beef tehari

Beef Tehari
Beef Tehari

Beef Jhal (Spicy) Tehari

beef : 1 kg ( cut into small pieces)
onion kuchi : 1/2 cup
ginger paste : 1 table spoon
garlic paste : 1/2 tea spoon
chili powder : 1/2 table spoon
turmeric powder : 1/2 table spoon
coriander powder : 1/2 table spoon
cumin powder : 1/2 table spoon
black pepper powder : 1/2 tea spoon
bay leaves : 2 ta
darchini : 2-3 pieces
elach : 4-5
cloves : 3-4
green chili : 8 ti
oil ( preferably musturd oil) :1/2 cup
polao chal : 2 cup

prothome shob moshla r salt diye beef sheddho kore nite hobe.mangsho norom hole r pani shukiye gele namiye nite hobe.onno harite tel gorom kore prothome gorom moshla foron dite hobe. then peyaj add kore brownish na hoa porjonto bhajte hobe. then tejpata add kore mangsho add korte hobe. mangsho koshiye bhuna kore nite hobe.bhuna hoye ashle moshla theke mangsho tule alada kore rakhte hobe. chal dhuye pani jhoriye moshla te add korte hobe.2-3 min bheje 4 cup pani add korte hobe. ekbar fute uthle ektu nere tate mangsho add korte hobe.erpor green chili add kore 20 min khub olpo anch e lid diye rakhte hobe. chal sheddh hoye gele chula theke namiye prie 25 mins por lid uthiye felte hobe. now ready to serve with salad……:-)
Added by Aditi Dey
to the group “Bengali Recipe Exchange
from the album “Passion for Food”
Added December 9, 2009


Dry & Dark Spicy Beef

Dry Dark Spicy Beef

কালো ভুনা

উপকরণ: গরুর মাংস ২ কেজি, পেঁয়াজকুচি দেড় কাপ, পেঁয়াজবাটা ১ টেবিল-চামচ, আদাবাটা দেড় টেবিল-চামচ, রসুনবাটা ১ টেবিল-চামচ, বড় এলাচ ৩-৪টি, তেজপাতা ৪-৫টি, জিরাগুঁড়া ১ টেবিল-চামচ, ধনেগুঁড়া ১ চা-চামচ, লাল মরিচবাটা ১ টেবিল-চামচ, তেল ১ কাপ, জায়ফল, জয়ত্রিবাটা আধা চা-চামচ, কাবাব চিনিবাটা আধা চা-চামচ, এলাচ, দারচিনি ও লবঙ্গবাটা ১ চা-চামচ, লবণ স্বাদমতো, গোলমরিচবাটা আধা চা-চামচ, সরিষার তেল ১ টেবিল-চামচ।

প্রণালি: গরম মসলা ও গোলমরিচ ছাড়া বাকি সব মসলা ভালোভাবে মাংসে মাখিয়ে তেল দিয়ে চুলায় দিন। মাংস সেদ্ধ হয়ে পানি শুকিয়ে গেলে একটি লোহার পাত্রে সরিষার তেলে ১ চা-চামচ পেঁয়াজ ভেজে এতে মাংস ও বাকি মসলা দিয়ে অল্প আঁচে রাখুন। কিছুক্ষণ পর পর নেড়ে দিন। কালো রং হয়ে এলে মাংস নামিয়ে নিন।

Thai Chili Beef

Thai Chilli Beef

Thai Chilli Beef
Thai Chilli Beef

Thai Chili Beef

beef strips: 1 kilo
black pepper powder: 1 tsp
salt: 1 tsp
green onion/spring onion: half a bunch
fresh chili: 4 (halved lengthwise)
soya sauce: 2 tbsp
oyster sauce: 1 tbsp

marinate the beef strips with salt and black pepper for an hour.
stir fry the beef strips in oil in medium heat for few minutes. u can add some water to help cook the meat. once the beef is tender, add soy sauce and oyster sauce. stir in high heat.
cut the green leaves of the spring onion 1 inch long. chop the white part (the end part of the stalk) finally. keep the chopped part aside for garnishing. add the cut green onions to the beef while stirring well. add the fresh chillies. remove from the heat once the spring onions start to wilt down.
garnish with chopped green onions and basil.

