Updated on: Saturday, May 16, 2020, 08:50 PM IST

From Nalli Gosht to Phirni: Liven up the lockdown with these Eid special recipes

Eid is just around the corner. And while it might be difficult to go to Mohammed Ali Road to dig into kebabs, biryani and desserts, Manasi Y Mastakar gets chefs to help you make Eid specials at home amid lockdown
Photo Credit: Biryani by Kilo

Photo Credit: Biryani by Kilo


Eid is just around the corner. And while it might be difficult to go to Mohammed Ali Road to dig into kebabs, biryani and desserts, chefs help you make Eid specials at home amid lockdown. Here are some recipes

Nalli Gosht

Photo Credit: Hotel Sahara Star


4 Lamb shank (also called lamb chop)

200 gm yoghurt

10 gm mint

100 gm onion

30 gm garlic

15 gm ginger

5 gm turmeric powder

5 gm chilli powder

5 gm garam masala

10 gm coriander leaves

4 lamb trotters (also called paya)

20 gm ghee

10 ml lemon juice

10 ml cream

5 gm pose petal (optional)

Salt to taste

5 gm coriander powder

3 ml kweda water (regular water works as well)

3 gm cardamom green

2 gm Kashmiri lal mirchi (any red chilli if the said one not available)

2 gm mace

Method: First make paya stock and then strain that stock (to make stock, boil the paya in water and reduce it to one-fourth of the original quantity). Marinate lamb shanks with yoghurt, ginger garlic paste, kasmiri red chilli, turmeric powder and fried onions. Keep it aside. Heat ghee and add the marinated lamb shanks and sauté till the fat is released on top. Add the paya stock and remaining spices. Cook on slow flame till the meat is cooked well. Finish with saffron cream. Serve in a curry bowl, garnished with mint leaves and saffron cream. --Recipe by Chef Vishal Singh Kunwar, Hotel Sahara Star

Chicken Biryani

Representational Image

Representational Image | Photo Credit: Pixabay


500 gm boneless chicken (cut into cubes)

25 gm ginger garlic paste

50 gm + 30 gm yoghurt

2 gm turmeric

5 ml lime juice

2 to 5 gm + 2 gm red chilli powder

2 to 5 gm + 3 gm garam masala

Salt as per to taste

250 gm basmati rice (or any non-sticky rice variety can be used)

500 ml water

30 ml ghee

2 medium finely sliced onions (and 2 large finely sliced for frying)

15 to 20 mint leaves

2 bay leaves

1 star anise

4 to 6 cloves

1 inch stick cinnamon

3 gm shahi jeera

2 to 3 strands mace

5 to 6 strands saffron

20 ml warm milk


For chicken: Wash the chicken thoroughly and drain excess water. In a bowl, take the washed chicken and add ginger garlic paste, lime juice, turmeric, red chilli powder, garam masala and salt. Mix it thoroughly to ensure each piece of chicken is coated. Now, add 50 gm yogurt in the chicken and mix it thoroughly. Leave it aside for one hour to marinate.

For Rice: Wash the rice thoroughly and soak it in water for 30 mins. Drain excess water from rice by placing in the colander.

For Biryani: In a deep bottom pan, heat ghee and add whole spices. Let it splutter. Then add the two medium finely sliced onions and fry it evenly. Now add the marinated chicken and sauté it. Cook it for five mins by covering the pan. Add the remaining yoghurt, mint leaves, garam masala, red chilli powder and salt (as per taste). Mix everything well and make an even layer of the chicken at the bottom of the pan. Now spread the washed rice evenly on the layer of chicken. Add water and cook it. Ensure it’s cooked on medium low flame by covering the pan. In the meantime, soak the saffron strands in warm milk and keep it aside. When the rice is almost 90% cooked, sprinkle the saffron milk and cover it immediately. Take it off the flame when the rice is cooked.

