Ingredients

For Rice

• 4 cups Basmati rice (washed and soaked for 30 minutes)
• 2–3 green chilies (slit)
• 1 tsp black cumin (shah jeera)
• 1 tbsp lemon juice (optional)
• Fresh coriander and mint (for garnish)

For Beef & Stock

• 1 kg beef (with bones preferred, cut into medium pieces)
• 2 medium onions, thinly sliced
• 1 cup cooking oil or ghee
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp black peppercorns
• 2–3 bay leaves
• 1 tsp cumin seeds
• 4–5 cloves
• 3–4 green cardamoms
• 1 small cinnamon stick
• Salt to taste
• 8–10 cups water

Method

Step 1: Prepare Beef Stock

1. Heat oil or ghee in a large pot. Add sliced onions and fry until deep golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add beef, salt, and whole spices. Cook on high heat until beef changes color and releases oil.
4. Add water, cover, and cook on medium heat until beef is tender (about 45–60 minutes, or 20 minutes in a pressure cooker).
5. Strain the stock and set beef aside. Measure the stock (you’ll need about 6–7 cups).

Step 2: Cook Pulao

1. In the same pot, heat a little oil if needed. Add shah jeera and green chilies.
2. Add the cooked beef and sauté lightly.
3. Add strained stock and bring to a boil. Taste and adjust salt.
4. Add soaked rice and lemon juice. Cook uncovered until water reduces and rice appears on the surface.
5. Cover, reduce heat to low, and steam (dum) for 10–15 minutes.