick until 70% done. Drain and set aside.
Prepare the mutton: In a large pot, heat ghee/oil, and fry the onions until golden brown. Tomatoes Add the and cook until soft. Marinated mutton add and cook on medium heat until the mutton is tender.
Layering the biryani.
In a heavy-bottomed pot, start layering the mutton and rice. First, spread a layer of mutton, then a layer of rice. Repeat until all the mutton and rice are used up. Sprinkle biryani masala, chopped coriander, mint leaves, saffron milk, and fried onions on top.
Dum cooking: Cover the pot with a tight-fitting lid or seal with dough and cook on low heat for 20-30 minutes until the rice is fully cooked and fragrant.
Serve: Gently mix the biryani before serving and enjoy with raita or salad.
- Seekh Kebabs.
Ingredients.
500g minced mutton or beef
1 large onion, finely chopped
2 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
1 tbsp lemon juice
A handful of fresh coriander, finely chopped
Salt to taste
Oil for grilling.
Instructions.
Prepare the mixture: In a large bowl, combine minced meat, chopped onions, ginger-garlic paste, green chilies, garam masala, cumin powder, coriander powder, red chili powder, lemon juice, chopped coriander, and salt. Mix thoroughly until well combined.
Shape the kebabs.
Take a handful of the mixture and shape it around skewers to form kebabs.
Grill the kebabs.
Preheat the grill or barbecue. Brush the kebabs with oil and grill on medium-high heat, turning occasionally, until they are cooked through and slightly charred on the outside.
Roast the vermicelli.
Ghee Heat in a pan and roast the vermicelli until golden brown. Set aside.
Boil the milk In a large pot, bring the milk to a boil. Add cardamom pods and simmer for 10-15 minutes until it thickens slightly.
Cook the dates and nuts: In the same pan with remaining ghee, sauté the dates, almonds, pistachios, and raisins for a few minutes until they are fragrant.
Combine: Add the roasted vermicelli and sautéed nuts to the milk.
Cook for another 10-15 minutes until the vermicelli is soft and the mixture has thickened.
Add sugar and flavor: Stir in the sugar, saffron strands, and rose water. Cook for a few more minutes until the sugar is completely dissolved.
Serve.
Serve warm or chilled as a dessert.
These traditional recipes are sure to enhance your Eid celebrations with their rich flavors and festive aroma. Enjoy cooking and Eid Mubarak!
