Celebrate this Eid with our fabulous feast! #EidMubarak 🌙

Mutton Biryani 

Servings - 2 - 3

INGREDIENTS
Fennel seeds - 2 tablespoons
Coriander seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Mutton - 1 kilogram
Salt - 2 teaspoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Bay leaf - 1
Cloves - 6 pods
Black peppercorns - 10
Cinnamon stick - 1
Black cardamom - 3 pods
Green cardamom - 8 pods
Water - 800 milliliters
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Washed rice - 400 grams
Green chili - 1 teaspoon
Salt - 1 teaspoon
Mutton stock - 700 milliliters
Saffron milk - 50 milliliters
Fried onions - to taste
Coriander - to taste
Mint - to taste
Fried dry fruits - to taste
Mint - for garnishing

PREPARATION
1. Take a muslin cloth, add 2 tablespoons fennel seeds, 2 tablespoons coriander seeds, 1 tablespoon cumin seeds and make a knot of it.
2. Take a pressure cooker, add 1 kilogram mutton, 2 teaspoons salt, muslin spice mix, 1 tablespoon garlic, 1 tablespoon ginger, 1 bay leaf, 6 pods cloves, 10 black peppercorns, 1 cinnamon stick, 3 pods black cardamom, 8 pods green cardamom, 800 milliliters water and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Open the lid and remove the muslin cloth.
5. Transfer the mutton into a heavy skillet, add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
6. Then, add 400 grams washed rice, 1 teaspoon green chili, 1 teaspoon salt and mix it well.
7. Now, add 700 milliliters mutton stock and mix it well.
8. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
9. Open the lid, add 50 milliliters saffron milk.
10. Garnish with fried onions, coriander, mint and fried dry fruits.
11. Serve hot.

Chicken Shish Kebab

Servings - 2 - 3

INGREDIENTS
Chicken breast - 1 kilogram
Yogurt - 300 grams
Lemon juice - 2 tablespoons
Garlic - 1 1/2 tablespoons
Olive oil - 30 milliliters
Paprika - 1 tablespoon
Cumin powder - 1 teaspoon
Chilli flakes - 1 tablespoon
Cinnamon powder - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Bell pepper

PREPARATION
1. In a mixing bowl, add all the ingredients except bell pepper and mix it well.
2. Marinate for 3 - 4 hours.
3. Soak skewers in water for 30 minutes.
4. Skewer the chicken and bell pepper in it.
5. Place it on a baking tray.
6. Preheat the oven to 350°F/180°C. Bake for 45 minutes.
7. Remove it from oven.
8. Serve hot with rice.

Sheer Khurma

Servings - 3 - 4

INGREDIENTS

Ghee - 50 grams
Almonds - 75 grams
Cashews - 80 grams
Pistachios - 60 grams
Ghee - 50 grams
Vermicelli - 200 grams
Milk - 1.7 litres
Sugar - 200 grams
Dates paste - 200 grams
Pistachios - for garnishing

PREPARATION
1. Heat 50 grams ghee in a skillet, add 75 grams almonds, 80 grams cashews, 60 grams pistachios and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 50 grams ghee in a another skillet, add 200 grams vermicelli and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a heavy skillet, add 1.7 litres milk and stir well.
6. Bring it to a boil.
7. Then, add the roasted vermicelli, 200 grams sugar and mix it well.
8. Add 200 grams dates paste and mix it again. Cook for 5 - 7 minutes on medium heat.
9. Now, add the roasted dry fruits and mix it well.
10. Cook for another 5 - 7 minutes on medium heat.
11. Remove it from heat.
12. Garnish with pistachios.
13. Serve.

Shahi Tukda

Servings - 3 - 4

INGREDIENTS
Sugar - 200 grams
Water - 400 milliliters
Saffron - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Bread slices
Ghee - for frying
Milk - 1.5 litres
Condensed milk - 300 milliliters
Saffron - 1/4 teaspoon
Kewra essence - 1/4 teaspoon
Rose water - 1 tablespoon
Almonds - for garnishing
Pistachios - for garnishing

PREPARATION
1. Take a pan, add 200 grams sugar, 400 milliliters water and stir until the sugar is fully dissolved.
2. Add 1/4 teaspoon saffron, 1/2 teaspoon cardamom powder and mix it well.
3. Bring it to a boil.
4. Remove it from heat and allow it to cool.
5. Take a bread slice and cut it diagonally into half.
6. Heat some ghee in a pan and shallow fry the bread slices until it turns golden brown in color from both sides.
7. Dip the fried bread slices in prepared sugar syrup.
8. Remove it from pan.
9. Heat 1.5 litres milk in a heavy skillet and stir well.
10. Then, add 300 milliliters condensed milk and mix it well.
11. Now, add 1/4 teaspoon saffron, 1/4 teaspoon Kewra essence, 1 tablespoon rose water and mix it well.
12. Bring it to a boil.
13. Cook on low heat until milk reduced it’s half of the quantity.
14. Remove it from heat and allow it to cool.
15. Now, place it on a serving plate.
16. Pour the prepared milk mixture on top of it.
17. Garnish with almonds and pistachios.
18. Serve.

