Ingredients:
For Stock:
Beef 1/2 kg
Onion 1
Tomato 1
Garlic 8-10 cloves
Chopped ginger 2 tbsp
Fennel seeds 2 tbsp
Whole coriander 2 tbsp
Whole red chilies 5-6
Green chilies 6-7
Whole cumin 1 tsp
Star anise 2
Bay leaf 1
Cinnamon 1
Black pepper 4-5
For Masalay:
Rice 1/2 cup
Yogurt 1 cup
Mint leaves 1/2 cup
Orange juice 1/2 cup
Green chilies paste 1 tbsp
Black pepper 1/2 tsp
Salt to taste
Ginger 1 tbsp
Chicken powder 1 tsp
Star anise 2
Fennel seeds 1/2 tsp
Green cardamom 4
Cumin 1/2 tsp
Plum 6-7
Ghee 1/2 cup
Fried onion 1 cup
Kewra 1/4 tsp
Method:
Put beef, onion, tomato, ginger, fennel seeds, whole coriander, red chilies, green chilies, whole cumin, star anise, bay leaf, cinnamon and black pepper with 6 cups water in pan, cook until beef tender, separate stock from meat and keep stock aside.
Then heat ghee in other pan, add cardamom and cumin and fry it.
Put yogurt, green chilies paste, mint leaves, ginger, star anise, fennel seeds, plum, black pepper and chicken powder in mixing bowl, mix it nicely, add this mixture in meat and cook for 10 minutes.
Now add stock, boil it, add soaked rice, cook on high flame until water dries, add fried onion and kewra, simmer it for 10-12 minutes and serve.
