Eid Recipes including biryani made using traditional method of cooking and sheer korma
are easy to recreate if you follow instructions well
Eid is a joyous occasion that is celebrated at the end of Ramadan, and it’s a time to indulge in delicious food and spend time with loved ones. One of the most popular dishes during Eid is biryani, and Hyderabad’s Kachche Ghost ki Biryani is a classic recipe that is sure to impress your family and friends. This biryani made using traditional method of cooking tastes best and is ideal for Ramzan Eid in addition to Sheer Korma ofcourse.
Kachche Ghost Ki Biryani
- 1 kg mutton, cut into medium-sized pieces
- 2 cups basmati rice, soaked in water for 30 minutes
- 2 onions, sliced
- 1 cup yogurt
- 1 cup mint leaves, chopped
- 1 cup coriander leaves, chopped
- 4-5 green chilies, chopped
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 2 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp biryani masala
- 1 tsp saffron strands
- 1/4 cup milk
- Salt to taste
- Oil for cooking
- In a large bowl, mix together the mutton pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Cover the bowl with cling film and marinate the mutton for at least 4 hours or overnight in the refrigerator.
- In a deep pot, heat some oil and fry the sliced onions until they turn golden brown. Remove the onions from the pot and set them aside.
- In the same pot, add the marinated mutton and cook over medium heat until the mutton is browned on all sides. Add some water to the pot and let the mutton cook until it is tender and falls off the bone.
- In a separate pot, bring water to a boil and add the soaked basmati rice. Cook the rice until it is about 70% done. Drain the water and set the rice aside.
- Preheat a large pot or pan over low heat.
- Layer half of the cooked rice at the bottom of the pot or pan. On top of the rice, add a layer of the cooked mutton along with the gravy. Sprinkle half of the fried onions, chopped mint leaves, coriander leaves, and green chilies on top of the mutton.
- Add another layer of the remaining rice on top of the mutton layer. Sprinkle the remaining fried onions, mint leaves, coriander leaves, and green chilies on top of the rice. Pour the saffron milk on top of the rice.
- Cover the pot or pan with a tight-fitting lid or foil. To create a seal, you can place a heavy object on top of the lid or wrap the lid with a cloth.
- Cook the biryani on low heat for about 45 minutes to 1 hour. You can also place a tawa or griddle under the pot to distribute heat evenly and prevent the biryani from burning.
- Once the biryani is cooked, remove the pot from the heat and let it sit for 10-15 minutes before serving.
Hyderabad’s Kachche Ghost ki Biryani is a delicious and flavorful dish that is perfect for Eid celebrations. With this traditional cooking method, you can recreate this classic recipe at home and impress your family and friends with your culinary skills.
Sheer Kurma is a sweet vermicelli pudding that is a popular dessert during Eid-Ramzan. It is a delicious, creamy dessert that is perfect for satisfying your sweet tooth after a long day of fasting. Here’s how you can make it:
- 1/2 cup vermicelli noodles
- 4 cups whole milk
- 1 cup condensed milk
- 1/2 cup sugar
- 1/2 cup chopped mixed nuts (pistachios, almonds, cashews, and raisins)
- 1/2 tsp cardamom powder
- 2 tbsp ghee or butter
- Rose water (optional)
- In a pan, heat the ghee or butter over medium heat. Add the vermicelli noodles and sauté until golden brown.
- Add the whole milk, condensed milk, and sugar. Mix well and bring to a boil.
- Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
- Add the chopped nuts and cardamom powder. Mix well and cook for another 5-10 minutes.
- Remove from heat and add a few drops of rose water (if using).
- Serve hot or chilled