How to Make Hyderabadi Kali Mirch Gosht | Beef Kali Mirch Recipe | हैदराबादी काली मिर्च गोश्त
Автор: Kitchen Kravings
Загружено: 2024-11-26
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How to Make Hyderabadi Kali Mirch Gosht | Beef Kali Mirch Recipe | हैदराबादी काली मिर्च गोश्त
This Kalimirch Beef recipe is a rich and flavorful dish that beautifully combines tender, slow-cooked beef with the warmth of freshly ground black pepper. Marinated in yogurt and infused with aromatic spices like cinnamon, cardamom, and cloves, the beef is cooked to perfection, resulting in a luscious, thick gravy. The unique addition of ground spices in two stages enhances the depth of flavor, making each bite irresistibly delicious. Simmered to allow the spices to blend harmoniously, this dish is perfect for pairing with naan, parathas, or steamed rice. A delightful example of Hyderabadi and Mughlai culinary finesse, this recipe is a must-try for lovers of bold, spiced meat dishes
Ingredients :
Roasting of Spices :
2 tsp Black Peppercorns (काली मिर्च)
1 tsp Coriander Seeds (साबुत धनिए)
½ tsp Fennel Seeds (सौंफ)
½ tsp Cumin Seeds (जीरा)
2 to 3 nos Dry Red Chillies (use as per your spice tolerance)
1 thin blade Mace(जावित्री)
1 small piece Nutmeg (जायफल)
1 no Cinnamon Stick (दालचीनी)
3 Cloves (लौंग)
4 Green Cardamoms (हरी इलायची)
Marination :
500 gms Boneless Beef (cut into cubes)
2 tsp of the coarse powder
½ tsp Turmeric Powder
1 tbsp Kachri Powder (meat tenderizer)
½ tsp Salt (as per taste)
½ cup (8 tbsp) Curd
1.5 tbsp Vegetable Oil
Other Ingredients :
2 tbsp Vegetable Oil (use as per your diet restrictions)
1 tbsp Ghee (Clarified Butter) - (use as per your diet restrictions)
3 medium size (220 gms) Onion (sliced)
1 tbsp Ginger Garlic Paste
Fresh red & green chillies (for garnishing)
Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use
For detailed recipe please watch the video 😊
Do try this recipe and write to me in the comment section how you found this recipe.
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