Delicious recipes you must try at home to celebrate the festival

Delicious recipes you must try at home to celebrate the festival

Eid-ul-Fitr, which marks the peak of the fasting month of Ramzan, is celebrated across the country on May 3. The tenth month of the Islamic calendar is Shawwal and the first day of this month is celebrated as Eid-ul. -Fitr all over the world. To celebrate the festive occasion, try making these delicious recipes at home.

1. Lucknowi Mutton Biryani


500 grams of lamb try to take the tender parts with bones
500 grams basmati rice
5 tbsp ghee / clarified butter
3 onions finely chopped 4 black cardamom
3 green cardamom
5 – 6 black peppercorns
1-inch cinnamon stick
6 – 8 cloves
1 tsp fennel seed
1 tsp kewra essence
1/2 cup milk
4 – 5 saffron threads
Salt to taste

For the marinade:

2 onion finely chopped
3 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
juice of 1 lime
1 cup yogurt
Salt to taste


Mix all the marinade ingredients in a clean bowl and add the mutton pieces and stir to combine. Let it marinate for at least 6 hours or overnight. Then wash the basmati rice and soak the rice in water for at least 30 minutes – 1 hour and then drain.

Take a pan and boil the whole herbs with 5 cups of water. Let it rest for 20 minutes and then strain it. Heat ghee in a large pan and then add the rice. Cook for 3 to 5 minutes or until the rice turns opaque white. To add color and fragrance, crush and add 2 saffron strands. Also add flavored water. Bring the rice to a boil, cover and simmer for 3-5 minutes. Turn off the heat and let the rice rest for 5 minutes. This allows the rice to absorb the moisture. In another heavy bottomed pan, add ghee, put the chopped onions in it and fry until they turn translucent. Add the marinated mutton. Now stir and cook the meat for a few minutes.

Cover with the lid and let it simmer for another half hour. Take a pan and put a layer of rice on it. Add some pieces of mutton. Repeat these alternating layers of rice and mutton. Finish with a layer of rice. In another wok or pan, heat the milk with cardamom pods. Crush and add the saffron. Pour few drops of Kewra water over the finished biryani layers. Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour all around the lid, all the way around. Cook over very low heat for about half an hour. Remove the vessel from the flame and break the seal. Your lip-smacking Lucknowi Mutton Biryani is ready to be served!

2. Meethi Seviyan


2 cups vermicelli
1 cup condensed milk
1 cup of milk
1/4 cup pistachios
1/4 cup chopped almonds
1 tablespoon of ghee
50 grams of khoya
1 teaspoon powdered green cardamom
3 tablespoons raisins


Take a wok and toast seviyan or vermicelli in ghee. Make sure to heat the ghee in a deep-bottomed pan. Add the seviyan and roast until fragrant. Keep the fire low. When done, remove from heat and set aside.

Boil the milk in a pan and dissolve the sugar in it. Add the chopped nuts and cook for 2 to 3 minutes. Now add the condensed milk and cook over low heat until well mixed with the milk. Add seviyan to the milk and cook until the dish is completely dry. Finally, grate the khoya and add it to the milk. Cook until the mixture thickens and add the seviyan and cook for a further 5 minutes or until the ingredients are dry. Add the cardamom powder and mix well. Chef’s Tip: Always add cardamom towards the end, otherwise the heat may lose the aroma. Garnish with chopped nuts and serve cold. Enjoying!

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3. Mutton Shami Kebab


Lamb 500 grams
Onion 4 medium
2 inch ginger piece
Split Bengal gram (chana dal) 2/3 cups
Peppercorns 10-12
Fennel seed (saunf) 2 tablespoons
Onion seeds (kalonji) 1 teaspoon
Coriander seeds 1 tablespoon
Fresh coriander leaves 1/2 bunch
Ghee 2/3 cups
Green cardamom powder 1/2 teaspoon
Clove powder 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
Yogurt 1/2 cup
Protein 1


Wash and drain the minced lamb and set it aside. Peel, wash and then roughly chop three onions and finely chop the remaining two. Peel, wash and finely chop the ginger. Take a pan and roast chana dal and grind it to powder. Lightly crush peppercorns, fennel seeds and onion seeds as well. Crush coriander seeds separately.

