Recipes for Eid-ul-Fitr - Eid Recipes

Eid-ul-Fitr is a festival that is enjoyed by the musilm community. The cuisine is as much an integral part of Eid-ul-Fitr celebrations as the myriad rituals and customs. The Muslims cook absolutely marvelous dishes and distributes them among friends, families and relatives to add up to the fun and entertainment. Here we have tried to provide you with some delectable Islamic dishes and Eid recipes that are specially made on the festival of Eid and can be easily cooked. These dishes can be prepared on any special occasion and can be enjoyed with the taste that will truly force you to take back memories of the occasion. Scroll down, take your pick, and cook one of the eid recipes from below.

Eid-ul-Fitr Recipe Videos

Special Eid Recipes

Hyderabadi Chicken Korma

Ingredients: Hyderabadi Chicken Korma for Eid
  • Chicken – 500 gms
  • Poppy seeds/Khas Khas – 2 tbsp
  • Peanuts dry roasted – 2 tbsp
  • Cashew nuts – 1 tbsp
  • Tomato paste – ½ cup
  • Onion – 2 medium sized quartered
  • Green chilies – 4
  • Whole garam masala – 4 cloves
  • 4 green cardamoms
  • Garlic-Ginger paste – 1 and ½ tbsp
  • Dry coconut powder – 3 tbsp
  • Kashmiri red chili powder – 2 tsp
  • Browned onion – 3 tbsp crushed (optional)
  • Water – 1 cup
  • Almonds – 1 tbsp
  • Yogurt – 1 cup beaten
  • Oil – 1/4th cup
  • Coriander leaves – a handful
  • Salt to taste
  • 4 small pieces of cinnamon
  • Turmeric – 1/2 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1 tsp
Way of Preparation:
  • In a pan add a tbsp of oil, to that add quartered onions and slit green chilies. Saute well for few minutes and keep aside to cool down. Then make a coarse paste of it.
  • Grind together the dry coconut, khas khas, peanuts, cashew nuts and almonds together into a smooth paste by adding a little water.
  • Now in a lagan, add oil and then add whole garam masala, onion-green chilli paste, sauté the onion paste till it slightly changes color. Then add garlic-ginger paste and fry it well.
  • Next add in tomato paste and sauté till the oil separates. Now add the above made paste and sauté it. Add in salt, turmeric, red chili powder, coriander powder, cumin powder and a dash of water. Sauté it again.
  • Add in yogurt, while doing so continue stirring so that the yogurt doesn’t cuddle. Simmer and cook till the oil separates.
  • Now add the chicken pieces, sauté well for 5 minutes on a high flame and then add one cup water. Cook by covering with a lid on a low flame for 25 minutes.
  • Finally add the garam masala powder, browned onions, coriander and cook on a extremely low flame with a lid covered on dum for 5 more minutes.
  • Serve warm with freshly cooked rice for best taste.

Go to the Top


Chicken Biryani

Ingredients: Chicken Biryani for Eid Celebration
  • Basmati rice - 2 cups
  • Chicken pieces - 3/4 kg
  • Ginger paste - 1 tsp
  • Garlic paste - 1/2 tsp
  • Green chili paste - 1 tsp
  • Onion - 3 large, sliced
  • Milk - 1/2 cup
  • Oil - 7 tbsp
  • Yoghurt - 1 cup
  • Tomato puree - 1/2 cup
  • Green coriander leaves - 2 tbsp, chopped
  • Turmeric powder - 1 tsp
  • Cumin powder (roasted) - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Garam masala powder - 2 tsp
  • Red chili powder - 2 tsp
  • Saffron - a pinch
  • Coriander powder - 1 tsp
  • Water - 3 1/2 cups
  • Salt to taste
Way of Preparation:
  • Mix tomato puree, yoghurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
  • Take the chicken and marinade it in the same mixture. Set aside for 3-4 hours.
  • Put oil in a pan, heat it and fry onions till they turn golden brown.
  • Add marinated chicken and cook the entire mixture for 10 minutes.
  • In a pressure cooker, take the rice and add three and a half cups of water.
  • Add saffron to the milk and add to the rice.
  • Finally, add the cardamom powder and the cooked chicken pieces.
  • Mix all the ingredients gently, cover with the cooker lid and pressure cook until 1 whistle.
  • Garnish with green coriander leaves and serve hot.

