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

• 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.