Eid-al-Adha is known as Bakra/Bakri Eid in India. History states that Allah once commanded Prophet Ibrahim to sacrifice his beloved son, Ismail, in a dream. Although he loved his son dearly, Ibrahim was willing to do as Allah instructed and hence set off to the Mount of Mina near Mecca for the sacrifice. Upon knowing that it was Allah’s wish, Prophet Ismail asked his father to blindfold himself before putting him on the altar. When he opened his eyes after the act, he was surprised to see a slaughtered goat instead of his son in front of him. Ismail was standing next to him, completely unharmed. It was then revealed to him that it was a test of his faith and unflinching devotion to Allah. Therefore, the festival of Eid-al-Adha is celebrated by Muslims throughout the world by sacrificing a goat to commemorate Prophet Ibrahim’s Qurbani to Allah, which is later divided into three parts. One share is kept for home and the rest two shares are given to the poor and needy.
The Date Of Bakra Eid 2021
Bakri Eid’s date usually falls on the 10th day of Dhu al-Hijjah, according to the Islamic lunar calendar. This year, the festival is expected to begin on the evening of Tuesday, 20 July and go on till the evening of Wednesday, 21 July 2021. However, the date is subject to change depending on the sighting of the moon. In 2021, the public holiday for Bakri Eid 2021 falls on Wednesday, July 21.
Importance Of The Festival
Every year, Muslims celebrate Bakri Eid to remember the Prophet’s loyalty towards Allah. And, because of his actions, the festival is also known as the ‘Festival of Sacrifice’. The act simply symbolises giving away the dearest and hence it suggests one must be willing to sacrifice what they love the most. Devotees celebrate this festival by sacrificing a lamb or an animal to show their devotion towards Allah.
Learn How These Top 5 Cities Celebrate Eid al-Adha
One of the most prominent festivals amongst Muslims, Eid al-Adha, otherwise known as Bakra Eid, is celebrated with great zeal and zest all over the world. With COVID-19 restrictions, you can celebrate at your home with your close family and friends and wish everyone Bakri Eid Mubarak! As India is one of the few countries where you can find people of all religions, you can witness the spectacular celebrations of Bakri Eid all over the country. Following are the major places where this prominent festival is celebrated on a grand scale.
1. New Delhi
New Delhi, the cosmopolitan city, celebrates both forms of Eid in a grand manner. After all, it is the home to one of the largest and oldest mosques in the country, Jama Masjid.
Thousands of Muslims gather at the Jama Masjid to submit prayers to Allah. The festival meals are being prepared by the restaurants in the city, the most authentic restaurants sell Mughlai recipes in Old Delhi around the mosque. Being a prominent capital of the erstwhile Mughal Empire, Delhi scores brownie points when it comes to holding the best Eid al-Adha celebrations in India.
Srinagar, the capital city of Jammu and Kashmir, the city has its own history as far as the festival of Eid al-Adha is concerned. It is a heavenly expanse where everything seems surreal. Muslims across the nation visit this destination to pray at the Aasar-e-Shareef Hazratbal. The festival meals are offered by restaurants and stalls. Visitors can shop at Goni Market, Lal Chawk and Regal Chowk.
In the city of nawabs and kebabs, the people of Lucknow know how to celebrate a festival! The city has an unmatched reputation for celebrating Eid al-Adha like a pro. The city offers plenty of points for its gastronomy. Muslims visit Lucknow to submit prayers to Allah at Aishbagh Eidgah, which is the largest common praying place in the city. The entire atmosphere becomes lively and you can literally feel the essence of happiness all around the city. One can also visit its food markets and savour the best of biryani and kabab.
Kolkata, the capital city of West Bengal, celebrates the festival of Eid al-Adha grandly. The destination attracts thousands of Muslims on the festival day. Consider this place to spend Eid al-Adha 2021 with your friends and families.
Hyderabad, the capital city of Andhra Pradesh, is also called the city of Nizams. And is famous amongst tourists for its delicious biryani and the incredible Charminar. Many Muslims across the country visit Charminar to pray on the festival day. Like in other cities, the festival meals are served by stalls and hotels. The famous spots for celebrations include Madannapet and Masab Tank.
