• 1/2 kg Beef
• 1 cup Yogurt
• 1 cup Oil
• 2 Onions sliced
• 2 Lemon
• 4 Sliced green chilies
• 1/2 bunch Sliced cilantro
• 1 tsp Turmeric powder
• 1 tsp Black pepper crushed
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chili flakes
• 1/2 tbsp Roasted and ground cumin
• to taste Salt

Method

1. Heat 1 cup of oil in a wok and fry 2 sliced onions till they are golden brown.
2. Then add 1/2 kg beef, salt to taste, 1 tsp turmeric powder and 1 tbsp ginger garlic paste and cook.
3. When water dries up, add 1 cup yogurt and 1 tbsp red chili flakes and saute.
4. Then add 1 tsp crushed black pepper, 1/2 tbsp roasted and ground cumin, 4 sliced green chilies, juice of 2 lemons and 1/2 bunch sliced cilantro and mix.
5. Bhuna Gosht is ready, serve with naan or paratha.

• 5 Beef fillet
• 2 tbsp White vinegar
• 1 tbsp Ginger garlic paste
• 2 tbsp Chili sauce
• 1tsp Black pepper
• 5 Bun
• 1 Iceberg lettuce
• 4 tbsp Blue Band Margarine
• as required Oil
• to taste Salt

Recipe Method

1. Flatten the beef fillets with the flat end of a knife. Marinate them for half an hour with salt, ginger garlic paste and vinegar.
2. Add chili sauce and sprinkle black pepper on the beef fillets.
3. Grease a grill pan and heat on a  medium flame. Grill the fillets from both the sides until tender.
4. Slice the buns into two halves. Spread Blue Band margarine onto one half and place the fillet on top. Place a lettuce leaf  and cover the bun with the other half.
5. Serve this delicious barbeque sandwich with tomato and chili garlic sauce.

• 1 kg Beef mince
• 1 cup Yogurt
• 1 cup Oil
• 1 bunch Mint leaves chopped
• 1 Onion (cut into rings)
• 4 Black pepper
• 4 Cloves
• 4 Lemon
• 6 Green cardamoms
• 6 Almond
• 6 Green chilies chopped
• 1 tsp Black cumin
• 1 tsp White cumin seeds
• 1 tbsp Poppy seeds
• 1 tbsp Chili powder
• 1 tbsp Ginger garlic paste
• 2 tbsp Ghee
• 2 tbsp Roasted gram
• 3 tbsp Raw papaya paste
• to taste Salt

Method

1. Grind together finely 2 tbsp roasted gram, 1 tbsp poppy seeds, 1 tsp black cumin, 1 tsp white cumin, 6 green cardamom, 6 almond, 4 black pepper and 4 cloves.
2. Marinate 1 kg beef mince with 1 cup yogurt, 3 tbsp raw papaya paste, 1 tbsp chili powder, 1 tbsp ginger garlic paste and salt to taste.
3. Keep aside for 30 minutes.
4. Add in marinated mince 1 cup oil and cook till water dries, add in 2 tbsp ghee. Put pan on a griddle.
5. Also put a burning coal on lid. Cover and cook over low flame till done.
6. Lastly remove in a serving dish, garnish with onion rings mixed with lemon juice.
7. Sprinkle mint leaves and chopped green chilies on top.
8. Your Hyderabadi Qeema is ready, serve with paratha or Roghani Naan.

• 1/2 kg Beef
• 2 Lemon
• 4 Finely chopped green chilies
• 4 Chopped tomatoes
• 1 bunch Finely chopped coriander
• as required Oil
• 1/2 cup Yogurt
• 1 tsp White cumin
• 1 tsp Black pepper corns
• 1 tsp All spice powder
• 1 tbsp Red chili powder
• 1 tbsp Ginger garlic paste
• 2 tbsp Finely chopped ginger
• 2 tbsp Whole coriander
• as required Salt

Method

1. In a wok add the beef pieces, yogurt, red chili powder, salt, all spice powder and ginger garlic paste.
2. Cook on a low flame In the meantime grind together the whole coriander, white cumin and black pepper corn.
3. When the water left by the beef dries add the chopped tomatoes and ground spices.
4. Add the oil gradually and cook till the oil forms a separate layer on top.
5. Your Beef Karhai is ready sprinkle the lemon juice, garnish with chopped ginger, chopped coriander and chopped green chilies.

• 2 Veal brain
• 4 Onion chopped
• 4 Lemon
• 4 Chopped green chilies
• 8 cloves Black pepper
• 6-8 cloves Garlic
• 1 bunch Green coriander chopped
• 1 cup Oil
• 2 cup Water
• 1/2 cup Yogurt
• 1 tsp Turmeric
• 1 tsp Whole spices
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chili powder
• 2 tbsp Ginger paste
• 2 tbsp Coriander powder
• to taste Salt

Method

1. Boil the veal brain with 2 cup of water, garlic cloves and black pepper.
2. Now clean the veal brain and cut into pieces.
3. In another pan fry the  onions till they turn golden brown. Remove and place on an absorbent paper.
4. Now crush half of the onions by hand.
5. Heat oil in a pan and add red chili powder, turmeric powder whole spices, ginger garlic paste, yogurt and veal brain pieces.
6. Now donnot stir but move the pan around by hand.
7. When the  oil floats on top  add lemon juice, chopped  coriander, chopped green chilies and ginger.
8. Cook for  5 -7 minutes. In the end serve Maghaz Masala in a dish with little bit of chopped coriander, ginger, green chili and whole spices.

