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:
A simple, flavor-packed Vegetable Pakora recipe with tips to make them soft yet extra crispy. These are homestyle pakoras – light and airy, not heavy or dense like restaurant ones can be. Use onions and potatoes, plus cabbage, spinach, or any veggies you like. Tested to perfection!
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.
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!
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.
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!
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.
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!
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 panif you skip pan-searing the paneer, and takes 50 minutes from start to finish! Tested to perfection!
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.
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.
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!
32+ Pakistani Eid Recipes Including The BEST Pakistani Chicken Biryani
Yield: 6servings
Prep Time: 15 minutesmins
Cook Time: 2 hourshrs
Total Time: 2 hourshrs15 minutesmins
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!
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.
4 Comments on “32+ Pakistani Eid Recipes (Traditional & Easy-To-Follow)”
Hi Izzah,
Can you please share your sheer khurma recipe? Thanks! xox
Working on it, iA! I had planned to share kheer but couldn’t get it perfect in time. IA soon!
Thank you for compiling this handy list.
You’re welcome, Fatema!