Executive Chef Balaji Srinivasan Shares 3 Eid Recipes

When cooking for loved ones, it is a given that you only want the best to be on offer. For an occasion like Eid, where food has such an integral role to play, low-effort, high-reward recipes can also be the key to making sure you have enough time to spend with your loved ones. The idea of everyone sitting around the table, passing around dishes laden with indulgent food is an incomparable joy that everyone should experience. Slurrp brings you three chef-approved recipes for you to enjoy on the day or the day after Eid.

Mutton Kofta Aur Nalli Ki Biryani

Ingredients [For Biryani]

  • 150 grams mutton
  • 20 ml ghee
  • 1 piece cinnamon stick
  • 1 piece green cardamom
  • 1 bay leaf
  • 30 grams sliced onions
  • 3 grams yellow chilli powder
  • 20 ml curd
  • 50 grams Basmati rice
  • 10 grams ginger juliennes
  • 5 grams mint leaves
  • 3 grams fried onions
  • 1 pinch saffron
  • 1 gram mace powder
  • 2 grams cardamom powder
  • Salt, to taste

For Serving

  • 80 grams raita, to serve
  • 15 grams salad, to serve
  • 1 roasted papad
  • 5 grams slit green chillies
  • 8 grams fried onions

Ingredients [For Kofta]

  • 100 grams mutton mince
  • 10 grams green chillies, chopped
  • 10 grams coriander, chopped
  • 10 grams mint, chopped
  • 10 grams ginger-garlic paste
  • 1 egg


  • To make the gravy, heat ghee and add whole garam masala. Upon crackling, add the onions.
  • When the onions turn golden brown, add ginger and garlic paste.
  • Add salt, yellow chilli and curd.
  • Add mutton and cook on a slow flame till done.
  • Remove and keep aside
  • For the kofta, combine all the ingredients together.
  • Boil water in a pot with salt.
  • Lower the flame and add the mutton dumplings
  • Cook on low flame and keep aside.
  • Assemble your biryani by adding mutton with the gravy to the base.
  • Cook basmati rice till 50% and add layer over the mutton.
  • Top with ghee, coriander, mint, ginger and fried onions.
  • Cook on a slow flame on Dum for 32 minutes.
  • Top with the koftas and serve hot.



  • 500 grams vermicelli
  • 50 grams butter
  • 50 grams icing sugar
  • 200 grams milk
  • 150 grams sugar
  • 20 grams corn flour
  • 200 grams mascarpone cheese
  • 200 grams mozzarella cheese


  • To form the outer shell, mix butter and sugar.
  • Roast the vermicelli and place around the border of the vessel before keeping aside to cool.
  • In a separate pan, heat the milk gently and mix in the sugar until dissolved.
  • Dissolve a small portion of corn flour with the warm milk and slowly whisk into the mixture.
  • Add the mascarpone and mozzarella cheeses and pour carefully into the shell once cooled.
  • Bake at 150°C for 15 minutes and cool slightly.
  • Make a thick sugar syrup with saffron to pour over the baked kunafa. Garnish with chopped pistachios and serve.

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Dil Khush Rooh Afzah


  • 30 ml Rooh Afzah
  • 1 tablespoon sugar syrup
  • 3 tablespoon subza seeds
  • 3 tablespoons milk


  • Combine the Rooh Afzah with water and sugar syrup, while simultaneously mixing subza seeds in the milk
  • Layer the drink with Rooh Afzah at the base and gently add in the subza seeds.
  • Garnish with ginger and rosemary before serving.