1 kilo ghost (undercut beef) make botiya
1tbl kacha papita
6 hari mirch
1/2 bunch hara dania
2tbl podina (mint)
1 cup onions fried brown (set aside)
2 med Onion (cut in circles) set aside
1 pao yogurt
2 tsp ginger garlic paste
1tsp black pepper
1tbl zeera (bhuna)
1tbl kuti lal mirch (red flakes)
1/2 tsp salt (or more on your taste)
1tbl Garam masala (use at end)
oil 4tbl
Koyla (heat up koyla) to smoke the meat
--Add Papita, zeera, kali mirch, kuti lal mirch, namak, ginger garlic paste, & yogurt to ghost & marinate ATLEAST 2 hrs. or overnight.
-Add oil to pan & add ghost. (no water will be added, the yogurt water will cook). Cook it covered for 10 minutes & add fried onions. & cover again. Total cooking time is 20-25 minutes. On last stage on dum add Onions (cut in circles) hara dania, podina, pisa garam masala.
Use Koyla to give DUM to the ghost. Either use a piece of roti or bread place it on top of the dish, add koyla & 1tbl of oil & cover for 3-5 minutes . & discard koyla