Hyderabadi Kuchla huwa Beef/Hyderabadi Ground Beef Fry

Name: Hyderabadi Kuchla huwa Beef/Hyderabadi Ground Beef Fry
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Beef boneless; 2-3 tsp Ginger garlic paste; 1 tsp Cumin powder; 2 tsp Salt or to taste; 1/2 tsp Cubeb Pepper or Tailed Pepper powder; 1 small bunch Coriander Leaves finely chopped; 1/2 tsp Black Pepper powder; 1 tbsp Red Chilli powder; 3-4 Green Chillies finely chopped; 3 tbsp Oil; 3 Onions thinly sliced and fried

ZMA @zesty5

#week4of5
#cookpadindia
A lovely recipe from Hyderabad which I have shared here. Both Original one and an all green one called Hara Bhara Kuchla huwa Gosht which was an innovative idea by me. Now this one is a lovely entry to the same with Beef instead of Mutton. This recipe also is exactly the same in every way. Only thing is that Beef is used here. So ofcourse Pressure cooking is needed. It can be best relished with Hyderabadi Khatti Daal or any Dal of your choice and liking. Since it's a fry, you need a gravy to go along with it at mealtimes. An excellent option for Lunch or Dinner. Aromatic and full of lovely flavours, especially due to the presence of Cubeb Pepper or Tailed Pepper that is called Kabab Chini in Urdu.
Happy Cooking Everyone!

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Ingredients

35-40 minutes

6-7 servings

1 kgBeef boneless
2-3 tspGinger garlic paste
1 tspCumin powder
2 tspSalt or to taste
1/2 tspCubeb Pepper or Tailed Pepper powder
1small bunch Coriander Leaves finely chopped
1/2 tspBlack Pepper powder
1 tbspRed Chilli powder
3-4Green Chillies finely chopped
3 tbspOil
3Onions thinly sliced and fried

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Steps

35-40 minutes

1

Add all the ingredients to a mixer jar and grind roughly. The mutton should not be finely ground. The spices should be mixed thoroughly and let this rest on the kitchen counter for an hour or so. This is important as it makes the ground mutton more flavourful and succulent.
2

Heat half of the Oil in a Pressure cooker. Add this marinated freshly ground mutton to it. Keep the heat high for about 4-5 minutes and then lower the heat. Fry it for a minute or two before closing the lid. Pressure cook adding one cup of water.
3

Let the pressure settle down completely before opening the lid. See to it that the water dries up completely. Now heat the other half of Oil and fry this cooked ground Beef for a few minutes until it's crisp and done. The amount of crispness can be your family's choice. Add more Oil if required. Keep a watchful eye on it. It might get burnt at the bottom. So keep stirring at regular intervals.Garnish with some more of the Coriander leaves and not to forget lots of thinly sliced and fried Onions.
4

Serve hot with Phulkas, Chapatis or even plain Rice and Daal. Enjoy!

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ZMA @zesty5

on June 15, 2020 19:03

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.