I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
For Beef Ki Yakhni :
- Beef’s bones, 1 kg
- Beef’s bones, 1 kg
- (For stock take a pot add water, beef bones and cook it for 1 to 1.5 hours).
For Haleem Making
STEP # 1
- National Daigi Denedar Haleem Masala ( grains) 1 Packet
- Water 3 liters
STEP # 2
- Beef boneless, 400 gm
- Oil ½ cup
- Onion 1 large (slice)
- Garlic paste 1 Tablespoon
- Ginger paste 1 Tablespoon
- Small Green chilies paste 1 Tablespoon
- Curry leaves 6-8
- National Daigi Denedar Haleem Masala packet
- Beef stock 2 liter
For Tempering
- Oil ½ cup
- Whole garlic 2 Tablespoon (slices)
- National cumin seeds crushed 1 Teaspoon
- National red chili powder 1 Teaspoon
Directions
Method For Beef Ki Yakhni
- Wash grains and soak them for at least 2 hours in water. Now add grains in strainer and wash once again with clean water.
- Now add grains and 3 liters water in a pot and cook until grains are completely tender. Once they are done, blend grains in the blender.
Method For Haleem Making
- Heat oil in pot and fry onions until golden brown.
- Add curry leaves, ginger, garlic, and green chilies paste and stir for 1 minute, then add beef and National Haleem Masala and mix it well for at least 1 minute.
- Now add beef stock and simmer it until beef is tender. When meat is completely cooked stir well and dry the masalas. Now shred the cooked beef. (Beef should be in shredded (resha) form and not grinded.
- To this meat masala, add the blended grains mixture and keep moving the spoon (ghota lagana). Keep moving the spoon for 7-8 minutes until they combine well and give texture of Haleem.
Method For Tempering
- 1. Heat oil and add garlic fry it till golden brown now add cumin seeds n red chili powder stir it for 10-15 seconds then add this tarka on the top of Haleem.
- Serve hot garnished with fried onions, ginger julienne, finely chopped coriander, green chili slices
