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Beef Pilau Pulao

Beef Pilau (Pulao)

This Beef Pilau is a seasoned rice pilaf with beef, potatoes, and familiar spices, that can serve as a one dish comfort meal, also great for entertaining!
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian, Pakistani

Ingredients
  

  • 2 lbs beef, cubed
  • 2 cups Rice
  • 3 tbsp Yoghurt
  • 2 Potatoes, large, peeled and cut in 8 pieces each
  • 1 Onion, large
  • 3 tbsp Ginger & garlic paste, separated
  • 4-8 Green chilis (see notes)
  • 2 cups water
  • ½ bunch Cilantro
  • 3 /4 - 1 cup oil
  • 7 - 10 Whole black pepper
  • 1 tsp Black or white cumin
  • 2 Cardamom, whole
  • 2 inch Cinnamon stick
  • 5 Cloves
  • 1 Bay leaf
  • 1 tbsp Crushed coriander heat in micro for 30 secs and put in blender it should not be powder just crushed
  • 1 tbsp Garam masala
  • 1 tsp salt (to taste)

Instructions
 

  • Boil the cubed beef with 2 tbsp ginger-garlic paste, a pinch salt, 1-2 hours on the stovetop, or 30 minutes in a pressure cooker, like the Instant Pot.
  • Wash and drain the rice, then soak it for at least 30 minutes.
  • Once the beef is cooked, in a separate pot, add oil, and the whole spices, cardamom, cloves, bayleaf, black pepper, black/white cumin. Cook on low flame till the spices are fragrant. Be careful not to burn.
  • Increase heat to medium, add potatoes and cook for 3-5 minutes.
  • Add sliced onions, and cook till the onions are soft
  • Add the remaining 1 tbsp of ginger-garlic paste, and cook for another 3-5 minutes.
  • Add crushed coriander, salt, garam masala
  • Add chopped cilantro and green chilis. Be sure to adjust for your level of spice, and the spice of the chili.
  • Drain the boiled beef. Save the beef broth.
  • Add the yogurt and boiled beef. Cook for 5-7 minutes
  • Add soaked rice and beef broth. The water should be 3/4-inch above rice. You may need to to adjust the amount of liquid (use water if you need more).
  • Once water comes to a boil, turn the flame to low, and let simmer, covered for 25-40 minutes, until all the water has been absorbed, and the rice is tender.
  • Turn off the flame, and use fork to fluff the rice
  • Serve warm, with Raita (yogurt dip).

Notes

  1. Typically green chilis are used in this dish. Thai chilis can be substuted for a spicier flavor, or use serano chilis for a milder flavor.