Eid Al-Adha 2025: Chefs Share Lesser-Known Recipes To Celebrate
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Eid al-Adha, the "Festival of Sacrifice," is a time of profound joy, community, and, of course, magnificent feasts. Falling on the 7th of June, Eid is sure to bring a feeling of togetherness as homes fill with the aromas of festive cooking. However, when considering Eid staples, the first dishes that come to mind are the classics like biryani, kebabs, and korma.

This year, Slurrp asked some of the professional Indian chefs to curate some of the lesser-known recipes that have been forgotten. So, add some time-honoured dishes to your Eid spread, why don’t you follow these chef-curated recipes and make Eid al-Adha 2025 truly memorable?

Harees By Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

“Legend holds that Prophet Muhammad cherished this slow-cooked blend of wheat and meat, shared with neighbours during Eid mornings. Its Arabian origins travelled to Hyderabad and Kashmir, symbolising compassion, where every spoonful united hearts. Reviving Harees reconnects us with Eid’s essence: sharing, humility, and gratitude,” Chef Amandeep narrates.

Ingredients:

  • 1 cup cracked wheat (dalia)
  • 500g bone-in mutton (preferably shoulder)
  • 6 cups of water
  • 2 medium onions, sliced
  • 2 tbsp ghee
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • Salt, to taste
  • Fresh coriander, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Wash cracked wheat and soak for 30 minutes.
  2. In a large pot, heat ghee. Add onions and sauté until golden.
  3. Add mutton and sear until browned on all sides.
  4. Pour in water and bring to a boil, skimming off foam.
  5. Add cracked wheat, salt, and spices. Simmer gently for 3–4 hours, stirring occasionally, until the meat is tender and the grain breaks down.
  6. Remove bones, shred meat, and stir back into porridge. 
  7. Adjust seasoning. Serve hot with coriander and lemon wedges.

Mutton Shirazi By Chef Ranjeet Yadav, Executive Chef At Courtyard By Marriott Ranchi

Introducing the dish, Chef Rajneet Yadav pens down, “Mutton Shirazi hails from the Indo-Persian culinary tradition. The dish features tender pieces of mutton, marinated in curd and slow-cooked in a blend of spices.”

Ingredients:

  •  500g mutton pieces
  •  2 medium onions, chopped
  •  3 cloves of garlic, minced
  •  1-inch piece of ginger, grated
  •  1 tsp cumin seeds
  •  1 tsp coriander powder
  •  1 tsp garam masala powder
  •  1 tsp red chilli powder
  •  1 tsp turmeric powder
  •  Salt to taste
  •  2 tbsp vegetable oil
  •  2 tbsp ghee (optional)
  •  Fresh cilantro, for garnish

Instructions:

  1. Heat oil in a pan, add cumin seeds, and let them sizzle.
  2.  Add chopped onions and sauté until golden brown.
  3.  Add minced garlic and grated ginger, and sauté for a minute. Add mutton pieces and cook until browned.
  4. Add coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt. Mix well.
  5. Pour in water as needed and pressure cook until the mutton is tender.
  6.  Garnish with fresh cilantro and serve with rice or naan.

Mutanjan By Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

“Crafted by Shah Jahan’s chefs, it blends basmati rice with tender meat, saffron, and rosewater. Mutanjan celebrates a bygone era, proving that we find stories, memories, and the generosity that defines Eid in food.” Chef Amandeep Singh introduces the dish.

Ingredients:

  • 500g bone-in mutton
  • 2 cups basmati rice, soaked for 30 minutes
  • 1 cup sugar
  • ½ cup ghee
  • 1 tsp saffron in 2 tbsp warm milk
  • ½ cup mixed nuts (almonds, pistachios, cashews)
  • 1 tsp cardamom powder
  • 2 tbsp rosewater
  • 1 cinnamon stick
  • 3 cloves
  • 2 green cardamoms
  • 4 cups water
  • Salt, to taste

Instructions:

  1. Heat ghee in a pot. Add cinnamon, cloves, and cardamom. Sauté till aromatic.
  2. Add mutton and sear till lightly browned. Add water and salt. Simmer till tender.
  3. Remove meat, strain stock, and reserve.
  4. In the same pot, add the soaked rice and enough reserved stock to cook the rice (add water if needed).
  5. When rice is 80% cooked, gently fold in the meat. Add sugar, saffron milk, rosewater, and cardamom powder.
  6. Cook on low heat, covered, till rice is fully done and sugar absorbed.
  7. Garnish with fried nuts. Serve warm.