Top 5 Pakistani Eid Recipes | Special Eid Dishes | Eid Food Ideas

 Eid is a time of celebration, family gatherings, and most importantly, delicious food! Pakistani cuisine is renowned for its rich flavors, aromatic spices, and diverse dishes. Here, we present the top 5 Pakistani Eid recipes that are sure to make your festive occasion even more special.

1. Biryani

Ingredients:

• 2 cups Basmati rice
• 500g chicken or mutton
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• Salt to taste
• Fresh coriander and mint leaves
• Saffron (optional)

Method:

1. Wash and soak the rice for 30 minutes. Cook until 70% done, then drain and set aside.
2. In a large pot, heat oil and fry the onions until golden brown. Remove half and set aside.
3. Add ginger-garlic paste, green chilies, cumin, cloves, cardamom, and cinnamon to the pot. Sauté for a few minutes.
4. Add chicken or mutton, and cook until it changes color. Add tomatoes, yogurt, red chili powder, turmeric, garam masala, and salt. Cook until meat is tender.
5. Layer the partially cooked rice over the meat. Sprinkle fried onions, fresh coriander, mint, and saffron (dissolved in milk).
6. Cover the pot and cook on low heat (dum) for 20-25 minutes.
7. Serve hot with raita and salad.

2. Sewaiyan (Sweet Vermicelli)

Ingredients:

• 1 cup vermicelli
• 1 liter milk
• 1/2 cup sugar
• 4-5 cardamom pods
• 1/4 cup chopped nuts (almonds, pistachios, cashews)
• 1/4 cup raisins
• 2 tablespoons ghee (clarified butter)

Method:

1. In a pot, heat ghee and fry the cardamom pods and vermicelli until golden brown.
2. Add milk and bring to a boil.
3. Reduce heat and let it simmer until the vermicelli is cooked and the milk thickens.
4. Add sugar and cook for another 5-10 minutes.
5. Stir in the chopped nuts and raisins.
6. Serve warm or chilled.

3. Sheer Khurma

Ingredients:

• 1 liter milk
• 1/2 cup vermicelli
• 1/4 cup sugar
• 8-10 dates, chopped
• 1/4 cup almonds, pistachios, and cashews (chopped)
• 2 tablespoons ghee
• 1/2 teaspoon cardamom powder
• 1 tablespoon rose water

Method:

1. Heat ghee in a pot and fry the vermicelli until golden.
2. Add milk and bring to a boil.
3. Add sugar, dates, and cardamom powder. Simmer for 15-20 minutes.
4. Stir in the chopped nuts and rose water.
5. Serve warm.

4. Nihari

Ingredients:

• 500g beef or mutton (with bones)
• 2 onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 2 tablespoons wheat flour (atta)
• 1/2 cup oil
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander and ginger slices for garnish
• Lemon wedges

Method:

1. Heat oil in a large pot and fry the onions until golden.
2. Add ginger-garlic paste and sauté.
3. Add meat and cook until it changes color.
4. Mix wheat flour with water to make a smooth paste, then add to the pot.
5. Add red chili powder, coriander powder, turmeric, garam masala, and salt. Cook for a few minutes.
6. Add enough water to cover the meat. Cover and cook on low heat for 6-8 hours (traditional method) or in a pressure cooker for 1-2 hours.
7. Garnish with fresh coriander, ginger slices, and lemon wedges before serving.

5. Gulab Jamun

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Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons ghee
• Milk (as needed to make dough)
• Oil for frying
• 2 cups sugar
• 1 cup water
• 4-5 cardamom pods

Method:

1. Mix milk powder, flour, baking soda, and ghee in a bowl. Gradually add milk to form a soft dough.
2. Make small balls from the dough and set aside.
3. In a pot, heat oil and fry the balls on low heat until golden brown.
4. In another pot, boil sugar, water, and cardamom pods to make the syrup.
5. Soak the fried balls in the syrup for at least 2 hours before serving