Make Tasty Bakrid Recipes – Mutton Recipes for Bakrid


Find and discover how to make tempting and finger licking Mutton recipes for Bakrid. With Bakrid which is known as the festival of sacrifice and celebrated by Muslim all around the world, provides Top Bakrid Mutton Recipes that can be made on Eid-uz-Zuha Eid.

Bakrid Mutton Dishes at PakeezaAnchal gives you a perfect idea about lots of delicious mouth watering recipes, finger licking mutton recipes on the Eid day.

Make Tasty Bakrid Recipes - Mutton Recipes for Bakrid

Hyderabadi Mutton Biryani Recipe

11/2 cup Yoghurt
2 tbsp Meat Tenderizer Powder  ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
1 big pinch Saffron threads
4 tbsp Lemon
4 Green Chillies
Coriander (finely Chopped)
Mint ( finely chopped)
Salt to taste
1 tbsp Caraway seeds (Shah Zeera)
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds  (Optional)
Fry Onions

In a large bowl ,Add the Mutton marinate with meat tenderizer, yoghurt ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ,Salt to taste and oil  mix well.
Cover and leave in the fridge for marination for few hours

Wash the rice and soak it in surplus water for about 1/2 hour.
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out  few fry onions(these are used for garnishing).

Meanwhile, In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice.

Then Take a large vessel – non stick vessel,
Add the Marinade Raw Mutton and oil in the vessel,
Then Spread the drained half cooked rice over.
Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.

Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

Place the Biryani vessel on the iron Tawa and cook on low flame.
Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Hyderabadi Haleem Recipe

Hyderabad Haleem Recipe for Bakrid

200 gm Wheat (washed and soaked for 2 hrs)
300 gm Boneless Mutton
100 gms Cooking oil
3 Onions (sliced)
2 Lime
2 tsp Garam Masala
Salt to taste

For Paste:
20 gm Fresh Green Chillies
2 inch piece Ginger
6-8 flakes Garlic

Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes.
Mince and grind to a fine paste.
In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala.
Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan.
Serve hot, with lime wedges

Mutton Handi Kabab

500 gms Mutton, cubed
1 Ginger
2 Garlic flakes
3 Onions (medium)
1/2 Cup raw papaya
1 tsp White pepper
1 tsp Coriander seed (roasted)
1/2 tsp Red chilli powder
1/2 Cup oil
Fresh coriander leaves

Grind ginger, garlic and papaya to make a paste.
Chop the onions.
Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
Marinate the mutton in this mixture for a night.
Heat the oil and fry chopped onions till they turn golden brown.
Add marinated mutton and water.
Put it over the heat till it gets cooked.
Adorn with fresh coriander leaves.

Hyderabadi Delicacy, SheerKhurma Recipe – Eid Special!

Hyderabadi Delicacy, Sheer Khurma – Eid Special!
200 Gram Sewaiyya (Vermicelli) (crush into small pieces)
2 Litre milk
2 cup sugar
4-6 cardamom (elaichis)
1/2 cup Ghee/Oil 
1  pinch Saffron
4-6 Dried Dates soaked and cut into four slice
For Garnishing :
 Sliced Almonds blanched, skin removed and Pistachios 
1 tsp sunflower seeds -chironji (optional) 
Fry these dry fruits until golden for about 3 minutes.
SheerKhurma -
In a large non-stick saucepan/Khadhai , Fry the Crushed Sewaiyya  into the ghee for 5-10 minutes till golden brown at medium heat.
Take another saucepan, add milk and heat on medium flame, crush 2-3 cardamom, & saffron
Allow to cook for 45 minutes till the milk reduced to three fourth its Volume.
Then Add the sugar and stir till it dissolves, and add the Sewaiyya and dry dates .
Allow the mixture to cook for 15 – 20 minutes on medium flame.
Garnish with roasted and Sliced Almonds, Pistas & Sunflower seeds.
               Serve hot and enjoy it with friends and family !! 🙂

Tasty Potato Cutlets recipe, Aloo Cutlis/Cutlets | Veg Recipe


Tasty Potato Cutlets recipe, Aloo Cutlis/Cutlets | Veg Recipe
Tasty Potato Cutlets recipe, Aloo Cutlis Cutlets , Veg

Ingredients for making Tasty Potato Cutlets:

  • Potato 1/2 kg (boiled)
  • Green chilies 2
  • Fresh coriander leaves ½ bunch
  • Lemon juice of 1
  • Red chili powder ½ tea spoon
  • Ginger garlic paste ½ tea spoon
  • Chili flakes ½ tea spoon(optional)
  • Cumin ½ tea spoon
  • Black pepper ½ tea spoon
  • Sesame seed 1 table spoon
  • Salt ½ tea spoon
  • Eggs 1 – 2
  • Oil as required

Preparation Method of Tasty Potato Cutlets:

Peel and boil the potatoes.
Add in salt, red chili powder, ginger garlic paste, chili flakes, lemon juice, cumin, black pepper, sesame seed, green chili and coriander leaves and mix well.
Then refrigerate this mixture for 15 – 20 minutes.
Now make small cutlets of potato mixture and dip in lightly beat egg.
Fry the potato cutlets in a frying pan on medium flame till golden brown.
Potato cutlets are ready to serve.

