If you are looking for some quick recipes to be the star cook this Meaty Eid, then here our 5 top bakra eid recipes you shouldn’t miss. Eid-ul-Adha, also known as ” Bakra Eid ” or ” Meaty Eid “, is not just a religious festival—it’s a celebration of flavors, family gatherings, and of course, lots of meat! From spicy BBQs to slow-cooked stews, Pakistani households turn into mini culinary hubs during this time of the year.
5 Bakra Eid Recipes For Meaty Eid
Eid-ul-Adha 2025 is just around the corner. So if you’re planning to level up your kitchen game this Eid, you’re in the right place. For this Meaty Eid in Pakistan, here are the top five bakra eid recipes you must learn.
1. Beef Biryani – The Star of Every Dawat
No Eid celebration is complete without the regal OG biryani. It is such a classic dish that represents our rich culinary heritage. So ofcourse its on the number one when we are discussing bakra eid recipes.
Ingredients
- 1¼ – 1½ pounds bone-in beef pieces
- 1 cup neutral flavored oil
- 2 large onions, sliced thin
- 2 tablespoons ginger garlic paste
- 3 tomatoes, sliced or diced
- ½ cup full-fat yogurt
- 1 tablespoon coriander powder
- 1½ teaspoons red chili powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground mace
- Salt, to taste
- 4 green cardamoms
- 4 cloves
- 2 black cardamoms
- 2 1-inch pieces cinnamon
- 1 bay leaf
- 1 star anise
- 3 medium potatoes, peeled and halved
- ½ cup chopped cilantro
- ½ cup chopped mint
- 2 tablespoons lemon or lime juice
- 1 green chili, halved (jalapeno or serrano)
- 3 cups parboiled/sela basmati rice
- Pinch of powdered yellow or orange food color, optional
Instructions
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Rinse rice in cold water, and soak in cold water for at least 2 hours (can soak for up to 4 hours).
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Heat oil in a large vessel over medium-high heat. Add sliced onions and sauté until golden brown, 5 to 10 minutes.
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Transfer half of the browned onions to a paper towel lined plate and set aside. These will be used when the biryani is being layered.
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Returning to the cooking onions, add ginger garlic paste and beef, and sauté until the beef has a good sear on it, about 3 to 5 minutes. Reduce heat and add tomatoes, cover, and cook until the beef is tender and the onions and tomatoes have cooked down into a thick paste, about 1½ to 2 hours. Add splashes of water and stir as necessary to help tenderize the meat and to prevent burning at the bottom of the pot.
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While the beef is cooking, mix the following together in a bowl: yogurt, coriander powder, red chili powder, turmeric, paprika, black pepper, nutmeg, mace, salt, green cardamoms, cloves, black cardamoms, cinnamon, bay leaf, and star anise.
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Once the beef is ready, add the prepared yogurt and spice mixture. Cook until the oil begins to separate from the gravy, about 10 to 15 minutes. Add potatoes and cook until they are semi-cooked through (they will continue cooking while steaming with the rice), about 10 to 15 minutes. Remove from heat and mix in cilantro, mint, lemon (or lime) juice, and green chili. Set aside.
Prepare Rice
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Heat water (enough to boil rice in) and salt in a large vessel over medium-high heat. Once it comes to a boil, add soaked rice (drain before adding), and cook until about 75% cooked through. Drain and set aside.
Assemble
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In a large vessel, spread out half of the boiled rice, followed by the beef and potato mixture (masala). Cover with remaining rice. Sprinkle a pinch of food color, if desired. Sprinkle prepared fried onions. Cover and seal the vessel with a cotton tea towel or aluminum foil, followed by the lid. Cook over low heat until the rice has finished cooking, about 45 to 60 minutes.
Tips for Perfection:
- Marinate the beef overnight for tender results.
- Layer rice and meat with fried onions and mint for that perfect “dum” flavor.
- Use saffron or food coloring soaked in milk to give it the signature biryani look.
2. Seekh Kabab – Perfect for Grilling Season
Eid-ul-Adha and BBQ go hand in hand. Seekh kababs are easy to prepare and a huge hit during evening gatherings. Plus, they freeze well—so you can make a big batch and enjoy them long after Eid.
Ingredients
- 150 Gram mutton (keema, minced)
- 100 gram chicken (minced)
- 2 tsp ginger-garlic paste
- 1 tsp onion paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3/4 tsp pepper, powdered
- 1 tsp dried mango powder
- 1/4 tsp saunth (dry ginger powder)
- 2 tsp oil
- 1 1/2 tbsp cashew paste
- 1 1/2 tbsp cream
- 2 tbsp besan
- 1 Egg yolk
- To taste salt
- For garnishing coriander leaves
Instructions
- In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
- Add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream. Mix nicely.
- Add besan (chickpea flour) and egg yolk to bind. Mix well.
- Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
- Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
- Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
Tips for Perfection:
- Use skewers and grill on charcoal for that smoky flavor.
- Make sure the mince is dry to help it stick properly.
- Baste with butter or ghee during grilling to keep them juicy.
Read More: SFA Raids Karachi Five-Star Hotel for Food Safety Violations
3. Mutton Kunna – A Taste of Punjab
If you’re looking to make something traditional yet special, mutton kunna is your answer. Originating from Chiniot in Punjab, this dish is cooked in a clay pot (kunna) and is known for its rich, deep flavors.
