Empty My Fridge
Daal Gosht Biryani
Ingredients
- Ghee½ cups
- Sabut kali mirch½ tsp
- Hari elaichi3–4
- Badi elaichi1
- Darchini1
- Laung3–4
- Zeera1 tsp
- Beef600 g
- Adrak lehsan paste2 tbsp
- Hari mirch paste1 tbsp
- Saltto taste
- Yoghurt¾ cups
- Pyaz fried¾ cups
- Coriander seed · powder1 tbsp
- Lal mirch powder 1 tbs orto taste
- Zeera powder½ tbsp
- Turmeric · powder½ tsp
- Garam masala · powder½ tsp
- Javitri powder¼ tsp
- Jaifal powder¼ tsp
- Aloo bukhara5–6
- Imli1 tbsp
- Tamatar sliced1
- Podina handful
- Hara dhania handful
- Chana daal 1 & ½ Cup
- Chawal sella600 g
- Hari mirch3–4
- Zarda ka rang¼ tsp
- Podina
Instructions
- Melt the ghee in a pot.
- Add the black peppercorns, green cardamom, black cardamom, cinnamon stick, cloves and cumin seeds, and stir well.
- Add the beef and stir until its colour changes.
- Add the ginger garlic paste, green chilli paste and pink salt, stir, and cook on high heat for 4-5 minutes.
- Add the water, bring to a boil, then cover and cook on low heat until the beef is tender, 45-50 minutes.
- In a bowl, mix the yogurt, fried onion, coriander powder, red chilli powder, cumin powder, turmeric, garam masala, pink salt, mace, nutmeg, dried plums, tamarind, tomato, mint and fresh coriander.
- Add the spiced yogurt mixture to the pot and cook on medium heat until oil separates, 4-5 minutes.
- Add the split bengal gram and stir well.
- Add the boiled rice, green chillies, orange food colour and mint leaves. Cover the pot with a cloth and lid, and steam on low heat for 10-12 minutes.
Summarized from Food Fusion's video. Watch it for the details.
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