For Yaknee:

Beef trotters         2

Funnel seeds        2 table spoon (sauf)

Coriander seeds   2 table spoon (sabit daniya)

Boneless beef        as needed

Make a potli with funnel seeds and coriander seeds.

In a large pot put trotters, potli and lots of water.

Make it cook for 2 hours or until they are 75% tender.

Now add meat and cook till it becomes soft.

For Gravy:

Onion                              3 large (finely chopped)

Ginger garlic paste       2 table spoon

Oil 1 cup

Red chili powder                2 tablespoon

Turmeric powder               1 table spoon

Coriander powder              1 table spoon

Whole spices powder        1 table spoon (Garam Masala)

Cumin                                    1 teaspoom (Zeera)

Black cardamom                 2 medium (Bari elachi)

Cinnamon                              2 of 1” (Dar cheeni)

Cloves                                    10 (long)

Black pepper whole             10 – 15 (Sabit kali mirch)

Bay leaves                             2 medium (Tez patta)

Caron seeds                         ¼ tea spoon (ajwaeen)

Sauté onion in oil till it turns into golden brown

Now add ginger garlic paste and all the above mentioned spices.

Add 2 cups of water and cook on low flame till thick gravy occurs.

Method:

When yaknee is 100% done pour the gravy in it and cook it on low flame for 10 to 15 minutes.

When the gravy gets thicken add 2 teaspoon salt mix and serve.

Garnish it with green chilies and green fresh coriander.

Serve it with naan and garam masala.

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