Beef Pulao
Beef Pulao is a dish that combines succulent pieces of beef with aromatic basmati rice and a medley of spices. Beef Pulao never fails to impress with its rich flavors and delightful textures. In some places it is also callled Beef Pulav.
You can use different cuts of beef for this dish based on your preference. While many people use boneless beef chunks, using beef with bones adds an extra layer of flavor.
We prepare this dish in 2 stages. First the beef soup base and the second stage involve cooking the rice in the soup. You prepare two sets of spices. Tie one set in a cheesecloth or muslin cloth and add it to infuse flavor into the soup. Grind the second set of spices to a fine powder and then add it when you sauté the beef. Sauteing adds depth, flavor and color to the dish.
The rice used is usually basmati; moreover, it is ideally soaked for at least 30 minutes for the best result. It is hearty enough to be a standalone meal, yet it pairs beautifully with a range of accompaniments. Serve it with a side of cooling raita, a fresh salad, or a tangy pickle to balance the rich flavors of the pulao.
Place any leftovers in an airtight container and refrigerate them for 5 days. Reheat them in the microwave or the oven. For reheating on the stove top, add a few splashes of water to create steam and to prevent it from sticking to the bottom of the pot and burning.
Beef Pulao
Ingredients
Spices #1
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 black cardamom
- 3-4 green cardamoms
Spices #2
- 1/2 tablespoon cumin seeds
- 1 teaspoon black pepper corn
- 1 inch cinnamon stick
- 3 green cardamoms
- 1 tablespoon coriander seeds
Other
- 1 kg beef (boneless or with bones)
- 1/2 cup oil
- 2 large onions
- 2 tablespoons ginger-garlic paste
- 1/2 tablespoon green chili paste (optional)
- 1 1/2 teaspoon crushed red chili flakes (or 1 tsp for lower spice level)
- 1/2 cup yogurt
- 1 chicken cube (or 1 tablespoon liquid chicken seasoning)
- 2 1/2 – 3 tablespoons salt
- 1 kg basmati rice (or 5 cups)
Instructions
Step 1:
- Wash the basmati rice a few times until the water runs clear. Then soak it in enough water for at least 3o minutes.
Step 2:
- In a cheesecloth or muslin cloth, place all the whole spices mentioned under the heading Spice#1 and tie it well to form a spice bag.
- In a pressure cooker add the following: spice bag, beef, 1 tablespoon salt and 1 large onion (just roughly chopped into 4 parts) and maximum water that can fit in the pressure cooker.
- Pressure cook for 25 minutes or until the beef is cooked.
- Separate the beef from the stock (you can throw away the spice bag).
- Measure the stock using the SAME measuring cup used for measuring rice. We need 10 cups of stock – add water if you are short of 10 cups.
Step 3:
- Except for the coriander seeds, grind the following spices mentioned under Spice#2 to a powder- cumin seeds, black peppercorn, cinnamon stick and green cardamoms (this can be done in mortar/pestle or spice grinder).
- Coarsely crush the coriander seeds with a rolling pin or in a mortar and pestle (don’t make it a powder).
Step 4:
- In a large wok on high heat, heat oil and add 1 large onion thinly sliced. Saute until the onions turn golden brown.
- Add in 2 tablespoons ginger-garlic paste and 1/2 tablespoon green chili paste (if using).
- Saute for 30-40 seconds then add the boiled beef (along with the boiled onion) , 1 1/2 tablespoon salt and 1 1/2 teaspoon red chili flakes. Saute the beef in these spices for 3-4 minutes.
- Then add in the yogurt and stir quickly to prevent lumps. Keep cooking until oil separates ( about 2 minutes).
- Add the spices prepared in Step 3 along with 1 chicken bullion cube and the 10 cups of stock.
- Stir and taste. The liquid stock should taste salty. Add the remaining salt slowly if needed.
- Let it come to a rolling boil and then add the drained basmati rice. Reduce the heat to medium-high.
- Stir gently once or twice – avoid stirring too much or too vigorously (it can break the rice grains).
- Keep cooking until most of the water has evaporated with only a thin layer of liquid visible on top.
- At this point, give it one final stir, COVER the wok and reduce the heat to simmer. Cook for 25- 30 minutes.
- Once done, switch off the heat, let it stand for 5 minutes and then uncover and enjoy.
Notes
- Soak basmati rice for at least 30 minutes for best results.
- Making a spice bag makes it easier to remove the whole spices from the stock.
- The beef can be replaced with mutton.
