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Peshawari Golden Pulao

Rice 29
..Peshawari Golden Pulao
  • Serves: 7 People
  • Prep Time: 20 Minutes
  • Cooking: 90 Minutes
  • Calories: 2782
  • Difficulty: easy
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Peshawari golden pulao or beef chana pulao is one of the famous recipe of Peshawar. Peshawar is the city of KPK province in Pakistan very famous for its traditional cuisine. This Peshawari style golden pulao also called Peshawari mewa chana pulao is a very famous street food there served with big soft meat. The pulao has very beautiful color and aroma and off course with the beautiful chickpeas and raisins. This beef boti chana rice recipe is very healthy as it involves beef and chickpeas which are rich in protein and fiber. I am sure this Peshawari beef chana pulao is going to be your next favorite recipe. As always I have shared a step by step recipe of this bakra eid special beef chana pulao recipe. Do give it a try and enjoy the appreciation of your family. 


Ingredients

Directions

  1. In a pot add ghee and let it melt on medium flame.

  2. Add cloves and cumin seeds in the melted ghee and cook for few seconds.

  3. Add beef mix boti and cook till it changes color.

  4. Add ginger garlic paste and cook for 2-3 minutes.

  5. Add salt, crushed red chilies, coriander seeds and carom seeds in the beef and mix well.

  6. Add water, give a good mix and bring the water to boil.

  7. Cover the pot and let the beef cook on low flame for about 45-60 minutes or until meat is completely tender.

  8. Take out cook meat from the broth and keep aside. Approximately 3 cups of beef stock should remain. Reserve it for later use.

  9. In a grinder add black pepper corns, cinnamon sticks, green and black cardamom, cumin seeds and grind these coarsely. Keep aside for later use.

  10. In the pot now again add ghee and let it melt on medium flame.

  11. Add sliced onion and fry until light golden color came.

  12. Add raisins and cook for 30 seconds.

  13. Add boiled chickpeas and cook these for 1 minute as well.

  14. Take out about 1 tablespoon from ground spice mix and add the remaining in the onions and chickpeas masala.

  15. Strain the rice and add these soaked rice in the pot, mix well.

  16. Add reserved stock in the rice and mix well. (add some water if required for cooking the rice)

  17. Bring a boil in the rice then cook on high flame for 3-4 minutes.

  18. Now add cooked beef in the rice, sprinkle reserved ground spices over the rice, cover the pot with kitchen towel.

  19. Put the lid of the pot over the cloth for steam cooking.

  20. Let the beef pulao cook on high flame for 2-3 minutes so that steam could built, then turn the flame to extremely low and and steam cook the pulao for 8-0 minutes.

  21. Tasty and easy Peshawari golden pulao is ready to enjoy.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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