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Handiہانڈیاردو

Eid ul Adha (Bakra Eid) recipes

What to cook with qurbani meat: kaleji on day one, then karahi, raan, kababs, nihari and more.

Fresh qurbani meat is tough for the first few hours. Cook the kaleji and kata-kat on the first day, and let the rest of the meat rest in the fridge for a day before making karahi, qorma or kababs. Bony pieces suit nihari, paye and stews; boneless pieces suit tikka, seekh kababs and pulao.