Degi Danedar Beef Korma Recipe (4 kg, Asad Pakwan Style)
Degi danedar beef korma from Asad Pakwan Biryani Centre is a 4 kg deg recipe with a grainy, glossy gravy. The yogurt is whisked smooth first, the spices bloom in cold oil, the beef cooks slowly on a very low flame, and the korma is finished with a long bhunai, stirring and then shaking the deg, until the oil separates. We filmed the full batch at Asad Pakwan.
Serves: about 15 | Prep: 1 hr | Cook: about 2 hr 30 min
Difficulty: Easy (our estimate) | Best for: weddings, Eid and large dawats
Heat level: medium (our estimate)
Watch the Degi Danedar Beef Korma Video
Useful points in the video:
What Makes Asad Pakwan’s Danedar Korma Different
Yogurt whisked first. The yogurt is whisked for 4-5 minutes before anything else. A completely smooth yogurt base later breaks into fine grains instead of large curds.
Spices in cold oil. The dry spices and ginger garlic paste go into cold oil with a splash of water, so they bloom as the oil heats instead of burning.
Low and slow. After one strong boil, the beef cooks on the lowest flame for over an hour until it is tender.
Bhunai with a shaking deg. After the brown onions go in, the korma is stirred hard on high heat and then the deg is shaken. This is what gives the danedar (grainy) texture.
A final splash of oil. 3-4 tbsp of oil near the end gives the korma its glossy look.
Degi Danedar Beef Korma Ingredients
| Ingredient | 4 kg batchserves 15 | Notes |
|---|---|---|
| Korma | ||
| beef | 4 kg | korma pieces, about 2 inches, boneless or with bone |
| yogurt | 1 kg | full-fat, whisked smooth |
| cooking oil | 500 ml | plus 3-4 tbsp at the end |
| ginger garlic paste | 150 g | |
| brown (fried) onions | 2 handfuls | crushed |
| Spices | ||
| salt | 4-5 tsp | or to taste |
| red chilli powder | 4-5 tsp | adjust to taste |
| coriander powder | 5-6 tbsp | |
| turmeric powder | 1.5-2 tsp | |
| cloves | 15-20 | |
| green cardamom pods | 12-15 | |
| Garnish | ||
| ginger | not stated | julienned |
| green chillies | not stated | slit |
| fresh coriander | not stated | chopped |
Amounts are from the video and recipe card. Items marked * are our estimate.
How Asad Pakwan Makes Degi Danedar Beef Korma
1. Whisk the yogurt
Put 1 kg of full-fat yogurt in the deg and whisk it for 4-5 minutes until completely smooth.
2. Make the spice base
With the flame off, add about 500 ml of cold oil, the salt, red chilli powder, coriander powder, turmeric, cloves, cardamom and ginger garlic paste with a small splash of water. Mix into a thick, smooth paste.
3. Cook the beef
Add 4 kg of beef, turn the flame to high and bring it to a rolling boil. Then lower the flame to the minimum, cover and cook for 1 to 1¼ hours until the beef is tender.
4. Add the brown onions
Crush two handfuls of brown (fried) onions and mix them into the korma. They give sweetness, body and the dark colour.
5. Bhunai for the danedar texture
Turn the flame to high. Stir continuously with a spoon for 4-5 minutes, then shake the deg firmly for 7-8 minutes. Add 3-4 tbsp of oil and keep stirring and shaking for another 10-12 minutes, until the oil separates and the gravy turns grainy.
Degi Danedar Beef Korma
Ingredients
Method
- Whisk the yogurt in the deg for 4-5 minutes until completely smooth.
- With the flame still off, add about 500 ml cold oil, the dry spices and the ginger garlic paste with a small splash of water, and mix into a thick, smooth paste.
- Add the beef, turn the flame to high and bring everything to a rolling boil.
- As soon as it boils, lower the flame to the minimum, cover and cook for 1 to 1¼ hours until the beef is tender.
- Add two handfuls of crushed brown onions and mix them in.
- Turn the flame to high and stir continuously with a spoon for 4-5 minutes, then shake the deg firmly for another 7-8 minutes.
- Add 3-4 tbsp oil and keep stirring and shaking on high heat for 10-12 minutes, until the oil separates and the gravy turns grainy (danedar).
- Garnish with ginger, green chillies and coriander, and serve with naan or roti.
Video
Notes
Korma Problems and How to Fix Them
- Lumpy or curdled gravy: the yogurt was not whisked enough. Whisk it for a full 4-5 minutes before it meets the heat.
- Tough beef: cook longer on the lowest flame and check a piece before the onions go in.
- No danedar texture: the bhunai was too short or the flame too low. Keep stirring and shaking on high heat until the oil separates.
- The korma looks dull: add the final 3-4 tbsp of oil during the last bhunai.
Serving and Storing
Serve with naan, tandoori roti or plain rice, with ginger and green chillies on top. Korma keeps in the fridge for 3-4 days and often tastes better the next day. Reheat gently with a splash of water.
Degi Danedar Beef Korma FAQs
How do I get the danedar texture in korma?
Whisk the yogurt until completely smooth, then do a long bhunai on high heat after adding the brown onions: stir first, then shake the deg, until the oil separates.
Why add spices to cold oil?
The spices bloom slowly as the oil heats, so they release their flavour without burning.
Can I make a smaller batch?
Yes. For 2 kg, halve every ingredient. For a home-size version, see our 1 kg danedar beef korma.
Can I use mutton instead of beef?
Yes. Mutton may become tender a little sooner. See also our degi mutton korma.
More Korma Recipes
- Danedar chicken korma: Asad Pakwan’s chicken korma, 1 kg.
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