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Next: about 9 Mar 2027

Eid in Hyderabad

Sheer khurma, haleem and biryani: Eid in the Deccan is a feast of saffron, mace and slow-cooked meat.

Dhaka congregants can be seen listening to khutbah prior to the Eid prayers held at the parade grounds of Bangladesh Police in Rajarbagh, Dhaka.
Photo: Mohammed Tawsif Salam, CC BY-SA 4.0, via Wikimedia Commons

Spices for Eid in Hyderabad

Eid ul-Fitr in Hyderabad is known for sheer khurma, a vermicelli pudding with dates, nuts, cardamom and saffron, and for biryani cooked in a sealed pot with saffron, mace, cloves, cardamom, cinnamon, star anise and fried onion. Haleem, a slow-cooked porridge of wheat, lentils and meat, is a Ramadan speciality, finished with cinnamon, black pepper and a squeeze of lime. The recipes came from Mughal and Persian kitchens and were adapted by the Nizams, so the spice use is rich and layered.

The spices

SaffronColours and scents biryani and sheer khurma.CloveOne of the whole spices in the layered pot.

Also part of it, and being written: Mace (The delicate aril of nutmeg gives biryani its fragrance.), Star anise (Used in some Deccani biryani.).

About this page

Written by the EveryMasala desk with AI assistance. Background: "Eid al-Fitr" on Wikipedia. Customs differ from place to place and family to family. If this is your tradition and we have it wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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