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.

Jamun Mint Popsicles Recipe | How To Make?

Jamun Mint Popsicles Recipe here by easy method. How to make Jamun Mint Popsicles at home? Get Jamun Mint Popsicles Recipe You can know here - Easy Method.

Jamun Mint Popsicles Recipe

 Jamun Mint Popsicles Recipe: Use hot season fruits to make beautiful purple popsicles to impress your friends. Funny easy to make, you can also sprinkle some black salt or chat masala for desi twist.

Jamun Mint Popsicles / Black Plum Ice Lollies # BlogchatterA2Z is ​​for the letter J. Black beer, Java beer, jamun or jumble, what's in a name? I like dark wine color and I made jamon popsicles just because it is my favorite color. Childhood memories are alive for Jamun, who fell under a tree. And then when we were braver we cut them off from someone's tree and made a leap for him with our booty. I have actually planted a berry tree outside my house and am waiting for it to bear fruit.

The mother sometimes bought them and for a rupee she used to take one pound and now it is available for the king's ransom. Rs 400 per kg! At that time we never knew the value or benefits of nutrition as we do today. Berries are good for diabetics. The mother would wash them and sprinkle some salt on them, toss them and serve them.

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can also know the Jamun Mint Popsicles Recipe here by easy method.

Ingredients for Jamun Mint Popsicles

• 500 grams of berries (required)
• A few mint shoots.
• 1 lime (juice)
• 2 tablespoons sugar (optional)

How To Make Jamun Mint Popsicles

1- Blend the jams with lime juice, sugar and mint leaves in a mixer. Press the popsicle molds, place the stick and place them in the freezer for 3 hours.

2- Demold and enjoy!

Mango Kulfi Recipe | How To Make?

Mango Kulfi Recipe by easy method. How to make Mango Kulfi ? Get Mango Kulfi Recipe here by following some steps. Mango Kulfi full recipe we provide you.

Mango Kulfi Recipe

Mango kulfi: Mango kulfi which is a quick, easy and deceptive version which is milk, sweet condensed milk, cream and sweet tasting mango. Make this very easy summer treat with my easy step-by-step pictures.

Mango Kulfi is a frozen summer dessert made from light, sugary and sweet ripe mangoes. It is popular in the Indian subcontinent and is also served in Indian restaurants throughout the year. There are many ways to make mango kulfi. The basic mango kulfi recipe in the same way as the traditional kalfi in which the whole mango is added in the final stage and boiled.

The alloy is poured into aluminum foil molds and frozen until set. You have a very tasty, creamy and intoxicating summer remedy that explodes with mango flavors.

But making traditional ice cream is a laborious process that requires the milk to be boiled and thickened in order to have the perfect consistency for freezing. What if you want a mango key now and you don't have time to make it the old-fashioned way?

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can know Mango Kulfi Recipe here by easy method.

Ingredients for mango kalfi.

• 1 can (400 grams) sweet condensed milk.
• 1/2 cup mango pulp
• 1/2 cup cream.
• 10-12 almonds, blended.
• 8 cliff templates
• Black leaves - optional.

How To Make Mango Kulfi

1- Mix condensed milk, cream and mango pulp.

2- Beat to mix well. Add nuts, save some to garnish.

3- Mix well and pour into molds.

4- Freeze at the lowest possible temperature.

To serve:

1- Take the mold out of the freezer and use a knife to reward the ice cream in an individual serving bowl.

2- Garnish with foil leaves and nuts and serve immediately.

Tips for Mango Lock

Milk: I recommend making mango kalfi from whole milk. Whole milk has a high fat content which helps to give it a creamy and rich texture.

Cream: You can make this mango lock with light cream, whipped cream or heavy cream.

Mango: Always use a sweet-tasting mango when you make a sweet or savory dish with it. When mixed with dairy products, a little bitter or sour mango can cause stomach ache. For smooth, creamy locks, make sure the mangoes are not fibrous.

