5 Delectable Eid ul-Adha Recipes: Biryani, Kebabs, Haleem, Sheer Khurma, and Korma

Discover five mouthwatering recipes for Eid ul-Adha, including aromatic Biryani, succulent Seekh Kebabs, hearty Haleem, creamy Sheer Khurma, and flavorful Mutton Korma. Prepare these traditional dishes and indulge in the festive flavors of Eid ul-Adha.

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.

• 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.

• 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.

• 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.

• 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:

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!

Special Eid Beef Biryani and Beef Kabab Recipes | Eid ul Adha

how to make beef biryani and beef Kabab easily at home? We Are sharing with you amazing beef kabab and beef biriyani for your family and friends on Eid Ul Adha Holy festival of Muslims.   

Beef Biryani Recipe

Ingredients:

• 2 kg boneless beef, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cardamom pods
• 1/4 teaspoon cloves
• 1/4 teaspoon bay leaves
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 2 tomatoes, chopped
• 1 cup yogurt
• 1 cup water
• 2 cups basmati rice, soaked in water for 30 minutes
• 1/2 cup fried onions, for garnish
• 1/4 cup chopped cilantro, for garnish

Instructions:

1. In a large bowl, combine the beef, salt, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder, black peppercorns, cardamom pods, cloves, and bay leaves. Mix well to coat the beef.
2. Heat the oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
3. Add the onion and cook until softened.
4. Add the tomatoes and cook until they are mushy.
5. Stir in the yogurt and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the beef is tender.
6. While the beef is cooking, cook the rice according to the package directions.
7. To assemble the biryani, spread half of the rice in the bottom of a large baking dish. Top with the beef and its cooking liquid. Spread the remaining rice on top.
8. Cover the dish with foil and bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes, or until the rice is heated through.
9. Garnish with fried onions and cilantro before serving.

How to Make Beef Kabab?

Ingredients:

• 500 g ground beef
• 1 onion, finely chopped
• 1/2 cup chopped cilantro
• 1 teaspoon ginger garlic paste
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, combine the ground beef, onion, cilantro, ginger garlic paste, garam masala powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to combine.
2. Heat the oil in a large skillet over medium heat. Form the beef mixture into small patties.
3. Cook the patties in the hot oil until browned on both sides.
4. Serve hot with your favorite chutney or raita.