Eid-al-Fitr is one of the biggest Islamic holidays. It's also called 'Meethi Eid' because it marks the end of Ramadan, the holy month of fasting. The celebration of Eid-al-Fitr typically takes place during the first three days of Shawwal, the 10th month in the Hijri (Islamic lunar calendar), immediately after Ramadan. Muslims in India will celebrate Eid ul-Fitr on April 11 (Thursday) and to make this day even more special, here are some tasty recipes that you can try at home.
1. TANDOORI KATHAL KI BIRYANI (By Tarun Shetty, Corporate Chef, SMAASH)
Ingredients:
- Katal (Raw Jackfruit)
- Peppercorns
- Basmati Rice
- Cumin Seeds
- Ghee
- Cinnamon sticks
- Onions
- Nutmeg Powder
- Tomato
- Turmeric powder
- Ginger
- Red Chilli Powder
- Garlic
- Garam Masala
- Green chillies
- Curd
- Bay Leaves
- Salt
- Brown cardamom
- Mustard
- Cloves
- Mint leaves
- Fresh coriander
Method:
- Marinate the Jackfruit with Curd, Red chilli powder, Ginger Garlic paste, Garam Masala Powder, Mustard Oil and Salt. Let it Marinate for a while and then grill it on a griller or non-stick pan and keep it a aside.
- Keep water for boiling to which bay leaf ,1 tsp Turmeric powder and 2 Tsp. of salt will be added. Once the water boils add the rice which has been soaked for an hour.
- Once the rice is 80 percent done ,drain it and keep it aside
- Heat ghee in a dutch oven or a pot.
- Add all the whole spices. Sauté for some seconds till fragrant.
- Add the sliced onions and fry them till they begun to get caramelized or golden.
- When the onions begin to get golden, remove half of the onions and drain them on paper towels.
- Add ginger, garlic and green chili paste. Sauté for a few seconds till the raw aroma goes away.
- Then add the tomatoes, mint leaves and coriander leaves. Sauté for 1 to 2 mins.
- Add all the spice powders
- Add the grilled jackfruit. Stir and sauté for 7 to 8 mins. Then add the beaten yogurt.
- Stir and add water. Add salt and cover the pot with its lid.
- Simmer the gravy till the jackfruit is cooked and tender.
- If the water dries up while cooking, then you can add some water.
- Also soak saffron in warm milk and keep aside.
- Heat ghee in a dutch oven or a pot.
- Add all the whole spices – mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. Sauté for some seconds till fragrant.
- Add the sliced onions and fry them till they begun to get caramelized or golden.
- When the onions begin to get golden, remove half of the onions and drain them on paper towels.
- Add ginger, garlic and green chili paste. Sauté for a few seconds till the raw aroma goes away.
- Then add the tomatoes, mint leaves and coriander leaves. Sauté for 1 to 2 mins.
- Add both the spice powders – red chili powder and turmeric powder
- Add the chopped jackfruit. Stir and sauté for 7 to 8 mins. Then add the beaten yogurt.
- Stir and add water. Add salt and cover the pot with its lid.
- Simmer the gravy till the jackfruit is cooked and tender.
- If the water dries up while cooking, then you can add some water.
- Also soak saffron in warm milk and keep aside.
- In the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
- Spread a second layer of rice, mint and fresh coriander. Add all the rice in this layer.
- If you want you can make 2-3 layers.
- Sprinkle the saffron flavoured milk along with the saffron threads, kewra water on the rice. Also dot with ghee.
- Now for the Dum Part remove the pot from the flame, place a griddle on the flame and top of the griddle place the pot and cover the pot. Keep it on low flame. If you want you can keep adding water to the griddle.
- Let it cook for a while on this Dum and remove after 15 minutes.
- Serve hot with mixed Raita.
2. CHICKEN ARABIC MANDI (By Manjay Kumar Shahi, Executive Chef, U Kitchen by Ferns N Petals)
Ingredients:
For the chicken:
- Whole chicken-1 No
- Whole Spice
- Cardamom pods- 4 No
- Cinnamon stick-3
- Cloves- 10
- Peppercorn-10 no
For rice:
- Basmati Rice-500 gm
- Turmeric powder-1sp
- Salt- 2.5 tsp
- Oil-5 tsp
- Chicken broth-1 sp
For other ingredients:
- Peas – 300 gram
- Raisin -200 gram
- All spice- 1 sp
- Bay leaf-5 no
- Green chili-2 no
- Saffron
- Brown onion-200 gram
- Almonds -200 gram
For ground spice:
- Black pepper powder-2 tsp
- Curry powder—2 tsp
- All spice powder-1 tsp
- Cinnamon powder-1sp
- Nutmeg -1 tsp
- Biryani spice mixer-5 tsp
Method:
- Preheat the oven to 230°C.
- Wash the whole chicken thoroughly with water and place it in a large pot. Cover it with water.
- Add the whole spices and salt, then bring to a boil.
- Once the chicken starts boiling, cook it until fully cooked, approximately 45 minutes.
- Mix the cooked chicken with salt and oil, then bake it in the oven for about 30-40 minutes until golden.
- After the chicken is fully cooked, remove it and let it cool.
- Remove the whole spices from the broth by straining, then add the turmeric, salt, oil, and rice to the pot.
- Cook the rice untouched for about 15 minutes on a low flame.
- In another pan, heat 2 tbsp. of oil, then add raisins, almonds, and allspice. Sauté and add peas, then set aside.
- In a large pan, melt clarified butter and add green chili, bay leaf, and brown onion. Stir, then add curry powder, biryani masala, and ground spices.
- Once all components are ready, add the rice to the pan, then top with the chicken, raisins and peas mixture, and saffron water. Cover and let it sit for 10 minutes.