Go to the Top


Chapli Kabab

Ingredients: Eid Recipe of Chapli Kabab
  • Minced Meat 500-600g
  • Tomatoes (medium) 3 (1 round sliced & 2 finely chopped)
  • Onion (medium) 1 (finely chopped)
  • Mint leaves 2 table spoon (chopped)
  • Eggs (whisked) Ginger 2
  • Ginger2 table spoon (chopped)
  • Green onion 1/2 cup (finely chopped)
  • Green chili 6-7 (finely chopped)
  • Green coriander 1/4 cup (chopped)
  • Oil / Ghee/ Butter 1-2 cups
  • Mehran Chapli Kabab Masala1 Packet
  • Garlic2 table spoon (chopped)
  • Corn flour3-4 table spoon
Way of Preparation:
  • Heat 2 table spoons oil / ghee/ butter, fry an egg and take out. Then mash the egg and keep aside.
  • In minced meat add 2 table spoons oil / ghee/ butter, mashed fried egg, green chili, green coriander, mint, ginger, garlic, green onion, chopped tomatoes, onion, whisked egg, corn flour and Mehran Chapli Kabab Masala. Knead well and keep aside for 30 min.
  • Make thin round kababs with wet hands and place a slice of tomato on each kabab. Fry kababs from both sides till they turn brown.

Go to the Top


Pista Kulfi

Ingredients: Pista Kulfi for Eid-ul-Fitr
  • 2 Cups of evaporated Milk
  • 1/4 Cup of green slIced pista
  • 16 oz Whipped Cream
  • 1 Cup condensed Milk
  • 1/2 tsp Ground green Cardamom powder
  • Sugar to taste
Way of Preparation:
  • Pour evaporated milk, condensed milk and whipped cream in a mixer.
  • Add ground green cardamom powder & sugar.
  • Blend well the mixture.
  • Then add sliced green pista and stir slightly.
  • Now fill the mixture in Kulfi cones or ice cream tray.
  • Place it in the freezer for a whole night (minimum 6 hours).
  • At the time of serving, keep the outer surface of the ice cream tray or cones in contact with hot water for just 1-3 seconds and remove it in a plate.
  • Pista Kulfi is ready to serve.

Go to the Top


Fruit Custard Pudding

Ingredients: Eid Recipe of Fruit Custard Pudding
  • 1 small Cake
  • 1 tin cocktail fruits
  • 2 cup fresh cream
  • 4 cup milk (doodh)
  • 4 tbsp Custard powder
  • 1 cup sugar
  • 1/2 packet strawberry jelly
  • 1 apple (seb)
  • 1 orange (santra)
  • 1 cup grapes (angoor)
  • 5 cherries
Way of Preparation:
  • Cut cake in the centre into two halves.
  • Prepare jelly according to the instructions.
  • Beat cream until it thickens.
  • Peel all the fruits and cut into small pieces.
  • Mix custard in a little milk.
  • Boil the remaining milk and then add sugar and dissolved custard.
  • Stir continuously until it thickens. Remove it from the flame.
  • Put one cake slice in a dish and then spread some of the custard and cocktail fruits and some fresh fruits over it.
  • Then put jelly and place another cake slice over it.
  • Garnish with remaining custard and fruits.
  • Spread cream on the top.
  • Put jelly on the sides and garnish with cherries.
  • Refrigerate it for setting and then serve chilled.

Go to the Top


Egg Halwa

Ingredients: Egg Halwa for Eid
  • 4 pods green cardamom
  • 1 cup milk
  • 4 eggs, beaten
  • 3/4 cup sugar
  • 1/2 cup shortening
  • 1 teaspoon semolina
  • 1/2 cup dry milk powder
Way of Preparation:
  • Crush the cardamom pods with the side of a knife.
  • Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan.
  • Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken.
  • Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour.
  • Remove cardamom pods and serve hot.

Go to the Top


Mango Kulfi

Ingredients: Mango Kulfi for Eid
  • Milk 1 kg
  • Sugar 6 tbsp
  • Fresh Cream 8 ounce
  • Khoya ½ cup
  • Rafhan Custard powder 2 tbsp heaped
  • Cardamom grinded ½ tsp
  • Mango puree 1 cup
Way of Preparation:
  • Cook milk till boiling.
  • Add sugar and cook till reduced to 4 cups.
  • Dissolve heaped rafhan custard powder in ¼ cup of cold milk.
  • Then add to the boiling milk, stirring till mixture.
  • When thickes add khoya and cook for 5 minutes.
  • Remove from heat, cool completely then add fresh cream, cardamom powder and mango puree.
  • Fill mixture in qulfi molds and freeze over night till firm.

