Eid al-Fitr or Meethi Eid is here and it’s time to indulge and celebrate, here are some legendary dishes you cannot miss to include in your spread.
Eid ul-Fitr The festival is also known as Meethi Eid, because the desserts are a major focus of the festive feast. Eid al-Fitr is celebrated on the day when the first crescent moon is spotted in the sky, in the evening. The celebrations are characterised by get-together of family and friends, exchange of gifts and feasting on rich delicacies as well as delectable desserts like seviyan, sheer khurma, etc. From plates brimming with juicy, meaty starters to pots overflowing with slow-cooked rice and mutton dishes and some really divine desserts, Meethi Eid feast is hard to resist.
Here are some special dishes you must prepare for Eid.
Kabuli Pulao Recipe – Afghan
Kabuli pulao is the Afghan national dish. Unmistakable in its appearance with its glistening carrots and large tender chunks of lamb, Kabuli pulao is an unforgettable dish. Kabuli palaw is considered a festive and important dish due to the price and quality of the ingredients as well as its tradition of being Afghanistan’s national cuisine. The dish is traditionally placed in the center of the meal with other foods making up the rest of the perimeter.
Yes some spell it kabuli palaw, kabuli pulao, or qabli pilau. However you spell it, this will be a family favorite soon enough.
INGREDIENTS
2–4 tbs char masala (recipe here)
2 teaspoons cumin seeds, 1.5 lb lamb
350 grams julienned carrots, 250 grams of raisins, 1/4 C sesame oil, 2 sliced onions
4 chopped garlic cloves, salt
2 Tablespoons of sugar
3 Cups Rice
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INSTRUCTIONS
1. Rinse your rice. You want to make sure the water runs clear. This cloud water is the starch you that don’t want. Makes for sticky rice. (Good for other dishes, not this one) Let the rice soak.
2. Next, we are going to prepare the lamb. Break out your instapot, pressure cooker, or regular pot. Add your sesame oil and heat. Add your onions. Add your roughly cut garlic. Cook for 30 seconds and then add cumin.
3. Next we will add our lamb. Then add tablespoon of salt. Finally, add 3 Cups of water. I cook in my instapot for 25 minutes on high pressure. If you cook in a regular pot it will probably take about an hour. You want the meat to be fork tender.
4. While your meat is cooking, next cook your carrots and raisins. Add to pan some vegetable oil. Then, add your shredded carrots. This will not take long, cook until soft. Place on your foil.
5. Next, your raisins. I soak mine in hot water for about 5 minutes. Then, you will drain and add to the same pan you cooked the carrots in. This will go quick. Only cook for about 30 seconds. Then add them to the foil with your carrots and wrap into your foil packet to add to rice later.
6. Boil a large pot of salted water. Take your rice that you have rinsed and soaked and add to the boiling water. This is a step you have to watch. I can’t give you an exact amount of time to cook the rice. But, you are only partially cooking your rice. If you fully cook it you will have mushy pulao. On average 4 minutes should get you there. If you can break the rice in your finger you are done. Then, drain your rice.
7. Next, we are going to make our sugar solution to add a caramel color to our rice. In a pan add quarter cup of vegetable oil. Add your sugar. Let the sugar darken. Add 1/2 Cup of water, set aside.
8. Take your meat out of the broth when done cooking. Now it is time to assemble everything. Take a big pot and add half of your rice to the bottom. Then, add your lamb. Then add last of the rice. After that, use a few scoops of the lamb broth, add the sugar mixture, and char masala.
9. Poke some holes in the rice with the handle of a spoon. This will allow steam to release better. Take your packet of raisins and carrots and place in pan on top of your rice. I cover mine with more foil then put lid on rice.
10. Cook on stove top on medium-low heat for about 25 minutes.
Enjoy this Afghan national dish, Kabuli
Pulao. Source: https://afghancooks.com/
Tangri Kebabs
Another spectacular starter, tangri kebabs are very easy-to-make and are an instant favourite with everyone. The appetiser has tandoor-cooked chicken drumsticks served with onion rings, and lemon wedges, and it’s difficult to pick up just one! Your guests are surely going to love this delight.
