Your guide to preparing the ideal brunch menu for Eid-ul-fitr in 2023: From Sheer Khurma to Biryani

One of the main holidays observed by Muslims throughout the globe is Eid. The month of Ramadan ends when the crescent moon is seen. On the day of Eid, devotees celebrate their month-long efforts of fasting and prayer with a lavish feast. The core of the holiday is spending time with loved ones while eating the Eid feast.

We contacted Mumbaikar and home cook Tabassum Rizvi to find out about Mughlai cuisine dishes because Eid is rapidly approaching. In addition to being a chef, she creates interesting cuisine content for the Moj app. Sheer khurma is a staple when it comes to brunch, according to Rizvi. It fosters a feeling of community and represents the festival’s sweetness. Kebabs are also a significant appetizer that provides distinctive tastes to the meal.

For the main course, everyone enjoys classic dishes like biryani and chana masala. These foods are a staple of the Eid feast and have a long history on the Indian subcontinent. What could be better than a delicious mango pudding to round off the meal? It sums up the joyful palette with an explosion of fruity notes, in addition to being appealing. The whole recipe list for creating the ideal buffet for Eid is provided here:

Enjoy the sweetness of Sheer Khurma to start your meal.

Components:

whole-fat dairy 100 grams of vermicelli in one liter
1/2 cup chopped dates and sugar Chopped cashews and 1/2 cup chopped almonds and 1/2 cup chopped pistachios 1/2 cup crushed cardamom pods and 2-3 strands of saffron One tablespoon ghee, one tablespoon rose water

Technique:

1. In a heavy-bottomed pan over medium heat, warm the ghee.
2. Include the vermicelli and cook for two to three minutes, or until it becomes light brown.
3. Pour in the milk and heat it until it boils.
4. After the vermicelli is cooked and the milk has thickened, reduce the heat and simmer for ten to twelve minutes.
5. Add the sugar to the pan along with the crushed cardamom pods, and stir until the sugar is dissolved.
6. Gently stir in the chopped dates and saffron threads after adding them to the pan. Give it another two to three minutes to simmer.
7. Stir well after adding the chopped nuts to the pan. Give it one more minute to boil.
8. Include the rose water in the pan and thoroughly stir. Switch off the heating source.
9. Spoon the Sheer Khurma onto a serving dish and sprinkle with saffron threads and chopped nuts.

Depending on your choice, serve hot or cold.

Add a twist: To give it a special and refined appearance, you may also add some edible gold leaf or rose petals.

To begin, Crispy Chicken Kebabs

Components:

Chicken breast without bones, sliced into little pieces 500g of yogurt Half a cup of garlic and ginger paste Two tablespoons of lemon juice 1 tablespoon powdered cumin One teaspoon coriander powder and one teaspoon garam masala powder One teaspoon red chili powder Salt to taste, 1/2 tsp. Oil Two tablespoons of skewers

Technique:

Yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala powder, cumin powder, and coriander powder should all be combined in a mixing bowl.
2. Toss in the chicken cubes and thoroughly cover them with the mixture.
3. Marinate the chicken in the fridge for at least an hour or all night.
4. Put the cubed chicken on skewers.
5. Apply oil to the skewers.
6. Cook the skewers for 10 to 12 minutes, turning them once or twice, or until the chicken is well cooked.
7. Present warm, accompanied with onion rings and mint chutney.

channa masala as the main dish

Components:

cooked chickpeas after an overnight soak Two cups of finely chopped onions Two tomatoes, cut finely Two finely chopped green chilies One garlic-ginger paste One teaspoon of cumin seeds 1 tsp powdered cilantro 1 teaspoon powdered turmeric Half a teaspoon red chili powder 1/2 teaspoon powdered garam masala 1 tsp dried fenugreek leaves, or Kasuri methi 1 tablespoon finely chopped coriander 1/4 cup of oil Two tsp salt, or to taste
(Optional) coconut milk

Technique:

1. In a pan over medium heat, heat the oil. Sprinkle in the cumin seeds and watch them pop.
2. When the onions are golden brown, add the finely chopped onions and sauté.
3. Saute the green chile and ginger-garlic paste in the skillet for one minute.
4. Add the diced tomatoes to the pan and heat them through until they are mushy and soft.

