Pakistani Beef Pulao

Ingredients

• 500g beef on the bone
• 2 cups basmati rice, rinsed and soaked 30 mins
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• Whole spices: 2 bay leaves, 4 cardamom, 4 cloves, 1 cinnamon stick, 1 tsp cumin seeds, 1 tsp black peppercorns
• 1 tsp coriander seeds
• 4 tbsp oil
• Salt to taste

Instructions

1. Boil the beef with half the whole spices, ginger-garlic paste and salt in 1.5 litres water for 45-60 minutes until tender. Strain and reserve the stock and meat.
2. Heat the oil and fry the onions until golden.
3. Add the remaining whole spices, then the cooked beef.
4. Stir in the drained rice and the reserved stock (top up with water to 1:1.5 ratio).
5. Cover tightly and cook on low for 15 minutes, then rest off the heat for 10 minutes.
6. Fluff gently before serving.

Serving suggestions

• Lovely with raita and a fresh salad.

Storage & reheating

Keeps 3 days; reheat with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions