Description
Aromatic Beef Pulao made easy with tender beef, fragrant rice, and sweet toppings. Follow this flavorful guide for a perfect meal.
Ingredients
Scale
- 2 cups basmati rice, soaked and rinsed
- 2 teaspoons cumin seeds
- 5 green cardamom pods
- 1 black cardamom pod
- 4 whole cloves
- 1 cinnamon stick (2 inches)
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/3 cup cooking oil
- 1 1/2 to 2 pounds boneless beef, cut into large pieces
- 1 large onion, sliced
- 4 cloves garlic, grated
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 4 cups water
- 1/2 cup raw almonds, soaked and peeled
- 2 cups shredded carrots
- 1 cup raisins, soaked for 30 minutes
- 2 tablespoons sugar
- Extra sugar for sautéing raisins and carrots
- Ground cardamom
- A spoon of ghee for richness
Instructions
- Prepare the Rice and Spice Blend: Rinse the rice until the water runs clear, then soak it for 30 minutes. Grind the cumin seeds, both types of cardamom, cloves, cinnamon, turmeric, and coriander into a fine, aromatic powder. Set aside.
- Cook the Onions and Beef: Heat 1/4 cup of oil in a large heavy pot over medium-high heat. Add the sliced onions with a pinch of salt and cook for about 15 minutes until deeply golden. Push the onions to the side of the pot and add the beef to the center. Brown the meat for about 5 minutes per side. Stir the onions and beef together, then add the garlic and cook for 1 minute. Add 2 teaspoons of the spice mixture, 1 teaspoon salt, black pepper, and 4 cups water. Bring to a boil, then reduce the heat to medium-low. Cook for 1 to 1 1/2 hours, or until the beef becomes tender.
- Prepare the Toppings: Warm 1 teaspoon oil in a skillet and toast the almonds for 5–6 minutes until fragrant. Remove. Add the soaked raisins and cook for 1–2 minutes until plump. Set aside. Add a little more oil if needed and sauté the shredded carrots for 6–8 minutes until soft.
- Make the Caramel Drizzle: In a clean skillet, melt the sugar over medium heat until golden. Carefully pour in 1/4 cup water and stir until the sugar fully dissolves. Set aside.
- Assemble the Pulao: Remove the beef from the pot. Strain the cooking liquid into a measuring cup—you’ll need exactly 3 cups. Add water if you’re short. Pour the 3 cups of broth back into the pot and adjust the salt so it tastes lightly salty. Add the drained rice and bring to a boil. Lower the heat to the minimum. Place the beef pieces on top of the rice. Sprinkle the remaining ground spices over the surface. Cover and cook for about 10 minutes, until most of the liquid is absorbed. Drizzle the caramel sauce over the rice, then add about three-quarters of the carrots and raisins. Cover again and steam for another 5–10 minutes, until the rice is fluffy and fully cooked.
- Finish and Serve: Turn off the heat and let the pulao rest briefly. Fluff the rice gently with a fork. Top with the remaining carrots, raisins, and almonds. Serve warm.
Notes
- Adjust salt according to your taste.
- Ensure beef is tender before proceeding to the next step.
- Use fresh ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg