Beef Pulao Recipe

Beef Pulao is a popular dish in many South Asian and Middle Eastern countries, known for its aromatic spices and tender meat. This rice dish is a perfect blend of flavors and textures, combining tender beef pieces with fragrant spices such as cumin, coriander, and cardamom. The rice is then cooked in the same pot, absorbing all the flavors of the spices and beef. Served with a side of raita or chutney, this dish is perfect for a family dinner or a special occasion. Follow this easy recipe to make your own delicious beef pulao at home.

 

Beef Pulao

Prep Time 1 hr
Cook Time 45 mins
Course Main Course
Servings 4

Ingredients
  

Ingredients for Stock

  • 750 Grams Beef
  • 1 Medium Onion
  • 1 tbsp Ginger Julian
  • 3 Cloves
  • 2 inch Cinnamon
  • 1 Black Cardamom
  • 1 pod Garlic
  • 1 tbsp Salt or taste
  • 1/2 tsp Anise Seeds
  • 1/2 tsp Coriander Whole
  • 4-5 cups Water

Ingredients for Pulao

  • 1/4 cup Oil
  • 500 grams Rice
  • 2 Black Cardamom
  • 1 inch Cinnamon
  • 2 Cloves
  • 1 tbsp Ginger Garlic
  • 1 tbsp Chili Powder
  • 1 tsp Chili Powder
  • 1 tbsp Green Chili Grinded
  • 1 tsp Salt
  • 1 medium Tomato

Instructions
 

  • In a pressure cooker, add the chopped onion, minced garlic, beef, whole spices, dried red chilies, crushed coriander seeds, and crushed fennel seeds. Mix everything together well.
  • Add enough water to cover the ingredients and close the pressure cooker lid. Cook the mixture for 10-15 minutes, or until the beef is tender.
  • Add enough water to cover the ingredients and close the pressure cooker lid. Cook the mixture for 10-15 minutes, or until the beef is tender.
  • In a wok, heat up 2 tablespoons of oil and add 1 tablespoon of ginger garlic paste. Fry the paste for around 2 minutes, or until fragrant.
  • Add the boiled beef, chopped tomatoes, fried onions, red chili flakes, salt, and sliced green chilies to the wok. Mix everything well and cook for 2-3 minutes.
  • Add the beef's stock and the soaked basmati rice to the wok. Mix everything well.
  • Cover the wok with a lid and cook the rice on low heat for 15 minutes, or until the rice is cooked through and the liquid has been absorbed.
  • Once the rice is done cooking, remove the lid and fluff up the rice with a fork.
  • Garnish the beef and rice with sliced spring onions and serve hot.