Eid Al Adha 2024 easy recipes: Make your Bakrid feast memorable with Mutton Biriyani, special phirni, more

Ingredients

For Mutton Curry: Mutton with bones, small cubes, 2 kg; Tomatoes (finely chopped), 3 medium;  Oil or ghee, ¼ cup; Ginger garlic paste, or grated ginger and garlic, 3 tbsp; Biryani Masala, 5 tbsp; Plain yogurt, preferably Indian yogurt, ⅔ cup;  Fried onion, ½ cup; Chopped coriander, ¼ cup; Chopped fresh mint, ¼ cup;  Fried potato halves (optional), 6-8; Garam masala (optional), ½ tsp

For Rice: Basmati rice (soaked in water for 15 minutes), 2 cups;  Water, 8-10 cups; Lemon (juiced), 1 small; Caraway seeds (black cumin seeds, optional), ¼ tsp; Cinnamon stick, 1; Green cardamom pods (optional), 2-3; Cloves (optional), 2; Green chili (optional), 1;  Saffron, soaked in ¼ cup warm water, 8-10 threads;

For Biryani masala dry roast spice blend: Whole Coriander Seed (Sabut Dhaniya), 3 tbsp; Black Cardamom (Badi Elaichi), 10; Black Pepper Corn (Sabut Kali Mirch), 1 ½ tbsp; Whole Cloves (Sabut Laung), ½ tbsp; Cinnamon Stick (DaalChini), ¼ cup; Fennel Seed (Saunf), 2 tbsp; Cumin Seed (Jeera), 1 ½ tbsp; Black Cumin Seed (Shahi Jeera), 1 ½ tbsp; Star Anise (Badiya Phool), 6-8

No-roast Spice Blend: Nutmeg (Jayfal), 1; Green Cardamom (Chhoti Elaichi), 2 tbsp; Whole Mace (Javantri), 2 tbsp; Bay Leaves (Tej Patta), 5-6

Method: 

For biryani masala: Heat a pan on medium heat. Add whole coriander, cumin seed, clack cumin seed, fennel seed, cinnamon, cloves, black pepper, star anise, and black cardamom to the wok. Turn the heat down to low and dry roast the spices for 5 to 6 minutes while stirring continuously. Take the spices out in a bowl and set them aside to cool down. Grind nutmeg, green cardamom, and mace until a fine powder forms. Take the spice blend out in a bowl. Now grind all the roasted spices and bay leaves at once or in a batch until a fine powder forms. Add the roasted spice blend into the non-roasted spice blend and mix it until well combined. Transfer the Biryani masala in an airtight container or a jar. Store the Biryani Masala at room temperature in a pantry, away from any moisture.

Cook mutton curry: Thoroughly wash and clean mutton. In a large bowl, combine mutton, ginger-garlic paste, and biryani masala. Mix it well and set it aside. Heat oil in a lagan on medium heat. Add marinated mutton and fry the meat and spices until fragrant. Cover and cook on a medium heat for 25 minutes. Heat oil on medium-high heat in a large lagan. Add chopped tomatoes and cook until tomatoes soften. Add mutton curry and cook until curry thickens up. Turn the heat off and add yogurt, fried onions, mint, cilantro, and garam masala. Mix gently and add potatoes to the curry.

Cook basmati rice: Bring 8-10 cups of water to a rolling boil in a large pot. Add washed Basmati rice, whole spices, green chili, salt, and lemon juice. Cook rice on medium-high heat for 6-8 minutes or until al-dente. Strain the rice in a large colander and drain all the water. Set the rice aside.

Layer curry and rice: Top the Curry in a Dutch oven with parboiled rice. Swirl soaked saffron on top of the rice. Garnish the top with optional fried onions, and lemon slices. Cover the pot with aluminium foil then cover with a lid.

Steaming biryani: Heat a large cast iron skillet or tava on medium heat. Place the pot on tava or skillet to diffuse the heat. Turn the heat down to low. Steam(Dum) on low heat for 20-25 minutes. Turn off the heat and let the biryani rest for 8-10 minutes. To serve, gently slide the spatula on one side of the pot and gently bring the rice and vegetables to the top. Remove the biryani gently on a platter. Serve hot with whipped plain yoghurt or raita.

Special Phirni, By Rajan Sethi, Owner, Ekk Panjab

Special Phirni 

By Rajan Sethi, Owner, Ekk Panjab 

Ingredients: Basmati rice, 1/2 cup; Full-fat milk, 1 litre; Sugar (adjust to taste), 1/2 cup; Cardamom powder, 1/4 tsp; A pinch of saffron strands; Chopped nuts (almonds, pistachios); Rose water (optional), 1 tbsp

Instructions: Prepare the rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and grind the rice to a coarse paste using a little water.

Cook the milk: In a heavy-bottomed pan, bring the milk to a boil. Lower the heat and let it simmer. Add the ground rice paste to the milk, stirring continuously to avoid lumps.

Simmer the mixture: Cook on low heat, stirring frequently, until the mixture thickens and the rice is cooked. This usually takes around 20-30 minutes. Add sugar and continue to cook until it dissolves completely.

Flavour the phirni: Add cardamom powder and saffron strands. Stir well. Turn off the heat and let it cool slightly.

Serve: Pour the phirni into serving bowls or earthen pots for an authentic touch. Garnish with chopped nuts and a few saffron strands. Refrigerate for a few hours before serving cold.

Mutton Noormahal Biriyani, By Mahesh Ramasamy, Executive Chef, Angsana Oasis Spa & Resort

Mutton Noormahal Biriyani

By Mahesh Ramasamy, Executive Chef, Angsana Oasis Spa & Resort

Ingredients:  Mutton, 1 kg; Ghee, 300 gm; Curd, 300 gm; Onions, 500 gm; Salt, To Taste; Cloves, 4 pcs; Asafoetida, a pinch; Dry ginger, 1tsp; Kashmiri Mirch Powder, 1 tsp; Cinnamon, 1-inch piece; Almond, 50 gm; Raisins, 25 gm; Keora water, 1 tsp; Basmati rice, 1 kg; Eggs, 6

Method: Cook the meat with onion, ghee and masalas. Add one-and-a-quarter times the volume of water (ie one cup of soaked rice to one and a quarter cups of water). Bring the cooked meat and water to a boil and add the rice and remaining items. Put the lid on top and cook for 30 minutes in dum style. Serve biryani with raisins, almond and boiled eggs on top along with any kind of raita.