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Fish Burger recipe, How to make Fish Burger | Non-Veg Recipe


Fish Burger recipe, How to make Fish Burger

Fish Burger recipe, How to make Fish Burger Non-Veg Recipe-PakeezaAnchal.comIngredients for making Fish Burger:

  • Fish boneless 300 gm
  • Eggs 2
  • Buns 4
  • Corn flour 1 cup
  • Bread crumbs 1 cup
  • Mayonnaise ½ cup
  • Red chili powder OR FLAKES of ½ tea spoon
  • Crushed black pepper ½ ea tea spoon
  • Mustard paste 2 tea spoon
  • White vinegar 2-3 tea spoon
  • Ice-berg or lettuce leaves for garnishing
  • Oil for frying
  • Salt to taste

Preparation Method of Fish Burger:

Cut fish into circular shape pieces.
Then marinate the fish pieces with vinegar, salt to taste, crushed black pepper and red chili powder.
Coat the fish pieces with corn flour, dip in beaten egg and then coat with breadcrumbs pressing gently.
Now deep fry the fish pieces till golden and take out on absorbent paper.
Cut the buns in half, spread mayonnaise and mustard paste on them.
Top with ice-berg or lettuce leaves then top with fish piece.
Now top with other piece of bun and serve

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Broasted Chicken recipe, KFC Chicken Recipe | Non-Veg Recipe


Broasted Chicken recipe, KFC Chicken Recipe | Non-Veg Recipe

Broasted Chicken recipe, KFC Chicken Recipe, Non-Veg Recipe-PakeezaAnchal.comIngredients for making Broasted/KFC Chicken:

For Marination

  • Breast fillets 1/2 kg
  • Lemon juice 2
  • Salt

For coating:

  • Flour 1 cup
  • Salt 1 tea Spoon
  • Paprika 1 tea Spoon
  • Ajinomoto 1 tea Spoon
  • Mustard powder 1 tea Spoon
  • White pepper 1 tea Spoon
  • Cinnamon powder 1/2 tea Spoon
  • Bread crumbs
  • 2 Eggs
  • Milk

Preparation Method of Broasted/KFC Chicken:

Put breast fillets in a bowl add lemon juice and salt marinate for 1-1/2 hour.

For Steam: In a pan put 2-3 tbsp water put marinated chicken fillets in it cover and cook on lower heat for about 20 minutes.

For Coating: Mix flour, salt, paprika, ajinomoto, mustard powder, white pepper, cinnamom powder and bread crumbs in a bowl.

In another bowl beat eggs add a bit of milk and a pinch of salt.

Take steamed chicken fillets, dip in egg then roll in flour.

Again dip in egg and then in flour.

Heat oil in a wok and deep fry till golden brown

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Carrot | Gajar ka Halwa – Sweet Dish – Veg Recipe


Carrot | Gajar ka Halwa – Sweet Dish – Veg Recipe

Carrot Gajar ka Halwa - Sweet Dish - Veg

Ingredients for making Carrot/Gajar ka Halwa:

  • 1.5 kilograms of carrots/Gajr – Approx. 10 cups of grated carrots
  • 6 teaspoon of Asli Ghee or Dalda ghee/clarified butter
  • 8 to 9 cardamoms/chotti Green Elaichi, powdered in a mortar-pestle
  • 1 tin sweetened condensed milk or nestle milkmaid 400 gms or Mithai Mate
  • Sugar as per your taste
  • ½ cup cashews/kaju or pistachios
  • ⅓ to ½ cup golden raisin

Preparation Method of Carrot/Gajar ka Halwa:

  • Rinse, peel and grate the carrots with a hand held grater or in a food processor.
  • Heat ghee in a kadai or thick bottomed deep pan. add the grated carrots.
  • Saute the carrots till they turn tender and are cooked. keep on stirring in intervals while sauting the carrots.
  • Then add the condensed milk.
  • Stir very well and add the cardamom powder, cashews and raisins.
  • Stir again and simmer the halwa on a low flame stirring often, till the mixture dries up and reduces.
  • Taste if required, you can add some sugar. i did not add any sugar as the taste was perfect for us.
  • Serve gajar halwa hot or warm or chilled.

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Creamy Raita with Sliced Salad – Hyderabadi Recipe


Creamy Raita with Sliced Salad – Hyderabadi Recipe

Creamy Raita for Sliced Salad - Hyderabadi
Ingredients for making Creamy Raita:

  • 2 cups of yogurt
  • 1 medium cucumber, sliced into small strips or grated (as pictured)
  • ½ medium tomato, sliced into small strips (as pictured)
  • ½ red onion, chopped small
  • 1.5 T Chaat Masala (or ½ t cumin powder ½ tea Spoon coriander powder, ½ t chili powder, ½ tea Spoon amchur )
  • 1 tea Spoon salt or taste and add it
  • Cilantro as garnish
    Creamy Raita for Sliced Salad - Hyderabadi

Preparation Method of Creamy Raita:

Combine ingredients in a bowl. Mix well and adjust and add spice levels to your liking. Chill in the fridge until ready to serve.

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