Here are the ingredients you will need:
1. Rinse the rice under cold water. Soak it in cold water for 30 minutes while you cook the beef, then drain it.
2. Heat canola in a large, heavy-bottomed pot over high heat. Add the cubed beef.
3. Cook, stirring occasionally, to brown the meat on all sides, about 6 minutes.
4. When the meat is nicely browned, add all the spices and cook until fragrant, about 2 minutes.
5. Add the ginger, garlic, and onion. Stir everything together and cook just until the onion starts to soften, about 2 minutes.
6. Add the chile, chopped tomato, and water, then season with salt and pepper.
7. Bring everything to a boil, then reduce to a simmer. Cover the pot and cook until the meat is tender.
8. Strain the mixture through a colander or mesh strainer, reserving the liquid. Pick out the meat and put it in a bowl, then discard the rest of the solids.
9. Combine the meat and 3 1/2 cups of the reserved liquid in the large pot.
10. Bring to a boil, then cover the pot and turn the heat down as low as it will go. Cook, covered, for 15 minutes, until the rice is tender and all the stock has been absorbed. Turn the heat off and let the rice sit, covered, for 5 more minutes.
11. Uncover the rice and fluff with a fork.
Serve with torn cilantro leaves as garnish, if you want.
Beef Pulao (Rice Pilaf)
Serves 4 to 6
Recipe by Fazilat Shah
INGREDIENTS
2 cups white basmati rice
¼ cup canola oil
1 pound boneless beef stew meat, cut in 2-inch cubes
Kosher salt and freshly ground pepper
4 whole cloves
8 black peppercorns
1 cinnamon stick
2 bay leaves
3 green cardamom pods
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon garam masala
1 tablespoon grated ginger
3 cloves garlic, crushed
2 large onions, sliced
1 thai green chile, thinly sliced
1 large tomato, chopped
5 cups water
¼ cup cilantro leaves, for garnish
PREPARATION
Rinse the rice under cold water. Soak it in a bowl of cold water for 30 minutes, then drain.
Meanwhile, heat the canola oil over high heat in a large, heavy-bottomed pot with a lid. Add the beef and cook, stirring occasionally, until the meat is browned on all sides, about 6 minutes. Add cloves, peppercorns, cinnamon stick, bay leaves, cardamom, coriander, cumin, and garam masala and cook until fragrant, about 2 minutes. Add the ginger, garlic, and onion and cook, stirring occasionally, just until the onion starts to soften, about 2 minutes. Add the chile, tomato, and water. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cover and simmer until the meat is tender, about 30 minutes. Strain the mixture through a colander or mesh strainer, reserving the liquid. Pick out the meat and put it in a bowl, then discard the rest of the solids.
Combine the meat, the 3 ½ cups stock and the drained rice in a large pot. Bring to a boil then reduce to a simmer. Cover the rice and reduce the heat to its lowest setting. Cook until the rice is tender and the stock is absorbed about 15 minutes. Turn the heat off and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving. Garnish with cilantro leaves, if you want.
This recipe is part of a delicious Eid feast. Learn more *here*.
