Eid Food Recipes

Eid ul Fitr Food Items:

The occasion of Eid-ul-fitr is incomplete without the famous and known Eid-ul-Fitr dishes, which Muslims cook on the Eid day. Females cook all the Eid dishes in bulk as many friends and relatives visit home on the Eid day to greet. All the females decide the preparations and the menu for the Eid beforehand. Some of the most famous and common Eid dishes made at all the Muslim houses are:

Eid Recipes:

Recipes of some of the famous Eid food items are given below:


Recipe of Making Mrouziya a Traditional Eid Dish

Mrouziya is a famous dish cooked during Eid, and is traditionally prepared in a tagine. It is sweet and spicy to taste and uses the slaughtered lamb that is incorporated to prepare it. This dish is slow cooked and is very fragrant due to addition of various spices and nuts. The festival of Eid propagates sharing of meal and Mrouziya is essentially a communal dish. Its unique taste combined with toasted almonds and olive oil imparts a unique taste to this dish. It is basically a main-course and is served with warm bread or saffron rice and consumed during lunch or dinner.

Ingredients :-
  • 2 pounds of lamb chunks
  • 2 cups of water
  • 2 teaspoons Ras El Hanout
  • 1/4cup of honey
  • 1/4cup of olive oil
  • 1/2 cup of whole blanched almonds, toasted
  • 1/4 cup of raisins

How To Cook :-
  • Bring the oven temperature up to 345 degrees.
  • Coat the lamb with Ras El Hanout spice.
  • Place spiced lamb in a 5-quart pot covered with a lid.
  • To the pot, add the water, honey and olive oil Bake for about 2 hours until the meat softens.
  • Remove the meat from the pot and keep warm. Remove extra oil.
  • To the pot, add the raisins. Boil until the raisins are fully cooked.
  • Return the lamp to the stew.
  • Boil for about 2 minutes.
  • Decorate with the toasted almonds.
  • Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.
Mrouziya- Eid Recipe



Recipe of Making Biryani a Traditional Eid Dish

No Eid is complete without an aromatic Biryani. Widely consumed as a main-course this dish brings back fond memories for many and is relished equally during lunch or dinner. This rich dish is made using good quality rice and chunks of mutton/chicken, cooked slowly over a medium fire for hours that gives it an impeccable taste. The traditional recipe was usually a close guarded secret, and was known only to the head chef or the elder women of the family. This recipe used rich ingredients like clarified butter (ghee), spices and herbs. A lot of families add saffron to this dish to enhance its flavour.

Ingredients :-
  • 500 grams Basmati Rice
  • 1kg Mutton (cut into small pieces)
  • 2 tsp. Garam Masala
  • 6 Red chilies
  • 7 Cashewnuts
  • Onions. (Chopped)
  • 5 Lavang (Cloves)
  • 2 Dalchini (Cinnamon Sticks)
  • 2 pieces of Elaichi (Cardamom)
  • 3 Green chilies (add more according to your taste)
  • 6 Kothmir (chopped Fresh coriander)
  • 1 small bunch Pudina chopped
  • Ginger Garlic paste
  • 3 tsp. Saffron. (Dissolved in cup milk)
  • beaten curd one cup
  • Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp
  • Salt

How To Cook :-
  • Grind the chilies and Cashewnuts.
  • Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
  • Heat four tablespoons ghee or oil and fry the chili paste.
  • To this add the mutton, of the fried onion, 1tsp garam masala and salt to taste.
  • As the ghee separates from the mixture, add one and a half cups warm water and pressure cook till softens.
  • Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil.
  • Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.
  • When the rice is cooked, spread it on a plate and remove the spices (sabut masala).
  • Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside.
  • Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.
  • Spread half of the Pudina mixture and juice of a lime.
  • Put a layer of rice followed by a mutton layer and finish with a final layer of rice.
  • Spread the rice with saffron milk and some ghee.
  • Cover tightly and cook for twenty minutes over slow fire.
  • Start serving hot.
Biryani- eid food


Mutton Korma

Recipe of Making Mutton Korma a Traditional Eid Dish

Another delectable Eid speciality is Mutton Korma. Korma is essentially mince meat balls, flavoured with herbs and spices, and immersed in an onion based gravy. The succulent meat balls are savoury in taste and can be eaten with flat bread or rice, making it an ideal main-course during lunch or dinner.

Ingredients :-
  • kg Boneless mutton.
  • tbsp Jeera.
  • Onions.(Finely chopped 1 cup)
  • Poppy seed paste. ( cup)
  • Coconut paste. ( cup)
  • 1 tbsp Ginger paste.
  • 1 tbsp Garlic paste.
  • Coriander powder 1 tbsp.
  • Turmeric powder tsp.
  • Red chili powder tsp.
  • Bay leaves 2 nos.
  • Cloves 6-8 nos.
  • Green elaichi 6-8 nos.
  • Cinnamon sticks A few.
  • Nutmeg powder A little.
  • Oil 4 tbsp.
  • Salt to taste

How To Cook :-
  • Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
  • Heat some oil in a saucepan, add bay leaves and chopped onions and saute.
  • When the onion browns add the ginger and garlic paste.
  • Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.
  • Pour some water, sprinkle salt to taste and boil till the mutton is tender.
  • Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
  • Boil for another 10 minutes.
  • Serve hot, garnished with coconut paste.
Mutton Korma- eid food recipe


Sheer Korma / Seviyan

Recipe of Making Sheer Korma / Seviyan a Traditional Eid Dish

Enter any household on the day of Eid, and be sure to be served a bowl of this Eid delicacy. While many may serve it as a dessert, Sheer Korma is typically meant for guests. This dish is made using vermicelli and milk and is loaded with dry fruits of the season and is perfect end to an otherwise savoury flair served during Eid. Each Muslim household can boast of an individual recipe passed down from one generation to generation.

  • 1 pack ate Vermicelli
  • 1-gallon fresh whole milk
  • 1-cup sugar
  • 20 cloves whole cardamom pods
  • 1/2-teaspoon cardamom powder
  • 1 cup slivered almond, cashews and pistachios
  • 1/2-cup fresh cream
  • 1/2 teaspoon saffron strands
  • 3 tablespoons charoli nuts
  • 1/2-cup light brown raisins
  • 1/2-teaspoon rose water
  • 1-tablespoon butter

How To Cook:
  • Fry the vermicelli in the butter until well browned but not burnt.
  • Fry on low heat until all the butter is dried.
  • Add in 1/4-cup sugar and fry again.
  • Add in the whole milk cup by cup, stirring constantly, and bring to boil.
  • Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
  • Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
  • The vermicelli must be very soft by now.
  • Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
  • Garnish with the saffron strands and powdered cardamom, and serve immediately.
eid Seviyan