The grand EID feast

• Wash the chicken pieces, dry them and keep it ready for marinating. 
• For first marination: Marinate the chicken with ginger garlic paste, lemon juice and salt. 
• For second marination: Mash the cheese, cream, salt, chopped pine nuts, cardamom powder, black salt, cashew nut, chopped green chilly and soaked saffron. 
• Mix the pre-marinated chicken pieces with the second marination. 
• Once the chicken is marinated, then skewer it on the sheekh, cook it in the hot clay oven for 10 minutes, then rest it for 5 minutes and then again cook it for 20 minutes.
• After cooking, apply melted butter, soaked saffron and add pine nut flakes on the chicken and serve hot with the mint chutney , laccha onion and lemon wedges. 

• Soak the rice for a minimum of 15-20 mins. 
• Keep a deep bottomed vessel on a medium flame gas. 
• Pour in the ghee and oil and add in the whole spices and fry a bit. 
• Sauté the onions till golden, and add in the ginger-garlic paste and keep sautéing till the raw smell goes. Make sure it doesn’t stick to the bottom. 
• Add in the chilli powder and fry a bit. Now add in the thoroughly washed mutton pieces and roast well in the masala.
• Add in the tomatoes, coriander and mint leaves, green chillies, curd and salt and let it cook well until the mutton has cooked thoroughly.
• If cooking in a cooker, let the mutton cook for 4-5 whistles and let the cooker rest well before adding the rice.
• Now added in the water (1:2 proportion) into the biriyani gravy and let it come to a rolling boil and add in the soaked rice. Give it a good slow stir, squeeze in the lemon juice and check for salt. Let the rice cook until 3/4th done or until no water remains. 
• Now put the gas to a low flame and cover the vessel with a slightly damp cloth and place the lid with a weight on top. 
• Let it cook on dum for a good 15-20 mins. Just check once in-between to see if the rice is cooked and grains are separate. 
• Once fully done switch off the flame let it rest for another 15-20 mins. Serve hot with onion raitha.

• Grind onion, tomato, peppercorns, jeera, garam masala, green chili and coriander leaves to a fine paste. 
• Now, in a pressure cooker pour coconut oil and fry the mutton pieces adding ginger-garlic paste, turmeric powder and salt. 
• Next, add the ground masala and fry well for a couple of minutes. 
• Then add a cup of water and pressure cook for 15 – 20 minutes. 
• Once pressure cooked, stir in the curry leaves. 
• Garnish with coriander leaves and serve hot.

• Heat milk in a thick bottom utensil and allow it to simmer till it becomes thick. 
• In a separate pan heat ghee, saute the roasted vermicelli and set aside. 
• Now add the vermicelli to the simmering milk followed by the sugar. 
• Add the kewda water and rose water to it. 
• Combine the chopped almonds, pistachio and charoli nuts to the milk mixture. 
• Sprinkle saffron and cook till the aroma and colour of the saffron is visible.

Visit news.dtnext.in to explore our interactive epaper!

Download the DT Next app for more exciting features!

Click here for iOS

Click here for Android