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Author:
wakibq8
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Beef Bannu Pulao
This Beef Bannu Pulao recipe is a flavorful and aromatic rice dish, perfect for Iftar and Eid gatherings. It features tender beef cooked with fragrant spices, tomatoes, and green chilies, layered with perfectly cooked basmati rice. A hearty and satisfying meal that will surely be a hit with your guests.
#Pulao
#Beef
#Pakistani
#Eid
#Iftar
#Rice dish
#Main course
#Comfort food
Sautรฉing Onions for the Base
Recipe Information
25m
Prep Time
1h 20m
Cook Time
1h 45m
Total Time
8
Servings
Medium
Pakistani
English
Nutrition (per serving)
450
Calories
28g
Protein
55g
Carbs
18g
Fat
Beef and Spices Browning
Ingredients
Servings: 8
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Pulao Simmering with Rice
Instructions
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- Heat oil in a large pot or pressure cooker over medium-high heat. Add the sliced onions and sautรฉ until they turn golden brown, about 8-10 minutes.8mPreview8mPreviewHeat oil in a large pot or pressure cooker over medium-high heat. Add the sliced onions and sautรฉ until they turn golden brown, about 8-10 minutes.
- Add the ginger-garlic paste to the pot and sautรฉ for 1-2 minutes until fragrant. Then add the beef pieces and brown them on all sides, about 5-6 minutes.7m
Preview7mPreviewAdd the ginger-garlic paste to the pot and sautรฉ for 1-2 minutes until fragrant. Then add the beef pieces and brown them on all sides, about 5-6 minutes. - Stir in the diced tomatoes, salt, red chili flakes, turmeric powder, garam masala, black pepper, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil separates.7mPreview7mPreviewStir in the diced tomatoes, salt, red chili flakes, turmeric powder, garam masala, black pepper, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil separates.
- Add 1 liter of water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the beef is tender. If using a pressure cooker, cook for 20-25 minutes after the first whistle.35m
Preview35mPreviewAdd 1 liter of water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the beef is tender. If using a pressure cooker, cook for 20-25 minutes after the first whistle. - Once the beef is tender, add the washed and soaked rice to the pot. Add the remaining 1 liter of water and the whole green chilies. Gently mix to combine.3m
Preview3mPreviewOnce the beef is tender, add the washed and soaked rice to the pot. Add the remaining 1 liter of water and the whole green chilies. Gently mix to combine. - Increase the heat to high and bring the mixture to a rolling boil. Once it boils vigorously and the water level reduces to just above the rice, reduce the heat to low.5mPreview5mPreviewIncrease the heat to high and bring the mixture to a rolling boil. Once it boils vigorously and the water level reduces to just above the rice, reduce the heat to low.
- Cover the pot tightly with a lid (or foil then lid) and let the pulao cook on low heat for 10-15 minutes, allowing the rice to absorb all the moisture and steam perfectly. Do not open the lid during this process.10m
Preview10mPreviewCover the pot tightly with a lid (or foil then lid) and let the pulao cook on low heat for 10-15 minutes, allowing the rice to absorb all the moisture and steam perfectly. Do not open the lid during this process. - Once cooked, turn off the heat and let the pulao rest, still covered, for 10-15 minutes. Gently fluff the rice with a fork before serving hot, garnished with fresh coriander if desired.5m
Preview5mPreviewOnce cooked, turn off the heat and let the pulao rest, still covered, for 10-15 minutes. Gently fluff the rice with a fork before serving hot, garnished with fresh coriander if desired.
๐ก Tip: Click on any step to mark it as completed and track your cooking progress!
