Smokey Pasanday recipe | Behari Pasanday | Mughlai Beef Pasanday | Neelo's kitchen

Smokey Pasanday recipe | Behari Pasanday | Mughlai Beef Pasanday | Neelo's kitchen

Pasanday is a popular meat dish from the Subcontinent, notably Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word “pasand” meaning “favourite”, which refers to the prime cut of meat traditionally used within. This beef is marinated with the mixture of flavourful spices with yoghurt, which gives the beef an exceptional flavour. Serve hot with paratha or naan.

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Ingredients used in Pasanday:

Hammer beef fillets:

Marinate beef overnight:

Give Coal smoke:

Serve it with Salad, Onion rings, green chatni and Naan

Suggestions:

1. You can use besan instead of roasted chickpeas 2. You can make it with Lamb and Chicken meat too. 3. Marination is must minimum 12 hours. 4. Don't add too much water otherwise it will be like curry instead of bhuna. Beef will get tender in yogurt water on very low heat, This method is called ( dam per pakana). 5. You can even pressure cook instead of low heat method.

Some of my meat dishes recipes link:

Mutton Karahi

BBQ Beef Boti
Aloo Gosht
Kunna
Haleem
Achar Gosht

Raan Roast

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