This Eid, Ditch Biryani—Try This Slow-Cooked Mutton Recipe That Everyone’s Talking About!

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Eid-ul-Adha is marked by prayer, giving, and food that brings people together. At the centre-mutton. Not just meat, but ritual, tradition, and community. It's shared, cooked with care, eaten with gratitude.

This dish brings bold flavour and warmth. Mutton slow-cooked with spices, layered with rice, served with cool yogurt and punchy tomato chutney. Straightforward. Honest. Eid, as it should taste.

Every piece carries meaning. A third for family, a third for friends, a third for those in need. No one left out. Cooking it isn't just routine-it's part of the celebration.

Recipes vary, but the heart stays the same: togetherness, memory, respect. Whenever it's Eid, people usually make the traditional Mutton Biryani. But why not try something different this time-a classic Arabic recipe-Spicy Mutton Kabsa?

For Mutton Kabsa You'll Need

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• 1.2-1.5 kg mutton, big pieces
• 1 bulb garlic, smashed
• 2 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp cinnamon powder
• 4-5 cardamom pods
• 1½ tsp Kashmiri chilli powder or flakes
• 1½ tsp black peppercorns
• Salt
• 4-5 cloves
• 2-3 tbsp olive oil
• 2 onions, sliced
• 1 small bunch coriander, chopped (leaves + stems)
• 2 tbsp tomato paste
• 2 tbsp vinegar
• 1 dried lime (optional)
• 3 cups basmati rice, (soaked 20 min)
• Water

How To Make It

• Smash the garlic and add it to the mutton.
• Add all the spices: cumin seeds, coriander powder, cinnamon, cardamom, chilli, black pepper, cloves.
• Add salt to taste.
• Pour in olive oil.
• Sauté the mixture for a few minutes to bring out the aroma.
• Add the sliced onions and chopped coriander leaves.
• Stir in the tomato paste and vinegar.
• Add a lumi (dried lime), if using.
• Pour enough water to just cover the meat.
• Pressure cook until the meat is tender.
• Let the pressure release completely before opening the lid.
• Check if meat is done, it should be soft and well-cooked.
• Only then, add the soaked basmati rice.
• Cook on low heat (without sealing the pressure cooker) until the rice is done and the liquid is absorbed.

Serve warm with Khiyar bil Laban and Daqoos.

Sides

Daqoos (Tomato Chutney)

A fresh, zesty side that pairs well with rice and meat.

You'll Need

• 2 ripe tomatoes
• ¼ green chilli
• A few coriander leaves
• 1 garlic clove
• Salt, to taste
• A splash of water

How To Make

• Roughly chop the tomatoes, chilli, and garlic.
• Add everything to a blender with coriander, salt, and a little water.
• Blend until smooth.
• Taste and adjust salt if needed.
• Serve immediately, or chill for a few minutes.

Khiyar bil Laban (Yogurt + Cucumber Dip)

Cool, creamy, and full of flavour. A perfect balance to the spiced mutton.

You'll Need

• 2 cups plain yogurt
• 2 Persian cucumbers, finely diced
• 1 garlic clove, grated
• 1.5 tbsp dried mint, crushed
• Salt, to taste
• Olive oil and fresh mint (optional, for garnish)

How To Make

• Whisk the yogurt until smooth.
• Add the diced cucumbers, grated garlic, crushed mint, and salt.
• Mix well.
• Chill for at least 15 minutes.
• Drizzle with olive oil and garnish with fresh mint before serving (optional).

No Frills, Just Eid

This isn't fancy food. It's real food. Cooked with time, care, and reason. Eid-ul-Adha isn't just about what's on the plate-it's about who's at the table.

Pass it around. Let the flavour speak.