Beef Steak with Vegetables

Beef Steak with Vegetables
Beef Steak with Vegetables

Steak with vegetables

Marinate steak with salt, black pepper, olive oil and lemon juice. Heat the griddle to high and put the steak in dry pan to sear it. Your steak should sizzle. Do not move it so that a crust is formed. After about 2 to 3 mins that side of steak should be golden to dark brown. Turn the steak and sear the other side also and then turn the heat to medium low. let it cook for a few mins. 8 to 10 mins. To check whether its done, poke it with a toothpick in the middle. If the water comes out clear its done. Take it out of pan and put it in dish and cover it lightly with a foil and let it rest for about 5 mins.

Serve with brown sauce made with the drippings of steak. Steam the vegetables half cooked. Chop onions and fry them in butter till golden brown… add chopped garlic fry a little more. Add the green vegetables and stir fry on high for about 3 mins. Add salt and pepper. For potatoes… steam the potatoes and fry them in little butter. Add salt.

Enjoy! 🙂

Added by Sumbal Rehan

Beef Pepper Steak

Beef Pepper Steak served with steamed veggies and rice

I simply marinated the steaks in a mixture overnight:

The mixture had yougurt, ginger garlic paste, salt, a dash of red chilli powder, lots of black pepper roughly coarsed, dash of parsley dried. … Read More

Next day, on a pan with 3 tbspoons of olive oil I cooked it with one side kept for 10 mins and then the other side.

Added by Asma Meerza

Beef Steak

in a cooking pan add 2 spoons of butter and onions, when it’s golden add the meat and slowly cook it, when it’s semi cooked, add 4 spoons of melted butter + 3 spoons of flour, mix all well, as you heat it slowly try to add the fresh cream slowly as you stir add some black pepper and mushrooms and taste before seasoning it with salt (often add ground black pepper generously)
Added by Marwa El Odessi

Roast beef, roast potatoes and veggies

Roast beef, roast potatoes and veggies on gravy -by Ruhina Hashmi

My Plate – roast beef with red plum chutney, roast potatoes and veggies on gravy and yorkshire pudding… 🙂

Okay.. I had a recipe that called for the meat to be marinated with garlic and mustard, salt and pepper, and baked in the oven for well-done for 40 mins. I did that – I had a 700gm piece of top-side roast beef. After 50 minutes, the thermometer only showed “rare” – which was almost a disaster since I had to serves dinner in half an hour.

Thank God, I have a pressure cooker 🙂 So I browned rings of 2 onions, added salt, pepper, bay leaf, one carrot 1 and half glass of water and the meat.. as it was from the oven. Set the timer to 25 minutes and prayed 🙂

25 mins later, the meat was tender, showed well-done and smelled heavenly 🙂

The sauce remaining in the cooker I thickend with some cornflour.. and adjusted spices. Sieved it through a sieve and got a nice thick gravy.

Veggies were done in the pan with olive oil some garlic and salt.

I took the beef out of the cooker, heated some olive oil in a pan and fryed it from all sides to get the “boiled” look off and make it look nice and brown oven roasted 🙂

Yorkshire Puddings – again, I did not follow recipe – since it was in the same one as the beef.. :/ – rather I mixed about
1 cup of flour
1 egg
salt, pepper
1/4 tsp baking powder
with enough milk to get a relatively thin batter.

Sprayed the forms with olive oil generously and let them heat up in the oven for a few minutes. They must be hot enough for the batter to splutter when it goes in. The puddings took around 15 minutes.

Be careful to bake them when u are almost ready to serve, since they fall in when left to stand too long. And DO remove them from the form immediately, otherwise the bottom will get soggy.. which is not what u want.

The plum chutney is the normal alu-bukhara chutney..

Chicken Roast with Almond Paste

Chicken Roast with Almond Paste, a delicious curry made with chicken or beef. can also be made with lamb or goat.

