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Eid al-Adha, the second of the two major festivals celebrated by the Islamic community, falls on the 7th of June, 2025. Rooted in the story of Prophet Ibrahim’s unwavering faith, Eid al-Adha is observed as a time for prayer, reflection, acts of charity, and, of course, a communal celebration with traditional dishes set on the table.
While you must already be a pro at the more popular dishes like biryani, kebab, khorma, and so on, this Eid, why don’t you look beyond them? Specially curated by professional Indian chefs, here are some lesser-known traditional recipes that deserve to be on your festive spread. So, why don’t you follow the instructions and recreate these time-honoured dishes at home?
Also Read: The Sweet Threads of Eid: A Global Tale of Sevai, Sheer Khurma, and Celebration
Kashmiri Gosht Rogan Josh By Vineet Kumar, Chef de partie, Araiya Palampur
Talking about the traditional dish for Eid, chef Vineet Kumar says, “Rogan Josh is a dish of colour, depth, and identity. At Araiya Palampur, I honour its Kashmiri roots by using traditional techniques, i.e, no onion, no garlic. It’s just layers of flavour built from yoghurt, spices, and slow-cooked meat. The signature ‘rogan,’ which means the layer of oil rising on top, is a symbol of authenticity and a celebration of craft.”
Ingredients:
1000 g mutton (bone-in, leg or shoulder cuts)
80 g mustard oil
30 g ghee (clarified butter)
200 g yoghurt (hung/strained, whisked)
10 g ginger powder (saunth)
20 g fennel powder (saunf)
15 g Kashmiri red chilli powder
5 g turmeric powder
1 g asafoetida (hing)
5 g cloves
2 pods of black cardamom
4 pods of green cardamom
5 g cinnamon stick
2 bay leaves
15 g or to taste salt
500 ml (approx.) water
0.5 g saffron strands (optional)
Method:
Heat mustard oil until it reaches the smoking point. Cool slightly, reheat, add asafoetida, cloves, black and green cardamom, bay leaves, and cinnamon. Sauté for 30 seconds.
Add the mutton pieces and sear on high heat until they turn brown and release their own fat (about 8–10 minutes).
Add ginger powder, fennel powder, and turmeric. Mix well. Lower the heat and slowly add whisked yoghurt, stirring continuously to prevent curdling.
Add Kashmiri red chilli powder for its iconic deep red hue. Mix thoroughly and cook for 10–12 minutes on medium flame.
Add water and salt. Cover and simmer the curry on a low flame for 60–75 minutes, or until the meat becomes tender and oil rises to the top.
Add ghee in the final stage for a rich aroma. Optional: Soaked saffron strands can be added for a luxurious finish.
Let the curry rest for 15 minutes before serving to allow flavours to settle.
Khichra By Executive Chef Anshul Dhyani, ITC Grand Central, Mumbai.
“While Biryani and Sheer Khorma often steal the spotlight on Eid, many traditional homes still serve Khichra, a slow-cooked, wholesome blend of meat, lentils, and broken wheat. Khichra is a food that unites generations around the dinner table because of its rich, spicy flavour and comforting texture,” says Chef Anshul Dhyani.
Ingredients:
1 kg mutton, chicken (with bones, preferably shank or stew cuts)
2 tbsp ginger-garlic paste
1 tsp salt
2 tsp red chilli powder
½ tsp turmeric
1 tsp garam masala
Water as needed (for boiling)
For the Lentils and Grains:
1 cup Broken wheat (dalia)
½ cup chana dal, or divided Bengal gram
½ cup red lentils, or masoor dal
½ cup moong dal, or divided green grams
¼ cup urad dal (optional black gram)
½ cup rice
1 tsp salt (adjust to taste)
Before cooking, soak all grains and lentils for at least 2-3 hours.
For the Bhagar:
2 large onions, finely sliced
½ cup Oil or ghee
1 cinnamon stick, 4 to 5 cloves,
1 black cardamom
2 bay leaves
2 green chillies, sliced
Fried onions to garnish
To serve, add lemon wedges and fresh coriander
Method:
Cook the meat by adding ginger-garlic paste, water, salt, turmeric, chilli powder, and garam masala to a large pot.
Boil for 1.5 to 2 hours on low heat until the meat is cooked and shreds readily.
All soaked grains and lentils should be boiled with salt in a different large saucepan until they are tender and mushy.
For a porridge-like consistency, mash by hand or blend softly with a hand blender.
Mix the grains with meat by adding the remaining stock to the grain mixture, and shred the cooked meat. For 1 to 2 hours, simmer over low heat, stirring often to prevent sticking.
Heat the oil or ghee in another pan. Sliced onions should be added and cooked until golden brown. Cook for 1 minute after adding the green chillies and entire spices. Over the cooking khichra, pour this fragrant concoction.
Adjust the salt and spice, stir thoroughly, and cook for another 10 to 15 minutes. Add lemon juice, fried onions, and fresh coriander as garnish.
