Ingredients:
- Saunf (Fennel seeds) 1 & ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Kala zeera (Caraway seeds) 1 tsp
- Ajwain (Carom seeds) ½ tsp
- Javitri (Mace) 1 & ½ piece
- Jaifil (Nutmeg) 2 small pieces
- Badiyan ka phool (Star anise) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 3-4
- Sonth (Dried ginger) ½ tbs
- Pipli (Long pepper) 3
- Tez patta (Bay leaf) 1
- Namak (Salt) 2 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
- Ghee (Clarified butter) ¾ Cup
- Pyaz (Onion) chopped 1 medium
- Beef bong 750g
- Beef bones 150g
- Water 3 Cups
- Atta (Fine flour) ¾ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Water 3-4 Cups or as required
- Hari mirch (Green chillies) sliced
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Lemon wedges
Directions:
In a spice mixer,add fennel seeds,coriander seeds,cumin seeds,black peppercorns,cinnamon stick, caraway seeds,carom seeds,mace,nutmeg,star anise,black cardamom,green cardamom,cloves,dried ginger,long pepper,bay leaf & grind to make powder.
Add salt,cumin seeds,turmeric powder,red chilli powder and kashmiri red chilli powder,grind to a fine powder & set aside.
In a pressure cooker,add ghee & let it melt.
Add onion & fry until light golden.
Add beef bong,beef bones and mix well until it changes color.
In water,add fine flour,whisk well & set aside.
Add ginger garlic paste & mix well.
Add ground spices,mix well & cook for 2-3 minutes.
In pressure cooker,add dissolved flour mixture,water,mix well & bring it to boil (keep mixing in between),cover & pressure cooker on medium flame for 8-10 minutes.
Turn the flame low and pressure cook on low flame for 30 minutes.
Turn off the flame & let it rest for 10 minutes.
Garnish with green chilli,ginger,fresh coriander,lemon wedges & serve with naan.
Ajza:
- Saunf (Fennel seeds) 1 & ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Kala zeera (Caraway seeds) 1 tsp
- Ajwain (Carom seeds) ½ tsp
- Javitri (Mace) 1 & ½ piece
- Jaifil (Nutmeg) 2 small pieces
- Badiyan ka phool (Star anise) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 3-4
- Sonth (Dried ginger) ½ tbs
- Pipli (Long pepper) 3
- Tez patta (Bay leaf) 1
- Namak (Salt) 2 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
- Ghee (Clarified butter) ¾ Cup
- Pyaz (Onion) chopped 1 medium
- Beef bong 750g
- Beef bones 150g
- Water 3 Cups
- Atta (Fine flour) ¾ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Water 3-4 Cups or as required
- Hari mirch (Green chillies) sliced
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Lemon wedges
Directions:
Spice mixer mein saunf,sabut dhania,zeera,sabut kali mircj,darchini,kala zeera,ajwain,javitri,jaifil, badiyan ka phool,badi elaichi,hari elaichi,laung,sonth,pipli aur tez patta dal dein aur grind ker ka powder tayyar ker lein.
Namak,zeera,haldi powder,lal mirch powder aur kashmiri lal mirch powder dal ker ache tarhan grind ker ka powder tayyar ker lein & side per rakh dein.
Pressure cooker mein ghee dal ker melt ker lein.
Pyaz dal dein aur light golden hunay tak fry ker lein.
Beef bong aur beef bones dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Pani mein atta dal ker ache tarhan whisk ker lein & side per rakh dein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Ground spices dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pressure cooker mein dissolved atta mixture aur pani dal ker ache tarhan mix karein aur ubal anay dein (bech bech mein chamcha chalatay rahien),dhak dein aur darmiyani ancch per 8-10 minutes kliya paka lein.
Chulha halki ker dein aur halki ancch per 30 minutes kliya pressure cook ker lein.
Chulha budn ker dein aur 10 minutes kliya chor dein.
Hari mirch,adrak,hara dhania aur lemon wedges sa garnish ker lein aur naan ka saath serve karein.
