5 Delectable Eid ul-Adha Recipes
- Biryani
Ingredients:
2 cups basmati rice
500g meat (beef, lamb, or chicken), cut into pieces
2 onions, thinly sliced
4 tomatoes, chopped
4 cloves of garlic, minced
2 inches of ginger, grated
2 teaspoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
4 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions:
Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
Heat oil in a large pot and sauté the onions until golden brown.
Add ginger, garlic, and cumin seeds. Cook for a minute until fragrant.
Add meat, turmeric powder, red chili powder, and salt. Cook until the meat is browned.
Add tomatoes and biryani masala powder. Cook for 5 minutes until the tomatoes soften.
In a separate pot, bring water to a boil and add the soaked rice. Cook until it is 70% done. Drain the rice.
Layer the partially cooked rice over the meat mixture. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
Once done, gently mix the rice and meat together. Garnish with fresh coriander leaves. Serve hot.
500g meat (beef, lamb, or chicken), cut into pieces
2 onions, thinly sliced
4 tomatoes, chopped
4 cloves of garlic, minced
2 inches of ginger, grated
2 teaspoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
4 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions:
Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
Heat oil in a large pot and sauté the onions until golden brown.
Add ginger, garlic, and cumin seeds. Cook for a minute until fragrant.
Add meat, turmeric powder, red chili powder, and salt. Cook until the meat is browned.
Add tomatoes and biryani masala powder. Cook for 5 minutes until the tomatoes soften.
In a separate pot, bring water to a boil and add the soaked rice. Cook until it is 70% done. Drain the rice.
Layer the partially cooked rice over the meat mixture. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
Once done, gently mix the rice and meat together. Garnish with fresh coriander leaves. Serve hot.
- Seekh Kebabs
Ingredients:
500g ground meat (beef or lamb)
1 onion, finely chopped
2 tablespoons fresh coriander leaves, chopped
2 tablespoons fresh mint leaves, chopped
2 teaspoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Wooden skewers (soaked in water)
Instructions:
In a large bowl, mix together all the ingredients until well combined.
Take a handful of the mixture and shape it into a cylindrical kebab around a wooden skewer. Repeat with the remaining mixture.
Preheat the grill or barbecue to medium-high heat.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the kebabs are browned and cooked through.
Serve the seekh kebabs hot with mint chutney or yogurt raita.
1 onion, finely chopped
2 tablespoons fresh coriander leaves, chopped
2 tablespoons fresh mint leaves, chopped
2 teaspoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Wooden skewers (soaked in water)
Instructions:
In a large bowl, mix together all the ingredients until well combined.
Take a handful of the mixture and shape it into a cylindrical kebab around a wooden skewer. Repeat with the remaining mixture.
Preheat the grill or barbecue to medium-high heat.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the kebabs are browned and cooked through.
Serve the seekh kebabs hot with mint chutney or yogurt raita.
- Haleem
Ingredients:
1 cup wheat
1/2 cup yellow lentils (moong dal)
1/2 cup split chickpeas (chana dal)
500g meat (beef or lamb), boneless and cubed
2 onions, thinly sliced
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 cup ghee or vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Fried onions (for garnish)
Lemon wedges (for serving)
Instructions:
Wash the wheat, lentils, and chickpeas together and soak them in water for a few hours. Drain and set aside.
In a pressure cooker, heat ghee or oil and sauté the onions until golden brown.
Add ginger-garlic paste and meat. Cook until the meat is browned.
Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
Add the soaked wheat, lentils, and chickpeas. Stir to combine.
Add enough water to cover the ingredients and bring the mixture to a boil. Cover the pressure cooker and cook on low heat for 2-3 hours until the meat and grains are well cooked and the mixture is thick.
Using a hand blender or a wooden spoon, mash the mixture until it becomes a smooth paste.
Serve the haleem hot, garnished with fresh coriander leaves, fried onions, and lemon wedges.
