Ramzan is a month that encourages spirituality and sharing—sharing values and our favorite, sharing of food. This month is made all the more special by inviting friends and family over for a traditional Iftar party.
With a table filled with a wide variety of Ramzan delicacies and great company, Iftar parties are always a treat. After fasting for a long day, a fun Iftar party with delicious food is just what you need to unwind.
If you’re planning to host an Iftar party at home, check out our Iftar Party Menu with some delicious appetizers and mains – all made with our range of fresh meats & seafood that you can have delivered home in 90 minutes!
Appetizers
Kickstart your Iftar party with these delicious meaty appetizers. They are a combination of healthy & flavorful dishes to get you started before you hit the main course.
Delicious Kebabs
The easiest thing to bring to your Iftar Party Table? Our range of Mutton Seekh Kebab and Shami Kebabs –
Mutton Seekh Kebab
Here’s our Purani Dili Ki Mutton Seekh for the kebab lover in you. Made from the best cuts of lamb and spiced to perfection, this authentic seekh kebab is easy to cook and ready in 7-9 minutes. A perfect appetizer on your Iftar party menu that’s both delicious and easy to cook!
Print Recipe
Purani Dilli ki Mutton Seekh Kebab - Cooking Instructions
Remove the Purani Dilli ki Mutton Seekh Kebab from the package and place it on a plate.
Frying Pan On The Hob (Cooking time: 5-7 minutes)
Heat a tablespoon of oil or ghee in a non-stick frying pan over a medium flame.
Spread out the kebabs on the surface of the pan and let them sear on all sides.
Flip the kebabs occasionally till golden brown all over.
Oven Method (Cooking time: 6 - 7 minutes)
Preheat the oven to 170°C.
Spread out the kebabs on a lightly greased baking tray and place it in the oven.
After 2-3 minutes, flip the kebabs and cook for another 2-3 minutes, until golden brown.
Serving Suggestion:
Serve hot with lemon wedges, onion rings, and our Spicy Pudina Chatni.
Mutton Shami Kebab
Sink your teeth into soft, delicate, and juicy Hyderabadi Mutton Shami Kebabs. Spice up your Iftar party menu with these Shami Kebabs. They are easy to cook and ready in 6-8 minutes.
Remove the Hyderabadi Mutton Shami Kebab from the package and place it on a plate.
Frying Pan On The Hob (Cooking time: 8 minutes)
Heat a tablespoon of oil or ghee in a non-stick frying pan over a medium flame.
Spread out the kebabs on the surface of the pan and let them sear on both sides.
Flip the kebabs occasionally till golden brown all over.
Oven Method (Cooking time: 7 - 8 minutes)
Preheat the oven to 180°C.
Spread out the kebabs on a lightly greased baking tray and place it in the oven.
After 2-3 minutes, flip the kebabs and cook for another 2-3 minutes, until golden brown.
Serving Suggestion:
Serve hot with lemon wedges, onion rings, and our Spicy Pudina Chatni.
Chicken Frankie Rolls
Wrap up your appetizers with this flavourful Chicken Frankie. It will leave you feeling like your cravings have been satisfied with a filling that is all things meaty. All it takes is 15 minutes to prepare the filling, and your yummy Frankie wrap is ready! Order Chicken Breast Boneless from Licious to get you started.
Mix ½ teaspoon lemon juice, a pinch of coriander powder, cumin powder, turmeric powder, salt and ½ teaspoon red chilli powder. Marinate the chicken and keep it in the refrigerator for at least an hour. (For best results refrigerate it overnight).
In a pan, heat some oil and add garlic. Sauté for about 30 seconds and add the finely chopped onions with a pinch of salt. Fry until translucent, then add the ginger and sauté for about a minute. Add turmeric, red chilli powder, cumin, coriander powder and stir well.
Add the chicken and cook for 2 minutes. Then add about ¼ cup of water and salt to taste. Mix well and place a lid. Continue cooking the chicken on medium heat for about 5-6 minutes. Open the lid and let the water reduce. After the chicken becomes dry, switch off the flame.
