Looking for traditional Pakistani Eid Recipes? This post explains which food is typically eaten for both Eid-Al-Fitr and Eid-Al-Adha. Plus you’ll find 32 easy-to-follow, tested and perfected Pakistani recipes for your next Eid table!

What is Eid?

There are 2 Eids in the year: Eid-Al-Fitr and Eid-Al-Adha.

  • Eid-Al-Fitr (often referred to as ‘choti Eid‘ (translated to ‘small Eid‘) by Pakistanis) is the Eid celebrated on the 1st of the Islamic month of Shawwal after fasting during the month of Ramadan.
  • Eid-Al-Adha (often referred to as ‘bari Eid‘ (translated to ‘big Eid‘)) is held around the 10th to the 13th days of the Islamic month of Dhu al-Hijjah and is meant to honor Prophet Ibrahim’s willingness to sacrifice his son.

What can I cook on Eid-Al-Fitr?

Eid-Al-Fitr is marked by the end of Ramadan. Typically, people don’t eat breakfast but a date, sheer khurma (also called doodh seviyan), or phirni before leaving for Eid prayer.

What can I cook on Eid-Al-Adha?

Most people cook from their sacrificed meat (qurbani ka gosht) on Eid-Al-Adha so you’ll find lots of meat-heavy dishes on this Eid.

What can I cook for a Pakistani-style Eid Dawat?

Pakistanis often host brunch or dinner on Eid. Here’s what’s typical of Eid feasting:

  • For brunch, people often serve brunch-related snacks and meals such as dahi baras, samosas, chana chaat, nihari, and halwa poori. For dessert, kheer or sheer khurma is very popular. Lassi and chai (of course) are popular drinks.
  • For dinner, celebratory dishes such as haleem, nihari, pulao, and biryani are the norm.

My top 32 Pakistani Eid Recipes

Eid Appetizers & Sides

Stack of three Aloo Ki Tikkis (Pakistani-Style Potato Cakes) on a round white plate garnished with mint leaves.

Easy Pakistani Aloo Ki Tikki – Potato Cutlets

5 (5 ratings)
This recipe for Pakistani-style Aloo Ki Tikki is made with mashed potatoes, onions, herbs, and spices. Naturally gluten-free and vegetarian (or optionally vegan).
Check out this recipe
A plate of Oven Baked Pakistani Seekh Kabob on a bed of lettuce,drizzled with yogurt raita, garnished with cilantro and a wedge of lemon. Served with a small bowl of fig chutney.

Easy Oven-Baked Pakistani Seekh Kabob (Ground Beef Skewers)

5 (8 ratings)
These Easy Oven-Baked Pakistani Seekh Kabob are made with ground beef, onions, garlic, ginger, green chili peppers, and spices. Naturally gluten-free!
Check out this recipe

Easy, Authentic Cucumber Raita

5 (3 ratings)
This is a recipe for an easy and authentic Cucumber Raita, a cool and refreshing yogurt salad that pairs perfectly with biryani, pulao, and many other Pakistani and Indian dishes.
Check out this recipe

Easy Shami Kabob (Instant Pot and Stovetop)

4.93 (26 ratings)
Shami kababs are tender patties made with beef and (yellow split peas) along with onion, herbs and spices. This recipe includes Instant Pot and stovetop instructions! Naturally gluten-free!
Check out this recipe

Traditional Eid Drinks

Authentic Pakistani Chai

5 (15 ratings)
The typical Pakistani or Indian family drinks chai very different from the chai latte you get at your local coffee shop. This is an authentic cup of chai you will find brewing in the typical Pakistani kitchen.
Check out this recipe
Perfect Plain Sweet Lassi Recipe

The Perfect Plain Sweet Lassi Recipe

5 (14 ratings)
This is the best plain sweet lassi recipe I’ve ever had and it comes from my brother-in-law’s kitchen. His secret? He uses a small amount of whipping cream to create a lassi drink that’s perfectly sweet, extra creamy, and instantly refreshing.
Check out this recipe
Kashmiri Chai (Pink Tea) Recipe

20-Minute Kashmiri Chai (Pink Tea)

5 (20 ratings)
This easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that's still delicious (and pink)! Make it with regular green tea leaves if you can't find Kashmiri tea leaves.
Check out this recipe

Main Dishes for Eid

Pakistani Chicken Biryani (The BEST!)

5 (72 ratings)
An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection!
Check out this recipe
Aloo Keema (Ground Beef and potato curry) in a bowl with basmati rice and naan.