Ingredients
- Mutton 1 kilogram
- Ghee1 cup
- Onion, sliced 2 – 3
- Ginger garlic paste 1 tablespoon
- Red chili powder 1 teaspoon
- Kashmiri red chili powder 1 teaspoon
- Ground turmeric 1 teaspoon
- Coriander seeds 1 teaspoon
- Salt to taste
- Ground Cumin 1 tablespoon
- Water as per need
- Yoghurt ½ cup
- Mace, crushed ½ teaspoon
- Crushed nutmeg a pinch
- Garam masala 1 tablespoon
- Cardamom powder a pinch
- All-purpose flour 2 tablespoons
- Water 2 tablespoons
- Ghee 1 cup
- Royal cumin seeds 1 teaspoon
Tips for Perfection:
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Slow cook for at least 2-3 hours to let the flavors develop.
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Use bone marrow pieces (nalli) for an authentic touch.
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Serve with tandoori naan or rogni roti.
4. Kaleji Masala – The First-Eid Morning Staple
On the first day of Eid, it’s almost a tradition to prepare fresh liver (kaleji) right after Qurbani. It’s quick, hearty and gives off major Eid vibes.
Ingredients
- 1.1 lb (½ kg) chicken liver cut into bite sized pieces
- 1 teaspoon ginger and garlic paste
- 1 lemon we’ll just be using the juice from this
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red chilli powder
- 0.25 teaspoon turmeric powder
- 1.5 teaspoon coriander powder
- 2 green chilies 4-5 for more heat, finely chopped or minced
- 4 tablespoon (80 g) yogurt ideally full fat
- ⅓ cup (85 ml) oil
- 1 teaspoon cumin seeds
- 6 whole cloves
- 4 green cardamoms
- 0.5 teaspoon whole black pepper or coarsely crushed black pepper
- 1 medium piece of whole cinnamon
- 1 medium onion finely processed into a paste
- 2 medium tomatoes finely processed into a paste
- salt to taste (start with 0.5 teaspoon and then adjust)
- fresh coriander for garnishing
- green chilies for garnishing
Instructions
- Marinate the liver with all the ingredients from the ‘marination’ section and marinate everything for a minimum of one hour.
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In a deep pot or wok, heat the oil. Add in the onions and whole spices and sauté them over a medium to high heat for 6-8 minutes, until they begin to turn lightly golden. Please note, blended onions won’t turn much darker than this shade, so once they’ve got some colour, you’re good to proceed.
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Add in the blended tomatoes and sauté everything further over a high heat till the mixture becomes very thick, concentrated and glossy. The oil should begin to separate at the edges. Towards the end of this, add in all the spices.
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Add in the marinated liver, alongside all the marination liquid. Sauté this mixture in the oil really really well – this will take lots of time as the liver and yogurt will release some moisture. Keep sauteing the liver until the mixture looks thick and the oil separates at the edges.
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Add half a cup/125ml of water, bring to a boil, then cover and cook on low for 5-10 minutes
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Finish off with a heavy hand of coriander and green chilies for garnishing.
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Do not overcook; liver can get rubbery if left too long on heat.
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Add lemon juice at the end for an extra touch.
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Cook it in butter or desi ghee for rich flavor
5. Nihari – A Slow-Cooked Delicacy
Nihari is the epitome of patience and reward in Pakistani cooking. This slow-cooked beef or mutton stew is usually a breakfast item, but during Eid, it becomes a comforting meal option for lunch or dinner.
Ingredients
- Beef shank (Nihari gosht) – 1.5 kg (with bones for flavor, marrow bones/nalli are a bonus)
- Ginger garlic paste – 2 tbsp
- Onions – 2 medium (finely sliced)
- Plain flour (atta or maida) – 3 tbsp (used for thickening)
- Water – 8–10 cups (adjust as needed)
- Salt – to taste
- Cooking oil or desi ghee – 1 cup (you can mix both for better flavor)
Instructions
- In a large heavy-bottom pot (or pressure cooker if short on time), heat the oil/ghee.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Now add the beef shank pieces. Sear until the meat changes color and is lightly browned on all sides (about 10–15 minutes)
- Add all of the nihari masala to the pot. Stir well so the spices coat the meat.
- Add salt and fry for another 5–6 minutes on medium heat to build flavor.
- Add water to the pot—enough to fully submerge the meat.
- Cover with a tight lid and cook on low heat for 4–6 hours.
- If using a pressure cooker, cook for around 45 minutes to 1 hour, then simmer uncovered for flavor.
- Stir occasionally and check the tenderness of the meat. It should fall off the bone easily.
- Mix the flour with half a cup of water to form a lump-free slurry.
- Gradually add this mixture to the nihari while stirring to avoid lumps.
- Simmer for another 15–20 minutes until the nihari thickens to your desired consistency.
Tips for Perfection:
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Slow cook on low heat overnight or for 5–6 hours minimum.
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Temper with fried onions and ghee at the end for that final flavor boost.
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Garnish with julienned ginger, lemon, and coriander.
Bakra Eid Recipes – Ditch The Takeout Hassle
Whether you’re a seasoned cook or just starting out, these bakra eid recipes will guide you through creating traditional Pakistani dishes with love. So this Meaty Eid, ditch the takeout and give these bakra eid recipes a try. Your friends and family will thank you, and your kitchen will smell like heaven.
Oh and if you are also wondering about Pakistani brands and influencers that champion Pakistani cuisine, then we also have a perfect artcle for that too.
Read Here: http://synergyzer.com/what-iconic-brands-and-influencers-champion-pakistani-cuisine/
Pro Tip: Also don’t forget to portion and freeze your Qurbani meat wisely so you can enjoy these dishes well beyond Eid!