Ingredients:
For Bouquet Garni (Potli):
- Laung (Cloves) 9-10
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black pepper corns) ½ tsp
- Saunf (Fennel seeds) ½ tsp
- Dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Tez paat (Bay leaves) 2
For Yakhni (Stock):
- Beef mix boti ½ Kg
- Pani (Water) 1.5 liters
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Pyaz (Onion) sliced 1 medium
- Namak (Salt) ½ tbs or to taste
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Dhania (Coriander seeds) roasted & crushed ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Lal mirch (Red chili) crushed 1 tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisk ½ Cup
- Hari mirch (Green chilies) 2
- Podina (Mint leaves) chopped ½ Cup (Optional)
- Yakhni (Stock) 3 Cups
- Chawal (Rice) sella ½ kg (soaked for 30 minutes)
Directions:
For Bouquet Garni (Potli):
In muslin cloth,add cloves,cinnamon sticks,black cardamom,black pepper corns,fennel seeds,coriander seeds,cumin seeds,bay leaves and warp it to make a bouquet garni (potli).
For Yakhni (Stock):
In cooker,add beef mix boti,water,ginger garlic paste,onion,salt,bouquet garni (potli) and bring it to boil,cover and cook until meat is done (approx.15-20 minutes).
Remove bouquet garni and discard it.
Remove meat,set aside and cook beef stock until it reduce to approx. 3 Cups.
In pot,add oil and onion,fry until golden brown.
Add ginger garlic paste and mix well.
Add cooked meat,turmeric powder,coriander seeds,cumin seeds,red chili crushed,black pepper crushed, garam masala powder,salt and mix well.
Add yogurt,mix well and cook on high flame until water is reduced and oil separates.
Add green chilies,mint leaves and mix well.
Add beef stock and mix,add rice and mix well.
Cook on high flame until water is reduce to ½ cup,cover and steam cook for 8-10 minutes.
Ajza:
For Bouquet Garni (Potli):
- Laung (Cloves) 9-10
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black pepper corns) ½ tsp
- Saunf (Fennel seeds) ½ tsp
- Dhania (Coriander seeds) ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Tez paat (Bay leaves) 2
For Yakhni (Stock):
- Beef mix boti ½ Kg
- Pani (Water) 1.5 liters
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Pyaz (Onion) sliced 1 medium
- Namak (Salt) ½ tbs or to taste
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Dhania (Coriander seeds) roasted & crushed ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Lal mirch (Red chili) crushed 1 tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisk ½ Cup
- Hari mirch (Green chilies) 2
- Podina (Mint leaves) chopped ½ Cup (Optional)
- Yakhni (Stock) 3 Cups
- Chawal (Rice) sella ½ kg (soaked for 30 minutes)
Directions:
For Bouquet Garni (Potli):
Malmal ka kapra mein laung,darchini,badi elaichi,sabut kali mirch,saunf,dhania,zeera aur tez paat dal ker warp karein aur potli tayyar ker lein.
For Yakhni (Stock):
Cooker mein beef mix boti,pani,adrak lehsan paste,pyaz,namak aur potli dal dein,ubal anay ka bad dhak dein aur ghost gul janay tak paka lein (approx.15-20 minutes).
Potli ko nikal lein aur disard ker dein.
Ghost ko nikla ker side per rakh dein aur yakhni ko itna paka lein ka 3 cups rehjaye.
Pot mein oil aur pyaz dal ker golden brown fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Cooked ghost,haldee powder,dhania,zeera,lal mirch crushed,kali mirch crushed,garam masala powder aur namak dal ker ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix ker lein aur tez ancch per pani kum aur oil alag hunay tak paka lein.
Hari mirchein aur podina dal ker ache tarhan mix karein.
Yakhni dal ker mix karein aur chawal dal ker ache tarhan mix ker lein.
Tez ancch per pani ½ cup reh janay tak paka lein aur dhak ker 8-10 minutes kliya steam cook ker lein.
