Beef pulao Recipe |How to make beef pulao recipe

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Beef Pulao Recipe is a traditional Pakistani Pulao. You should present this pulao with Sawaiyon ka Zarda on the day of Eid al-Adha. It is so much beef pulao flavorful, can be eaten without a salad.

I make pulao in so many ways, you can try it.Peas Pulao (Matar pulao),Chicken Pulao Recipe |How to make chicken pulao

I have shared the most different Beef Pulao recipes with you. I hope you like it. In family members, we prefer the beef pulao recipes to enjoy. Because this Beef pulao recipe is the most different, we can enjoy it without salad.

Because red chili powder is not added to the pulao, it has been added to the pulao,

It has added more spices to the pulao and added green chili paste which gives more flavor to the pulao.

There is no Kachumber Salad (Indian Salad) because there are cured gravy sticks on the rice.

Pulao Masala

Adding pulao masala becomes a delicious flavor to pulao. Add the masala to the pulao then the rice becomes a delicious flavor.

We will roast the spices, this will lead to an aroma in pulao.

Whole coriander, 3 tablespoons
Whole cumin 1&1/2 tablespoon
Fennel Seeds 1&1/2 tablespoon
Mace 1/2 tablespoon
Nutmeg 1/2 tablespoon
Cinnamon stick 1 inch 1
Cloves 6
Black peppercorns 8
Bay leaf 4
Star anise 2
Black cardamom 2
Green cardamom4

Add the spices to the frying pan and roast for about 2 minutes on the medium flame when the spices are roasted so let them cool then add the grinder jar and grind well.

Rice To Meat Perfect Ratio For Pulao

Amount of Rice Amount of Meat How many servings

2 Cup Rice	650 Gram Meat	Serving 2-3
4 Cup Rice	1300 Gram Meat	Serving 5-6
5 1/2 Cup Rice	1650 Gram Meat	Serving 8-10

Note Down The Ingredients

To make pulao we have to need the ingredients and put them aside.

1. Onion:2 medium onion cut into rings shape.

2. Beef Meat: wash and cut meat into pieces.

2. Herbs: Then clean the coriander and mint it chop the coriander and mint, set aside.

3. Lemon: Then take two lemons and rub them. The countertop with the help of hands softened and took out the lemon juice and set it aside.

4. Ginger/Garlic: Peel ginger/ garlic, wash it in a grinder jar, add ginger/garlic, and 2 tbsp water & grind until smooth.

Always use fresh ginger/ garlic paste for making pulao from this comes the fresh slime in pulao.

5. Dried plums: wash thoroughly because there are occasional stones on them.

Always wash it before use.

6. Yogurt: Whisk the yogurt well while adding the yogurt to the gravy.

If you do not have whisked the yogurt well, then the gravy will not be able to mix well.

7. Whole spices: If you fry whole spices in oil, then an aroma will come. Which adds flavor to the pulao.

8. Pulao Masala: I have used homemade pulao masala.

9. Green chili paste: I will use 2 tbsp green chili paste, which will make the pulao is spicier.

What is pulao?

Pulao is popular in all parts of Pakistan. pulao is made by layering beef cooked gravy and then parboiled rice and herbs. pulao is a mixed rice dish.

There are two types of pulao

1. Layering Pulao: in which cooked beef gravy and parboiled rice are authentic dum together.

2. Yakhni Pulao: is rice and meat cooked with whole spices. These are put inside a muslin cloth and simmer alongside the beef called yakhni.

The rice is cooked in yakhni which means stock.

Step-by-Step Instructions

Making Gravy For Pulao

Step 1

Put oil in a pot, and add onion, when it is golden, and whole spices in it and fry for 1 minute.

Then ginger, and garlic paste in it and fry well as long as the color changes, then add meat and fry the meat well for 2 minutes when the color of the meat changes.

Step 2

Add salt to your taste, then add yogurt to it after that add dries plum and homemade pulao masala. In the meantime add green chili paste. (this makes the pulao turn spicy).

Step 3

(We added green chili paste during this time so that the meat would be well absorbed). And cook the gravy on a low flame unless the yogurt water is dried up, when the gravy water is dried up, check that the meat is tender, it is not if the meat is too tender, add a cup of water to it and cook on low flame until the water is dried up until oil separates.

Parboiled Rice

In a Pot, add water and boil to a high flame. Add 2 tbsp salt and whole spice and add in soaked rice in boiling water and cook until the rice is 80% done. And then strain the rice and put the rice on the colander when the water comes out well.

Assembling

Take another big pot, add half layer of cooked gravy and then half layer of boiled rice and spread evenly and repeat again, and to sprinkle chopped coriander, mint leaves, and green chili and then spread lemon juice and ghee.

Steaming

Cover the pot with a foil and steam or dum for 10-15 minutes on low flame. After 15 minutes, mix the pulao and serve warm.

Best tip for Making this Pulao

If the rice is overcooked, spread the rice on a tray after strains the water was well drained from it.

If your rice is undercooked. And you have also applied gravy, so there is no such thing. You should check how much the rice is undercooked and add water accordingly. Spread water on the top of the pulao and keep the steam on the low flame and cook well.
Always steam the pulao on a low flame steam pulao will not always burn pulao from the low flame.
If there is less salt in the pulao. You take water and salt in a bowl. Spread it on the top of the pulao, then steam it and mixed it.
Cover the pot with a foil always cover the pulao with foil. (This will not soften the rice). If you are cloth. If you do, the rice will become soft.
Take a wide and big pot when we’re layering pulao, we always do it in a big pot. This will make the sum better.

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