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 my collection of 32+ easy-to-follow, tested and perfected Pakistani recipes for your next Eid table!

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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‘) 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 (or 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 (goat/lamb or beef) 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:

Top 32+ Pakistani Eid Recipes

NAVIGATION

🍗 Appetizers & Sides (including kebabs)

🥤Eid Drink Recipes

🥘 Eid Main Dishes

🍮 Classic Eid Desserts

🥣 More Resources + Browse all Eid Recipes on the blog

Eid Appetizers & Sides

A bowl of partially eaten Chicken Puff Pastires with tamarind chutney.

Chicken Puff Pastry (Pakistani Chicken Patties)

5 (8 ratings)
This bakery-inspired Chicken Puff Pastry recipe is made with creamy chicken filling and store-bought puff pastry sheets. Perfect for parties!
Check out this recipe
Top view of a partially eaten plate of Salmon Tikka with rice, vegetables, onion and lemon.

25-Minute Salmon Tikka (Fish Tikka)

5 (11 ratings)
A quick, easy, and healthy Salmon Tikka/Fish tikka recipe that's so delicious! Includes instructions for oven, pan-frying, and air-frying.
Check out this recipe
Chapli Kabab Recipe

The Best Chapli Kabab

4.84 (25 ratings)
A Chapli Kabab recipe that's simple and easy to make yet tastes like it's from an Afghan or Pakistani restaurant.
Check out this recipe
A platter with Baked Chicken Kofta garnished with chopped cilantro.

Chicken Kofta (Ground Chicken Meatballs)

5 (9 ratings)
A quick and easy Chicken Kofta (or Ground Chicken Meatballs) recipe packed with spices and aromatics for fresh, fusion flavor. This recipe includes pan-frying, baking, and air-frying instructions.
Check out this recipe
Partially eaten Aloo Tikkis on a plate with green chutney.

Easy Aloo Tikki – Shortcut Potato Cutlets

4.95 (18 ratings)
This recipe for Pakistani-style potato cakes is made with mashed potatoes, onions, herbs and spices. They're crispy, savory and perfectly spicy!
Check out this recipe
Seekh Kebab garnished with cilantro on a white plate

Pakistani Seekh Kebab (Ground Beef Skewers)

4.88 (40 ratings)
An easy Pakistani Seekh Kebab recipe made with ground beef (or lamb or chicken). Includes pan-frying, baking, and air-frying instructions.
Check out this recipe
Dahi Bhalla (Dahi Bharay) in a bowl with mint chutney and green chutney on top.

Easy Dahi Bhalla (Dahi Bara) – Foolproof!

5 (13 ratings)
An easy-to-follow, foolproof recipe for Dahi Bhalla (Dahi Bara). This recipe makes them in the Pakistani and North Indian style.
Check out this recipe
A white plate with Shami Kebab alongside a bowl of raita, lemon wedge and garnished with mint leaves.

Easy Shami Kebab (Instant Pot and Stovetop)

4.86 (48 ratings)
Shami kebab are tender patties made of beef and chana dal (yellow split peas). This easy recipe includes Instant Pot and Stovetop instructions.
Check out this recipe
Kachumber Salad in a white bowl with a white spoon.

5-Minute Kachumber Salad (with Variations!)

5 (3 ratings)
Here's a traditional Kachumber Salad recipe that you can make in 5 minutes! This recipe shares fun variations, add-ins, and pairing ideas.
Check out this recipe
Cucumber Raita in a bowl with a wooden spoon and cilantro sprinkled on top

Easy Vegetable Raita Recipe (15 Minutes!)

5 (13 ratings)
Learn how to make authentic cucumber raita at home with this easy recipe! This raita comes together in just 15-minutes and is a delicious condiment.
Check out this recipe
Cilantro Mint Raita (Dahi Pudina Chutney) in a bowl

10-Minute Mint Raita (Restaurant-Style)

4.94 (15 ratings)
This mint and cilantro yogurt chutney recipe is the perfect condiment! Make it in less than 10 minutes, this yogurt chutney goes with everything.
Check out this recipe

Traditional Eid Drinks

Close up of Authentic Pakistani Chai in a white teacup.

