Ingredients:
- Boiling water as required
- Namak (Salt) 1 & ½ tbs
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) 1 tsp
- Badiyan ka phool (Star anise) 2
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Cooking oil ½ tbs
- Sirka (Vinegar) 2 tbs
- Chawal (Rice) 700 gms (soaked)
- Cooking oil ¾ Cup
- Pyaz (Onion) sliced 3 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) 5-6
- Darchini (Cinnamon sticks) 2-3
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 5-6
- Badiyan ka phool (Star anise) 3-4
- Jaifil (Nutmeg) 2 small pieces
- Javatri (Mace) 2 pieces
- Beef mix boti ½ kg
- Nalli (Bone marrow) ½ kg
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch (Red chili) crushed ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Namak (Salt) 1 tbs or to taste
- Tamatar (Tomatoes) peeled & cubes 3 large
- Hari mirch (Green chili) crushed 1 tbs
- Pani (Water) 2-3 Cups or as required
- Dahi (Yogurt) whisked 1 Cup
- Garam masala powder 1 tsp
- Aloo bukhara (Dried plums) 10-12 soaked
- Podina (Mint leaves) chopped ½ Cup
- Biryani essence ¼ tsp
- Doodh (Milk) ¼ Cup
- Zarda ka rang (Yellow food color) ½ tsp or as required
- Ghee 2 tbs
Directions:
In boiling water,add salt,bay leaves,cumin seeds,star anise,cinnamon sticks,black peppercorns,cooking oil and vinegar,mix well and bring it to boil.
Add rice and boil until ¾ th done then strain & set aside.
In pot,add cooking oil,onion and fry until light golden.
Add ginger garlic paste and mix well.
Add bay leaves,cumin seeds,cloves,cinnamon sticks,black cardamom,green cardamom,star anise, nutmeg,mace and mix well.
Add beef mix boti and mix well until changes color.
Add bone marrow and mix well.
Add red chili powder,turmeric powder,red chili crushed,coriander powder,salt and mix well for 3-4 minutes.
Add tomatoes and mix well,cover and cook on low flame until tomatoes are soft.
Add green chilies and mix well.
Add water and mix well,cover and cook until meat is tender (approx. 1 hour).
Now remove cooked bone marrow and set aside.
Cover and cook until gravy is reduce to half quantity.
Add yogurt,mix well and cook until oil separates (4-5 minutes).
Add garam masala powder and mix well.
Add dried plums and mix well.
Add mint leaves,boiled rice and biryani essence.
In milk,add yellow food color,mix well and add in it.
Add ghee,cooked bone marrow,cover and steam cook on low flame for 10-15 minutes.
Ajza:
- Boiling water as required
- Namak (Salt) 1 & ½ tbs
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) 1 tsp
- Badiyan ka phool (Star anise) 2
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Cooking oil ½ tbs
- Sirka (Vinegar) 2 tbs
- Chawal (Rice) 700 gms (soaked)
- Cooking oil ¾ Cup
- Pyaz (Onion) sliced 3 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) 5-6
- Darchini (Cinnamon sticks) 2-3
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 5-6
- Badiyan ka phool (Star anise) 3-4
- Jaifil (Nutmeg) 2 small pieces
- Javatri (Mace) 2 pieces
- Beef mix boti ½ kg
- Nalli (Bone marrow) ½ kg
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch (Red chili) crushed ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Namak (Salt) 1 tbs or to taste
- Tamatar (Tomatoes) peeled & cubes 3 large
- Hari mirch (Green chili) crushed 1 tbs
- Pani (Water) 2-3 Cups or as required
- Dahi (Yogurt) whisked 1 Cup
- Garam masala powder 1 tsp
- Aloo bukhara (Dried plums) 10-12 soaked
- Podina (Mint leaves) chopped ½ Cup
- Biryani essence ¼ tsp
- Doodh (Milk) ¼ Cup
- Zarda ka rang (Yellow food color) ½ tsp or as required
- Ghee 2 tbs
Directions:
Boiling water mein namak,tez paat,zeera,badiyan ka phool,darchini,sabut kali mirch,cooking oil aur sirka dal ker ache tarhan mix karein aur ubal anay dein.
Chawal dal dein aur ¾ th done hunay tak boil ker lein aur strain ker ka side per rakh dein.
Pot mein cooking oil aur pyaz dal ker light golden hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Tez paat,zeera,laung,darchini,badi elaichi,hari elaichi,badiyan ka phool,jaifil aur javatri dal ker ache tarhan mix karein.
Beef mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Nalli shamil karein aur ache tarhan mix karein.
Lal mirch powder,haldee powder,lal mirch crushed,dhania powder aur namak dal ker 3-4 minutes kliya ache tarhan mix ker lein.
Tamatar dal ker ache tarhan mix karein aur dhak ker halki ancch per tamatar naram hunay tak paka lein.
Hari mirch dal ker ache tarhan mix ker lein.
Pani dal ker mix karein aur dhak ker ghost gul janay tak paka lein (approx. 1 hour).
Nalli ko nikal ker side per rakh dein.
Dhak dein aur gravy adhe reh janay tak paka lein.
Dahi dal ker ache tarhan mix karein aur oil alag hunay tak paka lein (4-5 minutes).
Garam masala powder dal ker ache tarhan mix ker lein.
Aloo bukhara dal ker ache tarhan mix ker lein.
Podina,boiled chawal aur biryani essence dal dein.
Doodh mein zarda ka rang dal ker ache tarhan mix karein aur pot mein dal dein.
Ghee aur cooked nalli dal ker dhak dein aur halki ancch per 10-15 minutes kliya steam cook ker lein.
