Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pasanday fry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pasanday Fry is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Pasanday Fry is something that I have loved my entire life. They are fine and they look wonderful.
Assalam walaikum Hi I made beef pasanday its so easy and yummy so plz try this Beef pasanday fry and thank for watch video I hope you like this video and. Rating Check out the Fried Pasanday Recipe in Urdu. Enjoy the true essence and taste of "Fried Pasanday" while cooking in your kitchen with such an ease and must-have ingredients in your kitchen. Pasanday Recipe - Beef Pasanday - Tawa Pasanday Recipe By Cook With Hassan.
To begin with this recipe, we have to prepare a few components. You can cook pasanday fry using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pasanday Fry:
- Make ready 1 kg bone less beef (parchay)
- Make ready 1 tbsp garammasala
- Take 1 tsp pisi laal mirch
- Get 1 tsp zeera powder
- Take 1 tbsp adrak paste
- Get 1 tsp lehsan paste
- Make ready 1 cup yoghurt
- Prepare 1 tbsp soy sauce
- Prepare 1 tbsp sirka
- Take to taste Salt
- Make ready 4 tbsp oil
Bihari masala, raw papaya is added and marinated on undercuts with juice of lemon. Most of the pasanday recipes I saw before used whole cloves cimmamon but marinating the meat with all the powdered spices definite had the All Reviews for Pakistani Pot Roast Beef Fillets (Pasanday). The word "Pasanday" is a variation of an Urdu term, literally translating to favourite, owing to the prime cut of meat, traditionally used to prepare the recipe. It was originally prepared with lamb leg.
Instructions to make Pasanday Fry:
- Beef ko wash kar ke us ke parchay bana lein
- Garammasala, zeera,adrak lehsan yoghurt oil ko ik pateelay me dal dein. ap chahen to tikka masala b dal sakte hain
- Soy sauce, sirka,salt, oil b add karden.
- Ab in tamam spices ko mila kar acha sa paste bana lein
- Ab is paste ko beef ke parchon me laga kar isay 12 hr ke liye marinate karden.
- Yad rahen jitni dair maination hogi utna zada masalay ka taste beef ke andar jaye ga.
- After marination is pateelay ko chulhay par tez anch par rakhen.
- Us waqt take cook karen jab take gosht ka pani dry na ho jaye aur bootiyan gal.na jayen.
- Jab pani dry ho jaye aur gosht pak jaye to chulha band kar isay room temp par thanda kar lein.
- Jab aur jitna khane ki zaroorat ho nikal ke taway par shallow fry kar lein.aur ketchup ya green chutney ke sath nosh farmayen.
The word "Pasanday" is a variation of an Urdu term, literally translating to favourite, owing to the prime cut of meat, traditionally used to prepare the recipe. It was originally prepared with lamb leg. Mix in beef until evenly coated. Heat oil in a large heavy frying pan over medium-high heat. Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings.
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