Bakra Eid is all about MEAT and that too all sorts of meat. Our mouth is already watering at the mention of the meat. We have 3 special recipes for you, which are our favorite dishes as well.
It is famous in Peshawar. It is usually made with beef but lamb meat can also be used.
The preparation time is 10 minutes. It takes 45-50 minutes to cook and serves 4 people.
Oil- 1.5 cup
Green chilies-4-5 (in half)
Freshly chopped ginger-1.5-2 tbsp
Beef/mutton- 1/2 kg (small cubes)
Freshly tomato-1 (diced)
Black pepper powder-0.5 tsp
Salt to taste
Heat oil in a pan. Fry green chilies and ginger for a minute. Now add meat, salt, tomato, and black pepper. Stir them on high heat for a few minutes till the juices from the meat are released. Cover the pan and let it cook on medium heat for a few minutes. Put the flame on low until the meat is almost off the bone. Let the meat juices evaporate, and cook it slowly. Garnish it with green chilies and coriander. Serve it with lemon, naan, and sliced onions.
Who doesn’t like Mutton Biryani? It is the highlight of Bakra Eid. Here is the mouthwatering recipe.
Boiling water as required
Cumin seeds- ½ tsp
Salt-1 & ½ tbs
Mint leaves-chopped 1 tbs
Rice- ½ kg (soaked for 1 hour)
Black peppercorns-1 tsp
Clarified butter-5-6 tbs
Cumin seeds-1 tbs
Ginger garlic paste-1 & ½ tbs
Mutton mix boti-750g
Salt as per taste
Onion- 3 tbs (fried)
Green chilli paste-2 tbs
Yogurt whisked -4 tbs
Coriander seeds-1 tbs
Ginger julienne 2-inch piece
Fresh coriander-1-2 tbs
Mint leaves-1-2 tbs
Green chilies-slit 2-3
Add cloves, cinnamon sticks, cumin seeds, salt, and mint leaves in water and mix it well. Add the already soaked rice. Bring it to boil, when they are 50% done. Strain them and let them cool.
Grind cloves, green cardamom, black peppercorns, mace, nutmeg, bay leaf, and black cardamom in a powder.
Add ghee to a pot. Add cloves, black peppercorns, cinnamon sticks, and cumin seeds to it. After that add ginger garlic paste & mix it well for 1 minute. Now add mutton until it changes color. Add water and then salt, fried onion, green chili paste, yogurt, and coriander seeds in it. Bring it to a boil and cover it for 30-35 minutes on a medium flame. Add potatoes dried plums, ginger, green chilies, and ground spices, and let it cook for 10-15 minutes. When the meat is cooked, add boiled rice. Add ghee, fresh coriander, mint leaves, lemon slices, and green chilies to it and cover it with a wet cloth for 5 minutes on high flame. Cook it on low flame for 10-15 minutes.
When done, serve with mint chatni, and salad.
We wait the whole year to have this particular one. It has different and unique takes. Here is the special recipe.
Mutton leg-1 ½ kg
Papaya paste-4 tsp (heaped)
Ginger garlic paste-2 tbsp
Salt 1 1/2 tsp or to taste
Coriander seeds-1 tbsp (ground)
Cumin seeds-1 tbsp
Black paper whole-1 tsp
Chili powder-1 tbsp
Garam masala powder-1 tsp
Prick mutton leg with the fork or a knife and keep aside.
Roast the coriander seeds, cumin seeds, and whole black pepper. Make its powder in the grinder. Add yogurt, papaya paste, ginger garlic paste, salt, ground spices, chili powder, and garam masala in a bowl. Marinate the mutton raan with it and leave it overnight. The more the better.
Coat mutton raan with marination and leave overnight in the fridge.
Fry it in a deep pan in oil. Add water cover and cook it for 5 minutes on high flames. Reduce the flame and keep flipping the sides.
When cooked, serve it with mandi, or pulao along with lemons, mint chatni, salad, or your favorite dip.
We hope you will cook and enjoy by making these yummy dishes. Don’t forget to share your favorite recipe with us.