Beef Pulao Recipe | Chef Mehboob Khan
If you have not tried this Beef Pulao yet, you’re missing out on the most amazing tasting Beef Pulao Recipe. You’ll fall in love with it even more if you have with some Raita alongside!
- Soaked rice 2 cups
- Onion 1
- Boiled Beef (with bones) 500 gm
- Fried onion ½ cup
- Tomatoes 4 to 5
- Spring onion 1 cup
- Red chili flakes 1 tsp
- Crushed red chilies to taste
- Oil as required
- Salt to taste
- Garlic 3-4 cloves
- Green chilies 4
- Cumin 1 tbsp
- Bay leaf 1 piece
- Crushed dry coriander 1 tbsp
- Crushed fennel seeds 1 tbsp
- Black pepper corn 1 tsp
- Salt to taste
- Whole red chilies 3
- Star anise 2
- Cloves 6
- Ginger garlic paste 1 tbsp
- Oil as required
- Beef stock 3 cups
- Chopped spring onions for garnishing
- Tomato for garnishing
- In a pressure cooker, add onion, garlic, beef, whole spices, red chilies, crushed coriander and crushed fennel seeds.
- Mix well and allow it to boil for about 10-15 minutes.
- Now separate beef and its water in a pan.
- Then in a wok heat oil and fry ginger garlic paste for about 2 minutes.
- Now add boiled beef, tomatoes, fried onion, red chili flakes, salt and green chilies. Cook well for about 2-3 minutes.
- Then add beef’s stock and rice.
- Cover and cook properly for about 15 minutes on a low flame.
- Lastly garnish with spring onions and serve hot.
When we think of the top desi rice dishes, beef pulao is usually on top of the list. There are many different variations and beef pulao recipes however if there is one thing common it is how widely liked and enjoyed it is.
Beef Pulao History
Although the cultivation of rice had spread much earlier from South Asia to Central and West Asia, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking the pilaf at first spread through a vast territory from Spain to Afghanistan, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, evolved from such dishes.
The earliest documented recipe for pilaf comes from the tenth-century Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes, including several types of pilaf. In doing so, he described the advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the “father” of modern pilaf. Thirteenth-century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushiness, and each grain should be separate with no clumping.
Beef Pulao Recipe Pakistani
In Pakistan, Pulao is a popular dish cooked with Basmati rice and meat, almost always in beef but sometimes in chicken or mutton as well. Pulao is a rice dish, cooked in seasoned broth with rice, meat, and an array of spices including: coriander seeds, cumin, cardamom, cloves and others. As with Afghan cuisine, Kabuli palaw is a staple dish in the western part of the Pakistan, and this style of Pulao is often embellished with sliced carrots, almonds and raisins, fried in a sweet syrup. Pulao is famous in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.