1 kg.

finely grinded minced beef

1 tsp. salt (adjust to taste)
1 tbs. crushed chili
2 large onion-chopped
tbs. garam masala
2 tbs. lemon juice
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
cup fresh coriander (Dhaniya) leaves
cup fresh mint (Podina) leaves
cup yogurt
2 tbs. raw crushed papaya
1 piece for smoke flavour
4-6 green chilies
Garnish
1 lemon
2 onion
Instructions
Chop and fry 1 large onion till brown. Mix the brown onion with all other spices,
grind them and then add to the minced beef. Mix well, cover and leave in fridge to
marinate for 3-4 hours.
Keep the smoldering coal in the pot containing the mixture ant cover it for few
minutes for the meat to absorb the smoke.
Form into long kababs (like sausage) or balls and either fry in a little oil or cook in
the oven.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 3 to 4 persons
Undercut steak pieces 1 kg
Yogurt 100 grams
Papaya paste 3 tbsp
Onion (fried and ground) 1
Ginger/garlic paste 2 tbsp
Roasted and crushed cumin seeds 1 tsp
Crushed red chillies 1 tsp
Hot spices powder 1 tsp
Turmeric powder tsp
Roasted & ground Bengal grams 4 tbsp
Mustard oil 4 tbsp
Salt to taste
Directions

Marinate steak pieces with papaya paste for at least 4 hours.

Mix steak pieces, onion, yogurt, ginger/garlic, mustard oil, turmeric powder, hot
spices powder, red chillies, cumin seeds, grams and salt in a bowl.
After 1 hour you can either put them on skewers and cook them over coals, steam
and fry them
You can also cook it in the oven.
Garnish with sliced lemon,coriander leaves,green chillies and sliced onion.
Serve delicious Bihari Boti with 'roti, salad, raita and tamarind/mint chutney
Haleem
Dear friends presenting "HALEEM || Authentic Traditional Recipe || Speciality of KARACHI" (Copyright Protected)
INGREDIENTS: Beef or Mutton: 1 Kg (For Hyderabadi Style Mutton only)
Bones: 1 Kg
Whole Wheat: 100 Gm
Whole Barley: 50 Gm
Daal Chana: 50 Gm
Daal Masoor: 50 Gm
Daal Moong: 50 Gm
Daal Maash: 50 Gm
Garlic Paste: 4 Tbsp
Ginger Paste: 5 Tbsp Full
Small Green Chili: 10
Onion Sliced: 400 gm
Curry Leaves: 12
Ghee/Oil: 2 Cup
Green Coriander: 1 Bunch leaves only chopped
Salt: 3 Tbsp or to taste
Red Chili Powder: 4 Tbsp or to taste
Crushed Chili: 2 tbsp
Turmeric Powder: 3 tbsp
Zeera Powder: 2 tbsp
Dhanya Powder: 1.5 tbsp
Basic Garam Masalah: 1 tbsp
Jyfal Powder: 1/2 Tea spoon
Javetri Powder: 1/2 Tea spoon
Methi Seeds: 1 tbsp
Tez patta: 4
Dar Chini Stick: 3 of 2"
Black Zeera: 1 Tbsp
Kabab Chini Powder: 1 Tbsp
ADDITIONAL SPICES FOR HYDERABADI HALEEM
Yogurt: 1 Cup
Whole Black pepper: 1 Tbsp
Cumin whole: 1 Tea spoon
Black Cardamom: 4
Green Cardamom Powder: 1 Tbsp
Cloves: 12
Rose petals: 1/2 Cup
Green Mint: 1/2 cup
Khas Ki Jadh: 2 Tbsp

Paan Ki Jadh: 2 Tbsp

Rice: 50 Gm (With Wheat & Daalain)
Chironji: 1 Tbsp
Long Pepper: 4 sticks.
GARNISHING:
Hara Dhanya
Sliced Hari Mirch
Sliced Lemon
Fried Onion
Sliced Ginger
Green Mint

INGREDIENTS:
SEEKH KABAB:
Beef Qeema: 1 Kg 80% to 85% lean. (85% preferred)
Yellow onion: 100 gm
Green Chili: 100 gm
Kachcha Papita: 100 gm
Hara Dhaniya: 1/2 bunch
Salt: 1Tbsp or to taste
Red Chili Powder: 1 Tbsp or to taste
Haldi Powder: 1/2 Tbsp
Basic Garam Masalah: 1 Tbsp
Jyfal Powder: 1/4 Tbsp
Javetri Powder: 1/4 Tbsp
Pipli Powder: 2 Tea spoon
Kabab Chini Powder: 2 Tea Spoon
Garlic Paste: 2 tbso
Ginger paste: 2 tbsp
PARATHA INGREDIENTS:
Maida (All Purpose Flour): 1/2 Kg
Sooji: 3/4 Cup
Ghee/Oil: 3/4 Cup
Salt: 1/2 Tbsp
Water: 2 Measuring Cup
Ghee/Oil to fry: As needed
Dear friends presenting Chicken Tikka || Karachi Restaurants Style
(Copyright Protected)
INGREDIENTS: Ckicken leg or Breast with bone: 8 pcs of 250 gm each. Dahi (Yogurt):
3/4 cup
Lemon Extract: 4-5 Tbsp
Water: 1/2 cup

Ginger Paste: 1tbsp

Garlic Paste: 1 Tbsp
Green Chili Paste: 1 Tbsp (2 Tbsp if want more hot & spicy)
Salt: 1 Tbsp
Red Chili powder: 1 tbsp (2 Tbsp If want Hot Spicy)
Haldi (Turmeric): 1 Tea Spoon
Ground Cumin: 1 tbsp
Basic Garam Masalah: 1 Tbsp (1.5 Tbsp if want more spicy)
Yellow Color: 1/4 Tea Spoon
Orange Color: 1/8 Tea spoon (OPTIONAL)
Oil for Polish