Eid Special Recipe

PUBLISHED:Jun 30, 2016 | UPDATED:10:28 AM, Jul 05, 2016

On this Eid try some new recipes for your friends and family. These recipes are suggestions of what you might consider when hosting a special Eid meal or planning a feast for a large crowd. Many of the dishes can be prepped in advance, making it easy to get food on the table for your big event.


Kashmiri Mutton Biriyani


750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curd
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chilli powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Fry asafetida and mutton pieces in ghee. Add curd to the mixture and fry till pink. Pour water and add salt to taste. Mix well. Add chili powder, ginger powder and bay leaf. Fry for a few minutes and add 1/2 litter water. Add 1/2 tbsp garam masala and 1tbsp fennel seeds. Simmer the mixture till well cooked. Remove the mutton pieces and keep them separate. Boil 2 liters of water with 2 tbsp salt. Tie the garam masala and remaining fennel seeds in a piece of cloth. Put it in the boiling water. Now add rice and cook on low flame till half done. Separate the water from the rice. Alternately arrange mutton and rice layers in a baking tray. Add milk and ghee. Cook in a preheated oven till well done. Kashmiri Biryani is ready to be served!


Achari Mutton


5 Onions
5 Tomatoes
750gms Boneless mutton
½ tsp Turmeric powder
1 tsp Mustard seeds
1 tsp Kalonji (onion seeds)
5 Cloves
1 tsp saunf (fennel seeds)
1 tsp Red chili powder
2 tbsp Ginger
2 tbsp Garlic
½ cup Coriander (chopped)
8 Whole Red Chillies
1/2 cup
7 tbsp Mustard Oil
Salt (according to taste)

Chop onions and tomatoes. Roast the whole spices separately. Grind them altogether. Add the chopped ginger-garlic in a kadahi with heated oil in it. Add coarsely ground masala powder. Keep stirring. Add mutton to it and cook it on high heat till it turns brown. Add tomatoes, red chili powder, salt, turmeric powder and mix it well. Cook till the time oil leaves the masala. Add about 3 cups of water, bring it to a boil and cover. Cook it till the time mutton is fully done. Garnish with coriander leaves.


Sheer Khurma

    2 tblsp butter
    1/4 cup vermicelli (sevaiyan)
    1/2 cup sugar
    3 cups milk
    1/4 cup chopped dried fruits
    2 tbsp raisins (kishmish)
    2 tbsp dates (khajur)
    1 tsp chirongi nuts (charoli)
    1/2 tsp cardamom powder
    2 tblsp rose water
    cardamom powder for garnishing


•    Heat the butter in a deep pan, add the vermicelli and cook till it turns golden brown.
•    Add the sugar and milk.
•    Cook till the sugar completely dissolves.
•    Add the dry fruits and raisins.
•    Mix well and allow it to cook on low flame for 3 to 4 minutes.
•    Add the dates, charoli, cardamom powder and rose water and simmer for another 2 minutes.
•    If the sheer korma is too thick, add a little hot water and mix gently.
•    Remove from the flame and serve hot or cold, according to taste.
•    Garnish it with cardamom powder before serving

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