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Beef Pickle

Beef pickle is the best side for ghee rice or fried rice.


Beef - 1 Kg, cut into small cubes

Garlic - 15-20 cloves, chopped

Ginger - 2 inch piece, chopped

Green chili - 5 Nos, chopped

Al Hadi Kashmiri Red chili powder - 3 Tablespoon

Al Hadi Garam Masala - ½ Teaspoon

Fenugreek powder - ¼ Teaspoon

Black Peppercorns - 10-15 Nos, crushed

Vinegar - 2-3 Tablespoon

Mustard seeds - 1 Teaspoon

Curry leaves - 3-4 sprigs

Cocofino Coconut oil - 5-10 Tablespoon

Water as required

Mum's Food Himalayan Pink Salt to taste

For Marination:

Ginger-garlic paste - 2 Teaspoon

Al Hadi Garam Masala - ½ Teaspoon

Al Hadi Turmeric Powder - ½ Teaspoon

Mum's Food Himalayan Pink Salt - ½ Teaspoon


Initial Preparation:

Clean and wash the beef pieces. Drain the water completely.

Marinate the beef pieces with the ingredients listed in 'For Marination' and set aside for 20-30 minutes.

Pressure cook the marinated beef with little water for 4-6 whistles or till the beef is cooked well on medium heat.

Drain the cooked beef and reserve the stock.

Heat 5-6 tablespoons of coconut oil in a heavy bottomed pan, add in the cooked beef pieces and fry until dark brown on low-medium heat. Set aside.

Beef Pickle Preparation:

Heat the remaining oil in a heavy bottomed pan, splutter mustard seeds.

Add in the chopped garlic, ginger, green chilies, curry leaves and fry till the raw smell disappears.

Add Al Hadi kashmiri red chilli powder, fenugreek powder, Al Hadi garam masala and fry till the raw smell disappears for about 1-2 minutes on low-medium heat.

Add in the vinegar and 1 cup of the reserved stock and bring to a boil.

Now add the fried beef pieces along with oil into the pan. Mix well and adjust salt.

Add in the crushed peppercorns and stir till it is thick or dry as you like it.

Remove from the heat and allow to cool. Transfer to clean glass jars and use as needed.

Prep Time: 1 Hr Cook Time: 2 Hrs