Food,  Recipes

Beef Boti

With Eid Ul Adha gone and meat around and about you, it’s the time of the year to indulge in meaty dishes.

Eid-Ul-Adha and post Eid-Ul-Adha period is surrounded by traditional as well as not-so-tranditional meat recipes including the mouth-watering nihari, daleem, paye, beef and mutton botis and what-nots.

To celebrate the festive season I tried beef boti for the first time and it turned out pretty well (except for the fact that I burned it a little). Even a bit burned it tasted delicious.

Without further ado, here’s the recipe for you to try out.

Beef Boti


  • Beef Boti = (1/2 kg – cut into pieces of about 1 1/2″)
  • Ginger Garlic paste = 1 tbsp
  • Salt = 1 tbsp
  • All Spices (Garam Masala) Powder = 1 tbsp
  • Crushed Red Chilli (Kuti Hui Lal Mirch) = 1 tbsp
  • Red Chilli Powder = 1 1/2 tbsp
  • Grape vinegar = 2 tbsp


  1. Marinate the beef boti’s with all the spices listed above. I marinated for about 8 hrs. Minimum marination time is 2 hrs.
  2. In 1 tbsp oil add the marinated pieces.
  3. Let it cook till the botis are completely tenderized. It takes about 2-3 hrs to cook with occasional stirring.

Note: If after an hour you find that the botis are not tenderizing add about 2-3 tsps of white vinegar. If water from the botis is dried up before the botis are fully tendered, then add about 1/2 glass of water.

Serve with salad or rice or both. I served it with roti, ketchup, sliced tomatoes, onions and a lemon cut into flower.

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