How To Make Punjabi Masala Beef Pulao / Pulao Biryani
Punjabi Beef Pulao is a meat and rice based dish, it is perfect as a main dish and serve for lunch and dinner. Some Punjabi families make Masala Pulao with stock (yakhni) of meat this is kind of new version which is satisfy your biryani n pulao taste buds in one dish. After a while the name is changed. Now its called PULAO BIRYANI.You can make this dish at home on Eid-ul-Adha with Mutton or Beef. Or make on Parties (dawat)!!
This is my My Mama's Recipe (May The Soul Of My Mother Rest In Peace, Aameen)
It is a must-try recipe, just try once you will love it. Promise :) Beleive me !!
I usually serve this Punjabi Masala Pulao / Pulao Biryani with shaami kebabs & with cumin yogurt (zeera raita) for me this is best combo ;)
Let's start the recipe of Pulao Biryani Now!!
- Beef, Half Kg
- Fennel seeds (Sonf), 2 Table Spoon
- Whole Dry Coriander, 2 Table Spoon
- Salt, To Taste
- Whole Garlic, 6 to 7 cloves
- Whole Ginger, 1 to 2 Inch
- Whole Medium Size Onion, 1 (cut in 4 pieces)
- Black Pepper Corns, 8 to 10
- Water, 7 to 8 Glass
(FOR PULAO STOCK (YAKHNI))
Take a pot add all ingredients and cook until meat is tender (make sure we need 2 cups remaining Beef Stock to add in Pulao), Then sieve the stock and separate the meat and stock, Discard all remaining ingredients, (if you use to make potli you can do so, but i don't prefer :)
Ingredients:
(FOR MASALA BEEF PULAO / FOR PULAO BIRYANI)
Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. then add kewra n food color mixture Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve :)
(FOR MASALA BEEF PULAO / FOR PULAO BIRYANI)
- Basmati Rice, Half Kg OR 3/4 KG (sock in water)
- Onion (Sliced) 2 to 3
- Cinnamon Sticks, 2
- Green Cardamom, 4 to 5
- Black Cardamon, 2
- Cumin Seeds, 1 Tea Spoon
- Bay Leaf, 1
- Black Pepper Corns 8 to 10
- Aniseed (Baadyaan ka Phool), 2
- Cloves, 2 to 3
- Fresh Ginger Garlic Paste, 2 Table Spoon
- Tomatoes, 2 (Medium Size)
- Fresh Mint Leaves, Half Bunch
- Green Chili, 8 to 10 (cut into two pieces)
- Whole Spice Powder (Garam Masala Powder), 1 Tea Spoon
- Salt, To Taste
- Oil OR Ghee, 1 Cup
- Orange Color (Zarda Rang) , A Small Pinch (mix with 2 Tablespoons of Screw Pine Water (Kewra Water) )
- * * *Cook Beef With Stock (Yakhni) * * *
Cooking Method:
Heat oil in a pot add all whole spices (garam masala) & onions, When onions become golden brown then add ginger garlic paste and saute, Then add Beef, tomatoes, mint, salt, garam masala powder and green chili and cook till tomatoes are tender. Add Stock (Yakhni) cover lid n cook for 4 to 5 mins in full flame, then add pre-soaked rice (adjust the rice and water ratio according to you) Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it, until the water diminishes, giving it a stir every now with slow hand and then to make sure all the rice is cooked evenly and perfectly.Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. then add kewra n food color mixture Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve :)
Check More Rice Recipes:
To Make Cumin Yogurt (Zeera Raita)
Ingredients:
- Yogurt (Beaten), 250 Grams
- Cumin (Roasted & Crushed), Half Tea Spoon (Leveled)
- Black Pepper Powder, Quarter Tea Spoon
- Salt, To Taste
Instructions:
In a bowl add yogurt and mix all things together.Serve in a serving bowl with Delicious Pulao Or Biryani !!
Yummmilicious...
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Recipe by Dua Fasih
1 Comments
Awesome
ReplyDeleteThank you so much for your valuable comment!