Easter 2025: Must Try Recipes for a Flavorful Feast
This Easter, treat your loved ones to a unique fusion of flavors with six Hyderabadi-style recipes. From fragrant biryanis to creative desserts, this curated list will make your festive spread unforgettable.
1. Hyderabadi Chicken Roast with Garlic and Ghee
Ingredients:
500g chicken (bone-in)
2 tbsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
Salt to taste
2 tbsp ghee
Fresh coriander for garnish
Instructions:
Marinate chicken with ginger-garlic paste, turmeric, chili powder, and salt. Rest for 1–2 hours. Heat ghee in a pan, roast chicken until golden brown and fully cooked. Garnish with chopped coriander. Serve hot.2. Mutton Dum Biryani (Easter Special)
Ingredients:
500g mutton
2 cups basmati rice
1 cup yogurt
1 cup fried onions
Mint and coriander leaves
½ cup milk with saffron
Whole spices (bay leaf, cinnamon, cloves)
Salt to taste
Instructions:
Marinate mutton with yogurt, fried onions, salt, and spices overnight. Cook rice till 70% done. In a heavy pot, layer mutton, rice, mint, coriander, and saffron milk. Seal and cook on low flame (dum) for 45 minutes. Serve with raita and lemon wedges.3. Andhra-Style Spicy Deviled Eggs
Ingredients:
6 boiled eggs
1 tsp mustard seeds
2 green chilies, chopped
Few curry leaves
1 tbsp tamarind paste
½ tsp red chili powder
Salt to taste
Instructions:
Halve the eggs, remove yolks, and mix yolks with chili powder, tamarind paste, and salt. Heat oil, temper mustard seeds, green chilies, and curry leaves. Stuff yolk mixture into egg whites. Pour tempering on top. Serve as a starter.4. Coconut-Jaggery Easter Eggs (Inspired by Kobbari Louz)
Ingredients:
1 cup grated coconut
¾ cup jaggery
½ tsp cardamom powder
Instructions:
Cook jaggery with 2 tbsp water till it melts. Add coconut and cardamom; stir until mixture thickens. Shape into egg molds. Let cool and serve.5. Fish Fry with Raw Mango Pulao
Ingredients (Fish Fry):
4 fish fillets
½ tsp turmeric
1 tsp red chili powder
Juice of 1 lemon
Salt to taste
Ingredients (Mango Pulao):
2 cups cooked rice
½ raw mango, grated
1 tsp mustard seeds
1 green chili, chopped
Few curry leaves
Instructions:
Marinate fish with turmeric, chili powder, lemon juice, and salt. Fry till golden. Temper mustard seeds, green chili, and curry leaves. Add grated mango and cooked rice. Stir well. Serve fish with mango pulao.6. Rose Milk Phirni (Easter Dessert)
Ingredients:
¼ cup basmati rice (soaked and ground)
1 liter milk
½ cup sugar
2 tbsp rose syrup
½ tsp cardamom powder
Chopped almonds and pistachios
Instructions:
Boil milk and add ground rice. Cook till thick and creamy. Add sugar, rose syrup, and cardamom. Mix well. Chill in earthen bowls. Garnish with nuts and serve cold.