Pairs well with Bannu Beef Pulao
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Bannu Beef Pulao
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A rich, aromatic traditional beef pulao featuring tender beef cooked in flavorful yakhni with perfectly cooked rice, delivering comfort in every bite.
00:50:00 total
Serves 6
medium
Main Various
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Ingredients
- Ghee (Clarified butter) - 1/2 cup (for frying and cooking)
- Onion - 1 large (sliced)
- Tomatoes - 2 medium (sliced)
- Boneless beef - 800 g (cut for cooking)
- Ginger garlic paste - 1/2 tablespoon (crushed)
- Himalayan pink salt - 1 tablespoon (or to taste)
- Red chili - 2 teaspoons (crushed)
- Coriander seeds - 2 teaspoons (roasted and crushed)
- Garam masala powder - 1 teaspoon
- Beef bone marrow - 2 pieces
- Water - 2 cups (for initial cooking)
- Water - 5 cups (for cooking rice)
- Green chilies - 7-8 (whole)
- Dried plums (Aloo Bukhara) - 7-8
- Fresh coriander - handful (chopped)
- Himalayan pink salt - 1/2 teaspoon (or to taste)
- Sella rice - 600 g (soaked for 1 hour)
Instructions
- Prepare base: In a pressure cooker, melt the ghee over medium heat.
- Cook onions and tomatoes: Add sliced onions and fry until golden. Add sliced tomatoes, mix well, and cook for 2-3 minutes.
- Add beef and spices: Add boneless beef and crushed ginger garlic paste. Mix well until beef changes color.
- Add dry spices: Add Himalayan pink salt, crushed red chili, roasted and crushed coriander seeds, and garam masala powder. Mix well and cook on medium flame for 4-5 minutes.
- Add bone marrow and cook: Add beef bone marrow, mix well, and cook for 8-10 minutes.
- Pressure cook beef: Add 2 cups of water, mix well, bring to a boil, cover, seal properly, and cook on medium flame until beef is tender (approximately 25-30 minutes).
- Add remaining ingredients: Add 5 cups water, green chilies, dried plums, and fresh coriander. Mix well.
- Add rice and cook: Add Himalayan pink salt and soaked rice. Mix well, bring to a boil, and cook on medium flame until water is reduced (4-5 minutes).
- Steam cook: Cover with a kitchen cloth and lid, then steam cook on low flame for 10-12 minutes.
- Serve: Serve hot with salad and raita.
