Out of various celebrations celebrated in India, Eid-Ul-Fitr, otherwise called Meethi Eid, is a standout amongst the most significant days for Muslims as it denotes the finish of Ramadan, the Islamic heavenly month of fasting (sawm). Muslims likewise observe Eid-Ul-Adha, which is called Bakra Eid, the celebration of penance or penance feast. Both these celebrations hold religious significance and Muslims all around the globe commend them with petitions, parties with family and companions and eats. No celebration can be finished without sustenance and Meethi Eid and Bakra Eid have the most delightful cooking styles made and enjoyed at homes. Give us a chance to reveal to you how both these celebrations are not quite the same as one another, their festivals, criticalness and obviously the sustenance.
Nourishment assumes a significant job in any celebration. It interfaces individuals and together they appreciate colossal devours this day. The most significant sweet of this day is the meethi sevaiyan, which is made in various and flavoursome ways. Muslims welcome this day with something sweet, which is the reason it is called Meethi Eid. Aside from this, colossal dining experiences are readied, not one but rather many. A few sorts of biryani, nihari, kebabs, kheer, and so on are made to praise this day.
Ramzan is wonderful, for the fasting, yet in addition the devouring by the day’s end. The sacred month introduces otherworldliness and alongside it the tasty Biryani. So here we bring the recipes of the best Biryanis in India.
– Hyderabadi Chicken Biryani
For the rice
- 3 cups Long Grain Basmati Rice
- 1 tsp Shahi Jeera
- 2 Black Cardamom
- 2-3 Green Cardamom
- 2 flowers Javitri
- 3-4 Cloves
- 1 tsp Cumin Seeds
- 5-6 Black Peppercorns
- 2 Bay Leaf
- 2 inch Cinnamon
- 2 tsp Ginger Garlic Paste
- 4 tsp Salt
For the chicken
- 750 g Chicken Curry Cut
- 1 tsp Shahi Jeera
- 2 tsp Ghee
- 2 tsp Ginger paste
- 2 tsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 2 tbsp Vegetable Oil
- 4 tsp Green Chilli Finely Chopped
- 2 tbsp Lemon Juice
- 200 g Curd
- 2 tbsp Mint Chopped
- 2 tbsp Coriander Chopped
- 1/4 cup Golden Fried Onion
For assembling the biryani
- 1/2 cup Milk
- 10-12 strands Saffron Soaked in 2 tbsp milk
- 1/2 cup Golden Fried Onion
- 1 tbsp Coriander Chopped
- 1 tbsp Mint Chopped
- 2 tbsp Ghee
For the rice
- Wash the rice and soak in water for 40-45 minutes.
- Heat 10-12 cups of water in a large pot.
- Take a cloth and add shahi jeera, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a potli.
- Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.
- Drain the rice and add it in the boiling water.
For the Chicken
- Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
- Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani
- Transfer the chicken along with the marinade in a heavy bottom pan.
- Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
- Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice.
- Sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
- Cover the pan tightly with a lid.
- Place the pan on a very slow heat for 35-40 minutes.
- Remove the lid and mix the biryani gently.
- Serve hot.
– Awadhi / Lucknowi Chicken Biryani
- 1 kg basmati rice Long grain
- 1 kg Chicken – cut into medium pieces
- 6 Onion – large
- 4 tbsp Ginger paste
- 4 tbsp Garlic paste
- 8 Green chili – slit
- 1/2 cup Mint
- 1/2 cup Coriander leaves
- 1/2 cup Coconut – grated
- 1/2 cup water Khus khus – soaked in
- 2 tbsps cream Malai Full /
- 1 + 2 cup tbsps curd Thick
- 4 tbsps Coriander powder
- 1 tbsp chili powder Red
- 1/2 tsp Turmeric
- Salt – as needed
- 1 cup Oil
- 4 tbsps Ghee
- 2 Lemon
- 1 pinch Saffron
- 1 tbsp Milk
- 1 tbsp water Kewra
- 1 cup onions Fried
Whole Spices :
- 4 Bay leaf
- 2 inchs Cinnamon
- 6 Cloves
- 6 Black pepper corns
- 4 cardamom Green
- 4 cardamom Black
- 2 Star anise
- 1/2 Nutmeg – crushed
- 1 tsp Mace
- 1 tbsp jeera Shah
- Wash rice till you get clear water, soak for minimum 2 hrs before cooking.
- Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chili powder, turmeric, coriander powder and some salt. Keep the chicken marinade for about 45 mins before cooking.
- Heat oil in a big wok or a handi and add all the whole spices mentioned above and allow them to crackle.
- Now add chopped onions and fry them till soft.
- Now add the ginger garlic paste and fry the mix till it becomes golden in color.
- Add the green chilies and few leaves of mint and some coriander in it and fry well.
- Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely.
- Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between.
- When the chicken mix starts getting thick, add grounded coconut, khuskhus paste (soaked khus khus grounded into a paste) and fresh cream into it. Mix properly till everything incorporates well.
- Adjust salt and check.
- Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
- Once the chicken is fully cooked, you will see oil oozing out from the sides. Turn off the gas and keep the yakhni aside.
Meanwhile proceed to cook rice :
- In a large vessel heat water double the quantity of rice.
- Add 1 tsp lemon juice in it and some oil (1tbsp).
- As soon as the water is hot, add the soaked rice and allow it to cook in high flame.
- Add salt to the rice and let it cook till its 80% done.
- Drain the water and pass the rice through a colander. Spread it on a large tray, so that it doesn’t get sticky.
