Pakistani Beef Pulao

Ingredients

• 1kg beef shank (bone-in), cubed
• 3 cups basmati rice, soaked 30 min
• 3 onions, sliced
• 1 tbsp ginger-garlic paste
• 5 cardamom, 1 cinnamon stick, 5 cloves, 1 tsp black peppercorns, 2 black cardamom, 3 bay leaves, 1 tsp cumin seeds
• 5 tbsp ghee
• Salt

Instructions

1. Toast whole spices in a piece of muslin briefly; tie into a bag.
2. Brown the beef with onion in ghee.
3. Add ginger-garlic.
4. Add 1.5 litres water and the spice bag; simmer 1 hour until very tender.
5. Strain — reserve the yakhni (broth) and the meat.
6. You need about 5 cups of broth.
7. Heat ghee in another pot; brown more onion until deep gold.
8. Add drained rice; toss to coat.
9. Add the broth and meat; salt.
10. Bring to a boil; cover; cook on low 18 min.
11. Rest 10 min; fluff.

Serving suggestions

• Eat with raita and a sharp salad.

Storage & reheating

Keeps 3 days.

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