Alvida Ramadan: 10 Best Recipes To Try for Eid 2025

Eid is a time for joy, togetherness, and indulging in delicious food. Celebrate Eid 2025 with a spread of traditional dishes like mutton biryani and haleem that bring warmth and flavor to your table. Here’s how to make some of the most beloved Eid delicacies:

1. Mutton Biryani

Ingredients:

500g mutton (bone-in pieces)

2 cups basmati rice

2 onions, thinly sliced

1 tomato, chopped

1/4 cup yogurt

2 tablespoons ginger-garlic paste

2 teaspoons biryani masala

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Whole spices (bay leaf, cinnamon stick, cloves, cardamom)

Salt to taste

Fresh coriander and mint leaves, chopped

Ghee and oil for frying

Instructions:

Marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and biryani masala for at least 1-2 hours. In a large pot, heat oil and ghee, and fry sliced onions until golden brown. Add whole spices and sauté for a minute. Then add tomatoes and cook until soft. Add marinated mutton, cook for 10-15 minutes, and then add enough water to cook the mutton tender (around 1-1.5 hours on low heat). In a separate pot, cook basmati rice with whole spices and salt until 70% cooked. Layer cooked rice over the mutton, add mint and coriander leaves, and cook on low heat (Dum) for 20 minutes. Serve hot with raita and salad.

2. Chicken Biryani

Ingredients:

500g chicken (cut into pieces)

2 cups basmati rice

1 large onion, thinly sliced

1 tomato, chopped

1/4 cup yogurt

1 teaspoon ginger-garlic paste

1 teaspoon biryani masala

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

Whole spices (bay leaf, cinnamon, cloves, cardamom)

Fresh coriander and mint leaves

Salt to taste

Ghee and oil for frying

Instructions:

Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, and turmeric powder for at least 1 hour. Fry onions in ghee and oil until golden, and set aside. Cook rice with whole spices until 70% done. In a large pot, heat ghee, add marinated chicken and cook until it turns golden. Add tomatoes and cook until soft. Layer the chicken with partially cooked rice, then add mint and coriander leaves. Cook on low heat (Dum) for 20 minutes and serve with raita and salad.

3. Haleem

Ingredients:

500g mutton or chicken (boneless, shredded)

1 cup cracked wheat

1/2 cup lentils (masoor dal and chana dal)

1 large onion, finely sliced

1 tablespoon ginger-garlic paste

2 green chilies, slit

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

Fresh coriander and fried onions for garnish

Salt to taste

Ghee for frying

Instructions:

Boil mutton (or chicken) with ginger-garlic paste, green chilies, and salt until tender. In another pot, cook lentils and cracked wheat until soft and mushy. In a pan, heat ghee, fry onions until golden, and add ginger-garlic paste and spices. Add the cooked meat, cracked wheat, and lentils to the pan. Stir well to combine. Cook on low heat, adding water as needed to achieve a smooth consistency. Garnish with fried onions and fresh coriander. Serve with naan or paratha.

4. Chicken Kofta Curry

Ingredients for Koftas:

500g minced chicken

1 onion, finely chopped

1/2 teaspoon ginger-garlic paste

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

Salt to taste

1 tablespoon coriander leaves, chopped

1 tablespoon breadcrumbs (optional)

Ingredients for Curry:

2 tomatoes, pureed

1 onion, finely chopped

1/2 teaspoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Fresh coriander leaves for garnish

Instructions:

For the koftas, mix all the ingredients together, shape into small balls, and fry until golden. For the curry, heat oil, sauté onions until golden, then add ginger-garlic paste, followed by spices and pureed tomatoes. Cook the curry mixture for 10-15 minutes until the oil separates. Add water to adjust the consistency, bring to a simmer, and then add the fried koftas. Garnish with coriander leaves and serve with rice or naan.

5. Shammi Kebab

Ingredients:

500g minced meat (beef or mutton)

1 onion, finely chopped

1 tablespoon ginger-garlic paste

2 green chilies, chopped

1/2 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder

Salt to taste

Fresh coriander, chopped

Oil for frying

Instructions:

Cook minced meat with ginger-garlic paste, green chilies, spices, and a little water until tender. Once cooked, grind the mixture into a smooth paste. Shape the paste into small patties and fry in hot oil until golden brown on both sides. Serve with green chutney and salad.

6. Nihari

Ingredients:

500g beef or mutton (bone-in pieces)

1 onion, sliced

2 tablespoons ginger-garlic paste

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

2-3 whole cloves

1 bay leaf

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Heat oil in a pot, sauté onions until golden, then add ginger-garlic paste and spices. Add the meat and cook until browned, then add water and let it simmer for 2-3 hours until tender. Once the meat is cooked, adjust seasoning and serve hot with naan or paratha.

7. Keema Samosa

Ingredients for Filling:

250g minced meat (chicken or mutton)

1 onion, finely chopped

1/2 teaspoon ginger-garlic paste

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

Fresh coriander leaves, chopped

Salt to taste

Ingredients for Dough:

2 cups all-purpose flour

1/4 cup oil

Salt to taste

Water for kneading

Instructions:

Cook minced meat with onions, ginger-garlic paste, spices, and salt until dry. Prepare the dough by mixing flour, salt, and oil, then knead into a soft dough using water. Roll dough into small circles, place the filling in the center, and fold into samosas. Deep fry until golden and crisp. Serve with chutney.

8. Sheer Kurma

Ingredients:

1/2 cup vermicelli

4 cups full-fat milk

1/2 cup sugar

1/4 cup chopped dates

1/4 cup chopped almonds, pistachios, and cashews

1/4 teaspoon cardamom powder

1 tablespoon ghee

Instructions:

Fry the vermicelli in ghee until golden brown. In a pan, heat milk, add sugar, and bring to a boil. Add the fried vermicelli, dates, and nuts, and cook on low heat until the vermicelli softens. Add cardamom powder, mix, and serve warm or chilled.

9. Shahi Tukda

Ingredients:

4 slices of white bread

1 cup sugar

1 cup water

1/2 teaspoon cardamom powder

1/2 cup milk

1/4 cup ghee

Chopped nuts for garnish

Instructions:

Toast the bread slices in ghee until golden and crispy. Prepare sugar syrup by boiling sugar and water together, then add cardamom powder. Pour the syrup over the fried bread slices, allowing them to soak. Warm milk with ghee and pour over the soaked bread. Garnish with chopped nuts and serve warm.

10. Double Ka Meetha Recipe

Ingredients:

6 slices of bread

1 cup sugar

2 cups milk

1/4 cup ghee

1/4 cup chopped dry fruits (cashews, almonds, pistachios)

1/2 teaspoon cardamom powder

Instructions:

Fry the bread slices in ghee until golden brown. Set aside. In a pan, prepare sugar syrup by boiling sugar and water together for 5-7 minutes. In a separate pan, boil the milk until it thickens slightly, then add cardamom powder. In a serving dish, layer the fried bread slices and pour the sugar syrup and warm milk over them. Garnish with chopped dry fruits and let it soak for 20-30 minutes before serving.

Enjoy these traditional Eid dishes with your loved ones for a memorable celebration!