Taste: Customize and make different flavors in this recipe. Add some vanilla if you like. Mango essence or liqueur would also be great. If you don't have cardamom or saffron, skip it.

Scaling: Easily make a small portion or large batch of this prescription. You can even make a big batch and freeze the mango husk for a month.

Sweetened condensed milk: Any brand of sweetened condensed milk works well here.

Mango Curry Recipe | How To Make?

Mango Curry Recipe you can know here by easy method. How to make Mango Curry ? Get Mango Curry Recipe and make in few minutes by following some steps.

Mango Curry Recipe

Mango Curry Recipe: There is something about the combination of mango and chicken that just works. We eat mango sauce with roast chicken so often that I started making my own sauce so we wouldn't run out.

Mango and chicken are a power combo! This mango chicken curry uses fresh mango as its base and adds whole fat coconut milk for creamy filling.

There is something about the combination of mango and chicken that just works. We eat mango sauce with roast chicken so often that I started making my own sauce so we wouldn't run out. This is a mango curry recipe here.

I like it, but my dad thinks it's a little sweet, so feel free to reduce the amount of mango if you want a little less sweet. Or add a little vinegar. Quantities are approximate, feel free to try!

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can also know here the Mango Curry Recipe by easy method.

 

Ingredients for mango curry recipe.

• 450 ml mango pulp
• 3 tablespoons gram flour.
• 150 ml of water.
• 4 tablespoons yogurt, whipped cream.
• 1/2 teaspoon ginger powder.
• A click of the Hague.
• 2 green chillies.
• 2 tablespoons ginger paste.
• 1 tablespoon oil.
• 1 tablespoon cumin.
• 10-12 year old leaves.
• 2 pieces, chopped.

How To Make Mango Curry

If you want to Mango Curry Recipe. You can know here by following some steps.

1- Take out the mango pulp.

2- Put gram flour in a bowl. Add water. Stir until smooth.

3- Put mango, curd and flour paste in a pan.

4- Put 300 ml in water and add ginger powder and hung.

5- Grind pepper with ginger, add to the mixture. Season

6- Cook for about 15 minutes until thick.

7- Heat oil, toss in cumin seeds, then curry leaves.

8- Stir and fry for 6-7 seconds.

9- Add mango to the mixture.

10- Boil for 10-15 minutes.

11- Stir in sugar and serve.

 

Q/N About Mango Curry

What's in a Mango Chicken Curry?

In the title of this recipe, curry refers to the type of dish, it is not one of its ingredients (although one of the ingredients is curry powder). In English-speaking parts of the world, curry is a meat or vegetable dish consisting of a sauce or gravy prepared with traditional Indian spices, usually served on rice. In India, these dishes have individual names, and the word salan is not used.

Our Mango Curry uses fresh mango, high-fat coconut milk, ginger, curry powder, cumin and vinegar to remove mango sweetness. First make the sauce, and then add the boneless chicken pieces and boil until cooked through.

 

How to buy and store mangoes?

Mangoes become soft as they ripen, so the key to choosing mangoes is to squeeze them before you buy them. If it gives way to the pressure of your fingers, it is on the wrapper side. The mangoes will continue to ripen after you bring them home, so if you don't want to make them right away, choose mangoes that have a strong side, which gives you a bit of a squeeze.

 

How to store and freeze this curry?

Store for 3 to 4 days leftovers in an airtight container. In fact, like most stew dishes, the flavors may improve after a day. You can freeze leftover chicken curry in an airtight zip top bag for 3 months. Defrost in the refrigerator before reheating.

Yellow Squash Spaghetti Recipe | How To Make?

Yellow Squash Spaghetti Recipe by easy method. How to make Yellow Squash Spaghetti ? Get here Yellow Squash Spaghetti Recipe by following some steps

Yellow Squash Spaghetti Recipe

Yellow Squash Spaghetti Recipe: This beautiful side works well with only inquired meat or chicken. Yellow squash has a high water content, which means that cooking squash noodles produces a lot of liquid. We choose to air dry them and keep them raw for more freshness and plenty of reduction.

