Top Five Eid-ul-Adha Recipes You Can Make at Home
Eid-ul-Adha is one of the most important holidays of the Islamic Hijri Calendar and is celebrated on 10th of Zilhajj as Muslims from all over the world gather around the Kaba to perform the hajj. The Tawaf of Kaba, is followed by a sacrifice of an animal like sheep or goat in the memory of Prophet Ibrahim’s will to sacrifice his son, Ismail, in the name of Allah. Eid-ul-Adha, also known as the feast of sacrifice is referred to as “bakra eid” in Pakistan and celebrated with great enthusiasm as friends and family members gather for great festivities like bbq parties and dinners where delicious Eid ul Adha recipes are served. Here are the list of top five Bakra Eid recipes that you will find at an Eid-ul-Adha dinner or gathering.
Nothing says Bakra Eid quite like a good ol’ kabab! Kababs originated from the Middle Eastern cuisine but they took over the world by storm and now every country has its very own version of kabab. Pakistanis are lovers of kabab and there are many types of delicious kabab recipes you can get your hands on like the chapli kabab, gola kabab or the traditional seekh kabab. New and innovative recipes like the Badami seekh kabab are also gaining popularity at a pretty steady pace.
Going side by side with our kababs is the tikka. They are also an important part of the bbq festivities that take place on the auspicious occasion of Bakra Eid. Tikka can be made in all kinds of shapes and sizes with all kinds of meat like chicken, mutton, veal, lamb or beef. Chicken tikka recipe is one of the most relished items on Pakistani menus and can be found all over the country, at roadside eateries and tikka shops. Other variants like the vegetarian tikka and paneer tikka are also eaten but on a relatively smaller scale.
Whether it’s a wedding ceremony or an Eid gathering, biryani is a must! This rice based, colorful and aromatic recipe is the most eaten dish in the country. Biryani was traditionally made with mutton or lamb meat but now it is usually prepared with chicken as chicken is easier to deal with and much more economical, but the overlooked beef biryani is something that cannot be missed at any cost.
The regal breakfast of the Nawabs, Nihari, is one of the most beloved recipes that are eaten with great delight by food lovers all over the country. This is a stew styled recipe which is said to be prepared in the royal kitchens of Delhi in the late 18th century. Nihari involves slow cooking of meat along with the bones and bone marrow. There are many types of Nihari served all over Pakistan like nalli Nihari, maghaz Nihari and Tawa fried Nihari etc. it is served with naan or roti, and garnished with lemon and diced ginger.
Pulao is sometimes confused with the biryani but there’s a great deal of difference between the two: pulao is seasoned with stock or broth while biryani is seasoned with spices. According to some food historians, pulao is one of the first meat and rice combinations that were born thousands of years ago in the Indian Subcontinent. It was first prepared by cooking buffalo meat in rice and thus its said to be the forerunner of the biryani. Nowadays, it is also referred to as Yakhni pulao, the name referring to the content of broth or stock used in the preparation. Pulao can be made with chicken, beef, and mutton and there are vegetarian versions like the chana pulao too. Some varieties like the Kabuli pulao are garnished with dry fruits like almonds and walnuts.