- Get link
- X
- Other Apps
Introduction
Welcome to Khana Flavor with Ayeshazaib. Beef Karahi is a popular dish in Pakistani cuisine, known for its rich and spicy flavor. Named after the traditional cooking pot, this recipe is simple to make and incredibly delicious.
The key to its deep flavor is slow-cooking beef with aromatic spices, fresh tomatoes, and creamy yogurt, then finishing with green chilies and coriander for an extra kick.
Perfect for both experienced cooks and beginners, Beef Karahi is best served hot with naan, roti, or steamed rice. Let's dive into the ingredients and cooking steps!
---
Ingredients
Meat and Water:
- 1 kg beef (cut into pieces)
- 1.5 cups water
Whole Spices:
- 4 cloves
- 4 cardamom pods
- 1 tsp black pepper
- 1 stick of cinnamon
- 1 tsp white cumin
Other Ingredients:
- ½ cup oil (for frying)
- 1 tbsp ginger-garlic paste
- 2–3 green chilies (sliced, for garnish)
- 1 cup chopped tomatoes
- ½ cup whipped yogurt
- Fresh coriander (for garnish)
Spice Mix:
- 1 tsp red chili powder
- 1 tsp ground cumin seeds
- 1 tsp ground coriander
- ½ tsp turmeric powder
- Salt (to taste)
---
Directions
1. Prepare the Meat:
- In a pressure cooker, add the beef pieces and 1.5 cups of water.
- Cook under pressure for 15 minutes or until the meat is tender. If needed, add more water.
- Once cooked, drain the meat and retain a small amount of broth.
2. Heat the Oil:
- In a large pan, heat ½ cup of oil over medium heat.
3. Sauté Ginger-Garlic Paste:
- Add 1 tablespoon of ginger-garlic paste to the hot oil.
- Sauté for 1–2 minutes until fragrant.
4. Cook the Meat:
- Add the boiled beef to the pot and stir-fry until lightly browned.
5. Add Whole Spices:
- Stir in cloves, cardamom, black pepper, cinnamon, and white cumin.
- Mix well and cook for 3-4 minutes.
6. Add Spice Mix & Tomatoes:
- Sprinkle red chili powder, ground cumin, ground coriander, turmeric, and salt.
- Stir well and cook for 4–5 minutes.
- Add chopped tomatoes and cook until the mixture thickens and oil separates.
7. Simmer with Yogurt:
- Add ½ cup of whipped yogurt and mix well.
- Cover and cook for 10-15 minutes, stirring occasionally.
8. Garnish & Serve:
- Add sliced green chilies and fresh coriander on top.
- Serve hot with naan or chapati and a side salad.
---
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Servings
- Serves 4–6 people
---
FAQs
1. What is the best cut of beef for Karahi?
The best cuts are boneless beef chunks, such as beef stew meat, sirloin, or brisket. These cuts become tender and absorb flavors well.
2. Can I use chicken instead of beef?
Yes! Chicken Karahi is another delicious variation. Adjust the cooking time as chicken cooks faster than beef.
3. How can I make my Karahi spicier?
Increase the amount of green chilies and red chili powder for an extra kick. You can also add crushed chili flakes.
4. Can I cook Beef Karahi without a pressure cooker?
Yes, you can slow-cook the beef in a regular pot. However, it will take about 1 to 1.5 hours to reach the right tenderness.
5. How do I store and reheat leftover Karahi?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on low heat in a pan, adding a splash of water if needed.
---
Conclusion
Beef Karahi is a dish that never fails to impress with its bold flavors and rich texture. Whether you’re cooking for family or hosting a dinner, this dish will be a star at your table. With a perfect balance of spices, tomatoes, and yogurt, every bite is a delightful explosion of flavors.
Try this authentic Beef Karahi recipe today, and let your kitchen be filled with the aroma of a classic Pakistani delicacy. Don’t forget to pair it with warm naan or fluffy rice for the ultimate experience. Happy cooking!
For a detailed video tutorial, visit my YouTube channel Khana Flavor with Ayeshazaib:
Comments
Post a Comment