Behari pasanday

Name: Behari pasanday
Total time: 10800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg beef, thinly sliced beef fillet or undercut; To taste salt; 2 tsp. meat tenderizer; 1 tbsp. coriander seeds; 1 tbsp. cumin seeds; 1 blade mace; 3 dry button chilies; 4 cloves; 5-8 peppercorns; 1/2 stick cinnamon; 1/4 piece nutmeg; 1 onion, sliced, fried/ Birista; 1 tbsp. ginger-garlic paste; 3-4 green chillies, chopped; 3/4 cup yogurt; 5 tbsp. mustard oil, divided; 1 lemon juice; As required anardana chutney*

Sarvat Hanif @sarvathanif

Canada

Behari Pasanday, a traditional dish renowned for its rich aroma and melt-in-your-mouth texture, is made with tender, spice-marinated beef slices that are slow-cooked until they are moist and intensely flavourful. Traditionally, the meat is cooked on low heat after being marinated with yogurt, raw papaya, fried onions, and heated spices, cooked on a flat tawa or grilled over charcoal, the meat develops a slightly charred edge while staying juicy inside.
The distinctive Behari taste is produced by earthy cumin, black pepper heat, and the distinctive mustard oil scent. The flavour is strong but well-balanced. Because of the lengthy marinating, the texture is silky, supple, and nearly kebab-like.
It is usually served with fresh naan or paratha, onion rings and lemon wedges, mint chutney/anar dana chutney.
Behari Pasanday instantly transforms a typical family get-together into an unforgettable feast is. It is ideal for special occasions like the festive celebration of Eid ul Adha, making it a centerpiece fit for celebratory dining sets.
Make it for your upcoming Eid-ul-Adha gathering and treat your loved ones to a meal filled with bold flavours, tradition, and unforgettable aromas.

Sarvat Hanif @sarvathanif

Saved

Ingredients

3hours

6 servings

1 kgbeef, thinly sliced beef fillet or undercut
To tastesalt
2 tsp.meat tenderizer
1 tbsp.coriander seeds
1 tbsp.cumin seeds
1blade mace
3dry button chilies
4cloves
5-8peppercorns
1/2 stickcinnamon
1/4 piecenutmeg
1onion, sliced, fried/ Birista
1 tbsp.ginger-garlic paste
3-4green chillies, chopped
3/4 cupyogurt
5 tbsp.mustard oil, divided
1lemon juice
As requiredanardana chutney*

Saved

Steps

3hours

1

Pound the beef fillets and place in a bowl.
2

Add salt, tenderizer and massage well. Set aside for 30 minutes.
3

Dry roast coriander seeds, cumin seeds, dry chilies, mace, cloves, peppercorns, nutmeg and cinnamon for 1–2 minutes until fragrant. Grind them into a fine powder.
4

Heat 3 tablespoons of mustard oil and once smoking pour over the beef.
5

Add the spice powder to the beef along with birista, ginger-garlic paste, green chillies, and yogurt. Mix well to coat the beef fillets. Allow to marinate for 2 hours.
6

In a wide pan heat remaining mustard oil till smoking.
7

Add the marinated beef and fry till cooked through and tender.
8

Serve with anardana chutney, drizzle of lemon juice and hot naan.
9

For the anardana chutney: Soak 2 tbsp. dried pomegranate seeds and 4 dry red chillies in warm water for 15–20 minutes to soften them slightly.
Add the soaked anardana, 1 cup mint, 1/2 tsp. black salt, 1/2 tsp. salt, and 1/2 tsp. sugar into a blender. Blend until smooth, adding a little water if needed to achieve your desired consistency.
Transfer to a serving bowl and chill for 10–15 minutes before serving