For serving: Garnish it with fried onions and serve it piping hot along with cucumber or any raita. --Recipe by Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Food Private Limited

Dry Sweet Vermicelli without Milk (Meethi Sevaiyan)



200 gm vermicelli (sevaiyan)

4 tbsp clarified butter (Desi Ghee)

450 ml hot water

50 gm sugar or more as desired

½ tsp green cardamom powder

A pinch of saffron strands

1/4th tbsp mixed nuts, slivered

For drizzling:

1/4th tsp rose water / kewra water

For garnish:

2 tsp edible rose petals, dried

1/4th tbsp mixed nuts, slivered

Method: In a heavy bottomed non-stick pan, add the clarified butter. Once it is hot add the vermicelli, sauté till it turns light brown in colour. Keep stirring lightly to ensure even browning. Add hot water, stir and let it cook once the water absorbs add the sugar. Mix and cook till the sugar blends in the vermicelli. Add the cardamom powder, saffron strands and slivered nuts. Mix. Drizzle the rose / kewra water. Serve hot garnished with rose petals and slivered nuts.

–Recipe by Chef Reetu Uday Kugaji, Culinary Expert and Consultant


Photo Credit: Biryani by Kilo


12 lt full milk cream

10 gm whole cardamom

1,800 gm khoya

900 gm rice (tukda basmati)

1,800 gm sugar

1 gm saffron

270 gm ghee

500 ml water

30 ml kewra water (if kewra water is unavailable, put kesar in water to get that fragrance)

Method: Take one big pot and put in side milk then add saffron. Once milk is boiled properly add rice. After couple of minutes add khoya followed by sugar. In the last step add ghee and kewra water along with elaichi powder. Keep it aside for 30 minutes to set. It is ready to serve now. –Recipe from Biryani by Kilo

Date Tamarind Cooler

Representational Pic

Representational Pic | Photo Credit: Twitter


10 pcs seedless dates

150 gm tamarind

10 gm fennel seeds

3 glasses of water

A pinch of rock salt

Ice cubes (as per your requirement)


Take a deep pan and pour in water. Bring the water to boil and add in dates, tamarind. Let the mixture simmer for 20 mins and add fennel at the end. Turn off the flame. Let it cool and strain it through a strainer. Add a pinch of rock salt and ice cubes. Serve it iced cold. –Recipe by Chef Karann Talwar, Kitchen Kraft Luxury Catering, New Delhi



For the Kibbeh dough:

500 gms cooked soya Mince

200 gms fine bulgur (Dalia)

1 onion finely chopped

1 gm Nutmeg powder

1 gm Cinnamon powder

0.5 gm Clover powder

2 gms cinnamon

Salt to taste

3 to 5 Mint leaves

For the Stuffing:

250 gms cooked soya mince

2 medium finely chopped onions

30 ms raw pine nuts / cashew nuts

Salt to taste

2 gms cinnamon

Black pepper powder to taste

15 ml vegetable oil

Other Ingredients: Vegetable oil for frying


For stuffing:

In a sauce pan heat oil & stir fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until soya mince is brown. Remove from heat and set aside.

For the dough:

Wash the bulgur in warm water and soak it till its woollen up. Remove and drain in a strainer. Squeeze out as much water as possible. Grind all the kibbeh dough ingredients together in a food processor until you get a dough-like consistency. Refrigerate the dough for at least 30 min. while refrigerating it ensure the dough is covered.

To Make Kibbet

Take out the dough from the refrigerator and knead it. Make small spheres of the dough and stuff the dough spheres with the stuff made earlier. Shape the stuffed kibbet in an oval shape or a shape of the rugby ball. (It is important to moisturize hands in cold water to give a smooth finish to the kibbeh.) In a deep bottom pan, heat the vegetable oil and deep-fry the kibbeh until brown. Serve hot or at room temperature.

--Recipe by Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Food Private Limited

(To receive our E-paper on whatsapp daily, please click here. We permit sharing of the paper's PDF on WhatsApp and other social media platforms.)

Published on: Sunday, May 17, 2020, 07:00 AM IST