Go to the Top


Sheer Korma / Seviyan

Ingredients: Eid Recipe - Sheer Korma or Seviyan
  • 1/2-cup fresh cream
  • 20 cloves whole cardamom pods
  • 1 pack ate Vermicelli
  • 1-cup sugar
  • 1-gallon fresh whole milk
  • 3 tablespoons charoli nuts
  • 1/2-teaspoon cardamom powder
  • 1 cup slivered almond, cashews and pistachios
  • 1/2 teaspoon saffron strands
  • 1-tablespoon butter
  • 1/2-cup light brown raisins
  • 1/2-teaspoon rose water
Way of Preparation:
  • Fry the vermicelli in the butter until well browned but not burnt.
  • Fry on low heat until all the butter is dried.
  • Add in 1/4-cup sugar and fry again.
  • Add in the whole milk cup by cup, stirring constantly, and bring to boil.
  • Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
  • Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
  • The vermicelli must be very soft by now.
  • Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
  • Garnish with the saffron strands and powdered cardamom, and serve immediately.

Go to the Top


Badam Kheer

Ingredients: Badam Kheer for Eid-ul-Fitr
  • 6 cups milk
  • ½ teas spoon saffron strands
  • 2 cups water
  • 1 cup almonds (badams)
Way of Preparation:
  • Soak badams in a hot water for about an hour.
  • Drain the water, peel off the skin of almonds and make a fine paste in a grinder using mil if necessary.
  • Cook badam paste for about 5 to 10 minutes in a heated pan over low flame and stir it continuously.
  • Add sugar and keep stirring the mixture.
  • Pour the remaining milk and boil it for about 15 minutes.
  • Garnish it with a few saffron strands and serve.

Go to the Top


Malai Kebab

Chicken Malai Kebab for Muslim Festival Ingredients:
  • 12 garlics
  • 6-8 green chilies
  • 500 gms chicken
  • 2 table spoon coriander leaves
  • 1 inch ginger
  • 8-10 almonds
  • 1 table spoon lemon juice
  • ¾ cup fresh cream
Way of Preparation:
  • Wash and chop the chicken into 1, ½ inch cubes.
  • Grind the green chilies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
  • Apply this paste to the chicken.
  • Add the cream and mix well before adding salt to taste.
  • Allow the chicken to marinate overnight for the best results.
  • Thread on skewers and grill over charcoal, basting with oil or ghee.
  • Serve hot.

Go to the Top


Chicken Fried Kebab with Banana Green Chili Chutney

Ingredients:
  • Chicken Fried Kebab with Banana Green Chili Chutney300g minced chicken
  • 1 chopped onion
  • 2 green chilies
  • a bunch of coriander leaves
  • salt
  • 1 tsp. black pepper
  • deseeded tomato
  • 1 cup plain flour
  • 2 eggs
  • 1 cup corn flour
  • water
  • oil
  • 3 bananas
  • 3curry leaves
  • 2 green chilies
  • 2 boiled red chilies
  • half cup orange juice
  • ½ tbsp. turmeric and mustard seeds
  • few coriander leaves
Way of Preparation:
  • Take a bowl and prepare a mixture by adding one cup each of plain and corn flour, salt, two eggs and water. Stir the mixture till a thick batter takes shape.
  • Chop 1 onion, 1 tomato, 1/4 coriander leaves, 2 green chilies, 300g chicken mince, salt and 1/2tsp black pepper powder together in a food processor.
  • Once the mixture is smooth, have the meat divided in equal parts and shape them in small round kebabs form.
  • Coat each kebab in the plain flour. Deep fry the kebabs in an oil smeared pan.
  • Grind ½ tsp mustard seeds, 2 curry leaves, 3 green chilies, 3 boiled red chilies, 1/2 cup orange juice, 1/4tsp turmeric, coriander leaves, salt to button and water together to prepare banana green chili chutney.
  • Once the mixture assumes a uniform consistency, put 3 peeled bananas in it.
  • Pour the preparation in a wok and fry in oil. Serve the kebab with chutney.

Go to the Top


Chicken Burger

Chicken Burger for Eid celebration Ingredients:
  • 1 Egg
  • 2 Onion, (1 chopped and 1 sliced)
  • 1/2 cup Fresh Bread Crumbs
  • 1 Red Bell Pepper, chopped
  • 1 tbsp Old Bay Seasoning
  • 1 Tomato, seeded and chopped
  • 2 Carrots, chopped
  • 2 pounds Ground Chicken
  • 2 tsp Minced Garlic
  • 1 cup Fresh Sliced Mushrooms
  • Salt to taste
  • Black pepper to taste
Way of Preparation:
  • Firstly, pre heat the outdoor grill at about medium heat and lightly oil the grate.
  • In a pan, spray some cooking oil and put it to medium heat. Add onion and garlic and sauté the mixture until it turns golden yellow.
  • Add the bell pepper, mushrooms, tomatoes and carrots. Set aside and allow all vegetables to cool completely.
  • Now, in a large bowl, combine chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into patties.
  • Put the patties onto the grate and grill for about 5 to 6 minutes per side.
  • Roast the buns on their inner side and put one patty on each of the bun base. Toss it up with onion slices and serve!!