Authentic Pakistani Chai

5 (30 ratings)
This Authentic Pakistani Chai recipe can be prepared quickly and easily over the stovetop. Tips and tricks included for the perfect cup!
Check out this recipe
Masala Chai (Tea) being poured into a cup

Easy Masala Chai (Tea) Recipe – Spiced Chai

4.98 (72 ratings)
An authentic recipe for Masala Chai (tea) or Indian Spiced Chai. This easy recipe uses black tea bags and whole spices and takes 15 minutes!
Check out this recipe

20-Minute Kashmiri Chai (Pink Tea)

4.97 (53 ratings)
This easy, one-pot Kashmiri Chai (Pink Tea) recipe takes less than 20 minutes to make! Make it with any green tea leaves!
Check out this recipe
Mango Lassi in a clear glass with white straw

The Best Mango Lassi (Restaurant-Style)

5 (15 ratings)
The Best Mango Lassi recipe that makes restaurant style lassi. This recipe is made with mango, yogurt, mango pulp, sugar, milk, and ice.
Check out this recipe

The Perfect Sweet Lassi Recipe

5 (24 ratings)
This Punjabi Sweet Lassi recipe uses yogurt, milk, ice, and a touch of cream to make the most refreshing Lassi.
Check out this recipe

Main Dishes for Eid

Rice Main Dishes

Chicken Biryani on a gold-trimmed platter with a silver rice spoon resting on the side

Pakistani Chicken Biryani (The BEST!)

4.95 (210 ratings)
An authentic Chicken Biryani recipe with simple, easy-to-follow instructions and mouthwatering, traditional Pakistani and Indian flavor.
Check out this recipe
Mutton Pulao in a bowl

Mutton Pulao (Goat/Lamb Pulao)

5 (13 ratings)
A classic but easy-to-follow Mutton Pulao recipe that promises deep flavor, tender goat or lamb, and fluffy rice. It’s also designed to double so you can serve it to guests with confidence. Tested to perfection!
Check out this recipe
Chicken pulao on a platter with a golden spoon and raita on the side.

Pakistani Chicken Pulao (Yakhni Pulao)

5 (20 ratings)
A classic Yakhni Chicken Pulao recipe that's truly hard to mess up. This recipe promises deep flavor, tender chicken, and fluffy rice.
Check out this recipe
Matar Pulao on a platter garnished with cilantro and dollops of raita.

Matar Pulao (Peas Pulao) – 20-Minute Prep!

5 (9 ratings)
Matar Pulao (Green Peas Pulao) is an everyday Pakistani and North Indian rice dish. This easy and tasty recipe takes 20 minutes of prep time!
Check out this recipe
Chana Pulao in a Dutch Oven garnished with cilantro.

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

4.96 (65 ratings)
This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes 20 minutes of total prep time! Gluten-free and vegetarian!
Check out this recipe
Instant Pot Chicken Pulao in a bowl garnished with cilantro.

Instant Pot Chicken Pulao

4.89 (59 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

Beef, Mutton, and Lamb Main Dishes

Instant Pot Pakistani-style Haleem made with beef and grains in a white bowl with wooden spoon and garnishing

Easy Pakistani Haleem Recipe (Instant Pot)

4.89 (42 ratings)
This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency…Yet easy to achieve in the Instant Pot.
Check out this recipe
Aloo Gosht (Mutton and Potato Curry) in a white Dutch Oven.

Aloo Gosht (Mutton/Lamb and Potato Curry)

4.97 (27 ratings)
Aloo Gosht is a Pakistani and North Indian-style meat and potato curry. Make this recipe with lamb or goat over stovetop or Instant Pot.
Check out this recipe
Nihari in a white bowl garnished with condiments

Easy Nihari (Pakistani Beef Stew)

5 (54 ratings)
Here's an easy Nihari (Pakistani Beef Stew) recipe that requires 1 pot and less than 30 minutes of initial prep time.
Check out this recipe
Easy Instant Pot Nihari

Easy Instant Pot Nihari (Pakistani Beef Stew)

5 (37 ratings)
This Instant Pot Nihari (Pakistani Beef Stew) recipe takes 30 minutes of prep time without compromising on the authentic, deeply flavorful taste!
Check out this recipe
Pakistani Beef Curry (Stew) in a bowl on top of a plate with naan

Easy Instant Pot Pakistani Beef Curry

5 (35 ratings)
This is an Easy Instant Pot Beef Curry (or stew) recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices.
Check out this recipe
Bowl of Instant Pot Goat and Bell Pepper Curry garnished with cilantro on top of a white plate with naan and lemon wedges.

