Green Beef Pulao

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We don’t make beef frequently at home. Only once in a while, when I get good ones, I get some and stock it. Most of the time, I go ahead and make the beef roast (looks like this post needs an uplift!) because that’s the easiest for me to make and also it is loved by the folks at home.

This Green Beef Pulao was born out of the need to use an additional bunch of greens that I had picked up by mistake. Having loved the Green Mutton Masala and the Hara Murg Pulao, I was sure that this one would be well accepted too. After all, a combination of coriander, mint and curry leaves can’t go wrong, unless you screw up the proportions as such! Hehe… The flavors of this dish and aroma is spot on. Moreover, unlike biriyani, you don’t even need multiple pots. You don’t even need any extra sides for this dish to have it, just plain yogurt and a dollop of pickle is all that you need! I love such meals, what about you? It is the perfect lazy weekend lunch, when you wake up late, don’t have much time, but still want to cook.

Before going to the recipe, do you love one pot meals? Here are some of my personal favorites:

Erachi Choru

Masala Choru

Sambar Saadam

Nawaabi Vegetable Biriyani

Chana Pulao

Afghani Chicken Pulao

If you want more options, do check out the rice tag and choose what you would like! 🙂

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Green Beef Pulao

Course Rice

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• FOR GRINDING:
• 1 cup loosely packed coriander leaves
• 3/4 cup loosely packed mint leaves
• 3 green chillies
• 2 sprigs curry leaves
• Juice of one lime
• FOR PULAO:
• 2 tbsp oil
• 1 bay leaf
• 1 cinnamon
• 1 tbsp black pepper corns
• A sprig curry leaves
• 1 heaped tbsp ginger garlic paste
• 1 large onion thinly sliced
• 2 green chillies minced
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chilli powder
• 1/4 tsp chilli powder
• 500 gm boneless beef washed and drained
• 3 cups basmati rice soaked for 30 minutes and drained
• 1 cup mixed chopped coriander and mint leaves
• 1 cup coconut milk
• 3 cups water
• 1/2 tsp garam masala powder
• Salt and pepper to taste

Instructions

• Grind the ingredients under "for grinding" and keep the mixture aside.
• Heat oil and let the bay leaf, cinnamon, peppercorns and curry leaves sizzle.
• Add in the ginger garlic paste and saute till raw smell is gone.
• Add the onion and chilllies and saute till wilted.
• Add in the turmeric and red chilli powders and cook for a minute.
• Add in the green paste and cook for a couple of minutes.
• Add in the beef with some salt and cook on low flame till half done. The beef will release some of its stock.
• Add in the drained rice and saute for five minutes, without breaking the rice.
• Add in the remaining ingredients and keep on high flame till the mixture comes to a rolling boil.
• Keep on the lowest flame and cook till the rice absorbs the water but still has a crunch.
• Cover the pot with aluminium foil and cook on dum for ten more minutes.
• Take off the foil, fluff up the rice. Serve hot with side of your choice or just raita and pickle.