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Pickle Beef meaning in Urdu

Pickle Beef Sentence

Did you try pickle beef.

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.

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