- Taste and adjust the seasoning by adding more salt or heat as required.
- Serve immediately with a side of salad and yogurt.
3. SEVIYON KA MUZAFFAR (By Siddhesh Sawant - Sous chef, Four Points by Sheraton, Navi Mumbai, Vashi)
Ingredients:
- Sewaiyan (vermicelli)- 150 Gms
- Khoya- 100 Gms
- Sugar- 50 Gms
- Cardamoms (powder)- 5 Gms
- Milk- 150 Gms
- Pure ghee- 250 Gms
- Almond- 25 Gms
- Water- 100 Gms
- Khajur- 20 Gms
- Pista- 25 Gms
- Cashewnut- 25 Gms
- Jaggery- 25 Gms
Method:
- First heat ghee in a pan add crushed sewaiyan (vermicelli) in it and fry it low flame, after few minutes add chopped dry fruits in it and fry it more minutes
- Remove pan from flame.
- Now Khoya sort in low flame for few minutes in another pan and add in the sewaiyan.
- Prepare sugar syrup (add water in sugar and cook it) in another pan.
- Now add milk in fried sewaiyan and put it on low flame for 5-7 min.
- Add Jaggery in it.
- Add sugar syrup in sewaiyan and keep it low flame 5-7 min.
- The dish is ready, serve it garnish with chopped dry fruit.
4. BUTTERFLY PRAWNS WITH TOUM SAUCE (By Chef Aji Joseph, Head – Culinary Development & Innovation, FreshToHome)
Ingredients:
For Butterfly Prawns:
- Tail-on Prawn: 200 gms
- Chopped Garlic:1 pinch
- Paprika Powder: 1 tsp
- Lemon Juice: Half a lemon
- Chopped Parsley: 1 tsp
- Flour: 2 tsp
- Egg: 1
- Salt: Half a tsp
- Breadcrumbs: 200 gms
- Refined Oil: To fry
For Toum Sauce:
- Peeled Garlic: 15 cloves
- Refined Oil: 100 ml
- Salt: 1 tsp
- Lemon Juice: Half a lemon
Method:
Toum Sauce:
- Blend the peeled garlic and salt to a fine paste in a mixer.
- Add the oil slowly at intervals when blending.
- Allow the oil to blend and emulsify to form an airy and garlicky Toum sauce.
- Add the lemon juice to finish the sauce to a fine emulsification.
Butterfly Prawns:
- Cut along the back of the prawn, pull out the vein, clean it thoroughly and flatten it out into a butterfly shape.
- Now, mix all the ingredients and coat the prawns with this marinade.
- Carefully dredge the prawns in breadcrumbs. Make sure the tail is visible and prawns are well coated with breadcrumbs.
- Heat up oil and fry to a golden.
- Serve along with Toum sauce and lemon wedges.
5. LAMB SEEKH BIRYANI (By Bhushan Ganorkar, Executive Chef at DoubleTree by Hilton Goa Panaji)
Ingredients:
For the seekh kebab:
- 500 gm boneless chicken boneless lamb
- 1 small onion, roughly chopped
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp black pepper powder
- 1 tsp garam masala
- 1 tsp lemon juice
- 2-3 green or red chillies, chopped
- 4 tbsp chopped fresh coriander
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 egg, lightly beaten
- 1 slice of bread, ground to breadcrumbs
For The Biryani:
- 3 cups long grain basmati rice
- 1 cup fried onions, lightly crushed
- 1 cup ripe tomatoes, finely chopped
- 2 heaped tbsp tomato paste/puree
- 1 cup fresh plain yoghurt, whisked until smooth
- 3 potatoes, cut into chunky chips/fries
- 2-3 green chillies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp garam masala powder
- 1 tsp sugar (to cut down the acidity from the tomatoes - optional)
- 1/4 cup oil. or as needed
- 1/2 tsp saffron, soaked in some warm water
- 1/4 cup fresh coriander and mint for layering
- 1/4 cup fried onions for layering
- a few whole spices (bay leaf, cloves, cardamom, cinnamon and black pepper)
- salt to taste
Method:
- First prepare the seekh kababs. Mince all ingredients for seekh together 3-4 times through a fine mincer. Cook in tandoor
- Next boil the rice with a few whole spices and salt until about 80% done. Drain and set aside. Fry the potato chips and drain on paper towels.
- In a pan, add a quarter cup oil, then add one bay leaf, one cinnamon stick and a couple of cloves and cardamom pods.
- Stir in the ginger and garlic pastes, then add the green chillies and the chopped tomatoes.
- Cook until the tomatoes are mushy and oil gets released from the sides.
- Add in the yoghurt, fried onions, tomato paste, sugar plus some salt.
- Cook over very low heat, giving it an occasional stir until the masala thickens and darkens slightly in colour.
- Taste and adjust seasoning. Add in the seekh kababs and garam masala powder, then gently stir them in and immediately turn the heat off.
- Place a lit coal on a piece of foil in the middle of the pan and drizzle some drops of oil on it.
- When it begins to smoke, cover the pan for about 10 minutes. This will infuse a wonderful smoky BBQ aroma into the biryani masala.
- Now in a large pan, add half the cooked rice, followed by the biryani masala.
- Top the masala with the potato chips and some chopped coriander and mint.
- Then add the remainder of the rice and drizzle some food colouring, saffron water and the remaining fried onions. Seal tightly and place on low heat for about 15-20 minutes.
- When done, gently fluff up the rice to combine it with the seekh biryani masala and serve with lemon slices, yoghurt and kachumbar.
ALSO READ: Eid-al-Fitr Celebrations In Kerala, Jammu & Kashmir IN PICS