Behari Pasanday

Ingredients:

Bihari Pasandey Masala:

• Daar Chini (Cinnamon) 3-4 Sticks
• Khashkhash (Poppy Seeds) 1 & ½ Tbs
• Javitri (Mace) 1 Tsp
• Zeera (Cumin Seeds) Roasted ½ Tbs
• Laung (Cloves) 1 Tsp
• Kali Mirch (Black Pepper) Whole ½ Tbs
• Baysan (Gram Flour) Roasted 2 Tbs
• Dhania Powder (Coriander Powder) ½ Tsp
• Lal Mirch Powder (Red Chili Powder) 1 Tbs
• Deghi Lal Mirch 1 Tsp
• Namak (Salt) 1 & ½ Tsp Or To Taste
• Pasanday (Undercut Beef Fillet) 750 Gm
• Adrak Lehsan Paste (Ginger Garlic Paste) 1 Tbs
• Dahi (Yogurt) 1 Cup
• Pyaz (Onion) Fried & Crushed ½ Cup
• Kacha Papita (Raw Papaya) 2 Tbs
• Bihari Masala 2 & ½ Tbs Or To Taste
• Mustard Oil Or Any Cooking Oil ½ Cup
• Pasanday (Undercut Beef Fillet) 750 Gm
• Adrak Lehsan Paste (Ginger Garlic Paste) 1 Tbs
• Dahi (Yogurt) 1 Cup
• Pyaz (Onion) Fried & Crushed ½ Cup
• Kacha Papita (Raw Papaya) 2 Tbs
• Bihari Masala 2 & ½ Tbs Or To Taste
• Mustard Oil Or Any Cooking Oil ½ Cup

Directions:

Grind all dry spices from 1 to 6 to form a powder. Add remaining spices (7 to 11) and shake well. Bihari Pasnday masala is ready.

In a bowl, add beef fillets (Pasanday) add ginger garlic paste, yogurt, onion, raw papaya paste, and 2
tbs of bihari pasanday masala. Mix well and marinate for 1-2 hours.

In a pan, heat oil and layer marinated beef fillets on top of each other and cover. On medium heat let it cook for 20-25 mins or until meat is tender and oil is separated.

Give coal dum for 2-3 mins.

Bihari Pasandey is ready to serve.