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.
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.
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.
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.
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.
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!
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.
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.
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.
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!
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.
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!
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.
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.
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.
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.
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!
32 Pakistani Eid Recipes Including The BEST Pakistani Chicken Biryani
Prep Time: 15mins
Cook Time: 2hrs
Total Time: 2hrs15mins
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!
1-2tbspmint leaves, chopped (or sub more cilantro)
1/8tspyellow/orange food coloring mixed with 1 tbsp milk or water
1lemon, thinly sliced (5-7 slices)
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.
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.
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