Eid-el-Kabir, also known as Eid al-Adha, is one of the most significant Islamic festivals celebrated worldwide. Like any important celebration, Eid-el-Kabir is marked by family gatherings, prayers, and sharing hearty meals. In celebration of such a significant festival, special meals are prepared for family and friends, and one of the most enjoyed dishes for this occasion is ram biryani. A flavourful dish that brings together tender ram meat and fragrant basmati rice, cooked with a medley of spices and herbs, ram biryani is bound to give your taste buds a pleasant experience.

 

 

Ingredients

For the Marinade

1 kg ram meat (cubed)

1 cup yogurt

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

2 teaspoons chilli powder

2 teaspoons garam masala

Salt to taste

 

 

For The Biryani

2 cups basmati rice

3 large onions (sliced thin)

2 tomatoes (chopped)

4 green chillies (slit)

1 cup fresh mint leaves

1 cup fresh cilantro (chopped)

1 teaspoon cumin seeds

2 bay leaves

4 cloves

4 green cardamoms

2-inch cinnamon stick

4 tablespoons ghee or oil

1 cup milk

A pinch of saffron

Salt to taste

 

Instructions

 

Marinate The Ram Meat

In a large bowl, combine the yoghurt, ginger-garlic paste, turmeric powder, chilli powder, garam masala, and salt.

Add the cubed ram meat to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, for the best results.

 

Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pot, bring water to a boil. Add the soaked and drained rice and a pinch of salt, and cook until the rice is 70-80% cooked. The grains should still be firm. Drain the rice and set aside.

 

Prepare The Biryani Base

In a heavy-bottomed pot or a large pan, heat the ghee or oil. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

To the remaining onions in the pot, add cumin seeds, bay leaves, cloves, green cardamoms, and cinnamon sticks. Sauté for a minute until fragrant.

Stir in the chopped tomatoes and slit the green chillies. Cook until the tomatoes soften, and the oil begins to separate from the mixture.

Add the marinated ram meat to the pot. Cook on medium heat until the meat is tender and the masala is well-cooked. This may take around 30-40 minutes.

 

Layer The Biryani

In the same pot with the cooked meat, spread half of the partially cooked rice over the meat.

Sprinkle half of the chopped mint, cilantro, and the reserved fried onions over the rice.

Add the remaining rice on top, followed by the rest of the mint, cilantro, and fried onions.

Warm the milk slightly and add a pinch of saffron. Pour this saffron milk over the rice layers.

 

Final Cooking

Cover the pot tightly with a lid. You can use aluminum foil to seal the edges to trap the steam inside.

Place the pot on low heat and cook for 20-25 minutes. This slow cooking process (known as “dum”) allows the flavours to meld together and the rice to finish cooking perfectly.

Once done, let the biryani rest for 10 minutes before opening the lid.

Serve

Gently fluff the biryani with a fork to mix the layers. Serve hot, garnished with extra mint leaves and fried onions. Pair with raita (yoghurt sauce) and a side salad for a complete meal.

 

During Eid-el-Kabir, ram biryani is seen as more than just a dish. It’s a way of bringing the celebration of flavours and tradition to life by bringing family and friends together and sharing a delectable meal. Preparing this recipe for Eid-el-Kabir is a wonderful way to honour the spirit of the festival, so go ahead and enjoy your delectable biryani and make your Eid celebrations truly special.

 

Johnson Chukwueke
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