Lagan Ki Boti, Gosht Haleem: Recipes for a scrumptious Eid feast

Eid ul-Fitr marks the end of Ramadan, a month-long period of fasting and self-reflection. The ‘Festival of Breaking the Fast’ encourages forgiveness, charity and brotherhood, with kids receiving the much-awaited ‘Eidi’ as a present from their family.

The celebration also, and very importantly, features lavish feasts with delectable dishes and rich sweet offerings. Usually prepared in each-other’s company, the food is a staple to the festival.

We’ve rounded-up a few recipes, scrumptious enough to double the gusto of Eid and its festivities.


Lagan Ki Boti

Ingredients
Lamb Boti (chunks): 1 kg
Desi ghee: 100 gm
Raw Papaya paste: 20 gm
Garlic paste: 30 gm
Ginger paste: 30 gm
Onions: 200 gm
Ginger: 10 gm
Green Chilly: 20 gm
Tomato puree (fresh): 100 gm
Coriander (Fresh): 30 gm
Garam masala powder: 20 gm
Coriander powder: 20 gm
Green Cardamom powder: 5 gm
Roasted Cumin powder: 15 gm
Red Chilly powder: 40 gm
Salt: as per taste
Bayleaf: 2
Green Cardamom: 5-6
Black Cardamom: 3-4
Mace: 2-3 strands
Cloves: 4-5

Method
- Take the lamb chunks in a pan, and add salt, raw papaya paste, ginger and garlic paste (10 gm). Marinate overnight
- Put desi ghee and other spices into a handi, and sauté
- Add sliced onions to the mix, sauté till golden brown. Add ginger garlic paste, julienne ginger and chopped green chillies, and sauté for 2 minutes
- Mix the marinated lamb into the handi. Sauté till lamb turns light brown
- Add red chilly powder, coriander powder, roasted cumin powder and garam masala powder
- Continue to sauté till no masala is left on the sides of the pan
- Add hot water to the mix and cover with a lid. Cook on low fire while stirring
- After the boti is 70% cooked, add tomato puree. Cook on slow fire.
- Once done, sprinkle green cardamom powder and stir. Dry the gravy on medium flame
- Garnish with coriander leaves and serve

(Courtesy: Trident, Agra)

Yakhani Pulao

Ingredients

For chicken:
Shahi jeera: 2 tsp
Cardamom: 5
Cloves: 5
Bay Leaf: 1
Cinnamon: 1-2 sticks
Star Anise: 1
Salt to taste
Garam Masala powder: 2 tsp
Chicken thigh: 450 gm with bones
Water: 5 cups

For biryani
Oil: 250 ml
Cumin seeds: ½ tsp
Cardamom: 4
Cloves: 4
Cinnamon: 1 stick
Mace: A little, you can break it by hand
Kalpassi: 1 pcs
Large onions (sliced): 2
Yogurt: ½ cup
Green chilli: 5
Ginger Garlic paste: 2 tbsp
Basmati rice: 3 cups
Chicken stock: 4.5 cup (you can use regular water if stock isn't available )
Salt to taste
Kewra water: ½ tsp

Method
- Soak rice for 30 mins
- Take chicken and all spices in a large pot. Boil for 20 minutes. Strain it and set aside
- Heat oil in a pot. Add in whole spices and fry
- Add onions, chillies and fry until golden brown
- Then add ginger garlic paste and sauté
- Stir in curd
- Add chicken, rice, chicken stock and salt
- Bring to a boil and then simmer for 15 to 20 mins.
- Turn off the heat and let it stand for 10 mins.
- Don't overcook rice
- Fork through the rice and serve hot

(Courtesy: Chef Abhishek Gupta, Executive Sous Chef, The Leela Ambience, Gurugram)

Gosht Haleem

Ingredients
Mutton boneless: 1 kg
Broken wheat: 1 kg
Ghee: 500 gm
Salt, to taste
Onion (sliced): 250 gm
Turmeric powder: 50 gm
Rose water: 5 gm
Kewra water: 5 gm
Green Chillies (slit): 10
Whole garam masala: 50 gm
Saffron: 1 gm
Cashew nuts (For Garnish): 15 gm

Method
- Heat ghee in a pot, add sliced onions and saute till golden brown
- Add in mutton and green chillies
- Add mutton stock and continue cooking
- Add broken wheat, turmeric powder, garam masala
- Cook mutton and pound it well till the meat is shredded
- Add rose water, kewra water and saffron
- Reduce the liquid to thick consistency
- Serve with brown onions, fried cashew nuts & ghee

(Courtesy: Chef Naresh Rawat, Junior Sous Chef, Courtyard by Marriott Bengaluru)

Nalli Nihari, Gosht Biryani, & Meat Aloo Bhukara Recipes To Add To Your Eid Feast

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Eid-al-Adha, or Barka Eid, is a Festival of Sacrifice that celebrates the obedience of Ibrahim towards Allah. The four-day celebrations involve a lavish feast of delicacies.

To make your Eid party a success, give these recipes a shot.

Eid-al-Adha, or Barka Eid, is a Festival of Sacrifice that celebrates the obedience of Ibrahim towards Allah. The four-day celebrations involve a lavish feast of delicacies. To make your Eid party a ..