Look for thin-skinned lemons (smooth, shiny skins are often thinner). You'll get a nice lemon hit with each bite, but slitting the slices softens the flavor so it doesn't get too strong. Serve after throwing everything together, as the squash will begin to wilt.

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can also know here Yellow Squash Spaghetti Recipe by following some steps – Easy Method.

Yellow squash is julienne (fancy term for cutting into thin wires) and melts into spaghetti like no other (read: My kids couldn't make squash because it was a delicious pasta and vegetable mess). Very easy to taste and prepare.

 

Ingredients for making yellow squash spaghetti.

• 250 grams of yellow squash.
• 20 grams of gourd.
• 4 green chillies, chopped.
• 1 tablespoon olive oil.
• 1 small butter.
• 1 twig time.
• 2 leaves Baba.
• 1 tablespoon ginger, chopped
• A few basil leaves.
• 1 tablespoon chopped cheese.

How To Make Yellow Squash Spaghetti

If you want to Yellow Squash Spaghetti Recipe. You can make by following some steps which the team www.writtenupdatez.com provide you here.

1- Peel the outer layer of yellow squash and gourd and chop finely so that it resembles spaghetti.

2- Add a pinch of salt in it.

3- Chop green chillies.

4- Heat the pan and add oil, butter, sage, thyme, green chillies and chopped ginger.

5- Remove the moisture from the squash and add it to the pan.

6- Shake it well and add basil leaves.

7- Garnish with chopped persimmon cheese.

 

Tips and Variations for Summer Squash:

Save a little starchy pasta cooking water and add to one end to make a quick cook pasta sauce!

Cooking the squash for a while will make it a little more moist and give the noodles a little more sauce.

Use whatever vegetables you can find at the farmers market or that are growing well in your garden.

Mix herbs: thyme, basil, or mint are all great additions. Just make sure to include them near the end so they stay fresh and bright.

Sprinkle with feta cheese (or pesto for vegan options), capers, and a sprinkling of red pepper flakes for an extra blast of flavor.

Drunken Salmon Cucumber Rolls Recipe | How To Make ?

Drunken Salmon Cucumber Rolls Recipe by easy method you can know here. How to make Drunken Salmon Cucumber Rolls ? Get Drunken Salmon Cucumber Rolls Recipe here

Drunken Salmon Cucumber Rolls Recipe

Drunken Salmon Cucumber Rolls Recipe Tip: If you like sushi or vegetable rolls that use smoked salmon, you will love this Cucumber Smoked Salmon Rolls Snack Idea. It is salty and creamy and spoils every bite! For a light and refreshing breakfast with enough flavor to satisfy, this easy appetizer is going to be a favorite!

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can also know the Drunken Salmon Cucumber Rolls Recipe here by easy method.

I admit that I like some good fresh sushi, but most of the time since I am a landlocked person, I prefer vegetarian rolls that use cooked instead of raw fish. This cucumber smoked salmon roll idea is a great way for me to get these flavors at home without having to go to an expensive restaurant. Know here how to make Drunken Salmon Cucumber Rolls recipe by easy method.

 

Ingredients for Drunken Salmon Cucumber Rolls

• 250 Gram smoked salmon
• 3 large cucumbers
• 200 Ml sour cream
• 1 Cups gin
• 1/4 Cups parsley + extra sprigs for garnish, chopped
• To taste Salt

How To Make Drunken Salmon Cucumber Rolls ?

1- Slice the cucumbers lengthwise using a mandoline slicer.

2- Pour the gin in a bowl and soak the cucumber slices in it. Keep it aside for 2 hours.

3- Whisk the sour cream till smooth. Keep aside.

4- Take a slice of cucumber, and slather a spoon of sour cream on one side. Place a smoked salmon slice on the cumber slice, and fold the edges. Layer it with more sour cream.

