Happiness comes from food! Try these Eid special non-veg dishes.

Festivals are all about food, love and laughter. Plans for Eid will never end without food and hard-core non-vegetarians wouldn't think of ending their day without gorging on special non-veg dishes.

Chef Manjay Kumar Shahi, U Kitchen by Ferns N Petals

1. Chicken Arabic Mandi Recipe

Ingredients:

For the chicken:

• Whole chicken 1 units
• Whole Spice
• Cardamom pods 4 units
• Cinnamon stick 3 units
• Cloves 10 units
• Peppercorn 10 units

For rice:

• Basmati Rice 500 grams
• Turmeric powder 1sp
• Salt 2.5 tsp
• Oil 5 tsp
• Chicken both 1 sp

For other ingredients:

• Peas  300 grams
• Raisin 200 grams
• Allspice 1 sp
• Bay leaf 5 units
• Green chilli 2 units
• Saffron
• Brown onion 200 grams
• Almonds 200 grams

For ground spice:

• Black pepper powder 2 tsp
• Curry powder 2 tsp
• All spice powder 1 tsp
• Cinnamon powder 1sp
• Nutmeg 1 tsp
• Biryani spice mixer 5 tsp

Method:

1. Preheat the oven to 230°C.
2. Wash the whole chicken thoroughly with water and place it in a large pot. Cover it with water.
3. Add the whole spices and salt, then bring it to a boil.
   
   Once the chicken starts boiling, cook it until fully cooked, approximately 45 minutes.
4. Mix the cooked chicken with salt and oil, then bake it in the oven for about 30-40
   
   minutes until golden.
5. After the chicken is fully cooked, remove it and let it cool.
6. Remove whole spices from the broth by straining, then add turmeric, salt, oil, and rice to the pot.
7. Cook rice untouched for about 15 minutes on a low flame.
8. In another pan, heat 2 tbsp. of oil, then add raisins, almonds, and allspice. Saute and add peas, then set aside.
9. In a large pan, melt clarified butter and add green chilli, bay leaf, and brown onion. Stir, then add curry powder, biryani masala, and ground spices.
10. Once all components are ready, add the rice to the pan, then top with the chicken, raisins and peas mixture, and saffron water. Cover and let it sit for 10 minutes.
11. Taste and adjust the seasoning by adding more salt or heat as required.
12. Serve immediately with a side of salad and yoghurt

Chef Sarab Kapoor

1. Chicken Kabab with Plum Sauce

Ingredients:

• Chicken minced  500 grams
• Cumin seeds 1 tbsp
• Coriander seeds 1 tbsp
• Fennel seeds 1 tbsp
• Black peppercorns 1 tbsp
• Chili flakes 1 tbsp
• Cardamom powder 1/2 tbsp
• Garam masala 1/2 tbsp
• Salt to taste

Coarsely grind all the above spices and add them to the minced chicken

Ingredients:

• Onions chopped 2 units
• Green apples peeled and diced small 2 units
• Green Chillies minced 3 units
• Ginger paste 1tbsp
• Garlic paste 1tbsp
• Baking soda 1tbsp
• Coriander leaves chopped 2tbsp
• Mint leaves chopped 2tbsp
• Ghee for basting

Method:

1. Squeeze excess water from onions and green apples
2. Add all the ingredients to the minced meat mixture and keep in the fridge for 15 minutes.
3. Shape into kebabs and grill basting with ghee

Tamarind & Plum Sauce

Ingredients:

• Plums Chopped & blended 2 units
• Tamarind extract 2tbsp
• Tomato ketchup 2tbsp
• Sugar 1tbsp
• Chili powder 1/2 tbsp
• Salt to taste

Method:

1. Mix all the ingredients and cook adding about 1/4 cup, and 1/2 cup water till you get a sauce-like consistency
2. Chill till ready to serve

2. Awadhi Mutton Biryani

Ingredients:

• Mutton 500 grams
• Ginger paste 1tbsp
• Garlic paste 1tbsp
• Raw papaya paste 3tbsp
• Yoghurt 4tbsp
• Turmeric powder 1tbsp
• Red chilli powder 2tbsp
• Cashew nut powder 2tbsp
• Garam Masala 1/4tbsp
• Salt to taste

Method:

Marinate the Mutton with all the above ingredients for at least 2 hours.

For Garam Masala 

Ingredients:

• Cinnamon stick 1 unit
• Cumin seeds 2tbsp
• Coriander seeds 2tbsp
• Star anise 2 units
• Green cardamoms 5 units

Method:

Dry roast the above spices and grind them into powder 

For Rice 

Ingredients:

• Basmati Rice 2 cups
• Cloves 10 units
• Black cardamoms 2 units
• Fennel seeds 1 tbsp
• Salt pinch

Method:

Boil rice with the above ingredients till half done. Strain and set aside. 