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Ingredients

Mutton cut: 600 gm

Curd: ½ cup

Ginger-garlic paste: 1 tbsp

Cooking oil: 2 tbsp

Desi ghee: 3 tbsp

Fried onion: 1 cup

Degi mirch: 2 tsp

Coriander powder: 2 tsp

Turmeric powder: 1/2 tsp

Cloves: 4-5

Black cardamom: 2

Cinnamon stick: 1 inch

Black peppercorns: 8-10

Garam masala powder: 1/2 tsp

Salt to taste

Coriander leaves: For garnishing

Dried plums: 100 gm

Fresh plum: 2-3

Method

- Heat oil in a thick bottom cooking pot and add whole spices. Cook till they crackle

- Add ginger-garlic paste, cook for a few minutes

- Cut mutton and fry on high heat for 3-4 minutes

- In a bowl, mix yogurt, fried onions, degi mirch, coriander powder, salt, turmeric powder

- Mix it with mutton and add ½ cup of water

- Cook while covered for about 40 minutes; till the mutton is soft

- Add fresh chopped plums and dried plums puree

- Adjust seasoning, sprinkle garam masala, cook for 1 minute

- Garnish with chopped coriander leaves

- Serve hot

(Courtesy: Punjab Grill)

IngredientsMutton cut: 600 gmCurd: ½ cupGinger-garlic paste: 1 tbspCooking oil: 2 tbspDesi ghee: 3 tbspFried onion: 1 cup Degi mirch: 2 tspCoriander powder: 2 tspTurmeric powder: 1/2 tspCloves: 4-5Bl..

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Ingredients

Lamb shank

Lamb stock: 1 litre

Sliced onions

Ginger-garlic paste: 5 tbsp

Mustard oil: 50 ml

Whole garam masala: 5 gm

Yellow chili powder: 2 tbsp

Mace powder: 1 tsp

Cardamom powder: 2 tsp

Gram masala powder: 1 tsp

Whisked yogurt: 100 gm

Kewra essence: 1 drop

Rose essence: 1 drop

Besan: 30 gm

Ghee: 50 ml

Saffron: 1 gm

Method

- Heat mustard oil, then cool

- Add whole garam masala, sliced onion. Sauté onions till golden brown

- Add lamb shanks, ginger, garlic paste, yogurt. Don't stir

- Add garam masala powder, turmeric powder, yellow chili powder

- Cook for 20 mins

- Add brown onion paste

- Cook till lamb shanks cooked

- Strain gravy

- Add shank bones to gravy and cook

- Add kewra and rose essence

- Heat butter and add flour, besan

- Cook till it looks roux

- Add to gravy for thickening

- Strain gravy, remove bones and add shanks

- Cook and finish with saffron

- Garnish with almond slices and saffron

(Courtesy: Chef Anshu, Westin Hyderabad Mindspace)

IngredientsLamb shankLamb stock: 1 litreSliced onionsGinger-garlic paste: 5 tbspMustard oil: 50 mlWhole garam masala: 5 gmYellow chili powder: 2 tbspMace powder: 1 tspCardamom powder: 2 tspGram masal..

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Ingredients

Chicken leg: b/l 300 gm

Green chilli: 5 gm

Elachi small: 1

Elachi big: 1

Cinnamin sticks: 1

Mace: 1 gm

Bay leaf: 1

Javtri: 1

Cloves: 1 gm

Basmati rice

Salt to taste

Sahi jeera: 3 gm

Desi ghee: 50 ml

Ginger: 20 gm

Garlic: 20 gm

Saffron: 0.1 gm

Onion: 100 gm

Butter: 50gm

Mint: 10 gm

Garam masala: 10gm

Red chilly powder: 30 gm

Method

- Wash chicken leg, pet dry

- Marinate with ginger, garlic paste, curd and garam masala. Set aside

- Soak basmati rice for 20 minutes

- In a thick bottom pan, add whole spices, slices of onion and cook till brown

- Add marinated chicken, cook for 5 minutes

- Boil rice in salt and mint flavoured water

- Add chicken to pre-cooked rice

- Cover with lid, cook till steam comes out

- Serve hot with raita

(Courtesy: Chef Ved Prakash- Chef De Cuisine at Daniell’s Tavern, The Imperial New Delhi)

IngredientsChicken leg: b/l 300 gmGreen chilli: 5 gmElachi small: 1 Elachi big: 1 Cinnamin sticks: 1Mace: 1 gmBay leaf: 1Javtri: 1 Cloves: 1 gmBasmati riceSalt to tasteSahi jeera: 3 gmDesi ghee: 50 ..

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Ingredients

Basmati rice: 1 kg
Mutton boti without bone: 1 kg
Cardamom: 10 gm
Cinnamon: 10 gm
Cumminseed: 10 gm
Cloves: 10 gm
Ginger: 40 gm
Garlic: 20 gm
Green chillies: 100 gm
Fried onion: 50 gm
Coriander leaves: 1 bunch
Mint leaves: 1 bunch
Lemon: 2
Curd: 1/4 cup
Ghee: 1/4 kg
Saffron: 1 pinch

Method

- Wash mutton and take it in a vessel.
- Grind green chillies, ginger, garlic, spices, fried onion, and mix them well together
- Add this mixture to the meat
- Add curd to it, mix thoroughly
- Leave for half an hour
- Boil 2 litres of water in a vessel. Then add rice to it, while still on flame
- Take out semi-cooked rice and spread it on the meat and spices mixture in a vessel
- Repeat
- Mix ghee and saffron to a cup of boiled water. Pour it on the rice
- Cover the vessel with a plate and seal the edges with dough and cook for 15 minutes on medium flame
- Turn off the heat. Let it sit for 15 minutes
- Uncover and garnish with saffron

(Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, New Delhi)

Ingredients Basmati rice: 1 kg Mutton boti without bone: 1 kg Cardamom: 10 gm Cinnamon: 10 gm Cumminseed: 10 gm Cloves: 10 gm Ginger: 40 gm Garlic: 20 gm Green chillies: 100 gm Fried onion: 50 gm Co..

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