As the holy month of Ramadan comes to a close, Muslims around the world prepare to celebrate the joyous occasion of Eid al-Fitr 2025. A time for feasting, gift-giving, and merriment, Eid al-Fitr is a celebration that brings families and friends together. And what's a celebration without delicious food? In this article, we'll take you on a culinary journey with 5 mouth-watering, chef-recommended recipes that will make your Eid al-Fitr feast unforgettable. These recipes are shared by Chef Vineeth Jayan at The Den, Bengaluru.
1. Gosht Paya Shorba Recipe
Ingredients: 3 kilograms of Lamb Paya (trotters), 100 grams of coriander roots, 100 grams of saffron, 100 grams of ginger, 50 grams of garlic, 20 grams of cumin seeds, 500 grams of yoghurt, 10 grams of cardamom green, 5 grams of cloves, and 10 grams of cinnamon.
Chef Jayan shared, “Wash the lamb Paya under cold running water. Then, add it to some hot water and bring it to a boil (blanching it). Once the impurities separate and come on top, wash the Paya under cold water again. Heat the Paya and add the whole spices and the salt. Now, add the yoghurt and cook it on a low flame. Boil the Paya for almost 6 hours or until it is properly cooked. Once the Paya is almost cooked, check the seasoning and add saffron. Garnish with almond flakes and coriander, and serve hot.”
2. Kachhe Gosht Ki Biryani
Ingredients: 300 grams of Desi ghee, 1 kilograms of sliced onions, 2 kilograms of baby lamb, 300 grams of yoghurt, 5 grams of salt, 2 grams of bay leaf, 5 grams of green cardamom, 5 grams of cloves, 200 grams of ginger-garlic paste, 5 grams of black cardamom, 5 grams of turmeric, 2 grams of rose water, 2 grams of Kewra water, 5 grams of coriander powder, 5 grams of chilli powder, 1 litre of lamb stock, 1 kilogram of Basmati rice, and 50 milliliters of cream.
“Take a clean sanitised Lagan and heat some ghee in it. Add all the dry spices and let it crackle. Add sliced onions and sauté till golden brown, then add the ginger and garlic paste, and mix. Add the meat and braise. Whisk in the yoghurt and the spices. Let it braise and then, add the herbs. Add the spice powders and simmer. Now, add the stock and continue braising till the meat is cooked. Take another pot of boiling water with spices and cook the rice till 80% done. Put the layers of rice and the lamb mixture in the serving pot. Garnish with saffron, add some brown onion, mint, and coriander, and leave for DUM in over at 180 degrees. Check once to see if it’s done and serve hot!” said the chef.
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