1/2 cup yellow lentils (moong dal)
1/2 cup split chickpeas (chana dal)
500g meat (beef or lamb), boneless and cubed
2 onions, thinly sliced
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 cup ghee or vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Fried onions (for garnish)
Lemon wedges (for serving)
Instructions:
Wash the wheat, lentils, and chickpeas together and soak them in water for a few hours. Drain and set aside.
In a pressure cooker, heat ghee or oil and sauté the onions until golden brown.
Add ginger-garlic paste and meat. Cook until the meat is browned.
Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
Add the soaked wheat, lentils, and chickpeas. Stir to combine.
Add enough water to cover the ingredients and bring the mixture to a boil. Cover the pressure cooker and cook on low heat for 2-3 hours until the meat and grains are well cooked and the mixture is thick.
Using a hand blender or a wooden spoon, mash the mixture until it becomes a smooth paste.
Serve the haleem hot, garnished with fresh coriander leaves, fried onions, and lemon wedges.
- Sheer Khurma
Ingredients:
1 liter milk
1/2 cup vermicelli
1/4 cup sugar (adjust to taste)
1/4 cup chopped dates
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 teaspoon cardamom powder
Saffron strands (optional)
Ghee or butter for frying
Instructions:
Heat ghee or butter in a pan and fry the vermicelli until golden brown. Set aside.
In a separate pan, bring the milk to a boil and then reduce the heat to low.
Add the fried vermicelli to the milk and cook until the vermicelli is soft and the milk thickens slightly.
Add sugar, dates, almonds, pistachios, cardamom powder, and saffron strands (if using). Mix well and cook for a few more minutes until the sugar dissolves.
Remove from heat and let it cool slightly. Serve the sheer khurma warm or chilled.
1/2 cup vermicelli
1/4 cup sugar (adjust to taste)
1/4 cup chopped dates
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 teaspoon cardamom powder
Saffron strands (optional)
Ghee or butter for frying
Instructions:
Heat ghee or butter in a pan and fry the vermicelli until golden brown. Set aside.
In a separate pan, bring the milk to a boil and then reduce the heat to low.
Add the fried vermicelli to the milk and cook until the vermicelli is soft and the milk thickens slightly.
Add sugar, dates, almonds, pistachios, cardamom powder, and saffron strands (if using). Mix well and cook for a few more minutes until the sugar dissolves.
Remove from heat and let it cool slightly. Serve the sheer khurma warm or chilled.
- Mutton Korma
Ingredients:
500g mutton, bone-in and cut into pieces
2 onions, finely chopped
2 tomatoes, pureed
1/4 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 cup cashew nuts, soaked in water and ground to a paste
4 tablespoons ghee or vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions:
2 onions, finely chopped
2 tomatoes, pureed
1/4 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1/2 cup cashew nuts, soaked in water and ground to a paste
4 tablespoons ghee or vegetable oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions:
Heat ghee or oil in a pressure cooker and sauté the onions until golden brown.
Add ginger-garlic paste and cook for a minute until fragrant.
Add mutton pieces and cook until they are browned.
Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
Add tomato puree and cook for a few minutes until the tomatoes soften.
Add yogurt and cashew nut paste. Mix well to combine.
Add enough water to cover the mutton. Close the pressure cooker and cook for about 30 minutes or until the mutton is tender.
Once done, garnish with fresh coriander leaves. Serve the mutton korma hot with naan or rice.
These are just a few of the many delicious dishes enjoyed during Eid ul-Adha. Feel free to explore more recipes and variations based on your preferences and regional cuisines. Happy cooking and Eid Mubarak!
Add ginger-garlic paste and cook for a minute until fragrant.
Add mutton pieces and cook until they are browned.
Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
Add tomato puree and cook for a few minutes until the tomatoes soften.
Add yogurt and cashew nut paste. Mix well to combine.
Add enough water to cover the mutton. Close the pressure cooker and cook for about 30 minutes or until the mutton is tender.
Once done, garnish with fresh coriander leaves. Serve the mutton korma hot with naan or rice.
These are just a few of the many delicious dishes enjoyed during Eid ul-Adha. Feel free to explore more recipes and variations based on your preferences and regional cuisines. Happy cooking and Eid Mubarak!
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