Getting together with loved ones, celebrating, and, of course, indulging in delectable food are what Eid is all about. But there comes a time when you are trying to plan everything from last-minute errands, and family time, to visitors, which can prove to have your plate full, especially when you plan to start from scratch and put together a whole spread.

If you are in the mood for a hearty meal, Radhuni has you covered with options like Tehari, Fried Rice, Radhuni Biriyani, Kachchi, and Hyderabadi Biriyani Masala, among many more dishes. And Radhuni Falooda Mix — Mango/Vanilla Flavour is the most refreshing treat for individuals who want to finish things on a sweet note.

With Radhuni, you can enjoy all the Eid favourites with no stress — just authentic flavours and effortless cooking.

KACHCHI BIRIYANI

Ingredients

1 kg mutton (bone-in, cut into large pieces)

3 cups fragrant Chashi Aromatic Rice/Basmati Rice

1 Pack Radhuni Kachchi Biriyani Masala

1½ cups yoghurt

2 large onions (sliced and fried until golden)

½ cup Radhuni mustard oil

1 tsp salt (adjust to taste)

½ cup milk, infused with saffron

½ tsp kewra water

Method

Marinate the mutton with Radhuni Kachchi Biriyani Masala, yoghurt, salt, and half of the fried onions. Let it sit overnight or for at least 6 hours. Wash and soak the Chashi Aromatic Rice/Basmati Rice for 30 minutes.

In a deep pot, layer the marinated mutton at the bottom. Top with soaked rice. Add green chillies, saffron milk, and kewra water. Seal the pot with a tight-fitting lid and cook on low heat for 1½ to 2 hours. Serve hot, garnished with the remaining fried onions.

HYDERABADI BIRIYANI

Ingredients

1 kg chicken (cut into large pieces)

3 cups Chashi Aromatic Rice/Basmati Rice

2 tbsp Radhuni Hyderabadi Biriyani Masala

1 cup yoghurt

2 large onions (sliced and fried)

½ cup Radhuni Premium ghee

½ cup milk with saffron

½ tsp rose water

Salt to taste

Method

Marinate chicken with Radhuni Hyderabadi Biriyani Masala, and yoghurt for at least 2 hours. Boil the Chashi Aromatic Rice/Basmati Rice until 70 per cent cooked. In a deep pot, layer the marinated chicken, followed by rice, fried onions, saffron milk, and rose water. Seal the pot and cook on low heat for 45 minutes. Serve hot with raita and salad.

Photo: Sazzad Ibne Sayed

MEJBANI BEEF CURRY

The highlight of anyone's Eid meal may be biriyani, but there's no denying the comforting scent of Chittagong's signature dish — Mejbani Beef Curry — simmering away in the background. With Radhuni Mejbani Beef Curry Masala, you will not have to go on a wild goose chase for spices to achieve that original taste.

Ingredients

1 kg beef (cut into chunks)

1 pack Radhuni Mejbani Beef Curry Masala

1 tbsp Radhuni mustard oil

1 large onion (sliced)

2-3 dried red chillies

Salt to taste

Method

Heat mustard oil and sauté onions until golden. Toss in Radhuni Mejbani Beef Curry Masala, beef chunks, turmeric, and salt. Stir well. Add enough water to cover the meat and let it slow-cook for 2-3 hours. Serve with plain rice and a wedge of lemon.

Photo: Sazzad Ibne Sayed

KALA BHUNA

A dish so legendary that every Bangladeshi festival menu fights for a spot, Radhuni Kala Bhuna Masala makes recreating this classic at home a breeze. With its rich, dark gravy, and deeply caramelised beef, kala bhuna is a slow-cooked masterpiece that pairs beautifully with paratha, naan, or plain rice.

Ingredients

1 kg beef (cut into medium chunks)

1 Pack Radhuni Kala Bhuna Masala

1 tbsp Radhuni mustard oil

1 onion (thinly sliced)

2-3 dried red chillies

½ cup yoghurt

½ cup oil

Salt to taste

Fresh coriander (for garnish)

Fried onions (for garnish)

Method

Heat mustard oil in a deep pan. Fry the sliced onions until golden brown and crispy. Remove half for garnishing later. Mix in Radhuni Kala Bhuna Masala, and dried red chillies. Fry the spices well.

Add beef chunks and sear on high heat until browned. Add the yoghurt and stir thoroughly to coat the meat. Cook covered over low heat, stir often and add water as needed, for two to three hours. Cook until the meat is caramelised and the oil separates from the sauce.

Present hot alongside paratha or plain rice; adjust salt to taste; then garnish with fried onions and fresh coriander.

Photo: Sazzad Ibne Sayed

TEHARI

Ingredients

2 cups fragrant rice

500g beef (cubed)

1 pack of Radhuni Tehari Masala

½ cup oil

1 onion (sliced)

2 green chillies

Salt to taste

Method

Heat oil and fry onions until golden. Add beef. Mix in Radhuni Tehari Masala and cook until aromatic. Add washed rice, stir, then pour enough water to cook the rice. Simmer on low heat until everything is cooked through.

Photo: Collected / Ehioma Osih / Pexels

QUICK & TASTY FRIED RICE

Got leftover rice from yesterday? Perfect! Radhuni Fried Rice Seasoning Mix turns it into a restaurant-style delight with zero effort.

Ingredients

2 cups cooked rice (chilled)

1 tbsp Radhuni Fried Rice Seasoning Mix

1 egg (beaten)

½ cup mixed vegetables

1 tbsp oil

Method

Heat oil and scramble the egg. Add vegetables, and stir fry for 2 minutes. Toss in the rice and Radhuni Fried Rice Seasoning Mix. Stir well. Serve hot with a side of grilled chicken or prawns.

Photo: Collected / Adnan Pervaiz / Pexels

RADHUNI FALOODA – MANGO BLISS IN A GLASS!

Nothing completes an Eid feast without some sweets, ranging from Custard Mix, Firni Mix, Jorda Mix and Kheer Mix — Radhuni has it all. But for this Eid, nothing will keep you cool like a glass of iced Radhuni Falooda Mix—Mango Flavor. After a hearty dinner, ending the night on a light and sweet note is the best thing you can do as it is creamy, fruity, and pleasantly decadent. This falooda will be a hit whether it is served by itself or with a dollop of ice cream on top.

Ingredients

1 packet Radhuni Falooda Mix – Mango Flavor

500ml chilled milk

½ cup soaked chia seeds

½ cup cooked vermicelli (optional, for extra texture)

1 scoop vanilla or mango ice cream (for topping)

1 tbsp chopped nuts (almonds, pistachios)

½ cup diced mango (optional, for garnish)

Method

Mix Radhuni Falooda Mix - Mango Flavor with cold milk in a big glass or jug, well until totally dissolved. Add sugar, if you so like. For more sweet and savoury texture, add cooked vermicelli (cold) and soaked chia seeds. Let it chill in the refrigerator for 15 to 20 minutes; then, pour into glasses. Top with a scoop of ice cream, chopped almonds, and sliced mango for additional decadency just before serving. Present right away and savour this rich, fruity treat!