Special Dishes You Must Prepare On Eid

1. Chicken Biryani

 Ingredients:

• 1 cup boiled basmati rice
• 1/2 teaspoon mint leaves
• salt as required
• 2 tablespoon refined oil
• 3 green cardamom
• 2 clove
• 2 onion
• 1 teaspoon turmeric
• 1 tablespoon garlic paste
• 1 cup hung curd
• 2 tablespoon coriander leaves
• water as required
• 1 tablespoon ghee
• 600 gm chicken
• 1 tablespoon garam masala powder
• 1 dash saffron
• 1 tablespoon bay leaf
• 1 black cardamom
• 1 teaspoon cumin seeds
• 4 green chillies
• 1 tablespoon ginger paste
• 1 teaspoon red chilli powder
• 1/2 tablespoon ginger
• 2 drops kewra
• 1 tablespoon rose water

Instructions:

1. To prepare this mouth-watering biryani recipe, soak saffron in water to prepare saffron water
2. Next, mix kewra drops in water and mix well to make kewra water
3. In the meanwhile, heat refined oil in a deep bottomed pan
4. Once the oil is hot enough add in the cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute
5. Then, add chopped onion in it and saute until pink
6. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and 2 green chilli paste
7. Mix well all the spices and cook for 2-3 minutes
8. Then, add hung curd into it
9. Now, turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves
10. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender
11. Now, add 1 cup of cooked rice and spread evenly
12. Finish it off with saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves
13. Serve hot.

2. Phirni 

Ingredients:

• 100 gm soaked basmati rice
• 100 gm khoya
• 4 teaspoon cashews
• 1/2 cup powdered sugar
• 1 tablespoon raisins
• 1-litre milk
• 4 teaspoon almonds
• 4 teaspoon pistachios
• 1 teaspoon green cardamom

Instructions:

1. To begin with soak the rice for two hours. Then, wash the rice and drain the excess water
2. Now, make a rough, grainy paste by running the ingredients in a grinder
3. In the meantime, finely chop the almonds, pistachios and cashews and keep aside
4. In a saucepan, add milk and heat it on medium flame. Bring the milk to a boil
5. Now, add rice and allow it to cook on low flame, till the milk is reduced to half and the rice is completely cooked
6. Grate the khoya and add it to the rice and milk. Once it is completely dissolved, add sugar and cook for another 5-7 minutes
7. Keep stirring continuously or your phirni will stick to the bottom
8. Add the finely chopped nuts and the raisins. Reserve a little for garnishing
9. Once the phirni acquires a pinkish hue, add the cardamom powder and remove from fire
10. Mix well and pour in earthen cups
11. Garnish with nuts and allow it to cool
12. Serve chilled.

3. Seekh Kebab

Ingredients:

• 400 gm mutton
• 2 onion
• 1/2 tablespoon garlic paste
• 1/2 teaspoon cumin powder
• 1/3 teaspoon garam masala powder
• 2 tablespoon lemon juice
• salt as required
• 4 green chilli
• 1/2 tablespoon ginger paste
• 1 tablespoon coriander leaves
• 1/2 tablespoon red chilli powder
• 1 tablespoon chaat masala
• 20 teaspoon butter

Instructions:

1. To prepare this interesting appetizer recipe, wash the mutton under running water
2. Now take a mincer and mince the mutton carefully
3. On a chopping board, chop onions, green chillies and coriander leaves. Keep them in separate bowls
4. Meanwhile preheat the oven at 230 degree Celsius.
5. Simultaneously, in a grinder and add minced mutton, onion, green chillies and coriander leaves
6. Grind them to get a paste of thick consistency. Transfer it to a bowl and add salt, red chilli powder, garam masala, cumin powder and ginger-garlic paste. Mix them well.
7. Divide this mixture into 10 portions equally
8.  Now, with moist hands pat the mixture, shape the mixture into kebabs and put them onto the skewers
9. Place the skewers into the oven and cook until reddish-brown colour
10. While the kebabs are in the oven, baste 1 teaspoon of butter onto each side of the kebabs at intervals
11. Sprinkle chaat masala and lemon juice equally onto each kebab. Serve hot!

Looking for more such dishes? Check out Popular Dishes You Should Not Miss On Eid