Bannu Beef Pulao – rich, aromatic, and straight from the heart of tradition. Tender beef, deeply flavoured yakhni, and perfectly cooked rice come together for a dish that speaks comfort in every bite.#happycookingtoyou #araywahh #bannupulao #beefpulao #comfortfood
Ingredients:
-Ghee (Clarified butter) ½ Cup
-Pyaz (Onion) sliced 1 large
-Tamatar (Tomatoes) sliced 2 medium
-Boneless beef 800g
-Adrak lehsan (Ginger garlic) crushed ½ tbs
-Himalayan pink salt 1 tbs or to taste
-Lal mirch (Red chilli) crushed 2 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
-Garam masala powder 1 tsp
-Beef nalli (Bone marrow) 2
-Water 2 Cups or as required
-Water 5 Cups
-Hari mirch (Green chillies) 7-8
-Aloo bukhara (Dried plums) 7-8
-Hara dhania (Fresh coriander) chopped handful
-Himalayan pink salt ½ tsp or to taste
-Chawal (Rice) sella 600g (soaked for 1 hour)
Directions:
-In a pressure cooker,add clarified butter & let it melt.
-Add onion & fry on medium flame until golden.
-Add tomatoes,mix well & cook for 2-3 minutes.
-Add beef,ginger garlic & mix well until it changes color.
-Add pink salt,red chilli crushed,coriander seeds & garam masala powder,mix well & cook on medium flame for 4-5 minutes.
-Add bone marrow,mix well & cook for 8-10 minutes.
-Add water & mix well,bring it to boil,cover,seal properly & cook on medium flame until beef is tender (25-30 minutes).
-Add water,green chillies,dried plums,fresh coriander & mix well.
-Add pink salt & mix well,add rice & mix,bring it to boil & cook on medium flame until water is reduced (4-5 minutes).
-Cover with kitchen cloth & lid and steam cook on low flame for 10-12 minutes.
-Serve with salad & raita!
