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Eid recipes: Badshahi Gosht, Nawabi Biryani, Sheer Khurma

By Reshma Aslam
July 17, 2015 16:48 IST
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Enjoy these lip-smacking Eid specialities!

Reshma Aslam shares 3 traditional recipes on the holy occasion of Eid ul-Fitr, the festival marking the end of the fasting month of Ramzan.

Badshahi Gosht

Badshahi Gosht

Ingredients

  • 1 kg mutton, cut into 2 inch pieces
  • 4 to 5 onions, chopped
  • 1 cup tomato puree
  • 1 cup thick yogurt
  • 1 cup fresh cream
  • 15 cashew nuts ground to a smooth paste (grind after soaking cashews in hot water for 10 mins)
  • 1 tbsp ginger garlic paste
  • 1 tbsp chilli powder
  • 1/2 tbsp garam masala powder (all spice powder)
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 to 3 tbsp oil
  • 3 to 4 green cardamoms
  • 1 small piece of mace (jaavitri)
  • 1 small piece of nutmeg powder (jaiphal)
  • Salt to taste

Method

  • Marinate mutton in a mixture of salt, chilli powder, coriander powder, turmeric powder, yogurt and tomato puree for 4 to 5 hours.
  • Heat oil and add mace and cardamom. Saute chopped onions until golden brown.
  • Add ginger garlic paste. Cook for a minute and add the cashew nuts paste. Mix well. Add a little water if paste sticks to the pan.
  • Add the marinated mutton. Mix well and cover with lid.
  • Cook till mutton is tender.
  • Add fresh cream, garam masala powder and nutmeg powder. Mix well.
  • Let it simmer for 25 to 30 minutes.
  • Serve with bread, roti or paratha.

Photograph: gahdjun/Creative Commons


Nawabi Biryani

Nawabi Biryani

Ingredients

  • 1 kg mutton pieces
  • 750 grams basmati rice, par boiled.
  • 750 gram onions, julienned (for birasta)
  • 250 gram oil (for birasta)
  • ½ cup smoked oil
  • 250 gram thick curd
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1 tbsp tandoori powder
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp garam masala powder
  • 1/2 tsp red food colour
  • 1/2 kg potatoes, fried
  • Wheat dough enough for two rotis
  • 1/2 cup ghee
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • Few cashewnuts and few apricots
  • Few peppercons
  • 2 bay leaves
  • 2 star anise
  • 2 to 4 green cardamoms
  • 2 tsp shahjeera
  • Salt to taste

Method

Birasta

  • Fry onions until golden brown.
  • Remove on tissue paper.
  • When it cools, grind or hand-crush it. Keep aside.

Smoked oil

  • Heat 1/2 cup oil. Place a small piece of live coal in a vessel and pour the hot oil over it. Cover it with lid.

Parboiled rice

  • Boil to 2 to 3 liters of water in a big vessel. Add salt, few peppercons, 2 bayleaves, one star anise.
  • Add the washed rice.
  • Boil till it is half done. Strain excess water.

Biryani

  • Clean, wash and cut mutton pieces. Apply salt.
  • Add curds, birasta, ginger garlic paste, red chilli powder, coriander powder, tandoori powder, turmeric powder, garam masala powder, red food colour. Mix well.
  • Add half of the chopped coriander and mint leaves. Mix well and marinate for 6 to 8 hours in refrigerator.
  • Heat smoked oil in a thick-bottomed vessel. Fry shahjeera.
  • Add mutton. Let it fry for a good 20 minutes. Turn off flame.
  • Add fried potatoes. Layer parboiled rice over the mutton.
  • Sprinkle remaining coriander and mint leaves. Garnish it with cashewnuts and apricots.
  • Pour hot ghee over the rice.
  • Cover vessel with a lid and seal the edges with the wheat dough.
  • Heat a tava and put the vessel on it. Cook on high flame for 10 minutes and then on low flame for 40 to 45 minutes.
  • Serve hot with raita.

Photograph: James/Creative Commons


Sheer Khurma

Sheer Khurma

Ingredients

  • 1 litre milk
  • 100 grams roasted vermicelli (crushed into small pieces)
  • 1 cup sugar
  • 2 tbsp ghee
  • 1/2 cup dry fruits chopped (almonds and pistas julienned, charoli or chironji)

Method

  • Boil milk. Add sugar. Let it simmer so it thickens. Keep stirring in intervals.
  • Heat ghee in a pan. Fry the vermicelli till golden brown.
  • Remove from pan and let it cool.
  • Add to the boiling milk.
  • Garnish with dry fruits. Serve warm.

Photograph: Sahil Tiwarie/ Creative Commons


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