Ingredients:
- Beef boneless cubes 750 gms (tenderloin/undercut)
- Sirka (Vinegar) ½ Cup
- Namak (Salt) 1 tbs
- Rafhan corn oil for frying
- Dahi (Yogurt) 1 & ½ Cups
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dhania powder (Coriander powder) 2 & ½ tbs
- Lal mirch powder (Red chilli power) 1 tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Tandoori masala 1 & ½ tbs
- Javatri powder (Mace powder) 1/4 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Lal mirch (Red chili) crushed ½ tbs
- Lemon juice 2 & ½ tbs
- Kacha papita (Raw papaya) paste 1 tbs
- Pani (Water) 2-3 Cups
- Rafhan corn oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Tez paat (Bay leaves) 2
- Pyaz (Onion) sliced 1 large
- Tamatar (Tomato) sliced 1 large
- Hari mirch (Green chillies) 4-5
- Hara dhania & Podina (Fresh coriander & Mint leaves) chopped 2-3 tbs
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) fried
- Chawal (Rice) sella 750 gms (boiled until 3/4th done)
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Pyaz (Onion) fried
- Kewra water 1 tbs
- Pani (Water) 1 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Pyaz (Onion) fried
Directions:
In bowl,add beef boneless cubes,vinegar,salt and mix well,cover and marinate for 2-3 hours.
In wok,add rafhan corn oil and fry marinated beef on medium flame until golden brown (approx. 18-20 minutes).
In bowl,add yogurt,ginger garlic paste,coriander powder,red chili powder,turmeric powder,garam masala powder,tandoori masala,mace powder,nutmeg powder,red chilli crushed,lemon juice whisk well & set aside.
In bowl,add fried beef,half quantity of spiced yogurt (reserve half for later use),raw papaya paste,mix well and marinate for 1 hour.
In pot,add water and place steam rack and sieve.
Add marinated beef,cover and steam cook for 40-50 minutes & set aside.
In pot,add corn oil,cumin seeds,cinnamon stick,star anise,black peppercorns,green cardamom,black cardamom,bay leaves and mix.
Add onion and fry until golden.
Add tomato and mix.
Add green chillies,mix well and cook until tomatoes are soft.
Now add reserved spiced yogurt and mix well.
Add fresh coriander,mint leaves and mix well.
Cover and cook on low flame until oil separates then take out half quantity of gravy for layering.
Add mint leaves,fresh coriander and fried onion.
Add & spread half quantity of boiled rice,reserved gravy,steam cooked beef pieces,fresh coriander, mint leaves,fried onion and remaining quantity of boiled rice.
In kewra water,add water,yellow food color and mix well then add it in pot.
Add fried onion,cover and steam cook on low flame for 8-10 minutes.
Ajza:
- Beef boneless cubes 750 gms (tenderloin/undercut)
- Sirka (Vinegar) ½ Cup
- Namak (Salt) 1 tbs
- Rafhan corn oil for frying
- Dahi (Yogurt) 1 & ½ Cups
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dhania powder (Coriander powder) 2 & ½ tbs
- Lal mirch powder (Red chilli power) 1 tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Tandoori masala 1 & ½ tbs
- Javatri powder (Mace powder) 1/4 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Lal mirch (Red chili) crushed ½ tbs
- Lemon juice 2 & ½ tbs
- Kacha papita (Raw papaya) paste 1 tbs
- Pani (Water) 2-3 Cups
- Rafhan corn oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Tez paat (Bay leaves) 2
- Pyaz (Onion) sliced 1 large
- Tamatar (Tomato) sliced 1 large
- Hari mirch (Green chillies) 4-5
- Hara dhania & Podina (Fresh coriander & Mint leaves) chopped 2-3 tbs
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Pyaz (Onion) fried
- Chawal (Rice) sella 750 gms (boiled until 3/4th done)
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Pyaz (Onion) fried
- Kewra water 1 tbs
- Pani (Water) 1 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Pyaz (Onion) fried
Directions:
Bowl mein beef boneless cubes,sirka aur namak dal ker ache tarhan mix karein aur dhak ker 2-3 hours kliya marinate ker lein.
Karhai mein rafhan corn oil dal dein aur marinated beef ko darmiyani ancch per golden brown hunay tak fry ker lein (approx. 18-20 minutes).
Bowl mein dahi,adrak lehsan paste,dhania powder,lal mirch powder,haldee powder,garam masala powder,tandoori masala,javatri powder,jaifil powder,lal mirch crushed aur lemon juice dal ker ache tarhan whisk ker lein & side per rakh dein.
Bowl mein fried beef aur half quantity spiced dahi aur kacha papita paste dal ker ache tarhan mix karein aur 1 hour kliya marinate ker lein.
Pot mein pani dal ker steam rack aur sieve rakh dein.
Marinated beef dal ker dhak dein aur 40-50 minutes kliya steam cook ker lein & side per rakh dein.
Pot mein corn oil,zeera,darchini,badiyan ka phool,sabut kali mirch,hari elaichi,badi elaichi aur tez paat dal ker mix karein.
Pyaz dal dein aur golden hunay tak fry ker lein.
Tamatar dal ker mix karein.
Hari mirch dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein.
Ab reserved spiced dahi dal ker ache tarhan mix karein.
Hara dhania aur podina dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per oil alag hunay tak paka lein phir gravy ki half quantity layering kliya nikal lein.
Podina,hara dhania aur fried pyaz dal dein.
Boiled chawal ki half quantity dal ker pheela lein,reserved gravy,steam cooked beef pieces,hara dhania, podina,fried pyaz aur remaining boiled chawal dal dein.
Kerwa water mein pani aur zarda ka rang dal ker ache tarhan mix karein aur pot mein dal dein.
Fried pyaz dal ker dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein.
