Beef pulao Biryani

Name: Beef pulao Biryani
Cuisine: Pakistani
Ingredients: 500-550 g beef with bones meat; onion 1 medium; garlic cloves 4-5; 1 tbsp whole coriander; ginger 1 inch piece; 1 tbsp fennel seeds; basmati rice 2-1/2 cup (almost 500 g); 1 tbsp ginger garlic paste; onion 1 big; salt 2-1/2 tsp or as required; green chilies 3-4 (add more if you like spicy); 1 tbsp white vinegar; 250 g yoghurt; 1 tsp caraway seeds (kala zeera); cinnamon stick (darchini) 1 small; 5-6 small cardamom (choti Elaichi); whole black pepper (9-10); cloves (long) 8-9

Hina Irfan @cook_24803790

#refer a friend Muskaan Kashif

Hina Irfan @cook_24803790

#refer a friend Muskaan Kashif

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Ingredients

Beef stock list1
500-550 gbeef with bones meat
onion 1 medium
garlic cloves 4-5
1 tbspwhole coriander
ginger 1 inch piece
1 tbspfennel seeds
List2
basmati rice 2-1/2 cup (almost 500 g)
1 tbspginger garlic paste
onion 1 big
salt 2-1/2 tsp or as required
green chilies 3-4 (add more if you like spicy)
1 tbspwhite vinegar
250 gyoghurt
3 List
1 tspcaraway seeds (kala zeera)
cinnamon stick (darchini) 1 small
5-6small cardamom (choti Elaichi)
whole black pepper (9-10)
cloves(long) 8-9

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Steps

1

Soak basmati rice for 1/2 hour. Now for beef stock In a pan add all list 1 ingredients.
Add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 3 glass water and cook until meat is nicely tender.
2

. Take a strainer, strain cooked beef in it, separate beef and stock.
shake beef pieces so that there is no fennel seeds and coriander in it.
3

Take a big pan, add 1/4 cup oi in it with finely sliced onions, cook on medium heat until they are nicely brown.
4

Take out onions and set a side, we will use them in end dum. Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do burnt it. 10. add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
5

. add yoghurt and green chilies and salt. stir for 5-10 seconds.. Add 4 cups of beef stock we separate before…if it's less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
6

Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break. Add fried onion on top we made in beginning and 1 tbsp of white vinegar.
vinegar will help rice not to stick together. Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes. Beef yakhni pulao is ready. serve it with yoghurt dip (raita)