5 Popular Recipes You Need To Make This Eid
1. Meethi Seviyan
Meethi Seviyan has always been an inherent part of Eid celebrations. It is the sweet soul of the Bakri-Eid 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.
Prep Time: 10 mins
Cook Time: 35 mins
- 250 grams of roasted vermicelli
- 4 tbsp of ghee
- 750 ml milk
- 400 grams of sugar
- ½ tsp of saffron strands (soaked in 1 tbsp of water) (kesar)
- 100 grams of khoya (crumbled)
- 2 tbsp of raisins
- 1 tbsp of pistachio
- 1 tbsp of roasted almond slivers
- 2 tbsp of cashew nuts
- Silver leaf to decorate
- Fry vermicelli in hot ghee.
- Pour in milk.
- Allow it to simmer for two minutes.
- Add sugar and continue cooking until sugar dissolves.
- Stir in saffron, khoya, raisins and nuts.
- Decorate with silver leaf, remaining saffron and dried fruit.
2. Bhuna Kaleji
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 Bakri Eid. The fresh liver is cooked with spices, chopped onion, ginger, garlic, and green chillies to perfection in a way that melts in the mouth. It tastes best with naan or rumali roti.
Prep Time: 10 mins
Cook Time: 40 mins
- 500 grams of chicken/mutton liver-washed and wiped dry
- ½ tsp of ginger paste
- ½ tsp of garlic paste
- ½ tsp of chilli powder
- ¼ cup of yoghurt (dahi)
- ¼ tsp of garam masala
- Salt to taste
- 2 tbsp of ghee
- ½ cup of grated onions
- 2 tbsp of coriander leaves (dhaniya)
- Lemon wedges to garnish
- Chop the liver into small pieces and mix in the ginger, garlic, chilli powder, yoghurt, garam masala and salt.
- Heat the ghee, add the onions and saute till golden brown.
- Add the liver mixture and sauté till the fat separates.
- Add ½ cup of water and pressure cook for 5 minutes.
- Stir-fry to dry the water completely, and separate the fat.
- Serve garnished with coriander leaves and lemon wedges.
3. Chapli Kebabs
Chapli kebabs are fantastic starters typically served on Bakri Eid. These are luxurious patties of minced meat (typically mutton) grilled or braised until perfectly cooked. They are spicy and tender and just their aroma is enough to aggravate your hunger!
Prep Time: 15 mins
Cook Time: 10 mins
- 3 medium diced onions
- ½ gram of mint leaves
- 1 cup of finely chopped coriander leaves
- 2 green chillies
- 1¼ tsp of cumin seeds (jeera)
- 1¼ tsp of garam masala powder
- 2 Italian plum tomatoes
- 250 grams of minced chicken
- 2 chopped ginger
- 4 cloves of garlic
- 1½ tsp of crushed red pepper
- 500 grams of lean ground beef
- 1¼ tsp of fennel seeds (saunf)
- 1¼ teaspoon of coriander powder
- 2 eggs
- To prepare this kebab recipe, take a food processor and grind together mint, coriander leaves, chopped onion, green chilli, garlic and ginger.
- Keep aside this paste in a bowl until required.
- Now, take another bowl and mix together minced chicken, lean ground beef, beaten eggs, coriander powder, cumin powder and crushed red pepper.
- Mix in the paste prepared in Step 1.
- Now, stir using a spoon to mix together all the ingredients.
- Take out a small portion of this mixture and shape them into small patties.
- Repeat the procedure to make more such patties.
- Meanwhile, put a kadhai on medium flame and heat oil in it.
- When the oil is hot enough, carefully place the patties in the kadhai and fry for about 5-6 minutes until brown in colour.
- Once done, take out the patties and serve hot with your favourite chutney.
4. Mutton Biryani
Eid without mutton biryani is incomplete. Bakri Eid 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 salad!