Ingredients:

• Onions sliced fried or 3/4cup fried onions 3 units
• Milk 1/2 cup
• Mace powder 1/2 tbsp
• Ghee 3 tbsp
• Saffron

Method:

1. Add saffron to warm milk.
2. Heat 2 tbsp ghee and add the marinated Mutton. Cover and Cook on low flame for about 30 minutes or till the meat is tender.
3. Keep splashing a little water as it gets too dry.
4. Now add the rice, saffron milk, Garam Masala, fried onions, remaining ghee and mace powder
5. Mix well. Cover and cook on low flame for about 10 minutes

Chef Pawan Kumar, The Park Hotels, Navi Mumbai

1. Mutton Gilafi Kebab

Ingredients:

• Minced mutton (goat meat) 500 grams
• Onion, finely chopped 1 large size
• Green chillies, finely chopped 2-3 units
• Ginger-garlic paste 1tsp
• Red chilli powder 1tsp
• Garam masala powder 1tsp
• Cumin powder 1tsp
• coriander powder 1 tsp
• Salt to taste
• Chopped fresh coriander leaves 2tsp
• Chopped mint leaves 1tsp
• Capsicum (bell pepper), thinly sliced 1 units
• Onion, thinly sliced 1 units
• Oil 2 tsp
• Bamboo skewers, soaked in water for 30 minutes

Method:

1. In a large mixing bowl, combine the minced mutton, finely chopped onion, green chillies, ginger-garlic paste, red chilli powder, garam masala powder, cumin powder, coriander powder, salt, chopped coriander leaves, and chopped mint leaves. Mix well to combine all the ingredients thoroughly.
2. Divide the mixture into equal portions and shape them into elongated kebabs around the bamboo skewers. 
3. Heat oil in a frying pan over medium heat. Meanwhile, prepare the coating by dipping each kebab into beaten eggs and then rolling them in bread crumbs until fully coated.
4. Once the oil is hot, carefully place the kebabs into the pan and fry them until golden brown and cooked through, turning occasionally to ensure even cooking.
5. Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to drain any excess oil.
6. Serve the Mutton Gilafi Kebabs hot with mint chutney.

2. Mutton Shikampuri Kebab

Ingredients:

For the Kebab:

• Minced mutton (goat meat) 500 grams
• Chana dal (split Bengal gram), soaked for 2 hours and drained 1 cup
• Onion, finely chopped 1 large size
• Green chillies, finely chopped 2-3 units
• Ginger-garlic paste 2tbsp
• Red chilli powder 1tsp
• Garam masala powder 1tsp
• Cumin powder 1tsp
• Coriander powder 1tsp
• Salt to taste
• Chopped fresh coriander leaves 2tsp
• Chopped mint leaves 2 tsp
• Oil for shallow frying

For the Stuffing:

• Onion, finely chopped 1 large size
• Cashews, chopped 2 tbsp
• Raisins 2 tbsp
• Chopped fresh coriander leaves 1tbsp
• Chopped mint leaves 1tbsp
• Garam masala powder 1tsp
• Salt to taste

Method:

For the Kebab:

1. In a mixing bowl, combine the minced mutton, soaked and drained chana dal, finely chopped onion, green chillies, ginger-garlic paste, red chilli powder, garam masala powder, cumin powder, coriander powder, salt, chopped coriander leaves, and chopped mint leaves. Mix well to combine all the ingredients thoroughly.
2. Divide the mixture into equal portions and shape them into flat round patties.

For the Stuffing:

In a separate bowl, mix finely chopped onion, chopped cashews, raisins, chopped coriander leaves, chopped mint leaves, garam masala powder, and salt.

Assembling the Kebabs:

1. Take one portion of the mutton mixture and flatten it in your palm.
2. Place a small amount of the prepared stuffing mixture in the center of the flattened mutton mixture.
3. Gently fold the edges of the mutton mixture over the stuffing to enclose it completely and shape it back into a flat round patty.
4. Repeat the process with the remaining portions of the mutton mixture and stuffing.

Cooking the Kebabs:

1. Heat some oil in a shallow frying pan over medium heat.
2. Once the oil is hot, carefully place the stuffed kebabs in the pan and cook them for 3-4 minutes on each side or until they are golden brown and cooked through.
3. Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to drain any excess oil.
4. Serve the Mutton Shikampuri Kebabs hot with mint chutney, onion rings, and lemon wedges.

3. Tangri Kebab

Ingredients:

• Chicken drumsticks (Tangri) 6 units
• Thick yoghurt (hung curd) 1 cup
• Ginger-garlic paste 2 tbsp
• Lemon juice 2tbsp
• Red chilli powder 1tsp
• Garam masala powder 1tsp
• Cumin powder 1tsp
• Coriander powder 1tsp
• Turmeric powder 1/2 tsp
• Salt to taste
• Vegetable oil 2tbsp
• Fresh coriander leaves and lemon wedges for garnish

Instructions:

1. Make deep gashes on the chicken drumsticks using a sharp knife. This helps the marinade penetrate deeper and flavours the chicken better.
2. In a large mixing bowl, combine thick yoghurt, ginger-garlic paste, lemon juice, red chilli powder, garam masala powder, cumin powder, coriander powder, turmeric powder, salt, and vegetable oil. Mix well to form a smooth marinade.
3. Add the chicken drumsticks to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or aluminium foil and let it marinate in the refrigerator for at least 4 hours, preferably overnight for best results.
4. Thread the marinated chicken drumsticks onto skewers, shaking off any excess
   
   marinade.
5. Cook in tandoor for about 15-20 minutes, turning occasionally, until they are cooked through and have a nice charred exterior. You can also brush them with a little oil or melted butter while grilling to keep them moist.
6. Once cooked, remove the Tangri Kebabs from the grill and transfer them to a serving platter. 
7. Garnish with fresh coriander leaves and lemon wedges.
8. Serve hot with mint chutney or any dipping sauce of your choice.