1Made with AI
Classic Beef Pulao
Ingredients
- lean beef, cubed400 g
- basmati rice (uncooked)1,5 cups (270g)
- vegetable oil2 tablespoons (28g)
- onion, thinly sliced1 large (150g)
- tomatoes, chopped2 medium (240g)
- ginger-garlic paste2 teaspoons (10g)
- cumin seeds1 teaspoon (2g)
- coriander powder1 teaspoon (2g)
- turmeric powder0,5 teaspoon (1g)
- garam masala1 teaspoon (2g)
- green chili, sliced1 whole (10g)
- cinnamon stick1 stick (2g)
- whole cloves4 pieces (1g)
- water4 cups (960ml)
- salt1 teaspoon (6g)
- chopped cilantro2 tablespoons (8g)
Instructions
- 1
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
- 2
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, and whole cloves. Sauté for 30 seconds until fragrant.
- 3
Add the sliced onions and cook, stirring frequently, until golden brown (about 8-10 minutes).
- 4
Stir in the ginger-garlic paste and green chili. Sauté for 1 minute until aromatic.
- 5
Add the cubed beef to the pot. Cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides.
- 6
Add the chopped tomatoes, coriander powder, turmeric powder, and salt. Cook for 5 minutes until the tomatoes are soft and the oil begins to separate.
- 7
Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender.
- 8
Add the soaked and drained rice to the pot. Stir gently to combine. Sprinkle the garam masala over the mixture.
- 9
Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover tightly, and cook for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
- 10
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff the rice gently with a fork.
- 11
Garnish with chopped cilantro and serve hot.
