Muslims around the world celebrate Bakrid (Eid al-Adha) today, commemorating Prophet Ibrahim’s unwavering faith and willingness to sacrifice his son Ishmael as instructed by Allah. While ultimately spared, Ibrahim’s devotion is honored through the tradition of animal sacrifice, serving as a powerful reminder of selflessness and compassion. Bakrid is a joyous occasion filled with prayer, feasting, and sharing with loved ones and the less fortunate, fostering a spirit of giving and unity.
Experience the Spirit of Bakrid in India
In India, Bakrid is a vibrant affair. The day starts with special prayers and charity. A core tradition involves sacrificing an animal, with the meat shared amongst family, friends, and the less fortunate. Homes are filled with the aroma of festive dishes like biryani and sheer korma. Families gather for elaborate meals, strengthen bonds, and exchange gifts. This spirit of togetherness extends beyond families, fostering harmony within communities.
Embrace the Culinary Spirit of Bakrid
Celebrate Bakrid with a symphony of flavors bursting from this fragrant Coconut Milk Mutton Biryani. This recipe offers a symphony of textures and tastes, featuring succulent mutton pieces simmered in a vibrant masala paste infused with the comforting warmth of coconut milk and the refreshing touch of mint and coriander.
Ingredients:
For the Marinated Mutton:
1 kg Mutton
3/4 tsp Turmeric powder
2 tsp Chili powder
1 tsp Salt
For the Aromatic Masala Paste:
6 Shallots
25 Small Garlic cloves
1 inch Chopped Ginger
2 Green chilies
6 Red chilies
2 tsp Grated Coconut
Handful of Mint leaves
Handful of Coriander leaves
1 tsp Coriander powder
Water (as needed)
For the Pressure Cooker:
2 tbsp Ghee
1 tbsp Oil
Whole Spices: Cinnamon stick, Cardamom pods, Cloves, Bay leaves
4 Thinly sliced Onions
3 Chopped Tomatoes
3 tbsp Ground Masala paste
2 tsp Salt (adjust to taste)
3 cups Diluted Coconut Milk
Fresh Coriander leaves
Fresh Mint leaves
3 cups Basmati Rice (soaked for 30 minutes)
For the Pressure Cooker:
Method:
The Marinated Mutton (15 minutes)
In a mixing bowl, unite the mutton, turmeric powder, chili powder, and salt.
Massage these fragrant spices into the mutton pieces, ensuring even distribution.
Let the mutton rest for 15 minutes, allowing the flavors to meld and awaken.
The Aromatic Masala Paste (a few minutes)
In a blender, gather the shallots, garlic cloves, ginger, green chilies, red chilies, grated coconut, mint leaves, coriander leaves, and coriander powder.
With a splash of water, transform these ingredients into a vibrant masala paste. Set this fragrant masterpiece aside.
The Pressure Cooking Mutton (25-30 minutes)
Awaken the basmati rice from its slumber by soaking it in water for 30 minutes.
In a pressure cooker, heat the ghee and oil. Introduce the whole spices – cinnamon, cardamom pods, cloves, and bay leaves – and let them perfume the oil.
Add the thinly sliced onions and sauté them until they achieve a beautiful golden brown hue.
Invite the chopped tomatoes to join the party and sauté for a few minutes.
Now, stir in the ground masala paste and allow it to release its intoxicating aroma for a few minutes.
Reunite the marinated mutton with the fragrant mixture, adding salt to taste.
Pour in the diluted coconut milk, along with the fresh coriander and mint leaves.
Pressure cook the mutton for 6-7 whistles, allowing the flavors to thoroughly infuse.
Once the mutton is cooked to perfection, adjust the seasoning if needed.
The Finale (12 minutes + resting)
Reduce the heat to low and gently add the soaked basmati rice.
Seal the pressure cooker with the lid and allow the steam to escape.
Once the steam subsides, place the weight on the cooker and cook for 7 minutes.
Turn off the heat and let the biryani rest for 5 minutes, allowing the flavors to harmonize further.
Serve your Coconut Milk Mutton Biryani alongside raita or your favorite gravy.
Prepare to be captivated by the symphony of flavors that dance on your tongue.
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