Tawa Beef Boti Karahi with Chana Pulao
Description
A restaurant-style, smoky, and flavorful tawa beef boti karahi cooked on a sizzling griddle with tomatoes, bell peppers, and aromatic spices, served alongside a fragrant and easy chana pulao.
Ingredients
For the Tawa Beef Boti Karahi:
For the Chana Pulao:
Instructions
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Pre-boil Beef: In a pot or pressure cooker, combine beef boti pieces with 1 cup of water and a pinch of salt. Cook until the meat is about 80-90% tender and most of the water is absorbed.
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Make Chana Pulao: Heat oil in a pan, sauté sliced onions with whole spices until golden. Add ginger-garlic paste, tomato paste, chicken stock cube, and salt, mixing well. Toss in the boiled chickpeas and soaked basmati rice, add water according to your rice cooker or pot ratio, and cook until fluffy and tender.
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Cook Tawa Beef Karahi: Heat a large tawa (griddle) or wide wok, add cooking oil/ghee, and sear the pre-boiled beef boti pieces on high heat for 2-3 minutes.
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Add ginger-garlic paste, chopped tomatoes, and tomato paste. Cover and let the tomatoes soften and blend into a rich masala.
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Stir in the yogurt, salt, red chilli powder, cumin, black pepper, and garam masala, frying on high heat until the oil separates.
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Toss in sliced bell peppers, green chillies, and ginger juliennes for just 1 minute to keep their crunch vibrant.
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Finish with fresh coriander and lemon juice. Serve the sizzling Tawa Beef Boti Karahi hot alongside the aromatic Chana Pulao!
Note
Pre-boiling the beef pieces slightly ensures they become melt-in-the-mouth tender when finished quickly on the sizzling tawa karahi.
Adding a touch of tomato paste gives both the karahi masala and the chana pulao an appetizing restaurant-style red hue and depth of flavor.
tawa beef boti karahi, beef karahi recipe, chana pulao recipe, pakistani dinner recipes, cooked by sabeen