5- Sprinkle with chopped parsley and then carefully roll the pieces together. You can use a skewer to pin it.

6- Repeat the same process with the remaining slices. Serve chilled.

 

Q/N About Drunken Salmon Cucumber Rolls

Can I use cream cheese instead of sour cream?

You can definitely use cream cheese if you want. Just make sure you use whipped cream cheese or soft cream cheese so that it spreads easily on the cucumber pieces.

 

Where we find the recipe of any summer foods & juices?

The site www.writtenupdatez.com provide you best food recipes, best fruit juice. You can know here the recipe of any foods & juices. You can also know the Drunken Salmon Cucumber Rolls Recipe here by easy method.

 

Is smoked salmon raw?

Smoked salmon is both hot and cold. Most of the smoked salmon that you find in stores is hot smoked so it is not raw. If you are exposed to cold smoking, it is technically raw salmon. Both versions are safe to use.

 

How long are cucumber salmon rolls good?

Once opened, the summons stays in the refrigerator for up to 1 week. When making it, I would recommend eating within the first 2 to 3 days for texture reasons, but should be safe to use for 1 week.

 

Should I serve them with sinking sauce?

Serving with a dipping sauce depends entirely on you and your preferences. I like them myself, but they are also served with some soy sauce or teriyaki sauce.

 

Can I use fresh del instead of celery?

Absolutely! For many, it is heartfelt, but you can use whatever works best for you and is readily available.

 

Are Cucumber Smoking Salmon Rolls Cato Friendly?

Depending on your individual macro, this is definitely cat food friendly. It is best to use whole fat sour cream (or cream cheese) if you follow a low carb or keto diet and lifestyle.

Tips for Drunken Salmon Cucumber Rolls Recipe.

1. I like to use "Y" shaped peel to get wider cucumber strips.
2. Also, dry the chopped cucumber with paper towels so that the cream cheese mixture does not slip.
3. If you use cream cheese at room temperature, it will help to better add smoked salmon.

4 Melon Salad with Canola Mint Pesto Recipe |How To Make?

4 Melon Salad with Canola Mint Pesto Recipe by easy method. How to make 4 Melon Salad with Canola Mint Pesto. Get 4 Melon Salad with Canola Mint Pesto recipe here.

4 Melon Salad with Canola Mint Pesto Recipe

This summer's fruit salad is made from four different types of melons salad, scented with crushed mint and tossed into a sweet honey dressing made from canola oil. So, try this 4 Melon Salad with Canola Mint Pesto Recipe.

Our site www.writtenupdatez.com provide you best food recipes, best fruit juice, best fatty & their making & cooking method here. So, use our site and share this article in social media with you friends. You can also know the 4 Melon Salad with Canola Mint Pesto Recipe here by easy method.

Here's how to put one together for use on a weekly basis. A chunky salad with refreshing melons and drizzle with a sweet and minty dressing

Some Ingredients for 4 Melon Salad with Canola Mint Pesto

• 1/2 cup water melon, diced
• 1/2 cup sarda (yellow honeydew melon), diced
• 1/2 cup musk melon (green kharbooza), diced
• 1/2 cup cantaloupe melon (orange kharbooza), diced
• For the Pesto:
• 1 cup mint leaves
• 1 Tbsp honey
• 1 Tbsp ginger chopped
• 1 gm salt
• 2 gm black pepper powder
• 3 Tbsp canola oil
• 2 Tbsp lemon juice
• 3 Tbsp pine nuts

How to make four melon salad with canola mint pesto

1- Toss the melons together in a bowl and set aside.

2- In a blender, mix mint leaves, ginger, honey, salt, pepper, lemon juice and half pine nuts.

3- Clean it. Slowly add the canola oil. Mix well.

4- Remove the pesto from the blender and drizzle on the melons.

5- Toast the remaining pine nuts and sprinkle on top.

6- Cool and serve

7- Rommel Zaveri, winner of the crime free contest: Week 2.