Heat a skillet on medium flame and place one paratha once the skillet becomes hot. Cook the paratha about 80% on both sides and keep it aside. Switch the flame to low and add some oil. Add the beaten egg and spread it well around the skillet. Immediately add the cooked paratha and press it on the egg to join them together. After a minute, flip the paratha and cook for 30 seconds.
Add some of the chicken filling on the paratha. Add some diced onions, sprinkle some chaat masala and chopped mint and coriander leaves on top. Squeeze some lemon juice and roll it up to form a wrap.
Serve hot with the sauce of your choice.
Recipe Notes
Recipe Tips You can try the traditional way or skip the preparation and make a quick Frankie using delicious spreads like the Continental Chicken Spread offered by Licious. Share your version of this recipe Do you make chicken Frankie at home? Tell us about your favourite filling and share your recipe with us. Frequently Asked QuestionsCan I use tortilla instead of paratha? Yes. You can use roti/chapatti, tortilla or pita bread too for this recipe. Is egg necessary for the paratha? You can skip the egg while cooking the paratha if you don't like it. Instead, you can use a spread or mayo of your choice to smear the paratha before adding the filling.
Egg Pakodas
Here is an egg Pakoda with a whole lot of spice and flavour. Perfect for an Iftar party, this egg pakoda recipe is so simple yet super delicious. Serve it with a dip or a spicy chutney and your guests will be left wanting more!
In a mixing bowl, crack 6 eggs and add chili flakes and salt. Whisk until all the ingredients blend well and keep it aside.
Grease a glass tray with some oil on all the sides and gently pour the egg mixture into it. In a steamer, heat water, and once it is hot enough, place the greased tray in it.
Cover and steam for about 10-15 minutes. Once done, let it cool down and then cut small pieces out of it.
In a wok, heat oil for deep frying. Meanwhile, in a bowl, mix besan, red chili powder, turmeric, salt, ginger-garlic paste, coriander powder, and chaat masala and add water to make a thick batter.
Once the oil heats, coat one piece of steamed egg in the batter and gently drop it in the pan. Repeat the process for the remaining pakodas and deep fry until golden brown.
Garnish with chopped onion, coriander, and lemon juice. Serve hot with mint-coriander chutney and a cup of hot tea/coffee.
Main Course
Now that we’ve covered some delicious appetizers, take a look and check out what we have in store for your main course. From a hearty Mughlai Biryani to mouth-watering Mughlai Kebabs, your main course will leave you feeling full and satisfied.
Hariyali Chicken
Hariyali Chicken sets the mood right for an Iftar party. It is all things spicy, flavourful and power-packed. Here is an easy Hariyali Chicken recipe that you can give a try, Super easy to cook, have your delicious Hariyali Chicken ready in just 30 minutes!
Print Recipe
How to Make an Easy Hariyali Chicken in Just 30 Minutes!
In a mixing bowl, take the chicken pieces, yoghurt, lemon juice, jeera, coriander and red chilli powder into a bowl and mix well. Add salt to taste.
Let it marinate overnight or for 30 minutes, minimum.
Making the hariyali paste:
Wash all the leaves very thoroughly.
Place all the ingredients for the hariyali paste into the blender and add 2 tablespoons of water.
Blend until it forms a fine paste.
Cooking the curry:
Heat two tablespoons of oil in a pan. Once hot, add the onions and let it saute until golden brown.
Add in the blended green paste and let it cook for 3 minutes.
Add in the marinated chicken along with the leftover marinade. Stir the entire mixture well so that the chicken is coated in the green paste.
Cover the pan and let the chicken cook for about 15-20 minutes on low flame.
Uncover the pan and continue cooking for another 5 minutes on medium flame, until the gravy is thick to your liking.
Finally, mix in the fresh cream and cook for a few more seconds.
Serve with hot rotis or pour over warm steamed rice.