Aloo Keema (Ground Beef and Potato Curry)

5 (19 ratings)
Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Check out this recipe

Easy Pakistani Haleem Recipe (Instant Pot)

4.93 (14 ratings)
This Pakistani-style Haleem (or Daleem) recipe is authentic, full of classic flavor, and perfect consistency…Yet easy to achieve in the Instant Pot.
Check out this recipe
Holding Chicken Karahi in a karahi

Pakistani Chicken Karahi

5 (78 ratings)
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Check out this recipe

Easy Instant Pot Pakistani Beef Curry (Stew)

5 (22 ratings)
This Instant Pot Pakistani Beef Curry, or stew, is an easy recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Also called Istu, or Ishto, this is a deeply flavorful yet healthy, dump-and-go Instant Pot beef recipe.
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The BEST Authentic Chicken Korma

5 (33 ratings)
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
Check out this recipe

Instant Pot Chicken Pulao

4.97 (28 ratings)
This quick and easy Instant Pot Chicken Pulao recipe requires just 25 minutes of prep time and results in tender boneless chicken and perfectly cooked rice.
Check out this recipe
Easy Slow Cooker Nihari Pakistani Beef Stew-4584

Easy Slow Cooker Nihari (Pakistani Beef Stew)

5 (27 ratings)
This Easy Slow Cooker Nihari recipe takes less than 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!
Check out this recipe
Easy Instant Pot Nihari

Easy Instant Pot Nihari (Pakistani Beef Stew)

5 (23 ratings)
This Instant Pot Nihari recipe takes 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!
Check out this recipe
Pakistani Beef Kofta Curry-2

Pakistani Beef Kofta Curry (Meatball Curry)

4.95 (57 ratings)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
Check out this recipe
Instant Pot Butter Chicken Side

Instant Pot Butter Chicken (Easy and Authentic)

5 (22 ratings)
This tried-and-tested restaurant-style Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavor and tender chicken!
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Instant Pot Goat Curry

5 (1 rating)
This easy Instant Pot Goat and Bell Pepper curry is a Pakistani-style mutton recipe that requires little prep time and minimal ingredients you probably have on hand! It’s perfectly spiced, a little tart, and full of flavor.
Check out this recipe
Baked Tandoori Chicken Curry

Baked Tandoori Chicken Curry (Easy & Authentic)

4.84 (18 ratings)
This Oven-Baked Tandoori Chicken curry recipe is so simple, but tastes like you spent hours on it. 20 minutes of prep time only! Easy and authentic, with no finicky steps.
Check out this recipe

Vegetarian Mains

Easy Instant Pot Chana Pulao

Instant Pot Pakistani Chana Pulao (Chickpea Pilaf) – 20-minute prep!

4.98 (36 ratings)
This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes less than 20 minutes of total prep time! Perfect for a weeknight dinner yet elegant enough for guests. Naturally gluten-free and vegetarian! 
Check out this recipe
Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

Easy Sarson Ka Saag (Instant Pot & Stovetop)

4.88 (8 ratings)
This Easy Instant Pot Sarson Ka Saag recipe is made in the Authentic Indian and Pakistani (Punjabi) style but in half the time! Stovetop instructions included. Vegetarian/Vegan optional!
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (21 ratings)
This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
Check out this recipe

Chana Masala (Authentic Chickpea Curry)

4.91 (20 ratings)
This authentic Indian & Pakistani-style Chana Masala recipe is vibrant, with just the right amount of tanginess, and rich in spicy flavor. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking. It’s an easy weeknight dinner that’s healthy, naturally vegan, and gluten-free.
Check out this recipe

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

5 (17 ratings)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Check out this recipe

Kadhi Pakora (Instant Pot and Stovetop)

5 (12 ratings)
This is a classic Punjabi-style Kadhi Pakora recipe with Instant Pot and Stovetop instructions. This recipe uses accessible ingredients and has a shortened cook time but remains true to the flavors of traditional Pakistani and North Indian Kadhi.
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Spinach and Potato Curry – Aloo Palak (Easy & Authentic)

5 (33 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
Check out this recipe

Classic Eid Desserts

20-Minute Seviyan (Sheer Khurma)

5 (4 ratings)
This quick and easy Seviyan (Sheer Khurma) recipe takes around 20 minutes make from start to finish. It's a creamy, flavorful, tested-and-perfected vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dates and nuts.
Check out this recipe
The BEST Instant Pot Kheer

