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Image Credit: Kachi gosht ki biryani
Eid is a festival that is celebrated by millions of Muslims all over the world. There are so many customs and traditions attached to the festival and one of the major bonding points is food. Like every other festival, food is extremely important to the Eid celebrations. There are so many traditional and fusion dishes that make up a huge chunk of the festivities. From Biryani to Kebabs to simple salads, there are many dishes that are lovingly cooked and served. So, here are some Eid festival recipes by Executive Chef G. Somasundaram at Renaissance Bengaluru Race Course Hotel.
Kachi Gosht Ki Biryani
Ingredients
- 1 kg Mutton curry cut
- 600 grams Basmati rice
- 200 grams Brown onions
- 10 grams Ginger paste
- 10 grams Garlic paste
- 8 grams Red chili powder
- 1 bunch Coriander leaves
- 1 bunch Mint leaves
- 50 grams Green chilies
- 25 gms Garam Masala
- 50 grams Curds
- 1 pinch Saffron
- 100 ml Oil
- 30 ml Ghee
- Salt - As per taste
Method
- Wash and soak the rice for 30-40 minutes.
- Marinate the mutton overnight with Garam Masala, chili powder, curd, chopped coriander, mint, green chilies, ginger garlic paste salt, Keep aside.
- Soak the saffron in warm water. Boil 5 liters of water with a little salt and Potli Masala allow it to boil for till the flavour comes out.
- Add the soaked rice after the water starts boiling. In the meantime, transfer the marinated mutton into a deep-bottomed pan that has a tight lid.
- Once the rice starts boiling, drain the water and layer the rice over the marinated mutton in the lagan. Sprinkle the saffron mixture over the rice.
- Add the ghee. Cover the lagan with the lid and cook at a high temperature till it just starts steaming.
- Then cook on a medium flame till the mutton is tender and all the moisture is absorbed.
Ghost Sheek Kebab
Ingredients
- 5 grams Lamb chunks
- 500 grams Lamb fat
- 30 grams Red chili powder
- 20 grams Garam masala powder
- 40 grams Ginger
- 120 grams Garlic
- 25 grams Coriander roots
- 20 grams Mint leaves
- Salt - To taste
- 25 grams Butter
- 45 ml Lemon juice
- 60 grams Mint chutney
- 60 grams House salad
- 1 no Baby naan
For house salad
- 10 g Baby onions
- 20 g Cucumber dice
- 20 g Tomato cubes
- 10 g Radish slices
- Salt – to taste
- 2ml Lemon juice
Method
- Marinate the lamb chunks by adding all the above ingredients.
- Mince the marinated lamb chunks in a mincer.
- Adjust the seasoning and skewer lamb mince.
- Cook in tandoor when half-done apply melted butter on the skewer, and cook, when well-done remove from the skewer.
- Serve hot on a baby naan with mint chutney and salad.
