5 days Ago By Mid-day
Eid al-Fitr is only a few days away as Muslims get ready to celebrate it on March 31, after observing Ramadan, the holy month of fasting and prayer. While the day starts with prayer and rituals, families come together and celebrate with a feast of food, an integral part of every celebration.While many people will order food in their home or choose to dine outside, there are many who will be looking to cook the feast themselves, as the family bonds together.
While some may already have their dishes planned, others may still be looking for inspiration. Ahead of the festival, mid-day spoke to Indian chefs and asked them to share their favourite recipes for Eid. They not only share recipes for a classic Hyderabad Haleem but also for Gosht ki Nihaari and Chicken-Kori Sukka Biryani among other dishes.
Eid Mubarak!Gosht ki Nihaari While there is a lot to explore when it comes to cooking for the festival, chef Asif Qureshi, Indian masterchef at Saffron in JW Marriott Mumbai Juhu, says you can make a Gosht ki Nihaari for Eid. He explains, "Gosht ki Nihaari is a dish that perfectly captures the essence of celebration and family. The rich, slow-cooked meat with its deep spices creates flavours that are both comforting and indulgent—just the kind of meal that brings everyone together.
It’s a tradition in our family, one that has been passed down for generations. I remember the smell of nihaari filling the house on Eid. For me, it’s more than just a meal; it’s about honoring those traditions, creating new memories, and enjoying the togetherness that makes Eid so meaningful.
"Ingredients:Mutton curry cut 1 kg Mustard oil 500 mlOnion slice 250 gmOnion paste 250 gmGinger and garlic 25 gmCoriander powder 10 gmCardamon 2 noClove 2 noMace 2 noCinnamon stick 2 noBay leaf 2 noSalt To tasteTurmeric powder 10 gmDegi mirch 20 gmGhee 500 gmChana powder 10 gmMutton stock 1 litreRose water 2 mlKwara water 2 mlGaram masala powder 5 gm Javitri elaichi powder 5 gmMethod:1. Heat lagan, add mustard oil, add Indian whole spices, add slice of onion, mix it well and let it turn golden, add mutton, onion paste and simmer it till it release water.2.
Add coriander powder, add curd and degi mirch powder, mix it well.3. Add mutton stock, rose water, water, garam masala, javitri elaichi powder.
4. Bind with chana powder to have good consistency.Chicken - Kori Sukka Biryani with Samak RiceEid celebrations are incomplete without biryani and Arun Kala, executive chef at Radisson Blu Plaza Karjat, says you can add a twist to it.
He explains, "Eid festival has one celebratory dish name synonymous which is Biryani and this particular recipe calls for a Mangalorean twist of Chicken sukka with healthy Samak rice."Ingredients:Ghee 3 tbspGinger garlic paste 1 1/2 tbspOnions, sliced 2 nosTomato, chopped 1 nosCoconut, grated 50 gmBlack pepper 1/2 tspPoppy seeds 1/2 tspCashew nuts 15 gmCloves 5 nosCoriander seeds 1 tbspRed chillies, dry 6Blackstone flower, small 1 noChana dal 1 tbspTurmeric powder 1/2 tspBay leaf 1 noCardamom 3 noCinnamon stick, small 1 noStar anise 1 noFennel seeds 1/2 tspCumin seeds 1/2 tspChicken 300 grams Samak rice 1 1/4 cupCurd 100 mlMint leaves 20 gm Coriander leaves 20 gmGreen chillies 2 nosBoiled egg 1 noSalt to tastePhyllo sheets 2 noMethod:1. Saute all the dry ingredients with coconut and one tablespoon ghee over medium flame.
Once golden colour let it cool and make a paste of the ingredients.2. Fry sliced onions in remaining ghee until brown in colour.
Add ginger garlic paste, cook for two minutes. Add sliced tomatoes, turmeric powder and the paste.3.
Place chicken in it and fry. Then add yoghurt and keep on stirring until chicken is half cooked. Add samak rice and add boiled water, check seasoning in the mixture and cook for 10 minutes.
4. Take a ceramic handi and place the biryani with a boiled egg, mint, coriander, slit green chillies inside it and close it with the phyllo pastry.5.
Bake the handi with the ingredients in it for 10 minutes at 200 degrees. Serve hot with raita.Pan Tandoori ChickenWhile biryani and nihaari are favourites, chef Varun Inamdar, associated with Godrej Vikhroli Cucina Millets Cookbook, said you can make a Pan Tandoori Chicken.
He added, "Indian families usually reserve meat, seafood or chicken for a Sunday. Other days, it was primarily vegetarian with the exception of eggs from time to time. This recipe was like a ray of sunshine on a dreary day - the ultimate family mood lifter.
