Eid-Al-Adha 2020: How To Make Mutton Yakhni Pulao At Home (Recipe Inside)

Mutton yakhni pulao can be a delicious addition to your Eid menu.

Highlights

  • Eid-al-Adha 2020 will be celebrated in India on 1st August
  • Mutton delicacies are a huge part of Bakrid
  • Here is a lip-smacking mutton pulao recipe you can try at home

It is that time of the year again when the string of festivals are about to begin in India! And when it is the time of festivals in India, the celebrations come with a huge feast. Eid-al-Adha or Bakrid is just around the corner and our cravings for succulent meat delicacies are on an all-time high! Bakrid is one of the most important Islamic festivals, which is celebrated with much fervour and enthusiasm across the globe.

Eid Al-Adha, according to the Islamic calendar, falls on the 10th day of Dhu al-Hijjah, and this year it will be celebrated on 1st August, 2020, in India while on 31st July, 2020 all over the world. The mosques around the country are lit up in beautiful lights and, of course, there is a lot of scrumptious food involved in the festival. From decadent sheer khurma to robust nihari and hearty biryanis, the Eid spread is a royal affair. The meaty delicacies often steal the show though!

(Also Read: Bakrid 2020: Date And Significance Of Eid-Al-Adha And Foods To Celebrate)

Here we have a lip-smacking mutton pulao recipe that can be the perfect addition to your Eid feast! Yakhni is a kind of a rich broth or stew that usually comprises mutton. In the recipe, mutton is cooked with onions and spices and herbs such as cinnamon, cloves, cardamom and bay leaves packed in a potli. It is then added to rice, whole spices and mutton stock, cooked covered over low-heat and served. A simple recipe with whole spices, mutton yakhni pulao is a subtle yet mouth-watering dish to add to your Eid menu at home.

Find the recipe of mutton yakhni pulao here.

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The difference between biryani and pulao/pilaf is a discussion never-ending but food enthusiasts have an interesting take on it. According to Anoothi Vishal, an author and food writer specialising in cuisine history, says that any rice dish which is cooked with meat (with other additions depending on the terrain and culture it belongs to) and where the grains are separate is technically a pilaf/pulao. And so, the pulao from Delhi evolved into the many biryanis of India, where higher levels of spices were added. But it is also true that the pilaf/pulao is a much more subtly spiced dish than the biryani.

Try this delicious pulao recipe at home this Eid and share your experience with us in the comments section below.

About Aanchal MathurAanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

Indian Cooking Tips: How To Make Laal Maas – One Of The Spiciest Dishes Of India

Highlights

  • India is known for its variety of spicy dishes
  • Laal maas is a one of the spiciest dishes of India
  • Here is how you can cook fiery laal maas at home

With a land as diverse as India, it is natural to have a variety of regional dishes too. India is known for its many regional cuisines that have struck a chord worldwide. Be it the rustic flavours of Punjab or the comforting, coconut-y ones from the south, regional cuisines and delicacies of India have made a mark across the globe. And not just for the variety but also for the fiery, spice quotient as well!

Be it a simple dish of dal or the rich Indian curries, without a tadka of spice, it is simply incomplete. Indian dishes are known for being a little too spicy. So much that they often leave people with runny noses and grappling for water! And yet there are certain Indian dishes which are way above a normal spice level, made with exclusive chillies in large quantities. Laal Maas is one such fiery dish from Rajasthan that is a must-try for every spice lover!

(Also Read: Top 10 Spiciest Dishes of India)

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Literally translated to ‘Red Meat’, Laal Maas is prepared with ingredients native to the state such as mustard oil and a special variety of red chillies known as Mathania, which is also the source of the dish’s fiery hot flavour and the bold red colour. Known to be adored by the King of Mewar for its spicy flavour, this iconic dish is slow-cooked with chillies, meat, yogurt, spices and herbs until it is seared. The extensive use of local Mathania chillies is sure to make you sweat and burst your ears and taste buds!

Laal Maas Recipe:

And if you are thinking that this classic Rajasthani dish from the royal kitchens is tough to crack at home, we’ve got you covered with a stellar Laal Maas recipe. The recipe uses the same local ingredients with cut lamb sautéed together to a fragrant, spicy, rich curry that is perfect for a royal dinner. Serve it with rice or chapati to relish one of the spiciest dishes of India at home!

Find the full recipe of Laal Maas here.

Try it at home and let us know your experience in the comments section below.

About Aanchal MathurAanchal doesn’t share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.