10 Delicious Eid Recipes You Should Try Out

10 Delicious Eid Recipes You Should Try Out

Eid is the time when every family cooks heart-warming and delicious delicacies to celebrate the festival. So, here we have a few recipes which you should try out this Eid.



10 Most Popular Eid Recipes

Set a full course feast for Eid with these delightful recipes. You can tweak the recipes according to your taste and requirements.





1. Laal Maas (Mutton) Kebab

A traditional savoury of the Mughal era, Mutton Kebab is a starter dish where tender lamb mince is infused with spices, skewered and grilled to perfection.

Mutton Kebab

Ingredients:

  • Minced mutton – 500 grams
  • Onions – 1, chopped
  • Kashmiri red chilli powder – 1 tbsp
  • Garam masala – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Coriander leaves – 2 tbsp, freshly chopped
  • Butter – 60 grams

Preparation Time: 15 minutes

Total Cooking Time: 15-20 minutes

Servings: 4

Method:

  • Take the minced mutton in a mixing bowl and add all the spices and butter to it. Mix all the ingredients well.
  • Grease your hands with cooking oil and take a small quantity of the kebab mixture and shape it into a sausage. Insert a skewer stick into the kebabs (optional); now they are ready to cook!
  • Preheat a gas tandoor and brush some butter, place the kebabs and close the lid. Cook for around 4-5 minutes. Then, turn it around, brush with some more butter or oil and cook for 4-5 minutes until done.

Using a gas oven tandoor gives it the perfect smoky feel, but in case you don’t have it, replace it with a tawa.




2. Yakhni Pulao

A mouth-watering Kashmiri delicacy, Yakhni Pulao is a must-try. Although it requires a long list of ingredients, the result is worth the effort!

Yakhni Pulao

Ingredients:

For Mutton:

  • Coriander seeds – 2 tbsp
  • Fennel seeds – 2 tbsp
  • Cooking oil – 1 tbsp
  • Whole cardamom – 4
  • Black cardamom – 1
  • Black peppercorns – 7
  • Cloves – 4
  • Cinnamon stick – 1/2 inch
  • Bay leaf – 1
  • Onions – 2, medium sliced
  • Boneless mutton – 500 grams

For Rice:

  • Whole cardamom – 4
  • Black cardamom – 1
  • Black peppercorns – 7
  • Cloves – 4
  • Cinnamon stick – 1/2 inch
  • Bay leaf – 1
  • Onions – 2, medium sliced
  • Cumin seeds – 1 tbsp
  • Fresh cream – ¼ cup
  • Garam masala – 2 tsp
  • Soaked rice – 2 cups
  • Kevda essence – 2 tsp
  • Ghee – 3-4 tbsp
  • Salt to taste

For Garnish:

  • Fresh mint leaves – 2-3 sprigs
  • Onions – 1, medium caramelised

Preparation Time: 15 minutes

Total Cooking Time: 45 minutes

Servings: 2

Method:

  • Place the coriander seeds and fennel seeds in a muslin cloth and tie it into a small potli.
  • Heat a pressure cooker, add oil and dry spices and sauté for a minute.
  • Next, add the sliced onions and cook till translucent. Finally add the mutton, spice potli and some water to cover till the top. Place the lid and cook for 15-20 minutes.
  • Heat another wok, add ghee and all the whole dry spices and onions listed under the rice cooking ingredients. Sauté until translucent.
  • Add fresh cream and stir continuously for a minute, next add garam masala and cooked mutton. Mix well, add salt to taste, soaked rice and mutton stock. Cover and cook until done. Steaming Yakhni Pulao is ready to serve!

Once the mutton is cooked in the pressure cooker, the leftover water can be used as mutton stock to cook the rice.





3. Hyderabadi Mutton Haleem

Haleem (Daleem) is a classic recipe prepared on Eid. It is a slow-cooked aromatic recipe infused with delightful flavours, and tastes divine!

Mutton Haleem

Ingredients:

For Marinating:

  • Curd – 200 grams
  • Ginger-garlic paste – 3-4 tbsp
  • Red chilli powder – 2 tsp
  • Turmeric powder – 3/4 tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Onions – 1, medium deep-fried
  • Lemon juice – 1 tbsp
  • Coriander leaves – 2 sprigs
  • Mint leaves – 1 sprig
  • Dried rose petals – 1 tbsp
  • Diced green chillies – 4
  • Tender mutton – 1 kg

For Lamb:

  • Cardamom – 8
  • Cloves – 8
  • Caraway seeds (kala jeera) – 1 tsp
  • Cinnamon sticks – 2 big
  • Kababchini kali mirch – 1/2 tsp
  • Ghee – 3-4 tbsp

For the Final Stage of Cooking:

  • Split Bengal gram – 1 tbsp
  • Barley – 1 tbsp
  • Basmati rice – 1 tbsp
  • Sesame seeds – 1 tbsp
  • Chopped almonds – 8
  • Chopped cashews – 8
  • Broken wheat – 100 grams
  • Onions – 2, medium deep-fried
  • Black pepper powder – 3/4 tsp
  • Garam masala – 3/4 tsp
  • Some coriander and mint leaves