"Ingredients:Chicken, cut into bite sized pieces 1 kg Fresh garlic paste 1 tbspFresh ginger paste 1 tbspCurd 4 tbspMustard oil 1 tbspTurmeric powder 1 tbspRed chilli powder 1 tbspGaram masala powder 1 tbspFoxtail millets flour 2 tbspToasted Salt as required 2 tbspLemon, juiced 1⁄2Mustard oil 2 tbspMethod:1. In a deep bowl, place the cleaned & washed chicken pieces. 2.
Add all the other ingredients. Mix and keep aside. 3.
This can be marinated and kept overnight, too, if you please. 4. In a pan, take mustard oil and when hot, place the chicken pieces.
5. On medium-high flame, pan fry the chicken for a few minutes, stirring occasionally. 6.
Lower the flame and allow the chicken to release water. Allow the chicken to caramelise. 7.
Switch between medium to high flame and lowering the flame only when you wish to mix and stir. 8. Burn spots in this recipe are intentional.
Serve warm.Spice Route Mutton Rista with pomegranate and pistaChef Pritpal Singh Bakshi inspires you to cook his personal favourite which is Spice Route Mutton Rista with pomegranate seeds and pista. He explains, "When I cook this Mutton Rista, I`m not just cooking a meal, I`m sharing a part of myself to celebrate community festivals with all.
"Ingredients:Fresh mutton meat boneless 500 gmMutton fat 500 gmOil or ghee 40 mlTomato puree 3 cupsCurd 20 mlOnion paste 50 gmGarlic paste 10 gmGinger powder 5 gmFennel seed powder 10 gmCinnamon powder 5 gmKashmiri chilli powder 10 gmGreen cardamon 3 pcsRed chilli powder 5 gmFried onions 20 gmPomegranate pearls 20 gmPista slivers 40 gmMethod:1. Take 500 gm boneless mutton cut in small pieces add 50gms mutton fat, and pound with the wooden or metal hammer into paste.2.
Add half teaspoon ginger powder, half teaspoon fennel powder, half teaspoon salt, half tea spoon Kashmiri chilli powder and mix all together.3. Make mutton balls, weight should be not more than 60 gm, and dip in ice cold water to give you two portions.
4. Heat the pan on low flame, add ghee, onion paste, half teaspoon garlic paste and saute. Add 3 cups of fresh tomato puree, 2 cup of water, and 2 teaspoon of curd, cinnamon powder and let it boil.
Once the gravy is boiling, add meat balls, let it cook in its juicy gravy to the juicy texture.5. Before serving garnish with golden fried onions and fennel powder.
Hyderabadi HaleemWhen you talk about celebrating Eid, it is impossible to not talk about Haleem. Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata, says you can make the classic Hyderabadi Haleem. It is one of the most popular dishes from the region, and cannot be missed during this time of the year for the Eid feast.
Ingredients:For the Haleem base:Broken wheat 1 cupChana dal 1/4 cupToor dal 1/4 cupMoong dal 1/4 cupMasoor dal 1/4 cupUrad dal 1/4 cupBoneless mutton 1 kgOnion, large, sliced 1 noGinger-garlic paste 1 tbspGreen chilies 2-3 nosTurmeric powder 1 tspRed chili powder 1 tbspCoriander powder 1 tbspGaram masala 1 tbspBlack pepper powder 1 tbspCumin powder 1 tbspGhee 1 tbspYogurt 1/2 cupWater or stock 5-6 cupsSalt to tasteFor tempering and garnish:Fried onions 1/2 cupGhee 2 tbspCumin seeds 1 tspCardamom pods 2-3 nosCloves 2-3 nosCinnamon stick 1-inchLemon juice 1 tbspFresh coriander leaves (chopped)Mint leaves (chopped)Sliced almonds or cashews (optional)Method:Step 1: Preparing the grains and lentils1. Wash and soak the wheat and lentils for at least 2-3 hours.Step 2: Cooking the meat1.
Heat 2 tbsp ghee in a heavy-bottomed pot or pressure cooker.2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste, green chilies, and cook until the raw smell disappears.4.
Add the mutton, turmeric, red chili powder, coriander powder, black pepper, cumin powder, and salt.5. Stir well and cook until the meat releases its juices.
6. Add yogurt and cook until the oil separates.7.
Pour in water/stock, cover, and cook until the meat is tender (about 45 minutes to 1 hour, or 5-6 whistles in a pressure cooker).Step 3: Cooking the lentils and blending1. In another pot, boil the soaked wheat and lentils with water until soft.
2. Blend the mixture into a coarse paste using an immersion blender or by mashing with a wooden spoon.Step 4: Combining and slow cooking1.
Shred the cooked meat and mix it with the blended wheat-lentil mixture.2. Stir continuously on low heat for about 30-40 minutes to achieve a thick consistency.
3. Add garam masala and more ghee if needed.Step 5: Tempering and garnish1.
Heat 2 tbsp ghee in a pan, add cumin seeds, cardamom, cloves, and cinnamon.2. Pour this over the haleem and mix well.
3. Garnish with fried onions, lemon juice, coriander, mint leaves, and nuts..
