11:21 am - Thursday December 18, 2014



  • Beef/ Mutton                    1 kg with bones
  • Moong Daal (Grams)      1/2 cup
  • Masoor Daal                       1/2 cup
  • Chana Daal                          1/2 cup
  • Moong Daal Peels            1/2 cup
  • Broken Wheat                   1 & 1/2 cup (Wash and soak)
  • Milled Hot Spices             1 tbsp

Other Spices:

  • Chopped Mint                   1 bunch
  • Chopped Coriander        I bunch
  • Chopped Green Chili      10
  • Lemon                                  6
  • Roasted White Cumin    2 tbsp
  • Baking Powder                  1 tsp

Spices for Meat:

  • Milled ginger Garlic         2 tbsp
  • Milled Red Chili                 1 1/2 tbsp
  • Milled Coriander              2 tbsp
  • Oil/ Ghee                            1 1/2 cup
  • Milled Hot Spices             1/2 tbsp
  • Turmeric                              1 tsp
  • Salt                                         as per taste

Ingredients for Baghaar:

  • Chopped Onion                                4
  • Oil/ ghee                             1 & 1/2 cup


  1. Wash and soak broken wheat (Gehun) in light hot water, after a while put 2-3 glass of water and cook on a light flame with 2 tbsp oil, when wheat is getting lace put baking powder in it, when it become softer take it off.
  2. Soak all grams (dalien) all together in water, after half an hour put water in it and cook on a light flame, when soft, take it off and cool them and blend in the blender.
  3.  Put meat with all spices and ghee in a big cooking bowl and cook them, boil rice in a separate cooking bowl and make them soft.
  4. When water of meat gets dry, roast it then put broken wheat into it with more water and cook on light flame, continue moving with wooden spoon.
  5. When meat and broken wheat are combine perfectly then put grams with some water and soften rice into it, put cooking bowl on pan, if it is seems to be thick put some water into it and cook on light flame.
  6. While it is cooking put some cumin, mint, green chili, hot spices and ginger on it, cook onions bhigar separately.
  7. When onions gets golden brown take them out and put over a paper so it become crispy.
  8. Keep all other spices and fried onions separately while you serve this dish.

Filed in: Beef

No comments yet.

Leave a Reply