Clean, wash and finely chop the coriander leaves. Take a pan and heat a tablespoon of ghee and sauté coarsely chopped onions in it until they turn brown. Cool and grind to a paste. Mix this paste with the minced meat. In another pan, heat three tablespoons of ghee and add the mince-onion mixture. Cover with a lid, remove from heat and shake well two or three times. Place the pan on low heat and reveal it after two minutes. Add half cup of water, coriander seeds and mix well. Continue cooking by stirring the ingredients frequently until all the water is absorbed. Heat a tablespoon of ghee in a separate pan.

Then add finely chopped ginger, finely chopped onion, roasted chana dal powder, cardamom powder, clove powder, cinnamon powder and ground peppercorns-fennel seed-onion seeds. Finally add the minced meat, salt and mix well. Then beat the yogurt with the egg white until stiff and mix it with the minced meat mixture. Form this mixture into flat round croquettes, they should be one and a half centimeters in diameter and half a centimeter thick. Heat ghee in a shallow frying pan and fry the kababs until golden brown. Take them out in an absorbent paper. Serve after adding chopped coriander leaves and Bon Appetit!

4. Zarda Rice


1 1/2 cup soaked basmati rice
1 pinch of soaked saffron
1/4 cup raisins
4 green cardamom
2 inch cinnamon stick
4 tablespoons of ghee
1 teaspoon lemon juice
3 cups of water
1 cup sugar
1/4 cup cashew nuts
2 tablespoons chopped coconut
3 cloves
1 bay leaf
100 g grated khoya
1/4 teaspoon edible food coloring


Soak rice and cook in a heavy bottomed pan along with the above spices. Bring enough water to the boil in another heavy-bottomed pan. Add soaked rice, cardamom, cloves, cinnamon and bay leaf. Cook until the rice is 80 percent cooked. Cook it no more than 80 percent, then strain the cooked rice, spread it on the plate and keep it aside for a few minutes.

Do not throw whole herbs out of the rice. Take a separate pan and fry the dried fruits in it along with sugar and saffron. In another heavy bottomed pan, heat ghee or butter. Add coconut, cashews and raisins, fry until light golden brown. Keep the heat low and make sure they don’t burn. Add sugar and saffron water. Cook until the sugar melts well. Add yellow edible food coloring and lemon juice. Mix and let it cook for 1 to 2 minutes. Mix rice and dry fruit. Now add rice and mix gently making sure all the rice is well coated with the sugar saffron mixture. Fry for a minute on medium heat.

Sprinkle khoya over the rice, cover the pan with a tight-fitting lid and simmer over very low heat for 15 minutes. When done, gently stir the rice with a fork. If you’re tired of that ordinary savory pulao and want to try something new, this is your go-to recipe as it tastes sweet. Transfer the pulao to a serving bowl and enjoy!

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5. Gulkand Kulfi


3 liters of milk, (use 2 percent skim milk)
1/2 cup sugar
1 teaspoon Fennel seed (Saunf), in powder form
1/4 cup Gulkand
1/4 cup whole almonds (Badam), powdered
1 teaspoon Gulkand
1/2 teaspoon betel nut (Supari)


First we need to condense the milk and for the process heat the milk in a heavy bottomed pan and bring the milk to a boil. Once the milk is boiling, reduce the heat to low and simmer the milk, stirring almost continuously, reducing the milk to more than half the amount. After it’s reduced to about half the amount, stir in the sugar until it’s completely dissolved.

Finally, mix the fennel seed powder, almond powder, saffron and gulkand into the Kulfi milk mixture. Then turn off the heat and let the Gulkand Kulfi mixture cool completely. Pour the Gulkand Kulfi mixture into the molds to 3/4 full, seal them airtight and freeze them in the fridge.

The Gulkand Kulfi takes at least fifteen hours or more to freeze. You can refresh childhood memories by getting wooden popsicle sticks for the kulfi or freezing them in popsicle jars. Once frozen, you can submerge the Gulkand Kulfi molds in water to make them easy to drop onto the plate and serve. Your delicious sweet dish is ready to enjoy.

(With input from ANI)