Recipe
Why make it
A everyday-style Pakistani pulao where beef is browned with onions and yogurt, then cooked with basmati in its own rich stock. Fragrant, full of flavour and made in one pot.
Serves 4
+ 14 more in the full recipe
Step 1 of 11
Cover the rinsed rice with plenty of cold water and soak for 30 minutes. Meanwhile, slice the onions, whisk the yogurt and cut the beef.
Step 2 of 11
Heat the oil in a pressure cooker or heavy pot over medium heat. Add the cumin seeds, bay leaves, cinnamon, both cardamoms, cloves and peppercorns and let them sizzle for 30 seconds until fragrant.
Step 3 of 11
Add the sliced onions with a pinch of the salt. Fry, stirring often, for 12 minutes until deep golden brown. Lift out about a quarter of the onions with a slotted spoon and set aside for topping.
Step 4 of 11
Add the beef and ginger-garlic paste. Raise the heat to medium-high and fry for 5 minutes until the meat loses its raw red colour.
Step 5 of 11
Lower the heat, add the yogurt, tomato, chilli powder, coriander powder, turmeric and the remaining salt. Cook, stirring, for 8 to 10 minutes until the oil separates from the masala.
The last 6 steps are in the full recipe.
Cook’s tip
Use beef with some bone or connective tissue such as shin. It gives a richer stock and stays tender, while lean steak turns dry.
Ready to cook?
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