Eid Mubarak! Every festival is incomplete without food. Eid al-Adha is celebrated by Muslims across the world and is marked by a sumptuous feast.

The day is celebrated with family and friends coming together to enjoy the feast.

READ MORE | Eid al-Adha 2018: Date, significance and celebrations

This Bakr-id, we have collected some recipes by Chef Sanjeev Kapoor for you to binge on.

Hyderabadi Biryani 

Hyderabadi Biryani 
 

Ingredients:

Mutton a mix of chops, marrowbone and shoulder pieces 500 grams

Basmati rice 1 1/2 cups

Salt to taste

Bay leaves 2

Green cardamoms 10

Black peppercorns 25-30

Cinnamon 3 inch sticks

Oil 1 tablespoon + to deep fry

Onions sliced 5 large

Caraway seeds (shahi jeera) 1/2 teaspoon

Cloves 10

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Red chilli powder 1 tablespoon

Yogurt 1 cup

Fresh coriander leaves torn 2 tablespoons

Fresh mint leaves torn 2 tablespoons

Pure ghee 4 tablespoons

Black cardamoms 2

Saffron (kesar) mix in 1/4 cup milk a few strands

Method:

  • Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
  • Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
  • Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
  • Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
  • Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Seekh Kabab

Seekh Kabab
 

Ingredients:

Mutton mince (keema) 500 grams

Onion chopped 1 medium

Mutton fat 50 grams

Green chillies chopped 6

Fresh coriander leaves chopped 2 tablespoons

Garlic paste 1 tablespoon

Ginger paste 1 tablespoon

Roasted cumin powder 1 teaspoon

Garam masala powder 1/2 teaspoon

Kashmiri red chilli powder 1 tablespoon

Salt to taste

Butter for basting

Chaat masala 2 tablespoons

Lemons 2

Mint chutney as required

Method:

  •  Preheat the oven to 240°C/475°F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency.
  • Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs.
  • Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done.
  • Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.

Sheer Khurma

Sheer Khurma
 

Ingredients:

Milk 7 1/2 cups

Vermicelli roasted 100 grams

Ghee 2 tablespoons

Saffron (kesar) a few strands

Sunflower seeds (charoli/chironji) 2 tablespoons

Green cardamom powder 1/2 teaspoon

Nutmeg powder a pinch

Sugar-Free 18 measures

Almonds blanched and slivered 8-10

Pistachios blanched and slivered 8-10

Method:

  • Boil milk till reduced to three fourths its volume.
  • Heat ghee in a kadai. Add the vermicelli and stir gently.
  • Add reduced milk and mix.

Phirni

Phirni
 

Ingredients:

Rice soaked 5 tablespoons

Milk 1 litre

Saffron (kesar) a pinch

Sugar 3/4 cup

Green cardamom powder 1/2 teaspoon

Pistachios blanched, peeled and sliced 10-15

Method:

  • Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.
  • Cook till rice is completely cooked, stirring constantly. Add saffron and mix well.
  • Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.
  • Chill in a refrigerator for an hour before serving.