Ingredients [for cooking]
- Beef: 2 kg [cut into small cube
- Pani (Water): 1 glass
- Piyaz (Onion): 1 small
- Sabz mirchen (Green chillies): 5
- Haldi (Turmeric powder): ½ tsp
- Namak (Salt): 1 tsp
- Lehsan (Garlic) paste: 2 tsp
- Adrak (Ginger) paste: 2 tsp
Method
Step 1: Add Beef, Pani (Water), Namak (Salt), Haldi (Turmeric powder), Piyaz (Onion), Sabz mirchen (Green chillies) in a pressure cooker and cook under pressure at medium flame for 8 minutes.
Step 2: Add Lehsan (Garlic) paste, Adrak (Ginger) paste, mix and cook at medium to high flame till all water evaporates. Let it cool.
Ingredients [For mixing]
- Namak (Salt): 1½ tsp [to taste]
- Garm masala (Whole spices) powder: 1 tsp
- Pissi laal mirchen (Red chilli powder): 3 tsp [level]
- Pissi kali mirchen (Black pepper powder): ½ tsp
- Dhaniya (Coriander) powder: 2 tsp
- Chat masala: 1 tsp [slightly heaped]
- Zeera (Cumin seeds): 1 tsp [bhuna kutta]
- Sirka (Vinegar): 3 tbs
- Cornflour: 4 tbs [heaped]
Method
Step 1: Add Namak (Salt), Garm masala (Whole spices) powder, Pissi kali mirchain (Black pepper powder), Pissi laal mirchen (Red chilli powder), Dhaniya (Coriander) powder, Chat masala, Zeera (Cumin seeds), Cornflour, Sirka (Vinegar) in cooked beef and mix well.
Step 2: Fry at medium flame for 3-4 seconds. Fry quickly to change its color. Do not cook at low flame or for a longer period of time as it will make the boti hard. The purpose of frying is to give it a nice colour.
Serve with Green Raita, Onion rings, and Lemon slices.