O ye who believe! Fasting is prescribed to you as it was prescribed to those before you,
that ye may (learn) self-restraint
[Quran: Chapter 2:183]


Monday, November 9, 2009

Eid al Adha Recipe | Mutton Briyani

It is time for Eid al Adha 2009! Here are some of our favorite Eid recipes.

The following is a recipe for mutton briyani that is popular in the Indian continent.

Eid Recipes
Mutton Briyani


500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.


1) Grind the chilies and Cashewnuts into a fine paste.

2) Mix the mutton pieces with the ginger-garlic paste and beaten curd and keep aside.

3) Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender.

4) Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil.

5) Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.

6) When the rice is cooked, spread it on a plate and remove the spices (sabut masala).

7) Make a mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside.

8) Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.

9) Sprinkle half of the Pudina mixture and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice.

10) Sprinkle the rice with saffron milk and some ghee.

11) Cover tightly and cook for twenty minutes over slow fire. Serve hot.



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