With COVID-19 chaos around the world, the emphasis is on safety and health. Yet, the joy of
togetherness, and spirit of Eid continues in Hyderabadi homes where traditional food adds to
the celebrations

Eid is all about friends, family and the extended family. We might not be able to celebrate
this Eid with everyone this year too, like last year. But there’s nothing more important than
our health at the moment. 2021 has surely given everyone a tough time but also taught us
so much, so it’s important to just be grateful while moving forward.
Like every other year, this year too my family and I will eat a meal together on Eid, mostly a
brunch where we all dress up, offer our prayers and sit down for the feast. Every household
will have its favourites, and there are a few must haves, like the Sheer Khorma.
Being Hyderabadis, we do eat Biryani very often, more than any other dish of course.
There’s nothing that can replace a Biryani for Hyderabadis. But, we usually go for something
other than Biryani on the day of Eid.
Our go-to Eid brunch has to be – Kaju Rice with butter chicken and of course the heavenly
sheer khurma made by my mom.

Kaju Rice
Kaju Rice is the easiest to make. All you need to do is flavour your good old Basmati Rice
with the following.
Ingredients:
100 gm of cooked Basmati Rice.
1 large onion fried to crisp.
1 piece of cardamom.
1 piece of clove.
1 stick of cinnamon.
1 tablespoon of oil.

1/2 Cup of cashews/Kaju fried.
1/4 Cup of coriander leaves.
2 pinches of Chaat Masala and finally
A pinch of Garam Masala.
Procedure.
● Heat a wok with a tablespoon of oil.
● Add the clove, cardamom, and cinnamon stick.
● Then add in the boiled Rice.
● On a low to medium flame toss the Rice along with the fried onion, fried cashews,
coriander leaves, and masalas.
● And it’s ready to serve.

Butter Chicken.
Ingredients
1 tablespoon oil
1 tablespoon butter
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 ½ pound about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
4 tablespoons tomato paste or 8 oz can of tomato sauce
1 tablespoon garam masala
1 teaspoon chili powder.
1 teaspoon Fenugreek (I use powder, but fenugreek seeds or mustard seeds can be used
too, optional*)

1 teaspoon cumin
1 tsp salt
1/4 tsp black pepper
1 cup heavy cream sub for half & half or yogurt for low fat.
Instructions
Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and
onions and cook onions until lightly golden, for about 3-4 minutes. Add ginger and garlic and
let it cook for 30 seconds, stirring so it doesn’t burn.
Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is
cooked through.
Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Kaju
rice.

Sheer khurma.
The sheer khurma that my mother prepares has to be a secret recipe and it doesn’t have a
proper recipe as she eyeballs it. Here are a few tips though.
The key is that she boils the milk for around 7-8 hours on the lowest flame possible.
The milk on its own gets a sweet taste and gets this beautiful Golden ish color.
condense milk or sugar is added for sweetness
The seviyan, which is roasted in ghee, is then added to the milk.
Finally it’s served with pre-fried dry fruits and fried dates.

What does your Go-to Eid Brunch look like?.

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