Chicken Roast with Almond Paste
Chicken Roast with Almond Paste

Chicken Roast with Almond Paste

1 Whole Chicken Recipe

Marinate the chicken with Ginger, Oninon and Garlic paste. Also add salt, Yoghurt (about 4-5 Tbsp) ,almond paste and Garam Masala powder.

For almond paste: soak some sliced or whole almonds and blend it.

After 1 hr, take out the chicken pieces (without the marinade) and fry them in oil/ghee/butter till the liquid receeds and chicken becomes tender.

In another pan cook the marinade with sliced onions, cinnamon and green chillies. When it becomes alomst badami(brown) add it to the fried chicken.
Keep on low for 5-10 min and take off heat.
Garninsh it with Bereshtha (fried onions)

Added by Fatin Kamal

Aloo Gost

Delicious curry made with beef and potatoes. Can also be made with chicken, lamb or goat.

Aloo Gost

600 gm lamb or beef.

Aloo Gost
Aloo Gost

2 large onions diced or mashed
3-4 potatoes diced
1tblspn gingergarlic paste
1 and half teaspoon salt
1 teaspoon red chili
one fourth teaspoon haldi
three fourth teaspoon zeera powder
1 teaspoon coriander powder
1teaspoon mild curry powder
2 tblspn tomato paste
2-4 green chilies
half cup oil
1 and half glass water
one fourth teaspoon methi powder

Wash meat.Add diced onions,spices except the oil and green chilies
Pour in the water and cook until the meat is three fourth done.
When there is less water pour in the oil on the sides.
Make slits in the green chilies and add in.keep on cooking by stirring it occasionally
Add in the potatoes.when the oil leave the surface pour some water to make a nice shoorba or gravy.not too floaty and not too thick.

Keep on a low heat so the potatoes are done. sprinkle garam masala and coriander and serve.

Beef Tehari

Beef Tehari
This one’s relatively easy. It’s Siddika Kabir’s Tehari with some changes.
Cut beef into small pieces.
Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix.
Add salt. Put on stove with some water.
I cooked it for about an hour to soften the meat.

In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes.

Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside.

Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain.

Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water.
When the water comes to a boil, add the meat. Cover and cook on medium low heat for 20mins.
Slice 10 green chilies into halves lengthwise. Put the chilies on top of the rice and cover.
Keep on heat for 4-5 minutes more. Then turn off heat, but don’t remove cover for 25-30mins.
This aroma is the most important part of the tehari.

Beef Keema

Beef Keema

Heat oil. Put in sliced red chilis and whole black/white pepper. Fry for a few minutes.

Add minced beef and add ginger, garlic, paprika, red chili, coriander powder.

Stir fry at high heat till the meat is cooked.

Add Schezuan stir fry sauce, soy sauce, sweet chili sauce, and few drops of liquid smoke(available in the sauce isle- adds a smoky flavor).

Add salt and sugar to taste.

Thanks To  Aneeqa Ishtiaq-Ibrahim

Jhal Mutton Rezala

Jhal Khashi Rezala

Mix Goat Meat with yogurt, chili, turmeric, cumin, coriander, garam masala, ginger and garlic powders. Add oil and salt. Cover and cook on medium heat for 45-60mins. Add water if necessary.

When meat is cooked, add rose/kewra water and sugar, and stir at high heat. Sprinkle with garam masala, chili and cumin powders. Add green chilis and cover and cook on low heat for 30minutes.

same process follow for beef

Thanks To Aneeqa Ishtiaq-Ibrahim

Kachchi Biriyani

Kachchi Biriyani
Kachchi Biriyani

Ginger Garlic paste
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl

Cut the meat in to big pieces.

Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.


Bersta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
orange food colour
biriyani moshla
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water to boil.

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprnkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam 1 hour.


Start mixing the rice and meat with a small bowl from one side(like baburchis do) and pour it to the dish. and serve..!


Mix the rice just after draining,if you wait long rice will be cold and gonna be super hard and later even if you putit in dom will not be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!