Preparation Time: 60 minutes

Total Cooking Time: 120 minutes

Servings: 4

Method:

  • Make a marinade by mixing all ingredients and keep aside for 1 hour.
  • Heat a pressure cooker, add two tablespoons of ghee, all the whole dry spices and sauté for a minute. Next, add the mutton and cook on high flame for 10 minutes. Now add 2 cups of water, close the lid and cook the meat for 40 minutes until completely cooked.
  • Coarsely grind the pulses, rice, barley, sesame seeds, almonds and cashews.
  • Heat a pan, add one tablespoon ghee, broken wheat and the coarsely ground pulses. Sauté for 3-4 minutes and then add 2-3 cups of water, cook till smoothly done.
  • In a wok, add the cooked cereals, mutton and mash them well using a masher. Add pepper powder, garam masala, fried onions coriander and mint leaves. Mix them well and cook for another 10 minutes.
  • Garnish with lemon juice, fried onions and boiled eggs!

Using mutton stock instead of water will enhance the flavours; water also works well.




4. Hyderabadi Chicken Korma

This Chicken Korma is a popular Hyderabadi style chicken curry which is delicious and simple to make!

Chicken Korma

Ingredients:

  • Chicken – 750 gm
  • Onions – 3, large sliced
  • Dry grated coconut – 1/4 cup
  • Peanuts – 1/4 cup
  • Yoghurt – 1 cup
  • Poppy seeds – 2 tbsp
  • Mint and coriander leaves – a few
  • Green chillies – 4
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – 1/4 tsp
  • Kashmiri red chilli powder – 2 tsp
  • Garam masala – 1 tsp
  • Bay leaf – 3
  • Cinnamon – 1-inch stick
  • Cloves – 5
  • Green cardamom – 3
  • Cooking oil
  • Salt to taste

Preparation Time: 60 minutes

Total Cooking Time: 60 minutes

Servings: 4

Method:

  • Marinate the chicken in a mixture of turmeric, red chilli powder, salt, ginger-garlic paste, and curd for an hour.
  • In a pan, roast peanuts, dry coconut and poppy seeds one after the other. Next, fry the onions in 1 tablespoon oil till they turn golden. Once cool, grind the onions, peanuts, poppy seeds and coconut into a fine paste.
  • Heat oil in a wok and add all the whole dry spices, onions and sauté for a minute. Next, add the marinated chicken, close the lid and cook for 10 minutes.
  • After 10 minutes, add the ground paste and salt to the chicken and mix well. Add water to adjust the consistency and let it cook for another 25-30 minutes with the lid on.
  • Finally add the garam masala powder, chillies, mint and coriander leaves. Give it a quick stir and remove from flame after 5 minutes. Your Chicken Korma is ready to serve!

Use curd kept at room temperature and try not to use sour curd for this recipe.





5. Chicken Shami Kebab

This melt-in-your-mouth Chicken Kebab is food for the soul!

Chicken Shami Kebab

Ingredients:

  • Chicken – 500 grams
  • Split Bengal gram – 250 grams
  • Kashmiri red chilli powder – 1 tbsp
  • Garam masala – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Coriander leaves – 2 tbsp, freshly chopped
  • Butter – 60 grams
  • Coriander and cumin seeds – 2 tsp, roasted and crushed
  • Button red chillies – 5
  • Eggs – 2

Preparation Time: 45 minutes

Total Cooking Time: 25 minutes

Servings: 4

Method:

  • Heat a wok and add the Bengal gram, 4 cups of water and chicken. Bring it to a boil. Next, add red button chillies, ginger-garlic paste, salt, coriander seeds, cumin seeds, and cover the lid. Cook for 10 minutes till the meat is done.
  • In a blender, grind coriander leaves, mint leaves, and green chillies. Next, add the cooked chicken and dal, garam masala, eggs and curd, and blend till smooth.
  • Make small kebabs with the mixture and deep fry till they turn golden brown.
  • Garnish with ketchup or green chutney!

6. Nadir Yakhni

Nadir Yakhni, also known as Nadru Yakhni, is a very healthy recipe with unique and delightful flavours!




Nadir Yakhni
Source: Pinterest

Ingredients:

  • Lotus stems – 500 grams
  • Hung curd – 2 cups
  • Black cardamom – 2
  • Ghee – 1 tbsp
  • Cloves – 4
  • Cinnamon – ½ inch stick
  • Brown onion paste – 1 tsp
  • Salt to taste
  • Coriander leaves – 2 tbsp, freshly chopped
  • Butter – 60 grams
  • Fennel seeds powder – 1 tsp
  • Dry ginger powder – 1 tsp

Preparation Time: 15 minutes

Total Cooking Time: 25 minutes

Servings: 4

Method:

  • Boil water in a pan and add the lotus stems and salt. Cook till half done and then strain.
  • In another pan, cook the hung curd for 5-10 minutes.
  • Mix brown onion paste, fennel seed powder and dry ginger powder in a bowl with some water to form a fine paste.
  • Heat ghee in a pan, add black cardamoms, cinnamon, cloves and saute for a while. Add the onion mixture, cooked curd, and lotus stems to this and stir well. Finally, add some salt to taste and cook for another 5-10 minutes, and it’s done!