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
For The Rice:
- 1-star anise
- 500 grams of blanched basmati rice
- 2 bay leaves
- 2 black cardamom
- 2 tsp of black cumin seeds
- 6 black peppercorn
- 6 green cardamom
- 2 cinnamon sticks
- 6 cloves
- 1 tsp fennel
- ¼ jaiphal
- 1 javitri
- 3 tsp of salt
For Mutton Marination:
- 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut)
- 1 tbsp of garam masala
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
- 3 tbsp of raw papaya paste
- 4 tbsp of hung curd
- 1 lemon (juiced)
- Coriander powder
- Cumin powder (jeera)
- 1 tbsp of red chilli powder
- 1 tsp of salt
- 4 sliced onions
- 2 chopped tomatoes
- ¼ cup of milk (warm)
- Saffron strands
- Kewra essence
- 4 green chillies
Marinate The Mutton:
- To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.
- Allow the mutton to marinate for 3 hours.
Prepare Fried Onions Or Barista:
- Slice 2 onions very thinly. Separate the slices.
- In a pan or kadhai add oil and fry the onion slices till nicely brown.
- Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
- Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown colour.
- Take the fried onions out with a slotted spoon or ladle.
- Keep them on a paper-towel-lined plate. These crispy brown fried onion slices are called barista.
Cook The Mutton:
- Heat ghee in a thick-bottomed pan.
- Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
- Add ginger paste and garlic paste and mix well.
- Add marinated mutton and cook on high heat for seven to eight minutes.
- Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
- Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
- Add tomatoes, salt, garam masala powder and fresh coriander leaves.
- Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.
Prepare The Rice:
- Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.
- In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, and star anise and tie a knot to make a bag (potli).
- Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done one-third.
- Drain the water and remove the whole masala potli.
Prepare The Saffron-Milk:
- Take ¼ cup of warm milk in a cup and dissolve saffron strands in the milk.
- Cover and wait for 20 minutes. Add rose water and kewra essence to the milk. Mix well and cover. Keep aside.
Layer The Biryani:
- Take a large heavy bottom pan with a tight-fitting lid.
- Add 2 tbsps of ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.
- Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, and add fried onion slices and ghee.
- Again add a layer of rice, then meat…go on like this till you are done. The top and bottom layers will be rice.
- Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of ½ a lemon.
- Put the lid on. Seal the pan with flour dough or aluminium foil, then put on the lid. Keep the heat to the lowest. And cook the biryani in this ‘dum‘ process for 40 minutes.
- Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa and then keep the pan on that tawa.
- After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.
- Serve with raita and salad.
5. Chicken Shami Kebab
When it comes to starters, chicken Shami kebab is one of the best non-vegetarian snacks to be served. You will not only love eating it but also enjoy cooking this quick snack. Shami kebabs are succulent minced chicken/lamb with chana dal with spicy masala filling inside and crispy fried on the outside. Serve it with coriander or mint chutney.
Prep Time: 20 mins
Cook Time: 50 mins
- 1 cup of chana dal
- 500 grams of chicken thigh (cubes, boneless)
- 2 tsp of coriander
- 7 cloves (laung)
- 10 black pepper (whole)
- 2 small cinnamon sticks (dalchini)
- 1 tbsp of red chilli (crushed)
- 7 pieces dry red chilli (whole)
- 2 tbsp of salt
- 2 tsp of cumin seeds (jeera)
- 1 tsp of carom seeds (ajwain)
- 6 eggs
- Coriander leaves (chopped)
- Mint leaves, (chopped)
- 6 green chillies
- 1 tbsp of ginger
- 10 cloves garlic (chopped)
- Oil (For frying)
- Boil the chana dal along with the chicken thigh cubes and spices.
- Let the chicken cook.
- Strain and keep aside to cool.
- Then add 3 eggs, chopped coriander, mint, green chillies, ginger and garlic.
- Mix well and mince.
- Make round-shaped kebabs of the mixture.
- Coat the kebabs in the remaining eggs slightly, and pan-fry them in oil.
Eid al-Adha, which translates to the ‘Feast of the Sacrifice’ in English, is one of the most important festivals, celebrated throughout the world. People from the Muslim community wear new clothes and visit a mosque to offer their prayers and wish for peace and prosperity. Families visit their near and dear ones and wish them. Special dishes are prepared and presents are exchanged. It is celebrated with utmost devotion and love. So, wishing you and your family Bakri Eid Mubarak!