This time the digital desk: Today’s posts (eid-special lunch) recipes) Quite time dependent. So without further ado, I will focus on straight cooking recipes. All I can say is that a conference of mutton dalcha or chicken changreji with aodhi biryani will make your Eid feast ever memorable.

No matter where you are in the world, it is very difficult to stop the water of the tongue when you see Mughal cuisine. However, in the case of biryani, the nose of a Bengali is quite high. There are now thousands of addresses of Mughal food in Kolkata. Corona is better than home-cooked food if it is home-cooked. Take a look at how many Recipe (recipe) –

Aodhi Biryani
Materials:
Basmati Rice
For the special spice of biryani
Cinnamon – a big stick
Cloves – 8-10
Whole cumin – 2-3 tbsp
Whole fennel – 1 tbsp
Whole coriander – 2-3 tablespoons
Pepper – 1 tbsp
Star Anise – 2
Jayitri – 2-3
Large cardamom – 2-3
3-4 small cardamoms
For mutton
Mutton – 500 gms
Gingerbread Bata – 2-3 tbsp
Turmeric powder – 1 tsp
Chili powder – 1 tsp
Cashew paste
Hot spices – 1 pinch
Yogurt – 4-5 tablespoons
Also salt, ghee, white oil, milk and saffron

Method:
First make biryani spices. Fry all the spices in a dry pan and grind them in a mixer.
Wash the mutton well and add turmeric, chilli powder, hot spice powder, cashew paste and yoghurt. Cover the marinated meat and leave it in the fridge for at least an hour. It is better to keep it longer. Take the mutton out of the fridge and bring it to normal temperature. Now put salt in it. Now heat oil and ghee in a pot or heavy pot. Stir in the marinated meats. When the meat is tender, leave it on low heat for half an hour. Of course with the lid. Once the mutton is well browned, spread a layer of rice on it. Spread the milky hair on India. Sprinkle a little salt, biryani seasoning, finely chopped fried onion and a little ghee on top. Cover the pot and put something heavy on it. This means that the cooking pot becomes air tight. Leave on low heat for at least half an hour. Serve hot.

Mutton Dalcha
Materials
250 grams of lamb or mutton cut into small pieces
300 grams of gram pulses
Ginger – one inch (finely chopped)
Garlic – ৬ Koya (finely chopped)
Kanchalanka – 2 (finely chopped)
Cinnamon and cardamom powder
Onion – 2 medium sized (finely chopped and fried), medium sized one
Lemon juice – 1 tbsp
Cumin powder – 1 tbsp
Chili powder – 1 tsp
Turmeric powder – 1/2 teaspoon
White oil
Salt

Method:
Wash the gram pulses well and soak them in water for half an hour. Now in a pressure cooker, boil the pulses in three sips with a little turmeric powder and a pinch of sugar. Wash the mutton or lamb well and dry the water.

Heat oil in a pressure cooker and stir in the onion. When the onion is golden in color, add finely chopped ginger, garlic, chilli, and mutton. Once the oil is removed from the body after stirring, add turmeric, chilli and cumin powder. Stay tuned again. Now close the mouth of the pressure cooker with one cup of water and give three whistles. When it cools down a bit, open the lid of the cooker. Add cooked gram pulses, cardamom-cinnamon powder, lemon juice and fried onion. Mix well and boil for ten minutes. Turn off the oven when the mutton is thick and thick. It would be great to eat with Lachcha Parota.

Chicken Changreji
Chicken Changreji was invented in the twelfth century. Even in the 21st century, its popularity has not diminished. Although the cooking ingredients are much higher, the taste is incomparable. This is basically a Mongolian recipe. Although it was born in old Delhi.

Materials and methods:
Rinse the chicken well and marinate in it with ginger-garlic paste, turmeric powder, lemon juice, chilli powder, cumin powder, salt and white oil and cover it and leave it for one hour. After one hour, add well-beaten sour curd and tomato puree and marinate for half an hour.

Fry onion and cashew nuts in oil in a pan. When cool, grind onion and cashew nuts with a little water.
Heat oil in a pan and add hing and whole cumin seeds. Add bay leaves, dried chillies and large cardamom. When it smells of spices, keep stirring it with onion and cashew paste. Now grate it well with tomato paste. When the oil separates from the spices, add the marinated chicken whole. It’s time to dump her again. If necessary, add a little water to the pan. Mix the spices very well and keep it covered on low heat for half an hour. After half an hour, spread the cream on the chicken. Mix well and leave for ten minutes. Turn off the oven. I hope you don’t have to tell me what to do next.