Eid special recipes: Eid, that marks the end of Ramzan, is known for its lavish feasting. Muslims across the world offer special prayers and share their happiness with friends and family. They feed the poor and celebrate with traditional Eid food. From irresistible biryani to phirni, from yummy kebabs to rich haleem, Eid platter offers some of the finest dishes as a treat for your taste buds.
Here we bring you some Eid special recipes
Haleem
This traditional food is a must in most houses and is a popular dish across the globe. You can make it in both veg and non-veg version. Slowly cooked for several hours, haleem reaches a paste like consistency, blending all the flavours of the meat and spices.
It is a tasty mix of pounded wheat, lentils, meat, ghee and dried fruit.
Ingredients
2 kg – mutton (boneless)
1 tsp – chilli powder
1 tsp – haldi powder
One bay leaf
250 g – dal channa
200 g – whole wheat
50 g – barley
3 to 4 tbsp – oil
Salt to taste
For Garnish :
Onion
Lime slices
Green chillies
Fresh coriander leaves
Sliced ginger
How to Make
Soak all three grains overnight.
Fry the meat in oil.
Add all the spices and 4 to 5 glasses of water.
Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
Add water and cook on low flame till very soft.
When both are soft, mix the meat and grains together and leave on a very low flame.
Keep mashing and mixing.
It starts to boil and becomes bubbly, fry a little onion in oil and add to it.
Remove from heat and serve with garam masala, fresh coriander leaves, green chillies, fried onion and lemon.
Sheer Kurma
Eid celebration is not complete without this signature dish. This creamy, yummilicious dessert is a must in every house on Eid-ul-Fitr.
Ingredients
3 litre – full fat milk
2 cups – sugar
2 cups – fine seviyan (thread vermicelli)
1/4 – nutmeg grated
1/2 tsp – cardamom seeds crushed
1/4 tsp – cardamom powder
3 tbsp – almond, broken
3 tbsp – cashew nut broken
1 tbsp – pistachio broken
1 tbsp – chironji seeds
2 tbsp – chopped dates
1/2 cup – ghee
How to Make
Wash and wipe chironji, keep aside.
Soak dates in 1/2 cup warm milk for 20 mins. Drain, keep aside.
Heat ghee in a heavy, deep vessel.
Add almonds, cashews, chironji and fry till light golden.
Drain, keep aside.
To same ghee, add seviyan, fry till golden, keep aside.
Boil milk in a large container.
Cook till it becomes two thirds (2 litres).
Add sugar, boil till it dissolves.
Next add fried nuts, dates, chironji, cardamom crushed and powdered, nutmeg, grated.
Now add milk to the sev.
Stir gently and cook for 3-4 mins on low flame.
Serve hot, warm or chilled.
Shahi Chicken Biryani
Shahi Chicken Biryani is an extremely popular dish that brings out the perfect blend of Mughlai flavours. The marinated chicken and basmati rice are layered with a tasty mix of aromatic spices – all set for a complete Biryani treat!
Ingredients
6 cups – rice (Basmati)
1 kg – chicken
3 tbsp – vegetable oil
3 tbsp – clarified butter
5 – onion (red, thin sliced)
3 – potato (peeled and cut)
30 g – ginger (paste)
30 g – garlic (paste)
5 – green chillies (paste)
10 g – coriander leaves (paste)
2 tsp – Curry powder
4 tbsp – yogurt
4 tbsp – tomato (Puree/paste)
3 tbsp – red chilli powder
2 tsps – turmeric powder
1 pinch – saffron
salt to taste
3 tsp – milk
2-3 drops colour (orange recommended)
How to Make
Marinate the chicken with garlic, ginger, coriander, green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yogurt. Keep it aside for half an hour.
Cook rice separately (do not cook fully, keep it semi-cooked), add salt, sprinkle it with colour and keep aside.
Heat milk, put a pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 mins.
Take a separate utensil, put Ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for another 10 mins.
Serve hot with salad, lemon and papad.
Gosht Mughlai
Gosht Mughlai is a spicy side dish prepared with tender mutton. This traditional Mughlai dish can be relished with paratha, roti and even pulao or biryani.
Ingredients
750 g – mutton, cubed
1.5 cup – ghee
15 cashew nuts
2 large and sliced onions
2 pods small garlic flake, peeled and flakes kept whole
1 tbsp – poppy seeds
1 tbsp – cumin seeds
8 flakes garlic
2.5 inch long piece ginger
1.5 tsp – turmeric
2 tsp – coriander seeds
1 tsp – chilli powder
salt to taste
How to Make
Fry onions till golden yellow in the boiling ghee.
Now add ground masala and salt and fry till ghee surfaces to the top, adding a little of water as and when you feel required to fry it to deep golden brown.
Now put in meat, green chillies and garlic flakes.
Fry for 3 to 4 minutes.
Now add 2.5 cups of hot water.
Cover and simmer till meat is cooked.
Sprinkle garam masala on top and remove from fire.
Serve it hot with nan or parathas.
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