7. Chicken Biryani

The Ramadan feast is never complete without a rich finger-licking Biryani! So, go ahead and try out this authentic recipe!

Chicken Biryani

Ingredients:

For Marinating:

  • Chicken – 1 kg
  • Onions – 2 tbsp, caramelised
  • Kashmiri red chilli powder – 1 tbsp
  • Garam masala – 1 tsp
  • Turmeric powder – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Lemon juice – 1 tbsp
  • Hung curd – 1 cup
  • Cardamom powder – 1 tsp
  • Coriander and mint leaves – 1 tbsp, freshly chopped
  • Oil – 1 tbsp
  • Green chillies – 3, slit

For Rice:

  • Dry whole spices (cinnamon, bay leaf, cloves, cardamom pods) – 1 tsp
  • Kala jeera – 1 tsp
  • Ghee – 2 tbsp
  • Saffron strands – 4
  • Onions – 2 tbsp, caramelised

Preparation Time: 15 minutes

Total Cooking Time: 15-20 minutes

Servings: 4

Method:

  • Make the marinade and let it coat the chicken for at least an hour.
  • Heat adequate water in a wok and add all the dry whole spices, salt, oil, kala jeera and bring it to a boil. Add the soaked rice to the water, cook until 70% done and then strain the rice.
  • Heat oil in a deep wok and add the chicken marinade. Next, cover it with the semi-cooked rice. Sprinkle some cardamom powder, ghee, caramelised onions, saffron strands, lemon juice, coriander and mint leaves on the rice and cook on high flame for 15 minutes with the lid on. After 15 minutes, reduce the flame and cook for another 30 minutes. Serve hot with some raita and pickle!

8. Shahi Tukda

This conventional bread pudding recipe will beat all the sweet dish recipes you would have tried out till date!





Shahi Tukda

Ingredients:

  • Full cream milk – 4 cups
  • Condensed milk – 1 tin
  • Saffron – 3-4 strands
  • Bread slices – 3
  • Sugar – 1 cup
  • Ghee – 2 tbsp
  • Nuts for garnish

Preparation Time: 15 minutes

Total Cooking Time: 75 minutes

Servings: 4

Method:

  • To prepare the rabri, heat milk in a pan and bring it to boil while stirring occasionally. Add the condensed milk, saffron strands and cook till the milk becomes of a thick consistency.
  • To make the sugar syrup, boil equal proportions of sugar and water, add the saffron strands and set aside.
  • Cut the bread into half diagonally and fry in the ghee till golden brown and crispy. Dip the fried bread into the sugar syrup. Let it coat on both sides and set aside in a plate. Now pour the rabri on the top of it, garnish with dry fruits and saffron strands and you’re done!

9. Sheer Khurma

Feast on the lip-smacking Sheer Khurma which is prepared in every household on Eid. Try it out. You’ll surely love this special Eid dessert recipe.

Sheer Khurma

Ingredients:

  • Ghee – 2 tbsp
  • Sugar – 1/2 cup
  • Vermicelli – 1 cup
  • Full cream milk – 1 litre
  • Cardamom powder – 1 tsp
  • Coarsely ground nuts (cashew, almond and pistachios) – 3 tbsp
  • Saffron threads – 4-5
  • Raisins – 2 tbsp
  • Charoli – 1 tbsp

Preparation Time: 15 minutes

Total Cooking Time: 60 minutes

Servings: 4

Method:

  • Heat ghee in a pan and roast the dry fruits, add the cardamom powder, charoli, vermicelli and sauté till the vermicelli turns golden brown. Once done, turn off the flame.
  • Simultaneously, heat oil in a pan, add the cardamom pods, and saffron and bring it to a boil. Boil the milk for 30-40 minutes to get a thick consistency.
  • Next, add the sugar and vermicelli mixture to the milk and let it simmer for around 20-25 minutes. You can also use condensed milk or jaggery or sugar according to your requirements.

10. Badam Phirni

This dessert recipe is made up of milk and almonds. You shouldn’t miss this one if you have a sweet tooth!




Ingredients:

  • Milk – 50 ml
  • Almonds – 250 gm, crushed to paste
  • Black cardamom-  1 dash, powdered
  • Soaked Basmati rice – 100 gm, crushed to paste
  • Condensed milk – 400 gm
  • Soaked saffron – 5 strands
  • Cardamom powder

Preparation Time: 20 minutes

Total Cooking Time: 50 minutes

Servings: 4

Method:

  • Boil milk in a pan and add almond paste and rice paste to it.
  • Cook for 20 minutes till the milk becomes of a thick consistency. Use a low flame.
  • Add milk and cook till it turns thick.
  • Add cardamom powder and saffron strands. Mix well and take it off the flame.
  • Pour it into a serving dish or individual bowls and refrigerate for 2 hours.
  • Garnish with almond slivers and serve.

We hope you will enjoy making our version of delicious recipes for Eid. Eid Mubarak to all!

Also Read: Delicious Ramadan Recipes You Should Try