EID RECIPES in Traditional Muslim Style

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The menu is as much an integral part of Eid celebrations as the ritual and customs. It's very much an integral part of the Eid-ul-Adha celebrations. Every Muslim family takes great care to prepare the exclusive dishes on Eid-ul-Adha. The idea is to make the menu over-the-top and include food which are not regularly eaten .
Most Eid-ul-Adha items are focused on the sacrificial meat of the Eid-ul-Adha ritual. Beef, of course, is the meat of choice ! A number of delectable dishes can be prepared with beef like the beef balls, beef kebabs, beef rolls, beef biriyani, beef stew and many more. Shahi mutton Biriyanis, rice dishes, Afghani korma, meatballs followed by the sweet gulab jamuns are often an Eid-ul-Adha favorite among the Muslims. Another popular Eid-ul-Adha menu is the Ummah mix, which is based on recipes from around the Muslim world. This Ummah feast is an international feast of Eid-ul-Adha celebrations and is meant to bring closer Muslims from across the world. Different kinds of dishes from different origins are included in this Ummah menu.

But it must not be forgotten that before indulging in the delicacies, one needs to say his prayers before the Eid-ul-Adha feast. It is customary to begin eating in the name of Allah, the One God, and thank Him for all His grace and kindness.

Click here for Eid-ul-Fitr Recipes

Tanduri Chicken1. Tandoori Chicken

1 chicken cut into pieces
3 small black cloves
5 red dried chilies
1/2 pint of natural yogurt
2 cloves ground crushed garlic
11/2 teaspoons chili powder
1/8 cup of butter
2 teaspoons salt
1/2 teaspoon powdered red food coloring
1 teaspoon ground ginger


The cloves and dried chilies are to be roasted, ground and set aside. Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed. Place the chicken pieces in a dish and pour the yogurt over. Leave to marinate. Smear a large piece of foil with butter. Arrange the chicken on the foil with the marinated mixture and dot the butter on top. Fold the foil around the chicken and seal and bake for about 45 minutes or until done.
Serve immediately with lemon wedges and green chilies.

2. Almond Ice Cream


Almond Ice Cream1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar


The almonds are to be placed in a large bowl ,covered with cold water and set aside. Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
Drain the almonds .After grinding them them roughly mix it together with the 1/2 pint of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.

3. Kheer - Rice Pudding

Kheer - Rice Pudding Ingredients:

1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar


The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.

4. Haleem

250 gms Mutton.
Haleem1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.
1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.

Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.

5. Biryani

Biryani500 gms Basmati Rice (long grained rice).
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes.
4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.

The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, ¼ of the fried onion, 1tsp garam masala(mixed spices) and salt to taste. When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender. Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices . Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

6. Shami Kebab

½ kg minced meat without fat.
Shami Kebab2 tbsp chana dal (split gram) washed and soaked in water for ½ hr.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
1 tsp coriander and cumin powder.
1 tsp garam masala.(mixed spices)
10 garlic flakes.
2 elaichi. (cardamom)
1 tsp chili powder.
A pinch of pepper.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.

Wash and drain the mince. Mix the split gram , whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough. Now add the chopped mint leaves, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.

7. Cucumber and Yogurt Raita

Cucumber and Yogurt Raita

2 medium sized cucumbers
2 teaspoons salt
2 pints natural yogurt
Chopped fresh mint
Freshly ground black pepper


Peel the skin of fresh young cucumbers and grate them. Mix with the yogurt and add the salt, pepper, and mint. Serve.

8. Shikampuri Kebab

Shikampuri KebabMutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Green chillies, whole 3-4 or to taste,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Cloves 6,
Salt to taste,
Yoghurt 1/2 cup,
Garam masala (mixed spices) powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Fresh cream or hung yoghurt 1/2 kg,
Lime juice 3 or 4 tablespoons,
Eggs, lightly beaten 2,
Oil or ghee(clarified milk) to fry.

Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices, covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

9. Korma


korma3 tablespoons of Corn oil
1 chicken cut into pieces
1 teaspoon garam masala
1/2 teaspoon chili powder
2 green chilies
3 large tomatoes
2 large red onions
2 teaspoons ginger paste
2 teaspoons garlic paste
5 black peppercorns
2 black cardamom pods
2 teaspoons salt
2 tablespoons half and half
2 tablespoons natural yogurt
1 teaspoon lemon juice.


The oil needs to be heated in a large heavy bottomed pan. Sauté the finely sliced onions until the color changes to golden brown. Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well. Chop the tomatoes, and add them to the mixture. Stir well for two to three minutes. Add the chicken and fry on high heat and coat the chicken mixture with the spices. Reduce heat to low and cover. Let the chicken cook for 25 minutes. Add yogurt, lemon juice and chilies.
Let cook on low heat for another 20 minutes. Serve.

10. Mutton Korma

½ kg Boneless mutton.
Mutton Korma½ tbsp cumin.
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Onions. (Finely chopped 1 cup)
Poppy seed paste. (½ cup) Coriander powder 1 tbsp.
Red chili powder ½ tsp.
Turmeric powder ½ tsp.Bay leaves 2 nos.
Cloves 6-8 nos.
Nutmeg powder A little.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Oil 4 tbsp.
Salt to taste.

Dry cloves,elaichi,,jeera ,cinnamon sticks and nutmeg powder are to be roasted and then ground to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and sauté. When the color of the onion changes to brown, ginger and the garlic paste needs to be added. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot.

11. Beef Pie Recipe

Beef Pie1 pound ground beef
5 potatoes, diced
1 small onion, diced
1 cup cheddar cheese, shredded
1 can creamed corn

Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste. Preheat the oven to 350F. Add
ground beef and onion to skillet until the color of the beef changes to brown. Drain, and then transfer to casserole dish and
spread evenly. Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
Bake for 30 minutes.

12. Beef Stuffed Peppers Recipe

1 pound ground beef
3/4 cup chopped onion
4 medium green, red or yellow bell peppers
3 tablespoons ketchup
1/4 cup uncooked regular white rice
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 teaspoon dried oregano
1 tablespoon ketchup

Heat oven to 350°F. Cut tops off bell peppers and remove seeds. Combine ground beef, rice, onion, 3 tablespoons ketchup,1/2 teaspoon oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
Combine all the sauce ingredients and pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours to medium (160°F) doneness, until beef is no more pink in center and the juices show no pink color.

13. Beefy Harvest Soup Recipe

1 pound ground beef
4 cups water
1 1/2 cups frozen mixed vegetables
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 cup uncooked large elbow macaroni
4 teaspoons instant beef bouillon granules
6 ounces smoked beef sausage, cut into 1/2-inch slices
Salt and pepper

Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until the beef is no more pink and can be broken up into 3/4-inch crumbles. Remove from skillet with slotted spoon. Meanwhile combine water, mixed vegetables, tomatoes and bouillon granules in a large saucepan and bring to a boil. Stir in macaroni and beef. Boil again. Reduce heat; simmer, uncovered, 8 minutes. Stir occasionally. Stir in sausage; continue simmering for 2 to 4 minutes or until macaroni becomes tender. Season with salt and pepper, as desired.

Lemon pepper steak

1/2 lb - grilling steak (i.e. Rib Eye or Strip Loin), cut 2 cm thick
1 tsp - cracked black peppercorns
1/3 cup - beef stock
1/2 tsp - butter
2 tsp - lemon juice
pinch - salt
pinch - grated lemon rind

The fat from the steak needs to be trimmed. Press peppercorns onto both sides. Barbecue or broil steak, turning once, for 6 minutes or until the color changes to brown but rare inside. Transfer to heated plate, sprinkle with salt. Tent with foil and let stand for 5 minutes. Meanwhile, melt butter in a small skillet on medium heat. Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy. Pour in any juices that have accumulated on steak plate. Serve sauce drizzled over steak.

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