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Beef Pulao

Falak
Print Recipe
Course Main Course
Cuisine Pakistani
Servings 10 servings

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

  1. Soak basmati rice for at least 30 minutes for best results.
  2. Making a spice bag makes it easier to remove the whole spices from the stock.
  3. The beef can be replaced with mutton.