Beef Karahi Recipe For Eid | Butt Beef Karahi | Bakra Eid Recipe | Special Karahi Gosht | 

Beef Karahi Recipe For Eid | Butt Beef Karahi | Bakra Eid Recipe | Special Karahi Gosht |
Assalamo Alaikum Viewers 😊
Welcome to Aima Food Diary 🙏🏻
In this video I have brought A Special Eid Recipe for you, which is Butt Beef Karahi
Butt Beef Karahi is a renowned variation of the classic Beef Karahi, popularized by the famous "Butt Karahi" restaurants in Lahore, Pakistan. Known for its distinct flavor and cooking style, this dish has garnered a loyal following. Here's a detailed description and a simplified recipe for making Butt Beef Karahi at home:
Key Features of Butt Beef Karahi:
Main Ingredient:
Beef: Typically boneless chunks or small pieces of beef, known for their tenderness and flavor.
Cooking Method:
High Heat Cooking: Cooked on high heat to sear the beef and lock in flavors, followed by slow simmering.
Karahi: Prepared in a traditional karahi (wok), which is essential for achieving the authentic taste and texture.
Spices and Flavors:
Basic Spices: Uses garlic, ginger, green chilies, and tomatoes for the base.
Garam Masala: Adds warmth and complexity to the dish.
Red Chili Powder: For heat, which can be adjusted to taste.
Black Pepper: Adds a distinct, sharp spiciness.
Tomatoes:
Fresh Tomatoes: Essential for creating the rich, slightly tangy gravy.
Desi Ghee or Butter (Makhan):
Generous Use: The use of ghee (clarified butter) or oil is notable, contributing to the dish’s rich and robust flavor.
Serving:
Accompaniments: Typically served with naan, roti, or steamed rice.
Garnishes: Often garnished with julienned ginger, fresh coriander, and green chilies for added flavor and presentation.
Flavor Profile:
Rich and Spicy: The blend of spices and chilies gives it a bold and intense flavor.
Aromatic: The fresh ginger, garlic, and coriander enhance its aromatic qualities.
Umami: The tender beef provides a hearty, savory base.
Recipe for Butt Beef Karahi:
Ingredients:
1 kg beef (boneless chunks)
1 cup ghee or oil
1 tablespoon garlic paste
1 tablespoon ginger paste
6-8 medium tomatoes, chopped
4-5 green chilies, sliced
1 teaspoon red chili powder (adjust to taste)
1 teaspoon black pepper powder
1 teaspoon garam masala
Salt to taste
Fresh coriander, chopped (for garnish)
Julienned ginger (for garnish)
Instructions:
Heat the Desi Ghee/Butter:
In a large karahi or wok, heat the ghee or oil over medium-high heat.
Cook the Beef:
Add the beef chunks and cook until they change color, searing them well to lock in the juices.
Add Garlic and Ginger:
Add the garlic and ginger paste and sauté until fragrant.
Add Tomatoes and Chilies:
Add the chopped tomatoes and green chilies to the karahi. Cook until the tomatoes break down and form a thick gravy.
Spice It Up:
Add the red chili powder, black pepper, garam masala, and salt. Mix well and let it cook on medium heat until the oil separates from the gravy.
Simmer:
Lower the heat and cover the karahi. Let it simmer until the beef is tender and fully cooked, stirring occasionally.
Final Touches:
Once the beef is tender, uncover and cook on high heat to evaporate any excess moisture and thicken the gravy.
Garnish and Serve:
Garnish with chopped fresh coriander and julienned ginger. Serve hot with naan, roti, or steamed rice.
Butt Beef Karahi is a flavorful and hearty dish that captures the essence of traditional Pakistani cuisine, perfect for special occasions like Bakra Eid (Eid ul Adha) or a satisfying meal at home.
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