Afghani Naan

Servings - 3 - 4

INGREDIENTS

Yeast - 2 teaspoons
Sugar - 1 tablespoon
Water - 60 milliliters
All purpose flour - 300 grams
Wheat flour - 40 grams
Salt - 1 teaspoon
Curd - 70 grams
Water - 150 milliliters
All purpose flour - 30 grams
Water - 80 milliliters
Nigella seeds

PREPARATION
1. In a mixing bowl, add 2 teaspoons yeast, 1 tablespoon sugar, 60 milliliters water and mix it well.
2. Rest the mixture for 5 minutes.
3. Then, add 300 grams all purpose flour, 40 grams wheat flour, 1 teaspoon salt, 70 grams curd, 150 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 1 hour.
5. In a bowl, add 30 grams all purpose flour, 80 milliliters water and mix it well to make a paste.
6. Take a butter paper and spread some flour on it.
7. Flatten the dough ball into an oval.
8. Apply some prepared flour mixture on it.
9. Make a pattern with your fingers. (See Video)
10. Sprinkle some nigella seeds on it.
11. Place it on a baking tray.
12. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
13. Remove it from oven.
14. Serve.

Mutton Korma

Servings - 2 - 3

INGREDIENTS

Cashews - 2 tablespoons
Cloves - 6 pods
Cinnamon stick - 1
Black cardamom - 2 pods
Green cardamom - 4 pods
Black peppercorns - 6
Fried onions - 150 grams
Water - 50 milliliters
Ghee - 50 grams
Mutton - 850 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Green chili paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon
Curd - 400 grams
Water - 400 milliliters
Saffron milk - 50 milliliters
Kewra essence - 1/8 teaspoon
Coriander - for garnishing

PREPARATION
1. Take a pan, add 2 tablespoons cashews, 6 pods cloves, 1 cinnamon stick, 2 pods black cardamom, 4 pods green cardamom, 6 black peppercorns and dry roast for 3 - 5 minutes or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender, add 150 grams fried onions, 50 milliliters water and blend it into a paste.
3. Heat 50 grams ghee in a pressure cooker, add 850 grams mutton and mix it well.
4. Then, add the blended paste, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon green chili paste and mix it well.
5. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 tablespoon coriander powder, 1/2 teaspoon cumin powder and mix it again.
6. Cook for 5 - 7 minutes on medium heat.
7. Now, add 400 grams curd and mix it well.
8. Add 400 milliliters and mix it again.
9. Bring it to a boil.
10. Cover it with lid and cook till you hear 3 - 4 whistles.
11. Open the lid and give it a nice stir.
12. Add 50 milliliters saffron milk, 1/8 teaspoon kewra essence and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot.

Anjeer Burfi

Servings - 3 - 4

INGREDIENTS

Figs - 350 grams
Water - 500 milliliters
Dates - 300 grams
Water - 500 milliliters
Ghee - 30 milliliters
Cashews - 70 grams
Almonds - 65 grams
Pistachios - 60 grams
Ghee - 120 grams
Pistachios - for garnishing

PREPARATION
1. In a bowl, add 350 grams figs, 500 milliliters water and soak for 30 minutes.
2. In a bowl, add 300 grams dates, 500 milliliters water and soak for 30 minutes.
3. In a blender, add soaked figs, soaked dates and blend it into a paste. Keep aside.
4. Heat 30 milliliters ghee in a skillet, add 70 grams cashews, 65 grams almonds, 60 grams pistachios and roast until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Heat 120 grams ghee in a heavy skillet, add the blended paste in it and mix it well.
7. Cook for 5 - 7 minutes on medium heat or until it leaves the sides of the skillet.
8. Transfer this into a tray and spread it evenly.
9. Cut it into pieces.
10. Rest for 2 hours.
11. Garnish with pistachios.
12. Serve.

Rooh Afza

Servings - 2

INGREDIENTS
Water - 300 milliliters
Sugar - 200 grams
Lemon juice - 1 tablespoon
Salt - 1/8 teaspoon
Hot water - 200 milliliters
Sugar - 150 grams
Organic food color - 1 teaspoon
Rose water - 1 tablespoon
Kewra essence - 1/8 teaspoon
Ice
Lemon juice - 15 milliliters
Prepared root afza - 30 milliliters
Water - 150 milliliters
Lemon slice - for garnishing

PREPARATION
1. Take a deep pan, add 300 milliliters water, 200 grams sugar, 1 tablespoon lemon juice, 1/8 teaspoon salt and stir continuously until the sugar is fully dissolved.
2. Bring it to a boil.
3. Add 200 milliliters hot water, 150 grams sugar, 1 teaspoon organic food color, 1 tablespoon rose water, 1/8 teaspoon kewra essence and mix it well.
4. Bring it to a boil.
5. Remove it from heat and allow it to cool.
6. Take a glass, add some ice.
7. Then, add 15 milliliters lemon juice, 30 milliliters prepared root afza, 150 milliliters water and stir well.
8. Garnish with lemon slice.
9. Serve.