Ingredients:
-Ghee 2 tbs
-Laung (Cloves) 4-5
-Zeera (Cumin seeds) 1 tsp
-Beef mix boti 750g
-Adrak lehsan paste (Ginger Garlic paste) 2 tbs
-Namak (Salt) 1 tbs or to taste
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Ajwain (Carom seeds) ¼ tsp
-Water 2 litre
-Sabut kali mirch (Black peppercorns) ½ tbs
-Darchini (Cinnamon sticks) 2-3
-Hari elaichi (Green cardamom) 4-5
-Badi elaichi (Black cardamom) 2-3
-Zeera (Cumin seeds) ½ tbs
-Ghee ½ Cup
-Pyaz (Onion) sliced 1 medium
-Kishmish (Raisins) ½ Cup
-Safed chanay (Chickpeas) boiled 1 Cup
-Chawal (Rice) Sella 750g (soaked for 1 hour)
-Kishmish (Raisins) fried
Directions:
-In a pot,add ghee & let it melt.
-Add cloves,cumin seeds & mix well.
-Add beef mix boti & mix well until it changes color.
-Add ginger garlic paste,mix well & cook for 2-3 minutes.
-Add salt,red chilli crushed,coriander seeds,carom seeds & mix well.
-Add water,mix well & bring it to boil,cover & cook on low flame until meat is tender (40-45 minutes).
-Take out cooked meat & set aside (approx. 3 Cups of stock should remain) & reserve it for later use.
-In a spice mixer,add black peppercorns,cinnamon sticks,green cardamom,black cardamom,cumin seeds,grind coarsely & set aside.
-In a pot,add ghee & let it melt.
-Add onion & fry until light golden.
-Add raisins & mix well for 30 seconds.
-Add boiled chickpeas & mix well.
-Add ground spices (reserve approx. 1 & ½ tbs for later use) & mix well.
-Add soaked rice & mix well.
-Add reserved stock and mix well,bring it to boil and cook on high flame for 3-4 minutes.
-Now add cooked meat,sprinkle reserved ground spices (1 tsp),cover with kitchen cloth & lid and cook on high flame for 2 minutes to build up steam then steam cook on low flame for 8-10 minutes.
-Mix well & serve!
Ajza:
-Ghee 2 tbs
-Laung (Cloves) 4-5
-Zeera (Cumin seeds) 1 tsp
-Beef mix boti 750g
-Adrak lehsan paste (Ginger Garlic paste) 2 tbs
-Namak (Salt) 1 tbs or to taste
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Ajwain (Carom seeds) ¼ tsp
-Water 2 litre
-Sabut kali mirch (Black peppercorns) ½ tbs
-Darchini (Cinnamon sticks) 2-3
-Hari elaichi (Green cardamom) 4-5
-Badi elaichi (Black cardamom) 2-3
-Zeera (Cumin seeds) ½ tbs
-Ghee ½ Cup
-Pyaz (Onion) sliced 1 medium
-Kishmish (Raisins) ½ Cup
-Safed chanay (Chickpeas) boiled 1 Cup
-Chawal (Rice) Sella 750g (soaked for 1 hour)
-Kishmish (Raisins) fried
Directions:
-Pot mein ghee dal ker melt ker lein.
-Laung aur zeera dal ker ache tarhan mix ker lein.
-Beef mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Adrak lehsan paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Namak,lal mirch crushed,sabut dhania aur ajwain dal ker ache tarhan mix ker lein.
-Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gosht gul janay tak paka lein (40-45 minutes).
-Cooked meat ko nikal lein & side per rakh dein (approx. 3 Cups of stock should remain) aur bad mein use kernay kliya side per rakh dein.
-Spice mixer mein sabut kali mirch,darchini,hari elaichi,badi elaichi aur zeera dal ker coarsely grind ker lein & side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Kishmish dal ker 30 seconds kliya ache tarhan mix ker lein.
-Boiled chanay dal ker ache tarhan mix karein.
-Ground spices dal ker ache tarhan mix ker lein aur approx. 1 & ½ tbs ko bad mein use kernay kliya reserve ker lein.
-Soaked chawal dal ker ache tarhan mix ker lein.
-Reserved yakhni dal ker ache tarhan mix karein aur ubal anay ka bad tez ancch per 3-4 minutes kliya paka lein.
-Ab cooked meat aur reserved ground spices 1 tsp dal dein,kitchen cloth aur lid sa cover ker lein aur tez ancch per 2 minutes kliya steam ban janay tak paka lein phir halki ancch per 8-10 minutes kliya steam cook ker lein.
-Ache tarhan mix ker lein aur serve karein!