5. Toss in the salt, turmeric, red chili, and coriander powders, and mix well.
6. Stir well after adding the cooked chickpeas to the pan.
7. Pour in half a cup of water and simmer over low heat for ten to fifteen minutes.
8. Add chopped coriander leaves, kasuri methi, and garam masala powder to the pan and well stir.

9. Cook on low heat for a further five minutes.
10. After turning off the heat, let the Channa masala rest for a few minutes.
11. Spoon the Channa masala onto a dish for serving, and sprinkle with chopped coriander leaves.

Add a twist: To make the Channa masala creamier and more flavorful, stir in additional coconut milk.

Battle with Biryani

Components:

Cut chicken with the bones into medium-sized pieces. 500 grams of cleaned and soaked basmati rice Two cups of finely sliced onions Two sliced tomatoes Two slits of green chilies Two yogurts 1/4 cup
chopped mint leaves, 1/4 cup
chopped cilantro leaves 1/4 cup pureed ginger and garlic One tablespoon of cumin seeds 1 tsp. powdered cilantro 1 teaspoon powdered garam masala 1 teaspoon powdered turmeric Half a teaspoon red chili powder 1/2 tsp. oil or ghee 1/4 cup salt, to taste, 2 cups water

Regarding biryani masala:

Cardamoms in green Four hearts Four sticks of cinnamon One-inch bay leaf One-star anise One mawe 1 grain of black pepper Half a teaspoon

Technique:

1. Heat oil or ghee over medium heat in a heavy-based pan.
2. Add the onion slices and cook until they become golden brown. Take out and set aside half of the onions.
3. Add the biryani masala (black peppercorns, mace, star anise, bay leaf, cloves, cinnamon, and cardamoms) to the same pan and sauté for 30 seconds.
4. Add the green chilies and ginger-garlic paste to the pan and cook for one to two minutes.

5. Add the diced tomatoes and cook them until they are mushy and tender.
6. Put chicken pieces in the pan and give it a good toss.
7. Season the pan with salt, turmeric, red chili powder, coriander powder, and garam masala powder.
8. Combine yogurt, finely chopped coriander and mint leaves in the pan and stir well.
9. Cook the chicken until it is halfway done, about 5 to 7 minutes. Take off the heat and set aside.

10. Boil two cups of water in a big saucepan. Cook the rice in the saucepan with the soaked grains, salt, and cumin seeds until it is 70% done.
11. After draining, set the rice aside.
12. Set an oven temperature of 350°F.
13. Alternately stack the rice and the chicken in a large baking dish. Cover the uppermost layer of rice with the fried onions.
14. Bake the dish for thirty to thirty-five minutes in a preheated oven covered with foil.
15. After it’s finished, take it out of the oven and let it five to ten minutes before serving.
16. You may serve hot biryani with salad, raita, or any other side dish you choose.

Use Mango Pudding to remove the spices.

Components:

pulp from ripe mangos (two to three) two mugs
One cup whole milk, heavy cream Half a cup sugar, half a cup cornstarch 1 teaspoon vanilla essence, 2 tablespoons
A little amount of salt
Mango slices and whipped cream (optional) as garnish

Technique:

1. Combine the mango pulp, milk, heavy cream, sugar, corn starch, vanilla extract, and salt in a medium-sized pot.
2. Combine all the ingredients and whisk until the mixture is lump-free and smooth.
3. Turn the heat to medium and boil the mixture in the saucepan. Stirring often will keep the mixture from adhering to the pan’s bottom.

4. After the mixture reaches a boil, lower the heat to a simmer and whisk constantly for five to seven minutes, or until the mixture thickens and coats the back of a spoon.
5. Turn off the heat and let the mixture to reach room temperature in the saucepan.
6. Distribute the mixture evenly among 4 serving glasses or bowls when it has cooled.
7. Refrigerate for at least two to three hours, or until the pudding sets, covering each dish or glass with plastic wrap.

8. After the pudding sets, take off the plastic wrap and, if you’d like, top with whipped cream and mango slices.
9. Enjoy the cooled mango pudding after serving it!

Add a twist: You may change the amount of sugar based on the sweetness of the mangoes and your own taste. For extra flavor, you may also add a little sprinkle of saffron or cardamom powder.

According to Rizvi, the significance of this meal lies in its representation of the richness and variety of the food as well as the value of gathering with loved ones to celebrate. It deepens friendships and familial ties by bringing individuals closer together. Four of your loved ones may preferably be served by the recipes.