Bakrid Recipes - Bakrid Dishes - Bakrid Recipes 2010 - Eid Ul Adha Recipes - Bakri Id - Eid Ul Zuha - Bakrid 2010

Bakrid festival celebrated for the sacrifice by the most peoples of Muslims in many countries India, UAE, Gulf, UK, USA, Pakistan, Eran and other parts of world. Id-ul-Zuha also called Id-ul-Adha in Arabic and Bakr-Id in the Indian subcontinent, because of the tradition of sacrificing a goat or 'bakr' in Urdu. This festival coincides with the Haj pilgrimage in Mecca.

List Of Bakrid Recipes List 2010:

• Mutton Gravy
• Indian Keema
• Kashmiri Biryani
• Handi Kebab
• Heart Kebab
• Lamb kebab
• Machchi Ke Shami Kabab
• Masala Chili Fry
• Minced Meat and Methi Koftas
• Mutton Fry
• Murg Makhani
• Mutton Liver Fry
• Mutton Pepper Fry
• Pasanda Kebab
• Kathi Kebab
• Kashmiri Lamb Curry
• Kashmiri Mutanjan
• Chicken Mughlai
• Keema
• Khorkhog
• Banjari Gosht
• Boti Kebab
• Chicken Makhani
• Haleem
• Chicken Pepper
• Chicken Tikka
• Fish Kebab
• Gustaba
• Shammi Kebab
• Kofta Curry
• Runza
• Tsukimi Soba
• Turkish Rissoles

1.Mutton Gravy:

Ingredients:

• mutton 1kg boneless or with bone
• onion 1 large sliced
• tomatoes 1 large sliced
• ginger garlic paste
• red chili powder
• turmeric powder
• pepper powder
• coriander powder
• curd 1/2 cup
• meat masala powder

Method:

1.Cut the mutton pieces into cubes & wash it nicely.
2.Marinate the mutton pieces with red chili powder, turmeric powder, pepper powder, coriander powder & salt. Keep it aside for 1 hour. Then pressure cook the mutton pieces till it is tender.
3.In a pan heat oil then add oil & heat it. Now add cinnamon sticks & cloves.
4.Now put in the sliced onions & fry it till golden brown. Now add the ginger garlic paste & fry for a minute.
5.Now add the tomatoes & fry ii till the tomatoes are soft. Now put in the meat masala powder & fry for 2 minutes.
6.Now put in the mutton pieces & fry . Now pour little water & mix it nicely. Now close the lid & let it simmer for 10 minutes.
7.Now add the curd & mix it. Give it one boil & put off the gas. Garnish with coriander leaves.
8.Your spicy mutton grave is ready to eat with rice, chapati or bread.

2.Kabab Samak:

• 2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
• 1/2 cup - extra virgin olive oil
• 3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
• 2 tsp - freshly ground cumin seeds
• eight 10-inch-long wooden skewers
• 1 - green bell pepper, seeded and cut into 20 to 24 square pieces
• 18 - bay leaves, soaked in tepid water to cover for 30 minutes
• juice from 1/2 lemon
• freshly ground black pepper to taste
• salt to taste

Method:

1.Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
2.Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
3.Continue in this manner until all the ingredients are skewered.
4.Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
5.Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
6.Serve garnished with lemon wedges and parsley.

3.Handi Biryani:

Ingredients:

• 1 ½ cup Basmati Rice
• ½ cup Cauliflower
• ½ cup Green Peas
• ½ cup Beans
• 2 Capsicum
• 2 Potatoes
• 2 Onions
• 2 Onions
• 1 cup Curd
• 1 Cinnamon Stick
• 2 Cloves
• 2 Bay Leaves
• 2 Cardamoms.
• 1 tsp Red Chili Powder
• ¼ tsp Haldi Powder
• 4 whole Black Peppers
• 1 tsp Garlic
• 1 tsp Ginger
• ¼ tsp Hing
• 1 tbsp Coriander
• 1 tbsp Lemon Juice
• 10 Almonds
• 10 Cashewnuts
• 4 tbsp Ghee
• Salt to taste

How to make Handi Biryani:

1.Boil the cauliflower, peas and beans together with salt and keep it aside.
2.Soak rice in water for 30 minutes.
3.Strain the water and mix salt with the rice. Spread it on a plate.
4.Take a pan and heat ghee in it. Add onions and fry till they turn brown.
5.Take out the fried onions and keep it aside.
6.Separately fry cashews till light brown and the capsicums till they become soft and keep aside.
7.Take a big vessel and heat 6 cups of water in it.
8.Add the pepper, cloves, cardamoms, bay leaves and salt.
9.Bring it to boil and then add rice. Cook for 8 to 9 minutes.
10.Take out the rice and spread it in a large plate.
11.Blend the quartered onion, garlic and ginger into a fine paste.
12.Heat ghee in a pan and put the paste in it.
13.Saute for 3 minutes.
14.Now add chopped tomatoes, chilli powder, haldi powder, garam masala, hing, onion and boiled vegetables.
15.Saute till the oil separates.
16.Now add the beaten curd and cook for about 3 minutes.
17.Add the potatoes.
18.Mix well and keep side.
19.Take a handi and grease the inside of the pot with ghee.
20.Spread a layer of rice at the bottom of the pot.
21.Now spread evenly the cooked vegetables on the rice.
22.Take a bowl and mix in it capsicum, fried onions, cashew, coriander and sliced almonds.
23.Spread this mixture layer over the vegetable layer in the pot.
24.Sprinkle half of the lemon juice over the layered rice.
25.Again put a layer of rice followed by a layer of vegetables and lemon juice sprinkling.
26.Repeat the process till the handi is filled.
27.Cover the pot with a lid and seal the edges with chappati dough.
28.Put the pot in a preheated oven at 130 degrees.
29.Keep the pot in the oven for 15 to 20 minutes.
30.You must make a small slit in the cover of handi for the excess steam to escape.
31.Enjoy hot Handi Biryani.