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, PakeezaAnchal.com 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.
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
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds (Optional)
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
200 gm Wheat (washed and soaked for 2 hrs)
300 gm Boneless Mutton
100 gms Cooking oil
3 Onions (sliced)
2 tsp Garam Masala
Salt to taste
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
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.