It feels impossible to have an Eid party without a rice dish, be it the traditional biryani or the aromatic yakhni pulao. Yakhni pulao is a rice dish where tender, slow-cooked meat (chicken or mutton) is combined with rice and a strained broth. The broth, called yakhni, is what gives it its signature flavour. Yakhni is a white, Kashmiri curry made without the use of turmeric or tomatoes. Though both use whole spices, yakhni pulao tends to be lighter on the stomach than biryani, and is also easier to cook. Yakhni pulao has a subtle, delicate flavour focused on the broth. Yakhni pulao is served with a simple raita, and is perfect for an Eid party where you want the main course to balance the rich starters (like kebabs and samosas) and desserts.

Dhaba Style Kaleji Fry is a bold North Indian preparation where fresh mutton liver is cooked quickly over high heat with ghee, onions, and warming spices. Roadside dhabas across Punjab and Delhi often prepare kaleji on large iron tawas, giving the dish its signature smoky flavour and slightly crisp edges. During festive gatherings like Eid, kaleji is often one of the first dishes prepared using freshly cut meat. Its quick cooking time makes it ideal for serving hot alongside rotis or kulchas while the rest of the feast is being prepared.

Garam masala is the cornerstone spice blend of Indian cuisine, featuring an aromatic blend of spices like cardamom, cinnamon, cloves, cumin, and black pepper. When it’s homemade, you get to control the quality and freshness. When combined with garlic, ginger, and lemon juice to create a spice rub, it transforms ordinary chicken into a flavour-packed, layered dish.