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saalam all eid mobarkh here are some eid reciepts below enoy sahl khan:) i will edit and add more later...in few hours..soo it will be complete!..thanks again!
| Ingredients | |
| Basmati Rice - 500 grams. Mutton (diced into small pieces) - 1kg. Garam Masala.- 2 tsp. Red chillies - 6 nos. Cashewnuts - about a handful. Onions (Chopped) - 1 large. Cloves - 5 nos. Cinnamon Sticks - 2 nos. Cardamom - 2 nos. Green chilies - 3 nos. or to taste. 1:)Mutton Biryani | Fresh coriander (chopped) - 6 sprigs. Pudina (chopped) - 1 small bunch. Ginger Garlic paste - 1 tbsp. Saffron. (Dissolved in cup milk) - 3 tsp. Yogurt (beaten) - 1 cup. Lime - 2 nos. Boiled eggs - 4 nos. Ghee /Oil - 5 tbsp. Salt - to taste. |
| Preparation | |
onion, 1tsp garam masala and salt to taste. As the ghee separates from the mixture, add one and a half cups of warm water and pressure cook till softens. Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices. Make a Pudina mixture of the chopped coriander, pudina, garam masala and fried onion and keep aside. Take another wide vessel (thick bottommed) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Spread half of the Pudina mixture and juice of a lime. |
2:)Nayabi Biryani
| Ingredients | |
| Basmati rice - 325 gms. Mutton, (cut in pieces) - 1/2 kg. Onions, sliced - 3 nos. Ginger-garlic paste - 1/2 tbsp. Garam masala - 1 tsp. Red chilies - 3 nos. Cinnamon - a 1 inch piece. Yogurt (beaten) - 1/2 cup. Green cardamom - 3 nos. | Pepper - 5 nos. Cloves - 5 nos. Shahjeera - 1/2 tsp. Turmeric powder - 1/2 tsp. Saffron soaked in warm milk - 1/4th of a cup. Coriander/Pudina (chopped) - 1 pinch. Apricots - 5 nos. Dry fruits - as per taste. Ghee - as required. |
| Preparation | |
garam masala. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes. |
3:) Fish Biryani
| Ingredients | |
| Fish - 1kg. Basmati rice - 1 kg. Onions (big) - 1 kg. Tomato - 1/2 kg. Crushed ginger, green chillies, garlic - 1 cup. Coriander leaves, mint leaves - 1/2 cup. Cashewnuts, raisins - 100gm each. | Turmeric Powder - 1 tsp. Chilly powder - 1 tbs. Salt - As required. Lemon juice - 2 tsp. Curry masala - 2 tsp. Oil - As required. Ghee - 400gms. |
| Preparation | |
fry and keep aside. Clean rice and drain well. Cook the rice in thrice the quantity of water after adding sufficient salt and turmeric powder, until three quarters cooked. Sprinkle the curry masala over it. Saut half the quantity of onion in a little ghee until golden brown. Like wise, fry cashew nuts and raisins in ghee and keep aside. Saut the remaining onions in ghee, add the crushed ingredients and tomato. Add sufficient salt and lemon juice to it. Take a large vessel put a layer of rice at the bottom, then spread a layer of sauted masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till all the ingredients are over. Garnish with onions, cashew nuts and raisins. Close the vessel with a tight lid and place some burning coal on top and bottom and cook for half an hour. |
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