Tangri kebabs are spectacular starters
Shahi Biryani
Is any feast even complete without the show-stopping biryani? The shahi biryani is a traditional recipe of a dum-style biryani. It has alternating layers of cooked, creamy mutton and saffron rice, and is sure to make you win the Eid-party game, without contention!
Sheer Khurma
Sheer khurma is the biryani of desserts, when it comes to Eid feasts. The flavourful vermicelli and milk pudding is prepared especially during Ramadan and Eid and is relished by the young and the old with equal delight.
Meethi Seviyan
Also made of vermicelli, meethi seviyan is a typical Eid al-Fitr food menu fixture. The vermicelli is soaked in milk and cooked with nuts and dry fruits. It makes the celebration of Meethi Eid, complete and how!
Eid al-Fitr is here and it’s time to indulge and celebrate, not just the end of a month-long period of fasting, but also the rich and diverse legacy of non-vegetarian dishes
Source: ndtv.com/food
Beet and Blood Orange Salad with Mint
To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety — from standard red ones to the white-and-pink striped chioggia — will be delicious.
Chicken Karahi?
In the context of a curry, a Chicken Karahi is a tomato and ginger based, thick masala curry which is though to originate from the Khyber Pakhtunkhwa region. The original, authentic method of making it is a very specific one. As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillies, julienne-cut raw ginger and coriander. It’s a rather thick, jammy gravy and concentrated in flavour – yum!
Grilled Chicken with Banana Pepper Dip and Fattoush
“The banana pepper dip in this recipe is perhaps my favorite recipe that my partner’s mother Bonnie Attea makes,” says Anita Lo about her recipe. “It’s a three-ingredient wonder that makes a weeknight chicken breast exciting. Banana peppers can vary on the heat scale so taste a little before mixing, and mitigate with a little cayenne per your taste.” Leftover banana pepper dip works well as a spread in sandwiches, or as a dip with pita crackers or crudités. While pre-crumbled feta may be used in the dip, blocks of feta crumble easily, and result in a richer, creamier texture.
Tandoori Chicken
This South Asian chicken dish is popular throughout the world for the deep flavor that comes from cooking chicken in a tandoor, the deep, urn-shaped clay oven. Legendary cookbook author Madhur Jaffrey adapted the recipe for a charcoal grill to make it accessible to home cooks. The chicken is dressed with lemon juice and salt before it marinates in a mixture of onion, ginger, garlic, chiles, and the North Indian spice blend garam masala. Source:foodandwine.com/
Bukhari Rice and Chicken (Ruz Bukhari)
It is the perfect kind of dish to wow family and any guests as it is packed with flavor. It is topped with a delicious, golden, saffron-flavored chicken. You’ll end up impressing yourself with how good Bukhari Rice and Chicken tastes.
This delicious rice has fragrant and sweet carrots mixed in, along with sautéed and fragrant onions, garlic, ginger, and spices. The hints of saffron in the rice and chicken make for a perfectly delicious wholesome dinner. You can serve it with yogurt, cucumber yogurt salad, or a chopped salad. Top the rice with black raisins for ultimate flavor.
This Bukhari Rice recipe is honestly one of the best dishes you’ll ever have and one of the best Bukhari recipes you’ll ever try.
Tips and Notes
Since this recipe uses Sela Basmati rice, be sure to use the correct ratio of water or broth to the rice. Each cup of soaked and washed basmati rice needs 2 cups of broth, whereas 2 cups of rice needs 4 cups of broth, etc.
If you believe the rice is undercooked, add a few tablespoons of water at a time then let it steam on low heat. You can cook the chicken with or without skin. Before steaming the rice, you can remove the skin. The skin contributes to the chicken pieces’ crispy exterior if you prefer to grill or bake them. I think Ruz Bukhari is best with skinless chicken.
You can serve it as it is with yogurt and fresh salad. You can also prepare a bowl of hot fresh tomato sauce, or daqoos made by blending diced tomatoes, green chili, and a garlic clove in the food processor. Then, add salt to taste. It takes Bukhari Rice to the next level of deliciousness. Source:falasteenifoodie.com
Tuesday, May 5, 2026