Instant Pot Goat and Bell Pepper Curry

4.67 (6 ratings)
This easy Instant Pot goat meat curry is a Pakistani-style mutton recipe that is perfectly spiced, a little tart, and full of flavor.
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 (60 ratings)
Here's an authentic Pakistani and North Indian style Aloo Keema – Ground Beef and Potato curry. This is a one-pot, simple, comforting recipe.
Check out this recipe
Pakistani Beef Kofta Curry-2

Pakistani Beef Kofta Curry (Meatball Curry)

4.91 (120 ratings)
This Pakistani Beef Kofta Curry has all the authentic flavor of old-fashioned kofte but it's made in an easier, more approachable way.
Check out this recipe

Chicken Main Dishes

Close up of Chicken Manchurian in pot with a wooden spoon.

Chicken Manchurian (Crispy with Gravy)

4.70 (13 ratings)
Chicken Manchurian is an Indo-Chinese recipe with crispy chicken in a spicy, tangy, sweet sauce. Includes pan-fry and deep-fry options!
Check out this recipe
Chicken Jalfrezi in a black skillet with a silver spoon

Chicken Jalfrezi (Easy and Authentic)

5 (51 ratings)
Chicken Jalfrezi is a tomato-based curry made with boneless chicken, bell peppers, and onion. This recipe is easy, authentic, and flavorful!
Check out this recipe
Authentic Chicken Curry in a dutch oven garnished with cilantro

Authentic Chicken Curry (Easy Chicken Salan)

4.98 (41 ratings)
Learn to make easy chicken curry (chicken salan) at home with this recipe! Make it in one pot in under an hour. Serve with basmati rice and naan.
Check out this recipe
Holding Chicken Karahi in a karahi

Pakistani Chicken Karahi

4.97 (132 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
Chicken Korma in a large pot with a wooden spoon.

The BEST Authentic Chicken Korma

4.95 (89 ratings)
This easy yet authentic Chicken Korma recipe is made the traditional Pakistani and North Indian way. This recipe is tested to perfection!
Check out this recipe
Achari Chicken in a white pot

Easy Achari Chicken

4.97 (26 ratings)
This easy, fuss-free Achari Chicken (or chicken curry with pickling spices) recipe made in the North Indian and Pakistani style.
Check out this recipe
Top view of a bowl of Hakka Noodles with a pair of chopsticks.

Hakka Noodles (Desi Chow Mein)

5 (6 ratings)
Hakka Noodles, the Desi version of Chow Mein, are an Indo-Chinese staple. This easy recipe has a balanced yet bold flavor and is ready in less than 40 minutes (including veggie prep). Omit chicken to make it vegetarian. Tested to perfection!
Check out this recipe
Instant Pot Butter Chicken Side

Instant Pot Butter Chicken (Quick & Easy)

5 (45 ratings)
This tried-and-tested restaurant-style Instant Pot Butter Chicken recipe is easy to prepare yet yields authentic, deep flavor and tender chicken!
Check out this recipe
Baked Tandoori Chicken Curry

Baked Tandoori Chicken Curry (Easy & Authentic)

4.92 (37 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!
Check out this recipe

Vegetarian Main Dishes

Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

Easy Sarson Ka Saag (Stovetop & Instant Pot)

4.94 (15 ratings)
This sarson ka saag recipe is easy and quick to make at home. Instant Pot and stovetop cooking instructions included. Made in the authentic Punjabi-style.
Check out this recipe
Close up of partially eaten plate of Matar Paneer with rice.

Matar Paneer (Easy + Flavorful, Restaurant-Style)

5 (9 ratings)
Matar Paneer is a North Indian dish with Peas (Matar) and Paneer in a rich, tomato-based curry. This recipe is easy-to-follow with nuanced, restaurant-style flavor and texture. Includes tips for soft paneer whether you choose to pan-fry it or not. Tested to perfection!
Check out this recipe
Cauliflower and Potato Curry (Aloo Gobi Recipe)

Cauliflower and Potato Curry (Aloo Gobi)

4.92 (74 ratings)
Aloo Gobi (Cauliflower and Potato Curry) is a popular Pakistani & North Indian vegetarian curry. This easy recipe delivers on flavor!
Check out this recipe
Palak Paneer in a bowl with naan and rice, ready to be eaten

Palak Paneer (Easy, Authentic)

