Ingredients:
Prepare Beef Stock (Yakhni):
- Haddi guddi (Soup bones) ½ kg
- Pyaz (Onion) 1 medium
- Lehsan (Garlic) 1 small bulb
- Adrak (Ginger) 1 inch piece
- Tez paat (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) 10-12
- Badi elaichi (Black cardamom) 3
- Zeera (Cumin seeds) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 9-10 Cups
Prepare Meat balls:
- Beef qeema (Beef mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Garam masala powder 1 tsp
- Hari mirch (Green chili) crushed 1 tbs
- Hara dhania (Fresh coriander) ½ Cup
- Cooking oil 2-3 tbs
Prepare Pulao:
- Cooking oil ½ Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Darchini (Cinnamon stick) 1-2
- Badi elaichi (Black cardamom) 2-3
- Zeera (Cumin seeds) ½ tsp
- Sabut kali mirch (Black peppercorns) ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Laung (Cloves) 5-6
- Dhania (Coriander seeds) crushed ½ tsp
- Dahi (Yogurt) whisked 1 Cup
- Chawal (Rice) sella 3 Cups (soaked)
- Pani (Water) 1 Cup (if required)
- Namak (Salt) 1 tsp or to taste
- Hari mirch (Green chilies) 2-3
- Pyaz (Onion) fried handful
- Chandi ka warq (Silver leaves)
Directions:
Prepare Beef Stock (Yakhni):
In pot,add soup bones,onion,garlic,ginger,bay leaf,black peppercorns,black cardamom,cumin seeds,salt, water and mix,bring it to boil and cook on low flame until its reduce to half quantity 5 cups (approx. 1 hour) then strain & set aside for later use or can be stored for up to 2 months in freezer.
Prepare Meat balls:
In chopper,add beef mince,ginger garlic paste,red chili powder,salt,turmeric powder,cumin seeds, garam masala powder,green chili,fresh coriander and chop until well combined.
Wet hands with water,take a mixture and make small balls of equal sizes (makes 60).
Can be freeze for up to 2 months in air tight container.
In frying pan,add cooking oil and fry meat balls until golden brown.
Prepare Pulao:
In pot,add cooking oil,onion and fry until translucent.
Add ginger garlic paste and mix well.
Add cinnamon sticks,black cardamom,cumin seeds,black peppercorns,fennel seeds,cloves,coriander seeds and mix well.
Add yogurt,mix well and cook for 4-5 minutes.
Add rice,reserved beef stock,water,salt and mix.
Add green chilies and bring it to boil,cover and cook on low flame for 10-15 minutes.
Add fried onion,fried meat balls,cover and simmer for 5 minutes.
On fried meat balls,apply silver leaves.
On serving plate,add cooked rice,fried onion,fried meat balls & serve.
Ajza:
Prepare Beef Stock (Yakhni):
- Haddi guddi (Soup bones) ½ kg
- Pyaz (Onion) 1 medium
- Lehsan (Garlic) 1 small bulb
- Adrak (Ginger) 1 inch piece
- Tez paat (Bay leaf) 1
- Sabut kali mirch (Black peppercorns) 10-12
- Badi elaichi (Black cardamom) 3
- Zeera (Cumin seeds) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 9-10 Cups
Prepare Meat balls:
- Beef qeema (Beef mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Garam masala powder 1 tsp
- Hari mirch (Green chili) crushed 1 tbs
- Hara dhania (Fresh coriander) ½ Cup
- Cooking oil 2-3 tbs
Prepare Pulao:
- Cooking oil ½ Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Darchini (Cinnamon stick) 1-2
- Badi elaichi (Black cardamom) 2-3
- Zeera (Cumin seeds) ½ tsp
- Sabut kali mirch (Black peppercorns) ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Laung (Cloves) 5-6
- Dhania (Coriander seeds) crushed ½ tsp
- Dahi (Yogurt) whisked 1 Cup
- Chawal (Rice) sella 3 Cups (soaked)
- Pani (Water) 1 Cup (if required)
- Namak (Salt) 1 tsp or to taste
- Hari mirch (Green chilies) 2-3
- Pyaz (Onion) fried handful
- Chandi ka warq (Silver leaves)
Directions:
Prepare Beef Stock (Yakhni):
Pot mein haddi guddi,pyaz,lehsan,garlic,tez paat,sabut kali mirch,badi elaichi,zeera,namak aur pani dal ker mix karein aur ubal anay dein phir halki darmiyani ancch per adhe quantity (5 cups) reh janay tak paka lein (approx. 1 hour) phir strain ker ka bad mein use kerna kliya side per rakh dein aur freezer mein 2 months tak store ker saktay han.
Fried mat ball per chandi ka warq laga lein.
Prepare Meat balls:
Chopper mein beef qeema,adrak lehsan paste,la mirch powder,namak,haldee powder,zeera,garam masala powder,hari mirch aur hara dhania dal ker ache tarhan chop ker lein.
Haathon ko pani sa geela karein aur mixture ko la ker ek jaisay sizes ki small balls bana lein (makes 60).
Air tight container mein rakh ker 2 months tak freeze ker saktay han.
Frying pan mein cooking oil dal dein aur meat balls ko golden brown hunay tak fry ker lein.
Prepare Pulao:
Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Darchini,badi elaichi,zeera,sabut kali mirch,saunf,laung aur dhanai dal ker ache tarhan mix ker lein.
Dahi shamil karein aur ache tarhan mix ker ka 4-5 minutes kliya paka lein.
Chawal,reserved beef yakhni,pani aur namak dal ker mix karein.
Hari mirch dal dein aur ubal anay ka bad dhak dein aur halki ancch per 10-15 minutes kliya paka lein.
Fried pyaz,fried meat balls dal dein aur dhak ker 5 minutes kliya dum per rakh dein.
Fried mat ball per chandi ka warq laga lein.
Serving dish mein cooked chawal aur fried pyaz dal dein aur fried meat balls rakh ker serve karein.
