Eid ul Adha Pakistani Food Recipes – Rice, Pulao, Biryani

Some rice dishes will add color, taste and options for you all during Eid. Biryaani and pulaao are hot favorite of many people. Not only for rice lovers but also for meat lovers, some traditional rice dishes will spice up your Eid. Make sure you stick to traditional ones if you want to enjoy the same and typical spicy biryani recipes or yummy salty pulao recipes. For those who want to try something new with rice dishes can choose for varied and diverse recipes, which are not only a pleasant change for you all but also are mouth watering and aromatic. Try any of these rice recipes this Eid and excite your taste buds a bit more.


1. Pulao

Mutton with bones: ½ kg
Green chilies: 3 – 4
Rice: 300 gm
Ginger garlic paste: 1 tbsp
Onion: 1

Mix whole spice: as required
Fennel seeds: 1 tbsp
Cumin seeds: 1 tbsp

Coriander seeds: 1 tbsp
Kewra: 2 tbsp
Yellow color: few drops
Salt: to taste
Water: 1 ½ – 2 glasses
Ghee: ½ cup
Muslin cloth: as require

Heat ½ cup of ghee in a deep pan and add in 1 tbsp ginger garlic paste,  1 chopped onion and ½ kg mutton.  Cook them all for a few minutes. Side by side fill muslin cloth with 1 tbsp fennel seeds, 1 tbsp coriander seeds and 1 tbsp cumin seeds. Make into spice bag and add it to the pan. Additionally add in mix whole spices and 2 glasses of water, cover the lid and let them all cook for 20 – 25 minutes or till mutton meat is tender. Check in after 25 minutes if the meat is tender or not. Then add 300 gm soaked rice. Drain out water first. After that, add in salt to taste as well as whole green chilies. Cook them all till rice are tender. In the end, mix kewra with yellow food color and spread on top of the rice. Simmer on low flame for 8 – 10 minutes. Finally remove spice bag, dish it out and serve hot with yogurt dip.


2. Kabab Rice 

Rice: ½ kg
Onion: 2
Egg: 1
Beef mince: ½ kg

Green chilies: 3 – 4
Spring onion: 1

Garlic cloves: 3 – 4
Salt: to taste
Papaya paste: 1 tbsp
Nutmeg, mace powder: 1 tsp

Cumin seeds: 1 tsp
Ginger: 1 inch piece
Tomatoes: 3 – 4
Oil as required
Chili powder: 1 tsp
Green chilies: 4 – 5
Curry leaves: as required
Ginger garlic paste: 1 tbsp
Fried onion: 1
Coriander & mint: leaves ¼ bunch
Yellow color: a pinch
Coriander powder: 1 tsp

Turmeric: ½ tsp

All spice powder ½ tsp
Cumin powder: 1 tsp
In a chopper machine,  put together spring onion, mince, egg, onion, green chilies, garlic cloves, papaya paste, ginger piece, cumin seeds and salt to taste. Chop them all very well. Remove mixture in a deep bowl. Now make thin long kabab of this mixture and shallow fry them till they turn golden brown. Then heat up ¼ cup of oil in another pan and add ginger garlic paste and sauté for a couple of minutes.  Then add 3 – 4 boiled tomatoes and 1 chopped onion. Cook them all till tomatoes and onion are tender. Then add 1 tsp chili powder, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp all spice powder,  4 – 5 green chilies and a few curry leaves. Also add ½ cup water and simmer on low flame. Cook well, till the gravy thickens, then add fried kababs, and mint leaves with chopped coriander. In a separate pan boil ½ kg rice till half tender. Now spread boiled rice on top of kababs, sprinkle a small pinch of yellow food color and 1 tsp nutmeg, mace powder on top. Simmer for 10 to 15 minutes till done. Dish it out and serve hot and enjoy with your guests.

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