Bakrid 2023: Try these special recipes this Eid - The Indian Express
Food brightens up celebrations. There is nothing that comes close to good food that itself is a vibe. Agree? As India celebrates Bakri Eid, also known as Eid al-Adha, a sacred festival celebrated among Muslim community in India on June 29, we bring some recipes to add that zeal to your festivities. But before we dive in to it, here’s a little more detail on the significance of the festival which is also known as the ‘Festival of sacrifice’, and marks Prophet Ibrahim’s willingness to obey Allah’s command by being ready to sacrifice his son for the sake of God’s command. His gesture was loved by the almighty and he replaced his son Ismail with a goat. Bakri Eid is celebrated with great excitement and enthusiasm in India and the world.
As such, here’s your guide to making something really special on the occasion, courtesy Chef Arvind Rai, executive chef, The Ashok.
Teh Biryani recipe
Here’s how to make Teh Biryani (Source: PR Handout)
Ingredients
Basmati Rice – 1kg
Cardamom – 6gm
Cloves – 8gm
Cinnamon – 10gm
Milk – 250ml
Gulab Jal – few drops
Kewra – few drops
Oil – 200 ml
Red Chilly Powder – 10gm
Salt – to taste
Mutton/Lamb – 2 kg
Ginger Garlic Paste – 100 gm
Fried Onions – 200gm
Javitri Elachi Powder – 10 gm
Method
*Pick clean and wash the rice. Soak for 30 minutes
*Boil water in a pot with salt, cardamom and cloves. Drain and add the rice
*Bring to a boil and then cook on simmer stirring from time to time till the rice is half cooked. Remove and drain into a colander. Reserve the rice.
*Heat cooked meat in a pot. Remove and separate the pieces discard any fragments and bones, and strain the liquor into a pot. Add milk to the liquor, add salt, red chili powder, javitri elaichi powder, kewra and gulab jal and the meat. Bring to a boil remove from fire and add the rice shape into a heap, with the back of a ladle make several holes in the rice.
*Cover and seal with foil. Cook on direct fire with the flame at the edge of the vessel rotating it continuously till the foil puffs. Remove and allow to rest for some time.
Cooking the meat prior to Biryani
*Wash the mutton and allow the excess water to drain off
*Take the oil in a pot and add mutton. Put the ginger garlic paste cinnamon, cardamom, cloves, salt, red chilli powder, and brown onions on top of the meat.
*Cover with a lid and cook on simmer for about 15 minutes. Stir well, cover, and cook further for 10 minutes on moderate heat
*Remove the lid and saute till the oil begins to bubble out.
Muzzaffar recipe
Here’s how to make Muzzaffar (Source: PR Handout)
Ingredients
Golden sevaiyyan – 200gm
Ghee – 60gm
Sugar – 250gm
Lemon – 1 no
Milk – 30ml
Gulab Jal – few drops
Kewra – few drops
Method
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*Break the sevaiyyan into 1.5 inch long pieces. In a large flat-bottomed pan dry roast till crisp and lightly coloured. Remove and reserve
*In a pot add sugar, water, milk and lemon juice. Bring to a boil and then reduce the flame and cook for 20 minutes on simmer. Remove and discard the scum which comes to the top. Remove, strain and reserve.
*Heat some water and bring to a boil, remove and add the saffron soaked in luke warm milk. Place the roasted sevaiyyan in a muslin cloth and dip in this water 2-3 times, check to see it becomes soft.
*Remove on a work table and separate with forks to ensure they to not stick in clumps. Sprinkle melted ghee, strain the saffron from water, and mix evenly into the sevaiyyan with fork.
*Add the sevaiyyan to the pot containing the sugar syrup, gulab jal and kewra and bring to a boil.
*Seal the pot with foil and place a lid on top and place a few live coal pieces on top. Cook on dum for approximately 15 minutes.
*Remove the lid and foil and transfer to the serving dish
*Garnish with grated khoya, sultanas, cashew nuts and almond flakes.
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