Bakrid 2020: 7 dishes that make Eid-Ul-Adha special

Bakrid, is also known as Eid-Ul-Adha or Bakra Eid. The name translates to ‘festival of sacrifice’. A male goat is sacrificed on this day and cooked into lavish delicacies that are divided into equal thirds and enjoyed by the family, donated to the poor and given to relatives. The noble idea behind the festival is that no one should be left without food on Eid-Ul-Adha. Here is our Bakrid Mubarak to you, with 7 special dishes to celebrate the day and interesting facts about them-

Meethi Seviyan has always been an inherent part of Eid celebrations. It is the sweet soul of Bakrid feast as well. The thick, luscious vermicelli is immersed in milk and mixed with the royal crunch of dried fruits. The cardamom powder and saffron enhance the taste and smell of the dessert.
Fact: Bahadur Shah Zafar used to handroll his own seviyan while fasting in Ramadan. Almost every Muslim household started hand-rolling their seviyan during Ramadan and sun-drying them. Thus, at the end of the month, everyone had enough seviyan to enjoy and share with the less fortunate!

The liver of the sacrificed goat is fried, roasted or grilled with savoury spices to prepare Bhuna Kaleji. It is usually served as breakfast on Bakrid. The fresh liver is cooked with spices, chopped onion, ginger, garlic, green chillies to perfection in a way that it melts in the mouth. It tastes best with naan or rumali roti.
Fact: Contrary to popular belief, liver dishes in India cannot be credited to the Mughals. It existed in India since the Mauryan empire, thanks to Helena, the wife of Chandra Gupta Maurya!

Chapli kebabs are fantastic starters typically served on Bakra Eid. These are luxurious patties of minced meat (typically mutton) grilled or braised until perfectly cooked. They are spicy, tender, and just its aroma is enough to aggravate your hunger!
Fact: Chapli kabab is a part of Pashtun cuisine that originated in North-Western India (now Pakistan). The secret behind the mysterious name is that they look ‘chaprikh’ or flat.

Bakrid is marked by this aromatic preparation made with rice, whole spices and succulent pieces of meat. Mutton Biryani has a separate fan base due to its heavenly combination of fragrant rice and mutton cooked in flavourful marination. It tastes unforgettable with a mildly spicy salan!
Fact: ‘Biryani’ is a derivative of a Persian word ‘Birinj’, which means ‘rice’. According to another theory, the name comes from ‘Beriyan’ or ‘Biryan’ meaning to fry or roast.

Keema is one of the most loved dishes cooked on Eid-Ul-Adha. Made with minced mutton or chicken cooked in oil with traditional spices, Keema is a party for the taste buds. It is bursting with flavours and pairs well with rice, naan or rumali roti.
Fact: Like many others on this list, Keema is a dish brought to the Indian subcontinent by the Mughals. ‘Keema Matar’ is a famous dish enjoyed in royal courts of Mughal India.

Stopping yourself from devouring this piquant curry would take a herculean effort. Chicken or Mutton korma is made by adding fried meat pieces to a savoury and creamy gravy. It goes perfectly well with rice or sheermal, a sweet, traditional bread.
Fact: Korma, traditionally known as Qorma, originated in the Indian subcontinent and was an integral part of Mughlai cuisine in the 16th century. It is rumoured that on the unveiling feast of Taj Mahal, a popular white version of the dish was served.

What is a celebration without a sweet drink? Milk blended with a handful of pitted dates and banana makes for a delicious way to finish the Bakrid feast. Add a little bit of cardamom powder to give it a distinct flavour!
Fact: Date shake was an essential part of the Arabian diet, and it was originally made with the combination of pitted dates and sheep milk.

For recipes to make a heaven-sent spread this Eid, log on to Timesfood.com. Bakrid Mubarak!