Yummy Eid special recipes to try this Eid
Eid ul Adha is also famous for yummy non veg food.Let us take a look on the famous food that a muslim eat on Eid. Here are 6 Eid special recipes that you must try but before that let us take a look at the story behind these muslim food recipes.
1)KABAB
Starter Recipe for Eid:
Kabab is a favourite non veg food.Tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. Persian kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with naan or pita.This Eid special recipes is served as starter and as a side dish.
All the varieties such as sheesh, doner (known as shawarma), shammi, tikka, and other forms of roasted and grilled meats are savoured in India. Some popular kebabs are:
- Kakori kebab
- Shami kebab
- Kalmi kebab
- Kacche gosht ke chapli kebab
- Tunda kebab (prepared with pumpkin)
- Sambhali kebab
- Galawati kebab
- Boti kebab
- Hara bhara kebab
- Kathi kebab
- Reshmi kebab
- Lasoni kebab
- Chicken malai kebab
- Tikka kebab
- Tangdi kebab (tangdi meaning “leg of the chicken”)
- Kaleji kebab
- Hariali chicken kebab
- Bihari kebab
- Soovar ki saanth (Wild boar pork belly kebabs from Rajputs of Rajasthan)
- Rajpooti soolah (Game meat-wild boar, deer & partridge barbecue kebabs made with a special “Kachari” (wild melon) sauce by Rajputs in Rajasthan)
2)BIRYANI
Eid Main course favourite.
Biryani:The word “biryani” is derived from the Persian language. One theory is that it originates from “birinj”, the Persian word for rice.Another theory is that it derives from “biryan” or “beriyan” (to fry or roast).This Eid special recipes is the main course favourite
List of varieties
Mutton Biryani
Mutton Biryani include goat or lamb (sheep) meat.
Chicken Biryani
Chicken Biryani is made with fried or baked chicken.
Beef Biryani
Beef Biryani uses beef as meat.
Egg biryani
Same preparation as Chicken Biryani but with a boiled egg instead of chicken. Sometimes the rice is taken from Chicken Biryani, and may have chicken flavour in it.
Shrimp Biryani
This variety uses shrimp. It is quicker to prepare, as it does not require long hours of complex marinating procedures.
Fish Biryani
Fish Biryani uses different varieties of fish. It is also known as Fish Khichdi in Britain.
Daal Biryani
Daal Biryani offers the addition of daal to the ingredients of Biryani. This enhances the nutritional value and fragrance.
Soya Biryani
Soya Biryani is a popular version of the dish, it is specially popular among the people following a vegetarian diet. In addition to the usual ingredients, this version also includes Soya chunks, which act as a source of protein
3)HALEEM
Haleem is a stew popular in the Middle East,Central Asia, and the Indian Subcontinent. Although the dish varies from region to region, it always includes wheat, barley, lentils andmeat. Popular variations include keşkek in Anatolia, Iran, the Caucasus region and northern Iraq; harissa in the Arab world andArmenia; khichra in Pakistan and India; and Hyderabadi haleem in Telangana, India.It is the Eid special recipes for Dinner.
The origin of Haleem lies in the popular Arabian dish known as Harisah (also written as Harees, Hareesa). According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harisah dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the “kings and caliphs and lords and leaders” of Baghdad. “The version described in his Kitab Al-Tabikh (Book of Recipes), the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day” it reported. Harisah was introduced by Arab soldiers of the Hyderabad Nizam’s army to the city. Today, Harisah is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Haris. Later on, the people of Hyderabad modified it to suit their palate thus creating modern Haleem
4)NIHARI
Number one choice Eid recipe for breakfast on the day after Eid.
Nihari:The word Nihar originated from the Arabic word “Nahar” (Arabic: نهار) which means “day” as it was typically served to kings after sunrise Fajr prayers, who would then sleep until the afternoon.
Nihari (Urdu: نهاری) is a South Asian stew consisting of slow-cooked beef or lamb along with bone marrow, garnished to taste and occasionally served with cooked brain. It is one of national dishes of Pakistan.This is among one of the most wanted Eid special recipes.
It is also called Paya,or siri paya.
5)KORMA
This is eaten with roti or rice.it is one of the favourite Eid recipes
Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, or kurma, is a dish originating in Central Asiaconsisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (قورمه in Persian)has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma
6)TANDOORI CHICKEN
Let us do barbecue this Eid With this Eid Special recipe:
Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia, Malaysia, Singapore, Indonesia, the Middle East and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
Tandoori chicken was popularized in post-independent India by the Moti Mahal, Daryaganj, Delhi, owned by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Mago,when it was served to the first Prime Minister of India, Jawaharlal Nehru. The tandoori chicken at Moti Mahal so impressed Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included Daniel J. Sass,American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
