Pickle Beef meaning in Urdu
Pickle Beef Sentence
Pickle Beef Definitions
1) Pickle Beef : اچار گوشت : (noun) Spicy beef dish that is served with roti or naan.
Pickle beef recipe in Urdu.
Useful Words
Chicken Boti : چکن بوٹی , Beefburger : ہیمبرگر , Dog : بن کباب , Ground Beef : قیمہ , Short Ribs : معلق پسلیاں , Jerk : دوپ میں خشک کردہ گوشت کے ٹکڑے , Pastrami : بڑا گوشت , Brisket : سینے کا گوشت , Salisbury Steak : قیمے اور دوسرے اجزا سے تیار کردہ سموسے وغیرہ , Suet : چربیلے ریشے , Pot-Au-Feu : بکرے کے گوشت کے دم پخت , Pot Roast : پکایا ہوا گوشت , Bullshot : ایک جام , Club Steak : چانپ , Shank : جانور کے گوشت کا ٹکڑا , Savory : چٹ پٹا , Longhorn : لمبے سینگوں والا , Chili : مرچ والا کھانا , Beefalo : دوغلا جانور , Jambalaya : پلاو کی طرح کی ایک ڈش , Sugar Bowl : چینی کا پیالا , Afters : میٹھی ڈیش , Entremets : اضافی ڈش , Hors D'oeuvre : بھوک آور پکوان , Casserole : کڑاہی , Adobo : میکسیکو کا ایک کھانا , Tandoor : روٹی وغیرہ پکانے کی بھٹی , Supper : شام کا کھانا , Nip : چٹخارے دار , Apple Butter : سیب کی چٹنی , Honey Cake : شہد والا کیک
Useful Words Definitions
Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .
Beefburger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients.
Dog: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll.
Ground Beef: beef that has been ground.
Short Ribs: cut of beef containing rib ends near the sternum.
Jerk: meat (especially beef) cut in strips and dried in the sun.
Pastrami: highly seasoned cut of smoked beef.
Brisket: a cut of meat from the lower chest especially of beef.
Salisbury Steak: ground beef patty usually with a sauce.
Suet: hard fat around the kidneys and loins in beef and sheep.
Pot-Au-Feu: traditional French stew of vegetables and beef.
Pot Roast: cut of beef suitable for simmering in liquid in a closed pot.
Bullshot: a cocktail made with vodka and beef bouillon or consomme.
Club Steak: small steak from the front of the short loin of beef.
Shank: a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg.
Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.
Longhorn: long-horned beef cattle formerly common in southwestern United States.
Chili: ground beef and chili peppers or chili powder often with tomatoes and kidney beans.
Beefalo: hardy breed of cattle resulting from crossing domestic cattle with the American buffalo; yields leaner beef than conventional breeds.
Jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery.
Sugar Bowl: a dish in which sugar is served.
Afters: a dish served as the last course of a meal.
Entremets: a dish that is served with, but is subordinate to, a main course.
Hors D'oeuvre: a dish served as an appetizer before the main meal.
Casserole: large deep dish in which food can be cooked and served.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Tandoor: a fireroom where bread or roti etc are baked.
Supper: a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime.
Nip: a tart spicy quality.
Apple Butter: thick dark spicy puree of apples.
Honey Cake: a spicy cake partially sweetened with honey.