If you’re looking for a delicious dessert to celebrate Eid, you might want to try this fragrant rice pudding. The dish is a perfect combination of rich and creamy textures, with warm spices, sweet mango, and crunchy pistachios to add some extra flavor and texture. This dessert is sure to impress your guests and is a great way to end your Eid celebrations.

Ingredients:

• 1/2 cup basmati rice
• 4 cups whole milk
• 1/2 cup sugar (or to taste)
• 3 green cardamom pods, crushed
• 1 inch cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 ripe mango, diced
• 1/2 cup pistachios, chopped
• Rosewater (optional)

Instructions:

1. Rinse the basmati rice in water until the water runs clear. Drain and set aside.
2. In a medium pot, heat the milk, sugar, cardamom pods, cinnamon stick, nutmeg, and ground cardamom over medium heat. Bring to a simmer and cook for 5 minutes, allowing the flavors to infuse.
3. Add the rinsed rice and increase the heat to medium-high. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the milk has thickened slightly. Stir occasionally to prevent sticking.
4. Remove from heat and stir in the diced mango. Let cool slightly.
5. Discard the cardamom pods and cinnamon stick. Spoon the kheer into serving bowls and garnish with chopped pistachios. For an extra touch, drizzle with a few drops of rosewater (optional).

Tips:

• If you prefer a smoother texture, you can blend a portion of the cooked rice with a hand blender before adding the mango.
• You can substitute other dried fruits like chopped dried apricots or raisins for the mango.
• If fresh mangoes are not available, you can use canned mango chunks, but be sure to drain them well before adding them to the kheer.
• To make this dessert ahead of time, prepare the kheer and cool it completely. Store it in the refrigerator for up to 3 days. Bring to room temperature before serving.

This Eid spiced rice kheer is sure to be a crowd-pleaser!

This salad is packed with fall flavours and textures, making it a perfect addition to your Thanksgiving table. It’s light and refreshing, but still hearty enough to satisfy alongside the heavier dishes.

Ingredients:

• For the Salad:
  • 4 cups mixed greens (such as baby kale, spinach, and arugula)
  • 1 cup roasted Brussels sprouts, halved
  • 1 cup chopped roasted butternut squash
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans, toasted
• For the Maple Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Roast the vegetables: Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly browned. Let cool slightly.
2. Make the vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and shallot. Season with salt and pepper to taste.
3. Assemble the salad: In a large bowl, combine mixed greens, roasted Brussels sprouts, roasted butternut squash, feta cheese, dried cranberries, and toasted pecans.
4. Dress the salad: Drizzle with the maple vinaigrette just before serving. Toss gently to coat all ingredients.

Tips:

• You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days.
• For a vegetarian option, omit the feta cheese.
• If you don’t have pecans, you can substitute another nut, such as walnuts or almonds.
• To make the salad ahead of time, prepare all ingredients and store them separately in the refrigerator. Assemble and dress the salad just before serving.

Enjoy this delicious and festive Thanksgiving salad recipe!

MATKA Biryani is a unique style of biryani cooked in a clay pot, which adds a distinct flavor to the dish. Here’s a recipe for MATKA Biryani:

Ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons oil or ghee
• 2 cups water
• Saffron strands soaked in 2 tablespoons warm milk (for garnish)
• Fried onions for garnish
• Cashews and raisins for garnish (optional)

For marination:

• 1/2 cup yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.
2. Marinate the chicken pieces with yogurt, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
3. Heat oil or ghee in a pan. Add sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing.
4. To the remaining onions in the pan, add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn mushy.
6. Now, add marinated chicken pieces to the pan and cook until they are half cooked.
7. Add chopped mint leaves, coriander leaves, slit green chilies, red chili powder, turmeric powder, biryani masala powder, garam masala powder, and salt to taste. Mix well and cook for a few minutes.
8. Drain the soaked rice and add it to the pan. Gently mix the rice with the chicken masala.
9. Transfer the entire mixture to a clay pot (MATKA). Spread it evenly.
10. Heat water separately and pour it over the rice-chicken mixture in the clay pot. The water level should be about half an inch above the rice.
11. Cover the clay pot with a lid and seal the edges with dough to prevent steam from escaping.
12. Place the clay pot on a tawa (griddle) and cook on low heat for about 20-25 minutes or until the rice and chicken are cooked completely.
13. Once done, remove the clay pot from heat and let it sit for 10 minutes.
14. Open the lid and gently fluff up the biryani with a fork.
15. Garnish with saffron soaked in milk, fried onions, cashews, and raisins (if using).
16. Serve hot with raita or any curry of your choice.

Enjoy your delicious MATKA Biryani!