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Id-ul-Fittr Recipes |
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| Badami Gosht |
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Ingredients
- 5 tbsp Vegetable Oil
- 2 Cinnamon sticks
- 6 Garlic Cloves
- 1 tbsp Cardamom Seeds
- 1 large Onion (chopped)
- 2 Garlic Cloves (crushed)
- 1 1/2 inch Fresh Ginger (peeled and chopped)
- 1 1/2 lb Lean Lamb (cubed)
- 1 1/4 cup Yogurt (plain)
- 1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
- 1/2 tsp Chili Powder
- 1/2 cup Ground Almonds
- 1 tsp Salt
- 1 1/2 cup Coconut Milk
- 2 dried Red Chilies
Method
- Heat
oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for
1 minute. Add onion, sauté until soft, stirring occasionally.
- Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.
- Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
- Grind
almonds with enough water to form a thick paste. Add almond paste and
whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low
heat.
- Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
- Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.
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| Nawabi Biryani |
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Ingredients
- 325 gms Basmati Rice
- 1/2 kg. Mutton (cut in pieces)
- 3 Onions (sliced)
- 1/2 tbsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 3 small-sized Red Chilies
- 1 piece Cinnamon
- 1/2 cup Curd (beaten)
- 3 Green Cardamom
- 5 Pepper
- 5 Cloves
- 1/2 tsp Shahjeera
- 1/2 tsp Turmeric powder
- 1/4 cup Milk, with saffron
- 1 pinch Coriander/Pudina (chopped)
- Jardalu (5 apricots )
- Dry Fruits
- Ghee, as required
Method
- Fry the dry fruits & apricots in 2˝ tbsp ghee, with a little salt (to taste).
- Now, grind the fried onions and red chilies, to make a fine paste.
- Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
- In a pressure cooker, heat ghee, add the marinated mutton and cook till done.
- Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
- Add salt and warm water, enough that it comes 1˝ inch above the rice. Cook till the rice is done.
- Remove the rice from the pan, spread out to cool and remove the whole spices.
- To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.
- Cover with a layer of rice, followed by melted ghee and then the saffron milk.
- Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
- Mix and serve, hot garnished with chopped coriander & pudina.
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