Bakra Eid 2023: Chef Vivekananda Saha Two Festive Recipes To Indulge

Bakrid is here, and the preparations are at their peak. Also known as Eid al-Adha or Bakra Eid, this festival holds deep religious and cultural significance in Islamic tradition. It is a time to reflect on the values of sacrifice, faith, and obedience to God. The festival also emphasises the importance of sharing and caring for others, particularly those who are less fortunate.

Bakrid is marked by prayers, charity, and the exchange of delicious meals with family and friends. Muslims also follow a tradition in which they use the sacrificial lamb’s meat in their festive meals. Mutton keema, mutton biryani, korma, kebab, and haleem are some popular dishes prepared on Bakrid. For desserts, sheer kurma, sewaiyan, and phirni are some common choices on this festival.

Haleem

Haleem is a rich and flavourful dish that is a very popular Eid delight. It is a slow-cooked stew made with a combination of lentils, meat, and various spices. The dish has a thick and creamy texture, with the meat and lentils blended together to create a hearty and satisfying meal.

 Ingredients

 For grains and dals

• ½ cup dalia
• 2 tablespoons jau
• 1 teaspoon chana dal
• 1 teaspoon black gram, skinless
• 1 teaspoon moong dal
• 1 tablespoon masoor dal
• 5-6 almond
• 5-6 cashews
• 1 litre of water  

For mutton marination

• ½ kg mutton
• 250 g of mutton bones
• salt to taste
• 1 tablespoon turmeric
• 1 ¼ tablespoons chilli powder
• 1 teaspoon garam masala
• 1 teaspoon black pepper powder
• 2 tablespoons of ginger-garlic paste
• ¾ cup curd

For cooking

• 5 tablespoons of ghee
• 1 inch cinnamon stick
• 8-10 cardamom
• 7-8 cloves
• 10-12 peppercorn
• 8-10 all spice
• 2 teaspoons of caraway
• ½ cup onion, sliced
• 2-3 green chilies, slit
• A handful of coriander leaves
• A handful of mints
• Salt as required.
• 1 litre of water

Method

• Mix all the grains and dals and wash with water twice. Pour 1 litre of water on it and soak it for at least an hour. Now boil the grains and dals together till they are completely mashed. You can cover them and cook them on low heat. If required, add more water while boiling.
• Once cooked, it should be mashy and thick. Remove and cool completely. Now add them to a mixer grinder and grind it to a paste. Keep it aside.
• Place the meat and the bones in a bowl and add all the spices: salt, ginger-garlic paste, and curd. Mix it well and leave it aside to marinate for at least 30 minutes.
• Heat ghee in a pressure cooker. Add cinnamon, cardamom, cloves, peppercorns, all spice, and shahi jeera and let them cook a bit in hot ghee. Add onions and cook them till they are just about to turn brown. Add the marinated meat at this stage, and on high heat, cook the meat for 15–20 minutes. This Bhuna (cooking) is important to impart a good flavour.
• While cooking meat, add fresh mint and coriander leaves and cook them along. Pour water in and close the lid. Bring it to a quick boil so that the pressure cooker gives out the first whistle. Now lower the heat and cook for 1 hour.
• After an hour, turn off the heat and let the pressure cooker sit for 10 minutes. Then carefully release the steam and open the lid. Remove some of the ghee floating on top of the meat and place it in a separate bowl.
• Remove the meat from the thin curry through a strainer, and then, using tongs, remove all the bones and discard them. Add the meat back to the thin curry and place it in a kadai. Now, using a Mahtani, gently press the meat to separate all its fibres.
• To this meat, add the puréed grains and lentils, and now turn on the heat and mash the meat again for 10 minutes. Once the meat porridge gets to a boil, cook it till it starts to release its ghee from the sides. At this stage, check and adjust the salt, and you can also add a bit of ghee, which we removed earlier.
• Once ready, Haleem should just slide off the spoon. At this stage, put it on a serving plate or platter and garnish it with fried onions, fried cashews, mint, and coriander leaves. Drizzle some leftover ghee on top and serve it hot.

Chicken Biryani

Celebrate Eid with a delectable treat of chicken biryani. This aromatic and flavourful dish brings together succulent pieces of tender chicken, fragrant basmati rice, and aromatic spices and herbs. The rich and vibrant colours of saffron-infused rice layered with marinated chicken are perfect for creating a visual feast.

 Ingredients

 For Marination

• 500 g of chicken
• salt to taste
• 2 tsp shahi jeera
• 4-5 cardamom  
• 1 small piece of cinnamon
• 1 1/2 teaspoons of turmeric
• 1 tbsp chilli powder
• 1 teaspoon garlic paste
• 1 teaspoon of ginger paste
• 2 green chillies
• ¾ cup browned onion
• 1 cup of mint leaves
• 1 ½ cup curd
• 1/4 cup of oil

For rice

• 3 litres water
• 3 tablespoons of salt
• 3-4 cardamom  
• 1 green chilli
• 2 cups basmati rice (soaked)
• 1 cup of water from blanched rice
• a small pinch of saffron
• Dough for sealing

Method

• Wash and soak the rice for 30 to 45 minutes. Place the saffron in a bowl, add 3 tablespoons of boiling water, and let it sit till the saffron releases its colour.
• Wash and pat dry the chicken, then add it to a bowl. Add all the remaining ingredients under marination and mix them well.
• Separately, add water to a deep vessel and bring it to a boil. Add salt, cardamom, and green chilli, and let it boil for 5 minutes.
• Drain the water from the rice and add it to the boiling water. Stir lightly for 2 minutes, then turn off the gas. Strain the rice through a sieve and retain the water.
• Scoop half the rice and spread it at the bottom of a deep vessel. Carefully place the marinated chicken on top. Now cover the chicken with the remaining rice.
• Add 2 cups of water from the strained rice. Drizzle the saffron water on top.
• Now, using any dough, apply it to the edges of the vessel and cover the vessel with the lid. Press the lid gently so that the dough seals it to the vessel.
• Now place this vessel on high heat for 2-3 minutes, then lower the heat and cook for another 10–12 minutes. Turn off the heat and let it sit for 10 minutes before you open it and serve it hot.