5 (11 ratings)
Palak Paneer, or Saag Paneer, is a restaurant-famous spinach and paneer curry. This recipe is crowd-pleasing with complex yet balanced, authentic flavor. It's also easy-to-follow, requires one pan if you skip pan-searing the paneer, and takes 50 minutes from start to finish! Tested to perfection!
Check out this recipe
Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (48 ratings)
This quick and easy vegan mixed vegetable curry recipe is a perfect healthy weeknight dinner or simple vegetable side dish.
Check out this recipe
Authentic Chana Masala garnished with cilantro and julienned ginger in a black skillet

Authentic Chana Masala (Indian Chickpea Curry)

4.94 (145 ratings)
This Authentic Indian & Pakistani-style Chana Masala (Vegan Chickpea Curry) recipe is easy, authentic, and absolutely delicious.
Check out this recipe
Aloo Baingan in a skillet with naan and yogurt on the side

Aloo Baingan – Eggplant and Potato Curry

4.99 (55 ratings)
An easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made in the Pakistani & North Indian-style. Tested to perfection!
Check out this recipe
Baingan Bharta (Oven-Roasted Eggplant Curry) in a speckled bowl with naan and garnished cilantro.

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

4.98 (44 ratings)
This easy Baingan Bharta oven recipe is a broiled/roasted eggplant curry made in the traditional Pakistani and Indian (Punjabi) way.
Check out this recipe
Kadhi Pakora in a bowl garnished with cilantro and whole red chili.

Punjabi Kadhi Pakora (Stovetop and Instant Pot)

4.94 (31 ratings)
This Pakistani & North Indian Punjabi-style Kadhi Pakora is easy-to-follow yet authentic. Includes both Instant Pot and Stovetop instructions!
Check out this recipe
Close up of Aloo Palak in a skillet with a wooden spoon.

30-Minute Aloo Palak (Spinach and Potato Curry)

5 (109 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian.
Check out this recipe

Classic Eid Desserts

A large bowl with sheer khurma served with spoons and nuts in small bowls

20-Minute Seviyan (Sheer Khurma)

5 (14 ratings)
This quick and easy Seviyan or Sheer Khurma recipe is a creamy and flavorful dessert recipe made using vermicelli, milk, and heavy cream.
Check out this recipe
A bowl of Zarda ready to be eaten with a spoon.

Zarda (Meethe Chawal – Sweet Rice) – Foolproof!

4.60 (5 ratings)
Here's a traditional Zarda recipe that takes the guesswork out of classic Meethe Chawal (or Sweet Rice). Tested to perfection!
Check out this recipe
The BEST Instant Pot Kheer

The BEST Instant Pot Kheer

4.99 (58 ratings)
Easy Instant Pot Kheer recipe with all the flavor of traditional Pakistani and Indian Kheer. This recipe has been tested & dissected to perfection!
Check out this recipe
Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

5 (14 ratings)
This Instant Pot Carrot Halwa recipe (Gajar ka Halwa) is every bit as authentic as the stovetop version of this popular Pakistani dessert, only easier.
Check out this recipe
Sooji ka Halwa in a bowl garnished with blanched, slivered almonds.

Sooji ka Halwa (Semolina Halwa) – 20 Minute Recipe!

5 (14 ratings)
Sooji (or Suji) ka Halwa is a Pakistani and Indian semolina dessert. This is a simple, classic recipe that you can make in 20 minutes!
Check out this recipe
Jaggery Rice - Gur Wale Chawal-2

Easy Jaggery Rice in the Rice Cooker – Gur Wale Chawal

5 (5 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
A serving of Crushed Pineapple Dessert in a white plate with sliced pineapples on the side.

Crushed Pineapple Dessert (15 Minute Prep!)

5 (6 ratings)
This Crushed Pineapple Dessert is the best of all worlds: 6 ingredients, less than 15 minutes of active prep time, and shockingly good. This is the perfect make-ahead dessert that I promise your guests will want seconds of. Tested to perfection!
Check out this recipe

More Resources

Did you know?
You can browse all the Ramadan and Eid Recipes on my blog!

Also check out:

Chicken Biryani on a gold-trimmed platter with a silver rice spoon resting on the side
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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!

Watch the Video

Ingredients 

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

Marinade

  • 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

Biryani

  • 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

Layering/Topping

  • 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

Instructions 

  • 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.

Notes

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