Assembling for Dum :
- Heat a broad base flat iron tawa on gas and place a large handi on it.
- Add some curd in the base of the handi to prevent the yakhni from sticking.
- Layer the chicken mix (yakhni) equally on the base and add a spoon full of ghee here and there.
- Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
- Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
- Allow the biryani to be on dum for around 30 mins.
- Remove the foil from one side and mix the biryani well (do this carefully as the rice may break here)
- Serve hot with raita and salad.
– Ambur Chicken Biryani
- 750 gms chicken
- 1 cup oil
- 2 cinnamon sticks
- 2-3 cardamoms
- 2-3 cloves
- 4 medium size onions finely sliced
- 4-5 slit green chillies
- salt – to taste
- 2 tbsp ginger garlic paste
- 2 tbsp dried red chilli paste 6-7 dried red chillies soaked in water and made a paste
- 1/2 tsp turmeric powder haldi
- 4-5 tomatoes finely chopped
- 1 1/2 cup yogurt/curd
- 1 bunch of chopped coriander leaves
- 1/2 bunch of mint leaves
- 1 tsp garam masala powder
- 1/2 tsp black pepper corn powder
- 1 tbsp ghee
- 1 tbsp lemon extracted juice.
For boiling rice:
- 500 gms rice 2 glasses approx…
- 1 cinnamon stick
- 1 tsp caraway seeds shahi zeera
- 2 cardamoms
- 2 cloves
- salt as per taste
- 1 tbsp oil
- water for boiling
- Firstly, take a cooking vessel, into it add oil and heat it.
- Add cinnamon sticks, cardamoms, cloves and saute it.
- Add sliced onions, saute, add green chillies, stir well.
- Cook until onions are slightly soft.
- Add ginger garlic paste and saute for few minutes.
- Add chicken pieces into it and roast well.
- Add salt, turmeric powder and roast until chicken leaves oil.
- Add chopped tomatoes, mix and cook until they get soft.
- Add dried red chilly paste, mix and cook for few minutes.
- Add beaten yogurt, mix and cook for few minutes.
- Add garam masala powder, black pepper powder, chopped coriander leaves and mix well.
- Add little water and cook until the chicken gets tender.
For the rice:
- Meanwhile when the chicken is cooking start preparing the steps of rice.
- For that, take a cooking vessel, add water generously, add salt, cinnamon stick, caraway seeds, cloves.
- Add little oil into the water and boil the water.
- Add the washed rice into it.
- Cook until it is 60-70% done.
- Strain the rice.
For the dum:
- Add the strained rice onto the chicken curry that is cooked.
- Mix the chicken well with the rice.
- Add chopped mint leaves all over the rice and chicken.
- Add a cup of water all over the rice.
- Add ghee and lemon juice all over.
- Add little oil all over the rice.
- Cover the lid tightly with any weight or seal it with chapathi dough.
- Switch on the stove.
- Place a tawa/gridle.
- Dum the biryani for ten minutes on high flame.
- Reduce the flame to sim and dum the biryani for another 15 minutes.
- Serve the biryani with raita or any curry!!!
– Karnataka Donne Biryani
- Chicken – 500 gms
- Jeera Samba Rice – 2 cups
- Onions – 2 large, sliced
- Ginger-garlic paste – 1 1/2 tbsp
- Biryani Masala – 2 tbsp(I used store bought masala powder)
- Cloves – 3 nos
- Cinnamon sticks – 1 inch piece
- Cardamom – 2 nos
- Bay leaf – 1 small
- Salt to taste
- Oil – 3 tbsp
For Marination –
- Thick curd – 2 tbsp
- Salt – 1 tspn
For Green Paste-
- Coriander leaves – 1 bunch
- Mint Leaves – 1 bunch
- Green chilies – 10 nos (as per requirement)
- Water – 1 to 2 tbsp
- Clean and wash the chicken pieces. Marinate the chicken pieces with ingredients mentioned under ‘for marinating’ list. Let the chicken marinate for minimum 45 minutes.
- Pick coriander and mint leaves. Wash them thoroughly. Add mint coriander leaves and green chilies into a blender. Add 1 tbsp of water and blend into a smooth paste. Keep aside.
- Wash and soak jeeraga samba rice in water for 20 minutes. This biryani is prepared only with jeeraga samba rice; basmati rice won’t give the same flavor and taste to the dish. If you do not have jeeraga samba rice, use the normal cooking rice.
- In a heavy bottom pan heat oil. Add cinnamon, cloves, bay leaves and cardamom.
- Next add sliced onions and saute for a minute until onions turns soft. Next add ginger garlic paste and saute until the raw smell of the paste is gone.
- Add the green paste prepared in step 2 and mix well. Cook until the raw smell of the paste is gone.
- Add the marinated chicken pieces and cook until chicken pieces start to turn white from pink.
- Add biryani masala powder, salt to taste and mix well.
- Add 3 cups of hot water and mix. Adding hot water speeds up the cooking time.
- Next add jeeraga samba rice, mix well until all ingredients are well combined.
- Put the biryani on dum for about 20 min on low flame. OR alternatively you can pressure cook it for 15 minutes on low flame.
- Biryani is ready. Open the lid and let the biryani sit for about 10 minutes before you start mixing the rice, If you mix while immediately, rice will break easily. So make sure you let the biryani sit for some time.
- Squeeze juice from half lime into the biryani. Mix with very gentle hands and serve them immediately, in a donne if you have it.
Eid is tied in with uniting individuals and commending the exceptional bond with one another over some scrumptious nourishment, just as offering prayer to the Almighty for long life and joy.