Eid al-Adha Biryani Fragrant Rice with Savory Chicken, Mutton, or Beef

"Eid al-Adha Biryani" is a meat-based rice dish enjoyed during the Islamic festival of Eid al-Adha. Biryani has its origins in the Mughal era of the Indian subcontinent, but the specific combination of fragrant rice with savory chicken, mutton, or beef does not have a specific origin or recipe. It is prepared using the sacrificial meat from the festival and varies in flavor and preparation based on regional and personal preferences.

Sure! Here's a recipe for Biryani, a popular dish made with chicken, mutton, or beef:

Ingredients:

- 2 cups basmati rice

- 500 grams chicken/mutton/beef, cut into pieces

- 2 onions, thinly sliced

- 2 tomatoes, chopped

- 2 tablespoons ginger-garlic paste

- 1 cup plain yogurt

- 2 teaspoons Biryani masala powder

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala powder

- A handful of fresh mint leaves, chopped

- A handful of fresh coriander leaves, chopped

- 4 cups water

- 4 tablespoons ghee or vegetable oil

- Salt to taste

- Saffron strands (optional)

- 1/4 cup warm milk (optional)

For the Eid al-Adha twist, you can also add the following ingredients:

- 1 cup cooked meat from the sacrificed animal (chicken/mutton/beef)

- 1 cup meat stock/broth from the cooked meat

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. Heat ghee or vegetable oil in a large pan or pot. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

3. In the same pan, add the ginger-garlic paste and cook for a minute until fragrant. Add the chopped tomatoes and cook until they turn soft and mushy.

4. Add the chicken/mutton/beef pieces to the pan and cook until they are browned on all sides. If using cooked meat from Eid al-Adha, add it along with the raw meat.

5. Add the yogurt, Biryani masala powder, red chili powder, turmeric powder, and salt. Mix well to coat the meat with the spices. Cook for a few minutes until the meat is partially cooked.

6. Add the mint leaves, coriander leaves, and meat stock/broth (if using). Cover the pan and let it simmer for 15-20 minutes until the meat is tender and cooked through.

7. Meanwhile, bring 4 cups of water to a boil in a separate pot. Add salt to taste. Once the water comes to a boil, add the soaked and drained basmati rice. Cook the rice until it is 70-80% cooked (still slightly firm to the touch). Drain the rice and set it aside.

8. Preheat the oven to 180°C (350°F). If using saffron strands, soak them in warm milk for a few minutes.

9. In a large oven-proof dish, spread a layer of partially cooked rice at the bottom. Top it with a layer of the cooked meat and gravy. Repeat the layers until all the rice and meat are used, finishing with a layer of rice on top.

10. Drizzle the saffron-infused milk (if using) over the top layer of rice. You can also sprinkle some fried onions and ghee on top for added flavor.

11. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 30-40 minutes until the flavors meld together and the rice is fully cooked.

12. Remove the dish from the oven and let it rest for 5-10 minutes. Gently fluff the rice with a fork before serving. Garnish with the reserved fried onions.

13. Serve the Biryani hot with raita (yogurt dip) or any other side dishes

 of your choice.

Here is a breakdown of the approximate nutritional information for the mentioned ingredients in the Biryani recipe. Please note that these values can vary depending on specific brands, cooking methods, and ingredient proportions:

Basmati Rice (2 cups):

- Calories: 380

- Carbohydrates: 84g

- Protein: 8g

- Fat: 1g

- Sodium: 0mg

Chicken/Mutton/Beef (500 grams):

- Calories: Varies depending on the type and cut of meat. Please specify the type of meat to provide accurate information.

Onions (2 onions, thinly sliced):

- Calories: 96

- Carbohydrates: 22g

- Protein: 2g

- Fat: 0g

- Sodium: 4mg

Tomatoes (2 tomatoes, chopped):

- Calories: 32

- Carbohydrates: 7g

- Protein: 2g

- Fat: 0g

- Sodium: 6mg

Ginger-Garlic Paste (2 tablespoons):

- Calories: 50

- Carbohydrates: 12g

- Protein: 2g

- Fat: 0g

- Sodium: 10mg

Plain Yogurt (1 cup):

- Calories: 154

- Carbohydrates: 12g

- Protein: 13g

- Fat: 5g

- Sodium: 156mg

Biryani Masala Powder (2 teaspoons):

- Calories: 18

- Carbohydrates: 4g

- Protein: 1g

- Fat: 0g

- Sodium: 100mg

Red Chili Powder (1 teaspoon):

- Calories: 8

- Carbohydrates: 1g

- Protein: 0g

- Fat: 0g

- Sodium: 0mg

Turmeric Powder (1/2 teaspoon):

- Calories: 4

- Carbohydrates: 1g

- Protein: 0g

- Fat: 0g

- Sodium: 1mg

Garam Masala Powder (1 teaspoon):

- Calories: 8

- Carbohydrates: 1g

- Protein: 0g

- Fat: 0g

- Sodium: 0mg

Mint Leaves (a handful, chopped):

- Calories: 2

- Carbohydrates: 0g

- Protein: 0g

- Fat: 0g

- Sodium: 1mg

Coriander Leaves (a handful, chopped):

- Calories: 1

- Carbohydrates: 0g

- Protein: 0g

- Fat: 0g

- Sodium: 2mg

Water (4 cups):

- Calories: 0

- Carbohydrates: 0g

- Protein: 0g

- Fat: 0g

- Sodium: 16mg

Ghee or Vegetable Oil (4 tablespoons):

- Calories: 480 (if using ghee)

 or

 Calories: 480 (if using vegetable oil)

- Carbohydrates: 0g

- Protein: 0g

- Fat: 56g (if using ghee)

 or

 Fat: 56g (if using vegetable oil)

- Sodium: 0mg

Saffron Strands (optional):

- Calories: 0

- Carbohydrates: 0g

- Protein: 0g

- Fat: 0g

- Sodium: 0mg

Warm Milk (1/4 cup, optional):

- Calories: 31

- Carbohydrates: 3g

- Protein: 2g

- Fat: 1g

- Sodium: 17mg

Please note that the nutritional information provided is an estimate and can vary based on specific ingredients used and cooking methods.



Enjoy your delicious Biryani with chicken, mutton, or beef, and have a wonderful Eid al-Adha celebration!