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Recipe for tasty beef pilau
Now thatEid al-Adha is almost here, here is a recipe that will enable you to make the perfect beef pilau for you and your guests.
Ingredients:
- Beef marinade:
- 1 kg beef, cubed or more depending on how many people you are cooking for
- 2 tablespoons plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt to taste
- Juice of 1 lemon
- Rice preparation:
- 3 cups basmati rice or more depending on the number of people you are cooking for.
- Water for soaking
- Cooking ingredients:
- 4 tablespoons vegetable oil or ghee
- 2 large onions, finely sliced
- 2 large tomatoes, chopped
- 3-4 cloves
- 3-4 cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 4 cups beef broth or water
- 1 cup coconut milk (optional)
- Fresh coriander leaves, chopped (for garnish)
- Fresh mint leaves, chopped (for garnish)
- Salt to taste
Instructions:
- Marinate the beef:
- In a large bowl, mix the yoghurt, ginger-garlic paste, turmeric, ground coriander, ground cumin, salt, and lemon juice.
- Add the beef cubes and coat well with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for best results.
- Prepare the rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Cook the beef:
- Heat 2 tablespoons of vegetable oil or ghee in a large pot over medium-high heat.
- Add the marinated beef and cook until browned on all sides. This should take about 5-7 minutes.
- Remove the beef from the pot and set aside.
- Prepare the pilau base:
- In the same pot, add the remaining oil or ghee.
- Add the sliced onions and cook until golden brown and caramelized, about 10-15 minutes.
- Add the chopped tomatoes and cook until they soften and blend into the onions.
- Add the whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves, cumin seeds, black peppercorns) to the onion-tomato mixture and sauté for 2-3 minutes until fragrant.
- Add the ground spices (cinnamon, cardamom, cloves, paprika, black pepper, nutmeg) and mix well.
- Combine beef and spices:
- Return the browned beef to the pot and mix well with the spices.
- Add the beef broth or water and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 30-40 minutes or until the beef is tender.
- Add the rice:
- Add the soaked and drained rice to the pot.
- Pour in the coconut milk (if using) and add enough water or broth to cover the rice and meat mixture by about 1 inch.
- Stir gently to combine, taste, and adjust salt if needed.
- Cook the pilau:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot tightly and cook for about 20-25 minutes, or until the rice is fully cooked and all the liquid is absorbed.
- Avoid lifting the lid frequently to ensure the rice cooks evenly.
- Once the rice is cooked, turn off the heat and let the pilau sit, covered, for an additional 10 minutes.
- Fluff the pilau with a fork.
- Garnish and serve:
- Garnish with chopped fresh coriander and mint leaves.
- Serve hot with a side of chapati, kachumbari (tomato and onion salad), or a squeeze of fresh lemon juice.
Enjoy your delicious beef pilau and have a wonderful celebration during Eid.