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

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.

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: 4-5Black cardamom: 2 Cinnamon stick: 1 inchBlack peppercorns: 8-10Garam masala powder: 1/2 tspSalt to tasteCoriander leaves: For garnishingDried plums: 100 gmFresh 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)

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 masala powder: 1 tspWhisked yogurt: 100 gmKewra essence: 1 drop Rose essence: 1 drop Besan: 30 gmGhee: 50 mlSaffron: 1 gmMethod- 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)

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 mlGinger: 20 gmGarlic: 20 gmSaffron: 0.1 gmOnion: 100 gmButter: 50gmMint: 10 gmGaram masala: 10gmRed 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)

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)