Beef Recipes in URDU

Red meat is one of the fine meat forms which is a good source of Creatine. Beef is most popular in the genre of red meat. This is an excellent source of complete protein and minerals such as zinc, selenium, phosphorus and iron, and B vitamins. Whenever you order beef outside then this will be an expensive affair.

Traditionally, people serve beef with large cuts during special occasions only. What you did not know is that you can cook beef even on an ordinary day. It doesn't have to be too expensive. There are various ways on how you can create and cook your beef recipe without spending too much. Following Beef Recipes are included in this app:
1. Aloo Qeemay Ka Paratha
2. Bread Roll
3. Breakfast Burger
4. Koren Beef
5. Mongolian Beef
6. Pasanday
7. Roasted Beef
8. Moti Pulao / Palao
9. Nurgisi Koftay
10. Aloo Gosht
11. Ginger Beef
12. Shahi Razala
13. Bihari Kabab
14. Haray Masalah ki Biryani
15. Shub Daig
16. Gola Kebab
17. Achar Gosht
18. Qeema KI Chutni / Chatni
19. Kunnah
20. Beef Khaosay
21. Dum Ke Pasanade
22. Qeemay Ke Cutlus
23. Afghani Kabab tamatto gravy ke saath
24. Malai Kabab

The meat dishes in Pakistan include bovine, ovine, poultry and seafood dishes. The meat is usually cut in 3 cm cubes and cooked in a stew. The minced meat is used for Kebabs, Qeema, and other meat dishes. The meat dishes are also cooked with pulses, legumes and rice.

Meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. Of all the meats, the most popular are chicken, lamb, beef, goat, fish. Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan.

Barbecue and kebabs

Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties of kebabs all over the country. Each region has its own varieties of kebabs but some like the Seekh kebab, Chicken Tikka, and Shami kebab are especially popular varieties throughout the country. Generally, kebabs from Balochistan and the Khyber Pakhtunkhwa tend to be identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used. Regional kebab recipes from Karachi and the wider Sindh region is famous for its spicy kebabs, often marinated in a mixture of spices, lemon juice and dahi (yogurt).

Types of kebabs (mainly made of beef or lamb) are:

Seekh kebab (Urdu: سيخ کباب‎) - A long skewer of beef mixed with herbs and seasonings. Takes its name from the skewer.
Shami kabab (Urdu: شامی کباب‎) - A Shami kebab is a small patty of minced beef or chicken and ground chickpeas and spices.
Chapli kebab (Urdu: چپلی کباب‎) - A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of Peshawar in Khyber-Pakhtunkhwa.
Chicken kebab (Urdu: مرغ کباب‎) (Moorgh-Kuh-bob) - A popular kebab that is found both with bone and without.
Lamb kebab (Urdu: کبابِ برہ گوشت‎) - The all lamb meat kebab is usually served as cubes.
Bihari kebab (Urdu: بہاری کباب‎) - Skewer of beef mixed with herbs and seasoning.
Shashlik (Urdu: شیشلیک ‎) - Grilled baby lamb chops (usually from the leg), typically marinated
Bun kebab (Urdu: بن کباب‎) - A unique kebab sandwich with beef, lamb, fish or chicken.
Shawarma (Urdu: شاورما‎) - Comprises slices cut from a stack of meat strips (usually lamb), grilled in a vertical rotisserie. These are placed in a naan with chutney and salad.
Tikka kebab (Urdu: تکہ کباب‎) - A kebab made of beef, lamb or chicken, cut into cubes, marinated with a yogurt blend and grilled on coals.
Boti Kebab (Urdu: بوٹی کباب‎) - A kebab made from beef, lamb or chicken cubes and is popular in Multan. Sometimes marinated with green papaya to help tenderize the meat.
Kaleji Kebab (Urdu: کلیجی کباب‎) - A kebab made of beef, lamb or chicken Liver grilled marinated pieces of liver usually lamb.