Empty My Fridge
Sakhakot Beef Bong Raan
Ingredients
- Beef2 pieces
- Vegetable oil¼ cups
- Lehsan crushed1 tbsp
- Adrak crushed1 tbsp
- Pyaz1
- Darchini2
- Tez patta2–3
- Saltto taste
- Kali mirch crushed ½ tbs orto taste
- Chaat masala½ tbsp
- Tatri¼ tsp
- Sabut dhania roasted & crushed1 tsp
- Kashmiri lal mirch powder1 tsp
- Black salt½ tsp
- Sugar¼ tsp
- Kali mirch powder¼ tsp
- Tamatar chopped1–2
- Hari mirch slices4–5
Instructions
- Put the beef shanks, water, oil, garlic, ginger, onion, cinnamon sticks, bay leaves, pink salt and crushed black pepper in a pot and bring to a boil.
- Cover and simmer on low heat for 2 to 3 hours until the meat is tender, turning the shanks now and then.
- In a bowl, mix the chaat masala, citric acid, crushed coriander, Kashmiri chilli powder, black salt, powdered sugar and black pepper powder to make the special seasoning. Set aside.
- Uncover the pot. Take out the shanks and set them aside. Strain the stock and use it to cook the rice.
- Heat the 1 1/2 cups oil in a wok until hot but not smoking.
- Shallow-fry the boiled shanks in the hot oil, basting them as they cook.
- Fry the chopped tomatoes and sliced green chillies for 1 to 2 minutes, then spoon the flavoured oil over the shanks.
- Remove the shanks, sprinkle them with the special seasoning, and serve.
Summarized from Food Fusion's video. Watch it for the details.
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