Meat Pulao
Gently simmered beef, basmati rice and curds, warmed with ginger and garam masala, a South Asian pilaf. It comes to the table with raita.
4 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 60 min · 240 min total
- medium
- 1
Marinate the meat in the ginger paste, garlic paste, raw papaya paste (tenderiser), curd, salt and garam masala for atleast 2 hours.
- 2
Fry 1/2 the onions slices in a little ghee. When brown add the green chillies and then the marinated meat.
- 3
When browned put 1/2 a cup of water and cook almost done. Now heat the rest of the ghee and add the whole spices to it.
- 4
Then add the onion and saute till they are golden brown. Add the chopped coriander and mint leaves and stir sry.
- 5
Add the rice, washed and drained. Add the lime juice and stir. Add some salt if reqd. Add the meat without the gravy and mix well.
- 6
Now add a little water to the gravy and measure 5. 5 cups and add to the mixture of rice and meat.
- 7
Bring to a boil. Stir once and then cover and simmer till all the rice is absorbed and you cannot see any liquids when you tilt the vessel and holes form at the surface in the rice. Serve hot with a raita.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
