Embark on a culinary journey with our Savory Beef Pulao—a delightful combination of tender beef, fragrant basmati rice, and a medley of spices. This dish is a celebration of flavors, promising a satisfying experience with every mouthful. Join us in mastering the art of pulao-making, where each ingredient and spice blend harmoniously to create a savory symphony.

Ingredients:

For the Beef Marinade:

1. 1 kg beef, cubed

2. 1 cup yogurt

3. 2 tablespoons ginger-garlic paste

4. 1 teaspoon ground coriander

5. 1 teaspoon cumin powder

6. 1 teaspoon red chili powder

7. Salt to taste

For the Rice:

1. 2 cups basmati rice, soaked for 30 minutes

2. 4 cups water for boiling

3. 2 bay leaves

4. 4-5 whole cloves

5. 2-3 green cardamom pods

6. Salt to taste

For Pulao Preparation:

1. 3 large onions, thinly sliced and caramelized

2. 1 cup mixed vegetables (peas, carrots, beans)

3. 1/4 cup ghee

4. Fresh coriander leaves, chopped

5. Fresh mint leaves, chopped

Whole Spices:

1. 2 bay leaves

2. 4-5 green cardamom pods

3. 4-5 whole cloves

4. 2-inch cinnamon stick

5. 1 star anise

6. 1 teaspoon cumin seeds

For Garnish:

1. Caramelized onions (from pulao preparation)

2. Fresh coriander leaves

3. Fresh mint leaves

4. Ghee-drizzled

Recipe Method:

Beef Marinade:

1. In a bowl, combine yogurt, ginger-garlic paste, ground coriander, cumin powder, red chili powder, and salt to create the marinade.

2. Coat the beef cubes with the marinade, ensuring even coverage. Allow it to marinate for at least 2 hours, or overnight for enhanced flavor.

Rice:

1. In a large pot, bring water to boil. Add soaked basmati rice, bay leaves, whole cloves, green cardamom pods, and salt.

2. Boil the rice until it's 70-80% cooked. Drain the water and set aside.

Pulao Preparation:

1. In a heavy-bottomed pot, heat ghee and add the whole spices—bay leaves, green cardamom pods, cloves, cinnamon stick, star anise, and cumin seeds.

2. Add marinated beef and cook until it's partially done.

3. Mix in caramelized onions, mixed vegetables, chopped coriander leaves, and mint leaves.

4. Layer the partially cooked beef with the parboiled rice.

5. Drizzle ghee over the layers.

6. Repeat the layering process until all the rice and beef are used.

Final Cooking:

1. Cover the pot with a tight-fitting lid and cook on low heat for 25-30 minutes or until the beef is tender, and the rice is fully cooked.

2. Garnish the pulao with caramelized onions, fresh coriander leaves, mint leaves, and a final drizzle of ghee.

Serve the Savory Beef Pulao hot, savoring each spoonful that captures the essence of spices and the tenderness of perfectly cooked beef!

Delight your senses with the Savory Beef Pulao—a dish that elevates the pulao experience with succulent beef and aromatic spices. This flavorful and satisfying meal is bound to become a staple at your table, showcasing the beauty of well-crafted pulao dishes.