Delicious Eid al-Adha Recipes

Kashmiri Biryani

Preparation time
Overnight

Cooking time
1 to 2 hours

Serves
Serves 6–8

A melting pot of tender meat, rice, dried fruits and Kashmiri spices – this biryani is great for treating special guests to a feast.

Ingredients

For the marinade

• 2 tbsp ginger and garlic paste
• 430ml/15fl oz plain yogurt
• ½ tsp ground turmeric
• 1 tbsp red chilli powder
• ¼ nutmeg, grated
• 1 tsp caster sugar
• 1½ tsp salt
• 1 lemon, juice only

For the biryani

• 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes
• 500g/1lb 2oz basmati rice
• ½ lime, juice only
• ¼ tbsp salt
• 150g/5½oz ghee, melted, or vegetable oil
• 40g/1½oz raisins
• 60g/2¼oz walnut halves
• 4 green cardamom pods
• 5cm/2in piece of cinnamon stick
• 3 bay leaves
• 1 tsp cumin seeds
• 2 black cardamom pods (optional)
• 2 tsp ground coriander
• 1 tsp garam masala
• ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or water
• few drops rosewater or kewra water
• 30g/1oz dried figs and apricots
• 30g/1oz dried cranberries
• 20g/¾oz fresh mint leaves

Method

1. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.
2. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.
3. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.
4. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.
5. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee.
6. Cover with a tightly fitting lid and cook over a medium-low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve.

Aromatic Beef Curry

Preparation time
Less than 30 mins

Cooking time
Over 2 hours

Serves
Serves 4

Ingredients

• 125ml/4fl oz ghee or vegetable oil
• 400g/14oz beef braising steak, diced into 3cm chunks
• 1 medium onion, diced
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp chilli powder
• ½ tsp ground ginger
• 3 cloves
• 3 cardamom pods (optional)
• ½ tsp ground cinnamon
• ½ x 400g/14oz can chopped tomatoes
• 125g/4½oz natural yoghurt
• 1 tbsp vinegar
• salt
• pinch sugar

Method

1. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.
2. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.
3. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.
4. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender.