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Pakistan: Beef Pulao

Prepare to embark on a culinary voyage that will transport you to the aromatic kitchens of South Asia, where spices dance, flavours sing, and traditions come to life. Brace yourself for the enchanting symphony of tastes and textures that define the beloved dish known as beef pulao. As you delve into this exquisite recipe, you will unravel the secrets behind a culinary masterpiece that marries succulent beef, fragrant basmati rice, and a melange of spices, resulting in a dish that is as comforting as it is captivating.

Originating from the rich tapestry of Pakistani and Indian cuisine, beef pulao is a time-honored dish that embodies the essence of celebration and togetherness. It is a cherished centrepiece at festive gatherings, a testament to the love and care poured into each ingredient, and a testament to the culinary heritage passed down through generations.

Imagine succulent chunks of tender beef, slowly simmered to perfection, gently coaxing out their inherent flavours, infused with an ensemble of spices that awaken the senses. This dish is a harmonious medley of fragrant cardamom, earthy cumin, warm cinnamon, aromatic cloves, and the subtle heat of black peppercorns. These spices, meticulously measured and blended, compose a symphony of flavours that will dance on your palate.

The journey begins with the careful selection of the beef, ensuring that only the most tender and flavourful cuts make the cut. The meat is lovingly marinated, embracing a chorus of spices that include ginger, garlic, turmeric, and chilli powder. As the flavours meld and penetrate the meat, a tantalising aroma fills the air, foreshadowing the culinary magic about to unfold.

Next, a stage is set as the kitchen comes alive with the gentle crackling of ghee or oil in a large, heavy-bottomed pot. Onions take their place, sizzling and caramelising, releasing their sweetness into the air, creating a fragrant base upon which the dish will be built. The marinated beef makes its grand entrance, searing and browning to perfection, locking in its succulent juices and adding depth to the evolving symphony of flavours.

As the beef dances with the onions, a bouquet of whole spices enters the scene, their aromatic presence weaving through the dish, whispering stories of distant lands. Fragrant green cardamom pods, earthy cumin seeds, delicate cinnamon sticks, and cloves unite to infuse the pot with their enchanting essence. The kitchen becomes a sanctuary of scents, as the tantalising fragrance wafts through the air, inviting eager appetites to gather around.

With the stage set, it is time for the rice to make its grand entrance. Long-grain basmati rice, carefully rinsed and drained, joins the pot, entwining itself with the beef and spices, absorbing their flavours like a sponge. The pot fills with a fragrant steam, as the rice gradually absorbs the aromatic symphony that has been patiently crafted.

The final touch is the addition of warm, fragrant broth or water, gently enveloping the ingredients in its embrace. The pot is covered, and the heat is turned low, allowing the alchemy to work its magic. The rice and meat simmer together, each grain becoming infused with the rich flavours of the broth and the spices, resulting in a tapestry of taste that is nothing short of extraordinary.

As the lid is lifted, the kitchen is greeted with a sight that is both visually stunning and enticingly aromatic. Tender beef, perfectly cooked rice, and a mosaic of spices intertwine, inviting you to experience a symphony of flavours that have melded together in perfect harmony.

Beef pulao is not merely a dish; it is a celebration of culture, tradition, and the joys of sharing

The ingredients you need for the dish are the following:

  • Basmati Rice Soaked 500g
  • 800-1000g Stewing beef diced
  • 2 medium onions – Diced
  • Green Chilies 5
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 1 tbsp Salt
  • 900ml water
  • 1 beef stock cube
  • 1 tbsp Coriander Seed
  • 1 tbsp Fennel Seed
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 2 inch cinnamon
  • 5 cloves
  • Black Pepper corns 1tbs
  • 4 bay leaves
  • 1 tsp Chilli powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander powder

To start this dish you want to Wash your basmati rice until the water runs clear. This may take 5-7 washes before it runs clear depending on the rice.

Then you want to soak the rice for atleast 1 hour.

Note: Please ensure that you wash the rice until the water is CLEAR. This part is crucial as you will get soggy rice if you didn’t.

Rice can become sticky if it is not washed properly due to the presence of excess starch on the surface of the grains. Rice grains naturally contain starch, which can make them sticky when cooked. When rice is not washed thoroughly before cooking, the starch on the surface remains, leading to stickiness.

Washing rice helps to remove the excess starch and any impurities or dust that may be present. As you rinse the rice under water, the water becomes cloudy, indicating the removal of starch. By washing the rice properly, you can reduce the stickiness and achieve fluffy, separate grains when cooked.

Next you want to get a cheese cloth and add the spices list below.

Tie this and ensure that no spices can leave the tied cloth. Like the picture below.

  • 1 tbsp Coriander Seed
  • 1 tbsp Fennel Seed
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 2 inch cinnamon
  • 5 cloves
  • Black Pepper corns 1tbs

In a pressure cooker add:

  • 800-1000g Stewing beef diced
  • 1 medium onions – Diced
  • Green Chilies 3
  • Half of minced garlic
  • Half of minced ginger
  • 1 tbsp Salt
  • 900ml water
  • 1 beef stock cube
  • Tied Spices

And cook this for 20 minutes on medium heat.

Note: If you dont have a pressure cooker you can cook this in a pot with a lid for 1.5 hours on medium heat covered

Let the let the steam release by itself. This takes around 15 minutes. The pot should stop releasing steam and that is when you should open it.

Now separate the beef from the stock, removing the tied spice bag.

In a new pot on medium high heat and heat until the oil is hot enough to fry.

Add the rest of the onions, Garlic, garlic and spices and cook this for 5 minutes. Or until its fragrant and the onions become translucent.

  • 1 tsp Chilli powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander powder

Add the separated beef to the pot along with the water.

Now drain the soaked rice and add it to the pot.

Stir until everything is fully combined.

Now cover this and cook it for 10-15 minutes.

The goal is to cook this until the rice is 80% cooked. You should see little holes with bubbles of liquid appearing on the surface of the rice.

Now add sliced tomatoes, Aloo bakura and Fried onions.

Cover the pot with foil and a lid, try to seal the edges with the foil – This will help the rice steam.

Cook this for 20 minutes on low heat.

Now uncover and stir with a wooden spoon and then let this rest for 10 minutes.

Note: Ensure you stir with a wooden spoon! Wooden spoons are gentler on the delicate grains of rice. They have a smooth surface and rounded edges, which help to prevent the rice from breaking or getting crushed during stirring. This helps to preserve the texture and integrity of the cooked rice, resulting in fluffy and separate grains.

Now you’re ready to serve!
Serve this with some Kachumber salad and enjoy!

Link – https://dumpedling.com/quick-and-easy-5-minute-kachumber-salad/

Pakistan: Beef Pulao

Recipe by dumpedling
5.0 from 1 vote
Course: Asia
Servings

4

servings
Prep time

1

hour 

10

minutes
Cooking time

1

hour 

10

minutes
Total time

2

hours 

20

minutes

Ingredients

  • Beef stock
  • 800 g 800 Stewing beef – diced

  • 1 medium 1 Onion – Diced

  • 1 tbsp 1 Minced Ginger

  • 1 tsbp 1 Minced Garlic

  • 3 3 Green chillies

  • 1 1 Beef stock cube

  • 900 ml 900 Water

  • Beef stock spices
  • 1 tbsp 1 Coriander seeds

  • 1 tbsp 1 Fennel seeds

  • 4 whole 4 Green cardamom

  • 1 whole 1 Black cardamom

  • 2 Inches 2 Cinnamon

  • 5 Whole 5 Cloves

  • 1 tbsp 1 Black pepper corns

  • 4 whole 4 Bay leaves

  • Rest of the ingredients
  • 500 g 500 Basmati rice

  • 4 tbsp 4 Oil or Ghee

  • 1 tsbp 1 Minced Garlic

  • 1 tsbp 1 Minced Ginger

  • 1 tsp 1 Chilli powder

  • 1/2 tsp 1/2 Cumin

  • 1/2 tsp 1/2 Coriander

  • 2 Whole 2 Tomatoes sliced

  • 8 8 Dried Plum (Aloo bakura)

  • 1/2 Cup 1/2 Fried onions

Directions

  • Wash your rice until the water runs clear and then soak it for an hour. You can make the beef stock whilst you wait for this. Drain the rice after 1 hour.
  • In a cheese cloth, add add the beef stock spices and then tie it ensuring that no spices can leave the tied cheese cloth bag
  • In a pressure cooker add all of your beef stock ingredients along with your spice bag created in step two.
  • Cook this on medium heat for 20 minutes and then let it naturally release its steam – this will take around 15 minutes.
  • Once the steam has released, Slowly open the lid and separate the beef from the stock and remove the spice bag.
  • In a new pot on medium high heat, add oil and heat it until its hot enough to sizzle your onions.
    Add your onions, 1 tbsp minced Garlic, 1 tbsp Minced ginger, 3 whole chilli, 1 tsp chilli powder , 1/2 tsp coriander powder and 1/2 tsp tumeric. Cook this for 5 minutes, or until everything become fragrant
  • Now add your beef, Along with the stock and rice. Cover this and cook on medium high until the rice is 80% cooked. This will take around 10 minutes

    Note, you should see little holes of boiling water.
  • Now garnish with Tomatoes, Dried plums and fried onions
  • Cover with foil and the lid, ensuring that you cover the edges with the foil and let this cook on low heat for 20 minutes.
  • Now remove the lid and stir the rice with a wooden spoon and let it rest for 10 minutes
  • Now you’re ready to serve! serve this with some Kachumber salad and raita and enjoy!

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