Ingredients
- 3 cups basmati rice (washed, soaked for 30 minutes, and drained)
- 750 grams beef (with bones, boiled)
- 4½ cups beef stock
- 1 tablespoon cooking oil
- 2 large onions (thinly sliced)
- 2 tablespoons garlic (minced)
- 2 tablespoons ginger (minced)
- 3 cinnamon sticks
- 3 bay leaves
- 3 black cardamoms (slightly opened)
- 7-8 cloves
- 1 tablespoon black pepper (whole)
- 2 tablespoons cumin seeds
- 1 tablespoon pink Himalayan salt (or to taste)
- vinegar (a few drops)
Instructions
- Heat oil in a wide pot and sauté onions until slightly golden.
- Add garlic, ginger, cinnamon sticks, bay leaves, black cardamoms, cloves, black pepper, cumin seeds, salt, and 1 tablespoon of water. Cook for 2 to 3 minutes.
- Add the boiled beef and cook for a few minutes to coat it in the masala.
- Pour in the beef stock and bring it to a boil. (If you don’t have enough stock, add water as needed.)
- Add the rice and a few drops of vinegar. Cook on high until 90% of the water is absorbed.
- Wrap the pot lid with a thick cloth and cover the pot tightly. Steam (dum) the rice on the lowest heat for 15 minutes.
- Let the pulao rest (covered) for 10 minutes before serving. Gently fluff the rice with a rice spoon.
Video
Notes
- For a browner pulao, fry the onions until dark brown (but not burnt). I used slightly golden onions for a whiter look.
- For best results, choose beef with 20% fat and 80% lean meat. Bone-in meat adds more flavor.
- Use less oil when frying onions, as beef stock already contains fat.
- Liquid quantity depends on soaking time and rice quality. Add a little more stock or water if needed.