Beef Pulao with Whole Spices
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g braising beef, diced
- 350 g basmati rice
- 2 onion, sliced
- 3 tbsp ghee
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 100 g natural yoghurt
Nutrition (per serving)
- Calories
- 741 kcal
- Protein
- 45.1 g
- Carbohydrate
- 77.9 g
- of which sugars
- 6.3 g
- Fat
- 27.1 g
- of which saturates
- 13.1 g
- Fibre
- 2.9 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef in a large pan with half the garlic, half the ginger, the bay leaves and 1 litre water. Bring to a simmer and cook for 50 minutes until almost tender, then lift out the beef and strain the stock, reserving both.
- 2
Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 3
Melt the ghee in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic, ginger, green cardamom pods and cinnamon stick and fry for 1 minute.
- 4
Return the beef to the pan, stir in the natural yoghurt and cook for 3 minutes, then add the drained rice and 550ml of the reserved stock.
- 5
Bring to the boil, cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid, until the rice is tender and the stock is absorbed.
- 6
Turn off the heat, leave covered for 5 minutes, then fork through gently before serving.
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