• 1 kg Beef fillets
• 1 cup Yogurt
• 1 cup Mustard oil
• 1 bunch Finely chopped mint leaves
• 1 Finely chopped onions
• 6 Black pepper
• 8 Small cardamoms
• 4 Black cardamoms
• 4 Finely chopped green chilies
• 4 Lemon
• 8 to 10 Whole red chilies
• 1 tbsp Whole coriander
• 1 tbsp White cumin
• 1 tbsp Poppy seeds
• 3 tbsp Raw papaya paste
• 2 tbsp Ginger garlic paste
• 2 tbsp Roasted chick peas

Method:

1. Heat a pan .Roast 8-10whole red chilies, 1tbsp white cumin,1tbsp white cumin,1tbsp whole coriander,8 small cardamoms,4 big cardamoms,6 black pepper corns,2tbsp roasted chick peas and 1tbsp poppy seeds.
2. Flatten the beef fillets with a meat mallet and marinate them with 1 cup yogurt and the roasted spices.
3. Heat 1/2 cup mustard oil in a pan and fry the chopped onions till they turn golden brown.
4. Add the beef fillets and fry till the oil forms a  separate layer on top. Now cook the fillets on a low flame. When the water dries add 1/2 cup mustard oil, chopped mint leaves, the juice of 4 lemons and 4 finely chopped green chilies.
5. Cover and simmer for 15 minutes.
6. The bihari pasanday are ready to serve.

• 1 kg Minced beef
• 2 Bread slices
• 4 Chopped green chilies
• 1/2liter Fresh milk
• 1 packet Bread crumbs
• 1tsp Black pepper powder
• 1tbsp Butter
• 3tbsp All purpose flour
• as required Oil

Method:

• Heat oil in a pan add the meat and salt.
• Heat till all the water dries.
• Add the bread slices to the meat.
• After it cools mix the meat and bread slices in a  food processor.
• Melt butter in a pan and cook the all purpose flour.
• After the flour cools down stir in the milk. Pour the milk into the meat.
• Add the chopped green chilies, chopped coriander, and black pepper powder. Mix well.
• Shape into cutlets and deep fry till golden brown.
• The creamy minced cutlets are ready to serve.

Ingredients:

• Minced Meat-1kg (Beef)
• Yogurt-1cup
• Ginger/Garlic paste-1tbsp
• Onion-1 (Already golden brown)
• Red Chilli-1tbsp
• Salt-As per taste
• Lemon-4
• Coriander-1 bunch (Chopped)
• Green chilli-4 (Chopped)
• Green cardamom-6
• Black Pepper-6 (Whole)
• cloves-4
• White cumin-1tsp
• black cumin-1tsp
• Khashkhash-2tbsp
• Bhunay Chanay-2tbsp
• Almonds-8 (Baked)
• Unripe papaya (Kacha Papita) with skin-2tbsp
• oil-1/2cup

Method:

• First of all take Chunay, black cumin, cardamom, black pepper, clove, almonds, Khashkhash and grind them.
• Now take a bowl put minced meat, ginger garlic paste, red chilli, green chili, coriander, mixture you grind before, fried golden brown onion,yogurt, salt, kacha papita and mix it well
• Leave it for a 5 minutes and then cook it in cooking bowl.
• When the water of minced got evaporate, add 1 tbsp oil
• Cook it until its color become brown.
• Take it out in a serving pan and garnish it with coriander and green chillies, it is ready to eat.

• Minced Meat/Beef         1 Kg
• Tomato                               1 Kg
• Crushed Black Pepper   ½ Tbsp
• Onion                                    2 , Tiny Cut
• Green Chili                         10, Crushed
• Tomato Ketchup              2 Tbsp
• Oil \ Ghee                           1 Bowl
• Salt                                        as Per Need

 Method:

1. Put Tomato in a cooking bowl and put boiled water onto it after 2-3 Minutes take out tomato and put off its peel and blend it thick.
2. Chop Minced Meat/Beef with salt and add onion, Ghee, Black Pepper , half green chili with it and mix thoroughly .
3. Separate into four parts, and fry 2 of them in a big fry pan on oiled surface and let them cool, after cooling cut them into slices with sharp knife.
4. Take oil in cooking bowl and let it be hot now add tomato ketchup, green chili, salt and black pepper and fry them.
5. Put minced slices into fry pan on slow flame and place it on tomato paste.
6. Put tomato ketchup on to it and fry them for 10 minutes on a slow flame.
7. Afghani Kabab is ready serve it with Hot Naan .

• Beef Minced-1 kg
• Coriander Seeds-1 tbsp
• White Cumin-1 tbsp (bhuna hoa pisa hoa)
• Pomegranate Seeds – 2 tbsp (garam pani main bhigo kar thick paste banalain)
• Egg-1
• Red Pepper-1/2 tbsp (powder)
• Corn Flour-2 tbsp
• Red Chili-1/2 tbsp (powder)
• Crushed Red Pepper-1/2 tbsp
• Crushed Black Pepper-1 tsp
• Mint-1/2 bunch (chopped)
• Tomato-2 (cut in to circle shape)
• Oil,ghee-as required
• Salt-to taste

Method

• Take minced put coriander seed, cumin, pomegranate seeds, egg and all the ingredients except tomato.
• mix it well and leave it in a fridge for half an hour.
• After that take frying pan heat up oil in it always remember that never ever deep fry chapli kabab.
• Now cut slices of tomato, take a minced and put tomato slice in it and cover it.
• Now fry chapli kabab and serve it with raita, chatni and naan.