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Green Beef Pulao

Course Rice
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 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.