Go to the Top


Kouraine (Lamb legs)

Ingredients :
  • Kouraine6 Lamb legs
  • Charred legs of lamb
  • 1 tbsp butter or ghee.
  • ¼ cup olive oil.
  • Few saffron stamens.
  • 1 tsp turmeric.
  • 1 tsp paprika.
  • 1 tbsp ginger.
  • 250g chickpeas soaked.
  • Soaked Chickpeas
  • 1tbsp cumin.
  • 6 chopped cloves of garlic.
  • 2 tsp salt.
  • 2 liters water.
Way of preparation:
  • The legs have to be charred over coals to remove the fur, and then clean them well before use.
  • In a pressure cooker put Kouraine, oil, spices, garlic, butter and mix then add water and cover the cooker.
  • Let cook for an hour and 15 minutes, then open the cooker and add soaked chickpeas.
  • Cover the cooker again and let cook for 45 minutes or more until Kouraine and chickpeas are well cooked.
  • Open the cooker and let it over low heat until the sauce is thick.
  • In a plate serve the dish with some hot peppers and bread.

Go to the Top


Sufi Malpua

Sufi Malpua Ingredients:
  • ¼ cup maida (flour)
  • Ghee
  • 1 liter milk
  • ¼ cup suji (rava)
  • Water
Way of Preparation:
  • Boil the milk till it reduces to ½ its quantity.
  • Roast the rava till light brown.
  • Add the roasted rava to the milk, along with maida. There should be no lumps. It should be a smooth pouring consistency.
  • Heat the ghee.
  • Take the batter in a glass. Pour in circular movements into the ghee, to form a small pancake. Cook for a few seconds and then turn over.
  • Take care that the pancake doesn’t become a crisp and hard.
  • Make sugar syrup of 1 thread consistency.
  • Dip the malpuas in the syrup and lay out on a plate.

Go to the Top


Chicken Mughlai

Chicken Mughlai for Eid Ingredients:
  • 350 gm ghee
  • 1 skinless large chicken (cut into chunks)
  • 1 cinnamon sticks
  • 6 tsp ground almonds
  • 2 medium sized onions (grated)
  • 9 garlic cloves
  • 4 tsp sugar
  • 4 lightly beaten eggs
  • 1-1/2 inch ginger (grated)
  • 5-6 tbsp thickened cream (whisked)
  • 6 green cardamoms
  • Flaked almonds for garnishing
  • 2 tsp salt
Way of Preparation:
  • Heat the ghee in a large cooking pan iver moderate heat.
  • Fry the onion with slat until it turns light brown.
  • Pour the ginger, garlic, cardamoms and cinnamon sticks into the pan.
  • Fry until the onions are golden brown.
  • Add the chunks of chicken and cook it. Stir it for about 15 minutes.
  • In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
  • Lower the heat. Pour the egg and cream mixture into the cooking pan.
  • Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
  • Garnish with flaked almonds and serve hot.

Go to the Top


Rosted Lamb Ribs

Ingredients:
  • 2kg lamb’s rib.
  • 1 chopped onion.
  • 4 tbsp oil.
  • 1 ½ tsp salt.
  • 2 tsp cumin.
  • ½ tsp black pepper.Roasted Lamb
  • 1 tsp ginger.
  • ½ tsp ground coriander seeds.
  • Some saffron stamens.
  • 1 lemon juice.
  • 3 chopped cloves of garlic.
  • 2 tbsp butter.
Way of preparation:
  • In a bowl mix spices, oil, juice and onion.
  • Cut slits randomly into top and sides of the rib.
  • Rub the surface and inside of the rib with the mixture of the spices and let them marinate for an hour or more.
  • Put enough water in the pot and place it over high heat until boiling.
  • Place the rib in a steamer and put the steamer on the pot then let it cook for about an hour and 30 minutes ( until the rib is cooked)
  • Take the rib from the steamer and grease the surface with butter and grill it in the oven until it becomes golden brown.
  • Serve it in a plate with salads and bread!

Go to the Top


Herbed lamb cutlets with roasted vegetables

Ingredients Herbed Lamb Cutlets
  • 2 peppers, any colour, deseeded and cut into chunky pieces
  • 1 large sweet potato, peeled and cut into chunky pieces
  • 2 courgettes, sliced into chunks
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 8 lean lamb cutlets
  • 1 tbsp thyme leaf, chopped
  • 2 tbsp mint leaves, chopped
Way of preparation:
  • 1.Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
  • Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
  • Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
  • Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Go to the Top

Hot Holiday Events