Back to 6 servings Beef and broth 2 lb beef chuck or stewing beef, bone-in or boneless, cut into 2 to 3 inch pieces 1 medium yellow onion, roughly chopped, for the broth 1 tbsp ginger garlic paste 1 tsp whole black peppercorns 0.5 tsp whole cloves 1 tbsp whole coriander seeds 1 tbsp fennel seeds 2 tsp salt, for the broth 4 cups water, for the broth Rice 3 cups basmati rice, rinsed until the water runs clear and soaked 30 minutes Pulao 0.25 cup neutral oil, such as grapeseed 2 tbsp ghee or unsalted butter 2 large yellow onions, thinly sliced 1 inch cinnamon stick 4 whole green cardamom pods, lightly cracked 1 whole black cardamom pod 4 whole cloves 1 tsp cumin seeds 1 tbsp garlic, crushed or finely chopped 1 tsp fresh ginger, crushed or finely chopped 2 tsp garam masala 2 medium green chilies, slit or chopped, adjust to taste 0.25 cup plain whole-milk yogurt, whisked smooth Garnish 0.5 cup fresh cilantro, chopped 2 tbsp fresh mint, chopped, optional
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1 Step 1: Combine the beef, chopped onion, ginger garlic paste, peppercorns, cloves, coriander seeds, fennel seeds, salt and 4 cups water in a pressure cooker, pressure cook on high for 30 minutes, then release the pressure naturally and open the lid. Alternatively, simmer covered over low heat for 1 hour 45 minutes to 2 hours until the beef is very tender.2 Step 2: Remove the beef and set it aside. Strain the broth, discarding the onion and whole spices, and top up with water to about 3 cups of broth.3 Step 3: Heat the oil and ghee in a heavy pot over medium heat. Fry the sliced onions for about 10 minutes until deeply golden brown, adding the cinnamon, cardamoms, cloves and cumin as they sizzle.4 Step 4: Add the garlic and ginger and cook for about 1 minute until fragrant.5 Step 5: Raise the heat to medium-high, add the beef and sear for 2 to 3 minutes, stirring gently.6 Step 6: Stir in the garam masala, green chilies and whisked yogurt and cook 2 to 3 minutes until the oil separates. Add the strained broth and bring to a boil.7 Step 7: Drain the soaked rice well, add it to the boiling broth and stir gently once. Return to a boil.8 Step 8: Reduce the heat to medium, partially cover and simmer undisturbed for about 5 minutes, until pothole-like holes appear on the surface of the rice.9 Step 9: Cover tightly, reduce to the lowest heat and cook for 15 minutes. Turn off the heat and rest, covered, for 10 to 15 minutes without lifting the lid.10 Step 10: Scatter the cilantro and mint over the rice, then fluff gently with a flat, wide spoon. Serve the beef alongside or mixed through the rice.getsaucepan.com/r/2fc7b636-6cec-5361-8abc-fdbfcb21ab88
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