Memoni Beef khousey

Name: Memoni Beef khousey
Cuisine: Pakistani
Ingredients: 1 kg Beef bonless boti; 1 pack spegetthi450gm; 750 gm Dahi; Bassan125gm; Salt as required; Haldi 1 tspfull; 2 packs Coconut milk powder; ginger garlic paste 2 tbsp full; 1 1/2 cup Oil; 2 cups Fried onion; Adrak julian2tbsp; 3-4 piece Lemon; 4-5 Hari mirch julian cut; Papari homemade from left over samosa and roll; 2 packs Slims; 1 cup Dhania bareek kata hua; 1 cup Fried onion for garnish; 2 tbsp Lal mirch pisi hui; 2 tbsp Sookha dhania; Garam masala sabit 1 and half tbsp; Garam masala pisa 1 and tbsp; 1 tsp Haldi; Salt for taste; 350 gm Dahi for qorma; drops Kewra few; Karri pata leaves few

Razia Musani @cook_16711634

This is the the tradjtional dish of memmon. Is ki jo khas baat ha wo ye ha ke ye dish specially cocconu milk se banti ha or is ki extra garnishin jo ha is ka lutf dobala karti ha mein ek working women hun order pe homemade khana dispatched kerti hun or running item mein is ki bohat demand ha fb p mera page Zia's Kitchen ke name se ha or mein memmon cummunity se belong kerti hun.

Razia Musani @cook_16711634

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1 kgBeef bonless boti
1 packspegetthi450gm
750 gmDahi
Bassan125gm
Salt as required
Haldi 1 tspfull
2 packsCoconut milk powder
ginger garlic paste 2 tbsp full
1 1/2 cupOil
2 cupsFried onion
Adrak julian2tbsp
3-4 pieceLemon
4-5Hari mirch julian cut
Papari homemade from left over samosa and roll
2 packsSlims
1 cupDhania bareek kata hua
1 cupFried onion for garnish
2 tbspLal mirch pisi hui
2 tbspSookha dhania
Garam masala sabit 1 and half tbsp
Garam masala pisa 1 and tbsp
1 tspHaldi
Salt for taste
350 gmDahi for qorma
dropsKewra few
Karri pata leaves few

Cooking Instructions

1

Sub se pehle dahi ko bassan ke sa 3se 4 water mein beat kar lein or 2 pac coconut milk powder bhi add kar dein ahi tara mix kar ke iko chuleh pe charah dein sath mein is meinhaldi namak lal mirch or curry leave mila dein or josh ane pe halki anch kar dein or dhakan dhak dein or pakne dein 2 ghante ke lie.
2

Ab ek pot mein oil ko achi tarah garam karein or bareek lache dar onion kat ker us mein add ker k fry karein jub golden brown crisp ho jae to is stainer mein nikal lein. Ab bache hue oil mein gg paste add karein or jub sundhi sundhi khushbu ae to dhula hua gosht shamil ker dein. Or colour change hone tak fry karien phir is mein 1 and half cup shamil kardein or galne tak pakne halaki anch pe jub gosht ka pani dry ho jae or gosht gal jae to is mein lal mirch,dhania haldi, namak or pisa garam masal
3

1 khule mun ke bartan mein taqreeban 15 se 20 glass pani boiled karein jub josh ajae to is mein spegetti dal dein or boiled hone pe is thande pani mein do dafa nikal pani nikal kar halka sa oil se Grease kar lein
4

Masala add kar bhoonlein or sath mein is mein fried crispy onion chura ki huiadd karein or 15 mint du. Pe rakh dein jub oil upre ajae to is mein kewra or adrak bareek kati hui shamil kar ke 5 min ke baad chullah band kar dein.
5

Ab at last tamam garnish ready kar lein and step by step is ko garnish kerte jaen and ready to eat.

Chef Tooba Junaid and others reacted

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Razia Musani @cook_16711634

on September 23, 2019 19:34

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