The BEST Instant Pot Kheer

5 (33 ratings)
This Instant Pot Kheer (Pakistani & Indian Rice Pudding) recipe has the classic flavor of old-fashioned kheer without the fuss. This is a restaurant-inspired recipe that's been rigorously tested and perfected until I can confidently call it the BEST Instant Pot kheer.
Check out this recipe
Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

5 (12 ratings)
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
Check out this recipe
Sooji Semolina Halwa

Traditional Sooji ka Halwa (Semolina Halwa)

5 (7 ratings)
Halwa is a famous dessert that is prepared all over the world with various ingredients and in countless forms. This 20-minute recipe is prepared with semolina in the Pakistani and North Indian style.
Check out this recipe
Jaggery Rice - Gur Wale Chawal-2

Easy Jaggery Rice in the Rice Cooker – Gur Wale Chawal

5 (2 ratings)
Jaggery Rice is a traditional South Asian recipe that sweetens rice with jaggery (or gur) for a deeply flavorful dessert. This recipe is gluten-free, easy to make, and yields perfect results. 
Check out this recipe

Want more Pakistani Ramadan and Eid Recipes?

40+ Pakistani Ramadan Recipes

Freezer Friendly Make-Ahead Ramadan Recipes & Guide

Also check out my my Foodie-forward Eid Gift Guide!

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32 Pakistani Eid Recipes Including The BEST Pakistani Chicken Biryani

An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Don't miss 31 more Eid Recipes in this Roundup!


  • 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed (~567 g)


  • 1/2 cup plain whole milk yogurt (~115g)
  • 1 tbsp neutral oil
  • 2 tbsp biryani masala (recipe in original post), or sub store-bought biryani masala
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2-1 tsp red chili powder, start with 1/2 tsp if using store-bought biryani masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp nutmeg powder
  • pinch cane sugar, omit if using store-bought biryani masala
  • 2 tsp kosher salt, start with 1 ¼ tsp if using store-bought biryani masala

Whole Spices

  • 3 medium dried bay leaves, (tez patta)
  • 5-6 whole cloves, (loung)
  • 4-5 whole black cardamoms, (badi elaichi)
  • 6 star anise, (badiyaan)
  • 6 green cardamom pods, (elaichi)
  • 2 3-inch cinnamon sticks, (daarchini)
  • 3/4 tsp cumin seeds, (zeera)
  • 1/2 tsp whole black peppercorns, (kaali mirch)

Parboiled Rice

  • 1 3/4 cups aged, long grain basmati rice (~350g)
  • 1 1/2 tbsp kosher salt
  • 1 tbsp oil
  • 1 tsp lemon juice or vinegar


  • 1/4 cup neutral oil, plus more as needed
  • 2 tbsp ghee, or sub butter
  • 2 medium yellow onions (~400 g), thinly sliced or finely chopped
  • 6-8 garlic cloves , crushed (1 tbsp heaped)
  • 1- inch ginger, crushed (1 tbsp heaped)
  • 1 small tomato (~75-80 g), finely chopped
  • 1-2 small green chili peppers (such as Thai or Serrano), chopped
  • 5 dried plums , (alu bukhara)
  • 1/3 – 1/2 tsp kosher salt
  • 1 tsp garam masala, may omit if using store-bought biryani masala
  • 1/2 tsp red chili flakes, optional
  • 1 tsp kewra essence, depending on strength
  • 1 tsp lemon juice


  • 1/2 tsp chaat masala or garam masala
  • 1 tbsp oil
  • 1/4 cup cilantro leaves, chopped
  • 1-2 tbsp mint leaves, chopped (or sub more cilantro)
  • 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
  • 1 lemon, thinly sliced (5-7 slices)

For Serving

  • Raita or yogurt


  • In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
  • Thoroughly wash the rice and soak it in water. Set aside.
  • Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.
  • Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
  • Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
  • Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil. Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers.* Drain and set aside.
  • Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.

Steaming ('Dum')

  • If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves, mint leaves, and arrange the lemon slices on top.
  • If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly.** Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.



Tip: When boiling anything, cover with a lid to make it boil faster.
*How long you boil will depend on the age of your rice (5 minutes for aged rice, 4 for younger/newly harvested). The rice should be just edible, but not fully cooked, as they’re more likely to break during the steaming/dum if allowed to cook fully. See post on how to fix rice if overcooked or undercooked. 
** The goal is to keep as much of the steam inside as possible.
Calories: 591kcal, Carbohydrates: 62g, Protein: 27g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 82mg, Sodium: 2966mg, Potassium: 562mg, Fiber: 6g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 21mg, Calcium: 111mg, Iron: 3mg