Beef Pulao
Pakistani beef pulao — basmati rice cooked in spiced beef broth with tender chunks of beef. Less complex than biryani (one-pot, not layered) but equally satisfying. The technique is rice-pilaf style with the beef cooked in the same pot.
Prep Time
28 min
Cook Time
29 min
Servings
4
Calories
422 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef400 g
- Rice1 ½ cups
- Onion1 medium
- Yogurt½ cup
- Ginger1 tsp
- Garlic3 cloves
- Garam Masala1
- Bay Leaves1
- Mint Leaves1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Beef400 g
- Rice1.5 cups
- Onion1 medium
- Yogurt0.5 cup
- Ginger1 tsp
- Garlic3 cloves
- Garam Masala1
- Bay Leaves1
- Mint Leaves1
Instructions
- 1
Rinse 2 cups of basmati rice three times until water runs clear. Soak 20 minutes, then drain.
- 2
Cube 1 lb of beef chuck into 1-inch pieces. Heat 3 tablespoons of ghee in a heavy pot. Add 1 thinly sliced onion, cook 10 minutes until golden brown. Add 1 tablespoon ginger-garlic paste, cook 1 minute.
- 3
Add the beef. Add whole spices: 4 cardamoms, 4 cloves, 1-inch cinnamon, 1 bay leaf, 1 teaspoon cumin seeds, 1 teaspoon black pepper. Cook 5 minutes, stirring.
- 4
Add 1 chopped tomato, 1 teaspoon red chili powder, 1.5 teaspoons salt. Add 4 cups of water. Bring to a boil, reduce to a simmer. Cover and cook 60-90 minutes (or pressure cook 30 minutes) until the beef is tender.
- 5
Add the drained rice. The liquid should be about 1.5 cups beef broth above the rice (add more water if needed). Add 1 teaspoon garam masala. Bring to a boil.
- 6
Reduce heat to the absolute lowest, cover tightly (foil under lid for seal). Cook 18 minutes. Rest off heat 10 minutes. Gently fluff with a fork from the edges. Serve with raita, sliced cucumber, or kebabs.
Watch how to make Beef Pulao
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💡 Expert Tips
- 1.Soak the rice. 20 minutes minimum for even cooking and separate grains.
- 2.Brown the beef and onions well. Foundation flavors. Pale browning = pale pulao.
- 3.Right water-rice ratio. About 1.5:1 by volume (the beef broth + extra water). Too much = mushy; too little = undercooked.
- 4.Don't lift the lid during the rice cook. The trapped steam is what finishes the rice.
🔬 Why It Works
Beef pulao is the one-pot cousin of biryani — same fragrant rice and tender beef, but cooked together rather than layered. The beef broth (created during the long meat-cooking stage) provides the cooking liquid for the rice, infusing it with deep beef flavor. The whole spices aromatize the entire pot. Slow cooking the beef first ensures tender meat; the rice cooks separately at the end (just 18 minutes) for proper grain separation.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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