Eid-Al-Adha 2022: Here’s An Awesome Trick To Make Bhuna Kaleji
Image Credit: Unsplash

Bakrid is also referred to as Eid-Al-Adha or Bakra Eid. The name means "festival of sacrifice." On this day, a male goat is sacrificed and cooked into lavish delicacies, which are divided into equal thirds- the family eats it, secondly, then it is given to relatives and lastly, the third part is given to the needy people. The festival's noble goal is to ensure that no one goes hungry on Eid-Al-Adha.

History And Significance Of Eid-Al-Adha

In India, Eid-Al-Adha is known as Bakrid. The day commemorates the sacrifice of Prophet Ibrahim (also known as Abraham). It is believed that God tested him by asking him to sacrifice his only son. Ibrahim obeyed the order and prepared to sacrifice his son. During the act, however, God intervened and a lamb was sacrificed instead of Ibrahim's son. Muslims commemorate Ibrahim's devotion by celebrating Eid-ul-Adha on an annual basis. It is commemorated by the sacrifice of a lamb or an animal.

Every year, Muslims observe this feast to remember the Prophet's devotion to God. Because of his actions, the festival has also earned the moniker "Festival of Sacrifice." The act simply represents giving away the dearest, implying that one must be willing to sacrifice what they love the most to demonstrate their devotion to God.

To make this festival special here is a simple but delicious recipe of bhuna kaleji that is guaranteed to satisfy you this Eid.

What Is Bhuna Kaleji?

It is a traditional Eid recipe in every Muslim family; it is a mouthwatering and flavorful starter made in every Muslim home in North India, particularly in Uttar Pradesh, with mutton liver marinated in simple spices.

Bhuna Kaleji is made by frying, roasting, or grilling the liver of a sacrificed goat with savoury spices. On Bakrid, it is typically served for breakfast. The fresh liver is cooked to perfection with spices, chopped onion, ginger, garlic, and green chillies until it melts in the mouth. It's best served with naan or rumali roti. Contrary to popular belief, liver dishes in India were not invented by the Mughals. It has existed in India since the Mauryan empire, thanks to Helena, Chandra Gupta Maurya's wife.

Preparation Time: 10 Minutes

Cooking Time: 40 Minutes 

Total Time Required: 50 Minutes


    Mutton liver 500gms

    Ginger garlic paste 1 tbsp

    Red chilli powder 1tsp

    Raw papaya paste 1tbsp

    Salt to taste

    Black pepper powder 1/2 tsp

    Garam masala powder 1/2tsp

    Vinegar 1tbsp

    Roasted jeera powder 1/2tsp

    Mustard oil 2tbsp


    Combine all the ingredients for the marinade in a bowl.

    To this masala, add mutton liver

    15 minutes marinating

    In a wok, heat the oil

    When the mixture is hot, add the marinated mutton liver

    Cook for 15 minutes on low heat, covered

    The liver should then be opened and dried over high heat

    Garnish with chopped coriander leaves

    Your delicious bhuna kaleji is ready to serve

This recipe doesn’t ask for much and is a good and quick option during the hassle of Eid-Al-Adha. When most Eid dishes require a lot more effort and time, this dish comes out as an exception.