Pishawri Namkeen Ghosht recipe by Recipe59pk

Ingredients	Quantity
Beef	3 KG
Ginger paste	One Teaspoon
Garlic paste	One Tablespoon
Green Peppers	Six to Seven
Tomatoes	Half KG
Onion	Medium Size
Pepper	Half Teaspoon
Salt	One Tablespoon
Pepper Crushed	Half Tea

We will teach you Peshawari salted meat which is very popular. The method of making it is very easy and it will be quick. People of Peshawar do not eat spicy food. They prefer spicy food.

So this dish is very popular among the people of Peshawar. It will be very easy to make. And it will also be very tasty. We will tell you the method, how it will be made and in what time the meat will be melted. Sometimes it happens that we think that we know the method. It is very easy to make this thing.

But when we make it, it doesn't taste the way we think. That is because we know the method. But we do not know which spice to add at what time and when to keep the heat high, when to make medium and when to keep only tail film. What do we do? Once he turned on the stove and when the food was cooked he turned off the stove.

Understanding heat is very important. So be very careful about what time you need it. Let's go to the kitchen and we will tell you how to make Peshawari salted meat.

First we will take 3 kg of meat. And we will make small size herbs. Wash the meat thoroughly and you can take any part of this meat. Now take a pressure cooker and put 150 grams of oil in it. And let this oil heat up.

When the oil is hot, add one tablespoon of ginger paste and one tablespoon of garlic paste. Now fry it for thirty to forty minutes. After forty seconds, wash the meat They will put it. Now they will fry the meat.

After frying, add a small number of green chillies and half a pound of tomatoes. Now cut a small onion into two pieces and add it. Add ten to twelve cloves of garlic. Add half a teaspoon. Salt will currently add one teaspoon.

After all these things are mixed, they will put a glass of water in it and mix it and mix it.

After mixing, we will turn off the pressure cooker. We will put the cover on top and put the weight on it. Now we will keep the heat high for the first three minutes.

Let it cook on the tail flame for 20 minutes. After 23 minutes, close the flame, remove its stem and open it. Now raise the flame and remove the tomato skin. The water will dry up fast.

And after the water dries, the oil will come up. At that time, add four to five ounces. And add half a teaspoon of ground black pepper. Now mix it. Do not overcook it. The color will turn black.

Now put the cover on it. Leave it like this for one minute. Close the film at this time so that the oil comes on top. After one minute, take off the cover. Will go

Very delicious Peshawari salted meat is ready. Now take it out in a boat. And put some chopped coriander on it. Delicious Peshawari salted meat is ready. Eat with bread.