Restaurant Style Pakistani Beef Pualo Recipe

With Beef Pulao spread the aroma of rice soaked in mutton broth and spices mixture on your festive dinner table

Table of Contents

Get Ready to Gulp the Beef!

Today, I am bringing the recipe of the most relished franchise of pulao- Beef Pulao. Pulao recipes every region- extending from Europe to Asia. Pulao known as Pilaf to the European world has so much variety.

Pulao is known for its subtle taste rather than rice being seasoned with spices, they are a culture with meat broth. Extracting all of its nutrients to produce something so tasty and healthy.

Pulao is an ancient dish that is still being loved by millions. Pulao was first made known to the world by a Persian scholar.

After that Pulao came to the subcontinent with Tarka of spices. Different spices and ingredients were integrated to give it the shape of Yakhni Pulao. Yakhni is actually termed as Stock in the modern world where meat is cooked with a pouch of different herbs and spices and then rice is coated with this stock.

So moving towards Beef pulao. Why did I choose beef? Pulao basically incorporated beef at first, then afterward it was reduced to white meat. Beef Pulao- is a highly protein-rich dish if you are going for beef you don’t need any other supplement. Beef is quite chewy so it accelerates eating to protest.

Beef Pulao- exhibits brown hues at the dinner table. So it’s quite interesting and easy to plate or garnish beef pulao with anything you like. As I said in my previous blog. Pulao is mostly cooked in the season of Eid- where our refrigerators are packed with red meat and when you have a busy schedule of family get-togethers.

Beef pulao is not everyone’s kind of dish- it’s a little heavy dish to cut its heaviness you can hit the beef pulao with a chutney or raita or any savor element

Beef Pulao can be fused into a white Beef Pulao where you can add elements of cream and yogurt to give beef the white color and softness to rice.

Beef pulao can be garnished with chilies, crispy onions, some fresh herbs, and nuts. If you find the pulao a little bland you serve it with some spicy kebab masala and spicy herbed yogurt.

Don’t forget to toss it with chilled Coca-Cola.

Beef Pulao Ingredients

For stock

½ beef cubes
6 garlic cloves
1 teaspoon whole black pepper
2-inch ginger chunks
10 cloves of garlic
2 tablespoon saunf
2 tablespoon whole coriander seeds
6 red chilies
1 tomato
1 teaspoon cumin seeds
1 stick of cinnamon
1 onion
Salt to taste
7 green chili
2-star anise
1 bay leaf
2 tablespoon fennel seeds

For Rice Masala

½ kg rice
½ cup mint leaves
1 cup yogurt
Salt to taste
1 tablespoon green chili paste
½ tablespoon black pepper
1 tablespoon Julian ginger
2-star anise
4 green cardamom
½ tablespoon fennel powder
½ cup cooking oil or ghee
¼ Shah zeera
1 cup fried onion
¼ teaspoon kewra water
6 Dried plums

For Garnish

Few slices of lemon
Mint and coriander leaves

Step by Step Method for Mutton Pulao

Step1# Preparation

Wash basmati rice and soak them in water for at least 30 minutes. Wash the meat and remove extra skin and chop it into small pieces, you can also use boneless meat.

Step2# Making of Yakhni

In a pan or pressure cooker add all the ingredients which were selected for yakhni and then add 6 cups of water. Let the meat cook in the cooker for at least 2 hours until meat becomes tender and turns brown.

Once the meat is done, remove the meat from the yakhni and save some yakhni for the gravy.

Step3# Making Yakhni Pulao

Now take another pan pour some oil in it, add green cardamom and shah jeera. After that add meat and let the meat fry in that pan with the rest of the ingredients.

Take a bowl, pour some yogurt into the bowl. In the same bowl add green chili paste, mint leaves, Julian ginger, fennel powder, black pepper powder, plums, and chicken powder. Thoroughly mix these ingredients.

Now pour this mixture over the meat and let the meat cook with it for 10 minutes.

Once the mixture has been completely amalgamated with the cook, then pour yakhni and bring it to a boil.

Then add soaked rice, cook rice with the yakhni, and beef on high flame. Once the yakhni had been reduced to about 90 percent, add fried onions and kewra water and put in on dum for 15 minutes.

Remove the dum, when can observe the light and fluffy texture of rice. And your mouth-watering Beef Pulao is ready to be served. Then you can garnish it with chilies and mint leaves or you can serve it with raita.

Pro tips for Beef Pulao

Choosing your meat- is a difficult and very crucial decision to be made. So it’s better to use fresh beef prepared at home, rather than getting frozen or packaged meat to maintain the quality of the stock
For efficient cooking, you can add all the ingredients in an instant pot, and then you can chop onions. While the instant pot or pressure cooker is going to release the accumulated gas, you can start cooking and can add meat into it so that you can save your time.
Meat must be tender, if not then it will make chewing difficult.
To make straining of broth easy, you can tie up all the ingredients of yakhni in a muslin cloth, and later on, you can easily drain it.
To enhance the taste of your yakhni you can also use stock cubes prepared by K&Ns or any other company.
Green and red chilies can be fused with pulao to add heat to the pulao. It’s up to you to add chilies while preparing the gravy or just topping them over the rice.
Pulao is all known for rice- so the quality of rice really affects the look and texture of your pulao. So basmati rice of long length should be used and rice must be soaked for at least 30 minutes to remove extra starch

Best Secret tips to excel the taste of your BEEF PULAO

For me, a little tanginess must be added in pulao to add a new flavor to the pulao. For this purpose fresh lime or lemon juice, orange juice can be added to Pulao.
Vegetable herbed yogurt- a combination of mint sauce and onions and tomatoes-this can work really well with Pulao.
To make your rice more juicy and tempting – you can add extra tomatoes, onions, and a little more proportion of yogurt.
Ghee really boosts the flavor of the pulao, it adds a traditional touch to your pulao.
During the process of dum, make sure the pan or the cooker has been secured properly by the cloth, if not the rice may remain a little hard, and moreover, extra broth can be reduced.
You can save some gravy and can pour it over the top surface of the rice so you can add spiciness to the pulao.
Boiled vegetables like peas and potatoes can be fused with the pulao to add a touch of modernism to your pulao.

Serving suggestion

Raita
Cucumber Salad
Alo Tikki

Pakistani Raita is yogurt and fresh vegetable dip that’s eaten with Pakistani curries and rice recipes such as Biryani and Matar Pulao. There are several variants, such as this cucumber raita and mint raita. It’s the ideal creamy, cooling accompaniment to any curry!

Raita is an essential side dish or condiment that goes with almost every Indian and Pakistani dish. It has a cooling effect, so it goes well with spicy curries.

New coriander and mint are the most widely used herbs in raita. Both have a cooling and earthy taste that goes well with most Indian and Pakistani dishes.

Roasted cumin powder is a must-have when it comes to spices.

Red chili powder, also known as lal mirch powder, is used in some recipes. Chili powder and cayenne pepper are not the same things as lal mirch powder.

Green chilies are also widely used in raita, but if you don’t want a lot of heat, leave them out or use them after extracting the seeds.