Indulge in the rich, aromatic flavors of Hyderabadi cuisine with our melt-in-your-mouth Beef Malai Handi. This classic dish, a testament to the culinary artistry of the region, features tender beef simmered in a creamy, spiced gravy. The unique blend of aromatic spices, including cardamom, cloves, and cinnamon, creates a symphony of taste that will transport your senses to the bustling streets of Hyderabad. Imagine succulent beef pieces, bathed in a luscious, velvety sauce, each bite a harmonious blend of spice and creaminess. This recipe simplifies the traditional method, making this exquisite dish achievable even for home cooks.
Forget complicated techniques and long cooking times; our recipe makes preparing Beef Malai Handi surprisingly easy. We've broken down the process into simple, manageable steps, ensuring a delicious outcome even for beginners. Ready to embark on a culinary journey? Let's dive into the step-by-step guide to creating your own unforgettable Beef Malai Handi.
Tools Needed
- Bowl
- Frying pan or pot
Ingredients
- Beef (boneless): 600 grams
- Garlic and ginger paste: 1 tablespoon
- Lemon: 1 large (or 2 small)
- Salt: 1 teaspoon
- Cumin powder (roasted): 1 teaspoon
- Crushed red chilli: 1 teaspoon
- White pepper powder: 1 teaspoon
- Coriander powder: 1/2 tablespoon
- Turmeric powder: 1/2 teaspoon
- Curd (yogurt): 200 grams
- Onions: 2 medium
- Oil: 1/2 cup
- Mace
- Cinnamon stick: 1
- Black cardamom: 1
- Black peppercorns: 8-10
- Cloves: 3-4
- Curry leaf: 1
- Hot water: 1 1/2 cups
- Garam masala powder: 1/2 teaspoon
- Cream: 3-4 tablespoons
- Green chilies: 3-4
- Coriander leaves
Step-by-Step Instructions
Step 1. Marinate and Prepare the Beef
- In a bowl, combine beef, garlic-ginger paste, lemon juice (seeds removed), salt, cumin powder, red chilli, white pepper, coriander powder, turmeric powder, and beaten curd. Mix well and refrigerate for at least 30 minutes.
Step 2. Sauté Spices and Roast Beef
- Heat oil in a pot. Add mace, cinnamon, black cardamom, peppercorns, cloves, and curry leaf. Crackle on low flame for 1-1.5 minutes.
- Add the marinated beef to the pot. Roast on medium flame for 2-3 minutes until the meat releases its water.
Step 3. Simmer and Tenderize
- Cover the pot and cook on low flame for 30 minutes without a pressure cooker.
- If the meat is not tender after 30 minutes, add hot water (not cold) and continue to cook on low-medium flame for another 15-20 minutes, checking every 5-6 minutes.
Step 4. Finish and Serve
- Stir in garam masala powder and cream. Simmer for 3-4 minutes until the cream thickens.
- Add green chilies and coriander leaves. Mix well. Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use small pieces of beef for faster cooking without a pressure cooker.
- Ensure the curd is not sour; otherwise, it will affect the taste.
- Mix the marinade thoroughly so that each piece of beef is well coated.
- Don't add extra water; the meat and curd will release their own water.
- Don't overcook; check frequently to prevent the water from drying out.
- Add only 3-4 tablespoons of cream to avoid making the dish too creamy.
Nutrition
- N/A
FAQs
1. Can I use other types of beef for this recipe?
Yes, you can use other cuts of beef, but choose a cut that's relatively tender, like chuck roast or sirloin. Tougher cuts might require a longer cooking time.
2. What can I do if my gravy is too thick or too thin?
If it's too thick, add a little more cream or water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
3. Can I make this recipe ahead of time?
Yes! This dish tastes even better the next day. Prepare it a day in advance and reheat gently before serving.
This easy Hyderabadi Beef Malai Handi recipe delivers a restaurant-quality meal right to your table, impressing family and friends alike. The rich, creamy sauce and tender beef are sure to become a new favorite in your culinary repertoire. Enjoy the flavorful journey and savor every delicious bite of this authentic Indian classic!