Make the most of Eid celebrations with the lip-smacking flavours of Tandoori Anda Biryani

Marking the end of Ramadan, a month-long period of fasting, the celebration of Eid ul-Fitr boasts fabulous feasts - often prepared over days.

From a large range of meaty treats to sweet offerings, Eid festivities are incomplete without its delicacies. A popular item often found on Eid menus is the Biryani. The soft meat combined with flavourful, aromatic rice makes for a delicious addition to any feast.

So this Eid, we've rounded up three different recipes to cook this lip-smacking dish.


Murgh Biryani

Ingredients
Chicken leg b/l: 300 gm
Green Chilli: 05 gm
Cardamom/Elaichi (small): 1
Elaichi (big): 1
Cinnamon Sticks: 1
Mace: 1gm
Bay leaf: 1
Javitri: 1
Cloves: 1 gm
Basmati rice: 100 gm
Salt: according to taste
Shahi Jeera: 3 gm
Desi Ghee: 50 ml
Ginger: 20 gm
Garlic: 20 gm
Saffron: 0.1 gm
0nion: 100 gm
Butter: 50 gm
Mint: 10 gm
Garam Masala: 10 gm
Red Chilly Powder: 30 gm

Method
- Wash Chicken leg b/l and dry. Marinate with ginger, garlic paste, curd and Garam Masala. Keep aside
- Soak basmati rice for 20 minutes.
- Take a pan with a thick, sturdy bottom and put in spices and onion. Cook till brown.
- Add marinated chicken. Cook for 5 minutes
- Boil rice in salt and mint flavoured water. Add chicken to rice
- Cover with lid, cook until steam comes out
- Serve hot with raita

Lamb Biryani

Ingredients
Lamb Curry (cut): 200 gm
Lamb Bot: 100 gm
Elaichi (small): 1
Elaichi (big): 1
Cinnamon sticks: 1
Mace: 1 gm
Bay leaf: 1
Javitri: 1
Cloves: 1 gm
Basmati rice: 100 gm
Salt: to taste
Shahi Jeera: 3 gm
Desi Ghee: 50 ml
Ginger: 20 gm
Garlic: 20 gm
Saffron: 0.1 gm
0nion: 100 gm
Butter: 50 gm
Mint: 10 gm
Garam Masala: 10 gm
Red Chilli powder: 30 gm

Method
- Wash mutton chunks and curry cut, dry after. Marinate with Ginger, Garlic paste, Curd and Garam-masala. Keep it aside
- Soak Basmati rice for 20 minutes
- Take a pan with a study, thick bottom. Pour all spices and slices of onion. Proceed to cook till brown. Add marinated mutton to pan, cook for 5 minutes
- Boil rice in salt and mint flavoured water. Add mutton to pre-cooked rice
- Cover the mix with a lid. Cook until steam comes out
- Serve hot with raita

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

Tandoori Anda Biryani

Ingredients
Basmati rice: 1 cup
Onion (sliced): 1
Ginger Garlic paste: 2 tbsp
Hung curd: ½ cup
Fresh Coriander leaves: A handful
Mint leaves
Eggs: 4
Desi Ghee: 50 gm
Saffron: Few strands
Whole Spices:
Cardamom pods: 4
Whole Cloves: 5
Bay leaf: 1
Cinnamon stick: 1 ½ inch
Cumin seeds: 5 gm
Black pepper: few seeds
Black Cardamom: 2

Ground spices for tandoori masala
Coriander powder: 1 tbsp
Red chilli powder: ½ tbsp
Degi chili powder: ½ tbsp
Turmeric: 1 tsp
Garam masala: A pinch

Method
- Soak the rice for 15 minutes
- Boil eggs and marinate them in the tandoori masala. Skewer and roast in tandoor
- Heat ghee in a pot and crackle half of the whole spices followed by onions. Once onions turn brown, add ginger garlic paste and powdered spices. Sauté well and add yogurt
- In another pot add water and rest of the spices. Allow the water to boil and add the soaked rice
- Cook rice until about 80% done and strain
- In an earthenware pot, layer the rice with yogurt masala and tandoori eggs, saffron strings, brown onions, coriander and mint leaves. Seal the pot and place in pre-heated tandoor for 15 minutes
- Serve hot with raita and onion salad

(Courtesy: Atul Upadhyay, Executive Sous Chef, Taj Palace, New Delhi )