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Eid-e-Milad-Un-Nabi commemorating the birth of Prophet Muhammad serves as a time to reflect on the life and teachings of the Prophet, who is considered the final messenger in Islam. Celebrations often include prayers, religious gatherings, and sermons that highlight the Prophet's contributions to humanity.
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The festival is marked by communal feasts where families and friends come together to share a meal. Traditional dishes prepared for Eid-e-Milad-Un-Nabi are rich and varied, reflecting the diversity of Islamic culinary traditions. The Quran talks about the Prophet’s favourite food which includes dates, honey, milk, barley and olives. Dates especially are often served alongside an Eid feast.
The meals typically feature a mix of savoury and sweet dishes, each prepared with care and often involving complex cooking techniques. The savoury dishes are characterised include slow-cooked meats that are tender and aromatic, complemented by spices and herbs that enhance their richness.
Sweet dishes, on the other hand, are prepared to offer a sweet end to the festive meal, showcasing flavours such as saffron, cardamom, and rosewater, which are integral to many traditional recipes.If you are planning to cook up a feast on Eid-e-Milad-Un-Nabi, here are some dishes to consider adding to the menu.
Kebabs
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Kebabs, particularly seekh kebabs or shami kebabs, are often part of the Eid spread. Made from minced meat mixed with spices like cumin, coriander, and garam masala, the kebabs are shaped and grilled to perfection. They are typically served with chutneys and naan, making them an excellent starter for the feast.
Haleem
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Haleem is made from a combination of meat (often goat or lamb), lentils, and cracked wheat, slow-cooked for several hours to achieve its signature thick and creamy texture. The key to making Haleem lies in the slow cooking process, which allows the flavours of the meat, spices, and lentils to come together. A generous amount of ghee is often added during cooking, giving Haleem a rich and hearty flavour. It is traditionally finished with fried onions, fresh cilantro, chopped green chilies, and some lemon juice.
Biryani
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One of India’s most loved dishes, Biryani is cooked and served on many festive and special occasions. On Eid too it is an important part of the feast. It is prepared with layers of marinated meat (such as chicken, lamb, or mutton) and aromatic basmati rice. The meat is usually marinated in yoghurt and a blend of spices including turmeric, cumin, and coriander. The rice is cooked separately and then layered with the meat, along with fried onions, saffron, and fresh herbs like cilantro and mint.
Nalli Nihari
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The hearty stew made from slow-cooked lamb shanks is a festive favourite. The term nihari means morning in Urdu, reflecting its traditional role as a breakfast dish in Mughlai cuisine, usually enjoyed after morning prayers. The idea is typically that the meat in this rich and spicy dish becomes tender and succulent, falling off the bone, while the gravy is thick. That’s the hallmark of a perfectly cooked Nihari.
Raan
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Often the centrepiece of the Eid feast, Raan is a grand and celebratory dish that features a whole leg of lamb marinated in a blend of spices and slow-roasted to perfection. The marinade, which often includes yoghurt, garlic, ginger, and a mix of spices such as cumin, coriander, and garam masala, infuses the meat with rich flavours. After marinating, the leg of lamb is slow-cooked until it is tender and juicy, with the spices forming a crust on the exterior. This dish is typically served with naan, biryani, or a side of fresh salad.
Sheer Khurma
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Sheer Khurma is a traditional dessert made specifically for Eid. This rich, creamy vermicelli pudding is prepared with milk, dates, nuts, and aromatic spices such as cardamom and saffron. The dish is slow-cooked to achieve a thick texture. Begin by roasting vermicelli in ghee until golden, then add warm milk, chopped dates, and a mixture of nuts such as almonds, cashews, and pistachios. Let the pudding simmer until it thickens. Garnish with a sprinkle of saffron and cardamom.
Zarda
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This golden coloured sweet rice dish is cooked with sugar, cardamom, and saffron. It is garnished with an assortment of nuts and dried fruits such as almonds, cashews, and raisins. The addition of ghee makes it rich and the saffron gives it aroma. Sometimes rosewater known as kewda is also added to make it fragrant.
Kheer
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Kheer is another classic Indian dessert that’s perfect for celebrations. This rice pudding is made by simmering rice in milk, with added sugar, cardamom, and a mix of nuts and dried fruits. It can be flavoured with saffron for a richer taste. Cook the rice in milk until it becomes tender and the mixture thickens. Phirni
Phirni
While similar to the kheer in terms of the ingredients used to make both sweet dishes, the dish differs from the kheer in texture, preparation, and presentation. To make phirni, basmati rice is soaked and ground into a coarse paste. The paste is then cooked in milk until it thickens, and sugar. It's traditionally served chilled in clay pots.