Dum Ka Gosht
Thinking twice to cook this time-consuming dish? No worries, we’ve got you covered with this delicious easy to cook recipe. Ready to eat in an hour, this Dum Ka Gosht Recipe is a perfect side to pair with some hot biryani. With the perfect spices and a flavour that’s so enticing, this Dum Ka Gosht is a must-have!
Print Recipe
Make Quick and Easy Dum Ka Gosht in a Pressure Cooker
Wash and clean the mutton pieces. Then take a bowl and add the mutton pieces to it. Then add yoghurt, red chilli powder, ginger garlic paste and coriander powder. Mix and coat the mutton pieces. Marinate them for an hour before cooking.
Take a pressure cooker and heat the ghee in it. Then add bay leaf, cloves, cinnamon sticks, cardamom and shahi jeera. Once they crackle and get aromatic, add the onions. Sauté them until golden brown.
Once the onions turn golden brown, add the marinated mutton pieces. Then add Kasuri methi, coriander leaves, mint leaves and salt. Fry for a minute. Then add 1 cup of water and stir. Cover the pressure cooker with the lid and cook the mutton for 2-3 whistles on medium flame. Then lower the flame and cook for another 15-20 minutes. Turn off the flame and let the pressure release on its own. Serve hot.
Recipe Notes
Recipe Tip
If you want to cook it in original Dum style, then you can make this curry in a pan or a slightly deep vessel and seal the rim with kneaded dough. This will prevent the steam from escaping and will let the mutton cook Dum style.
Share your version of this recipe
Have you tried making Dum Ka Gosht at home? What technique did you use? Share your version with us!
Frequently Asked Questions
Can I make this recipe with Chicken?
Yes. You can make this recipe with Chicken.
Can I marinate the mutton overnight?
Yes. If you have time on your hands then you can marinate the mutton overnight and use it to make the recipe the next day.
Mughlai Mutton Biryani
An Iftar party without the OG Mughlai Mutton Biryani is just incomplete. Here is a really simple recipe you can try with flavors that give a royal touch. This recipe is hassle-free and requires ingredients that are commonly found in the Indian kitchen. Order Goat Biryani Cut from Licious that is expertly carved and ideal for Parsi, Hyderabadi Biryani, and every other biryani imaginable!
Print Recipe
How to Make Authentic Mughlai Mutton Biryani at Home
Blend red chillies and cashew nuts into a fine paste. In a bowl, mix mutton, ginger-garlic paste and beaten curd. Marinate for 2 hours.
In a wok, heat oil and add the chilli-cashew paste with 4 tablespoons of milk. Stir-fry for about a few seconds and add marinated mutton, onion, garam masala and salt. When the milk begins to separate, add a cup and a half of warm water and pressure cook until the mutton becomes tender.
In a deep bottomed pan, heat oil and sauté cinnamon, cardamom, cloves and bay leaves. Add the remaining milk, rice, green chillies, salt and enough water for the rice to cook. In another bowl, mix coriander, mint, fried onions and set aside.
In a pot, add a layer of rice and top it with mutton. Sprinkle half of the coriander-mint mixture and lemon juice. Add another layer of rice and drizzle saffron milk and ghee. Cover tightly and cook for about 30 minutes on extremely low flame.
Serve hot with a bowl full of raita, some lemon wedges and onions slices.
Recipe Notes
Recipe TipFor cutting through the layered biryani easily, smear the pot with some ghee or clarified butter on the bottom and the sides.Share your version of this recipeHow do you make Biryani at home? Do you use any special ingredients or prefer any unique cooking style? Let us know with your version of the recipe.Frequently Asked QuestionsWhat is the minimum time required to marinate the mutton?You should marinate the mutton for at least 30 minutes. Can I use lamb instead of goat mutton for this recipe?Yes. You can use bone-in lamb shoulder pieces or biryani cuts for this recipe.
With this delicious Iftar party menu, we’re sure you’ll be quite the host.
Let us know how your dishes turned out to be in the comments below. If you post your recipe on social media, hashtag us at #MadeWithLicious and tag Licious on Instagram. We’d love to see your delicious creations.
