Eid al Fitr 2019 will be celebrated on tentative date Tuesday 4th of June 2019 as actual date is depends on sighting of the moon of Shawwal, the 10th month in the Islamic calendar.
The holy Month of Ramadan where Muslims all over the world celebrates with joy and festivity as they read Quran and Duas with spending maximum time doing Dhikr (which stands for counting on set prayer beads through fingers reciting silently within the mind or aloud).
Whole month of fasting teaches them true meaning of commitment and tolerance while being sympathetic towards the poor and needy. After offering Eid prayers, people greet each other with formal embrace three times.
Mostly a sweet dish is made at home to mark the festival. Everyone gets new clothes made for this occasion. The day full of togetherness and happiness is spent with friends and family as they get together indulging in eating and handing out Eidi (gifts given to kids on Eid, usually money).
The charm of generational recipes biryani, korma and sevaiyyan are some of delicacies which come to mind rejuvenate traditional flavors of the festival. To marks the festive season try this favorite Eid recipe of Biryani that you can cook up home like taste.
Favorite Eid recipe of Biryani to mark flavors to this festival:
Ingredients:
½ kg Chicken
450 gm Basmati Rice (washed & drained)
3 Green Cardamoms (Elaichi)
½ tsp Mace (Javitri)(ground)
¼ tsp Nutmeg (Jaifal)(grated)
3 Cloves (Lavang)
1 Cinnamon Stick (Dalchini)
2 Whole Star Anise
2 tsp Garam Masala Powder
2 cups thick Curd (Yogurt)
4 tbsp Tomato Paste
1 big Onion (sliced)
2 tsp Ginger-Garlic Paste
2 tbsp Chilly Powder
A pinch of Saffron (dissolved in 2 tbsp warm milk)
Salt to taste
8 tbsp Oil
2 tbsp Ghee
6 cups Water
Method: Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste. Marinate the chicken with the paste and keep it to the side for 3-4 hours.
Put water in a pot and get it to boil. Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon. Stir in rice and fry it for 4-5 minutes. Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.
Strain the rice using colander. Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side. Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.
Mix in rice and add fried onion, ghee and saffron. Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes. Reduce the flame to medium and cook for about 20 minutes. Take off the heat and serve hot.
