Vegetable and Beef Pulao Recipe

Vegetable and Beef Pulao Recipe. Vegetable and Beef Pulao is a basic non-vegan pulao formula, which when cooked impeccably can transform into a dish second to none. While this formula needs a touch of pre-cook planning, it is not difficult to-make.

This basic formula is stacked with the integrity of vegetables, while the meat and eggs utilized in it makes it wealthy in proteins. Vegetable and Beef Pulao is a finished principal course dish and is served hot. Partake in this straightforward yet delightful formula with loved ones on celebrations like Eid ul fitr and Bakri eid. Attempt this tasty formula.

Fixings required for making Vegetable and Beef Pulao Recipe

4 cup basmati rice
1 cup yogurt (curd)
2 tablespoon garlic glue
1/4 teaspoon turmeric
1 teaspoon cumin powder
3 cinnamon stick
6 clove

1 teaspoon cumin
2 dark cardamom
3 medium potato
4 egg
5 tablespoon ghee
1 tablespoon kewra quintessence

water as required
2 tablespoon ginger glue
3 teaspoon red bean stew powder
3 teaspoon salt
4 medium onion
6 green cardamom

9 dark pepper
1 narrows leaf
5 medium tomato
4 medium carrot
garam masala powder as required
500 gm hamburger pieces
1 tablespoon consumable food tone

Vegetable and Beef Pulao Recipe

Step by step instructions to make Vegetable and Beef Pulao Recipe

Stage 1
Take a profound container, add 2 cups of water and hamburger to it. Cook on low fire for two hours till the hamburger is delicate. In the interim, place the eggs in one more profound skillet and add 4 cups of water in it. Heat up the eggs for 12 minutes and keep them to the side. Additionally, absorb the rice water in a seperate bowl.

Stage 2
Place a profound container over medium fire and intensity the ghee in it. Add cut onions and sear till they become light brown in variety. Presently add garam masala to it and mix well.

Stage 3
Add bubbled meat, ginger and garlic glue and sear well. Add beaten yogurt, salt, turmeric, red bean stew powder, cumin powder, cleaved tomatoes, cut carrots, green chilies and potato. Mix them well and broil them on high fire till the ghee begins to drift.

Stage 4
Presently add the drenched rice alongside the water to the meat and vegetable blend. You can add more water whenever required, with the goal that it covers the rice totally. Allow it to stew on low fire till all the water gets dry. Mix well and pour 1 tablespoon water, kewra pith and yellow food variety all around the rice. Spread a thick fabric over skillet and cover it with a tight top.

Stage 5
Presently, heat an iron container and spot the profound skillet over it. Let the pulao cook for 15 minutes on low fire.

Stage 6
Switch off the intensity and serve the rice on a platter or bowl. Design it with split bubbled eggs on all sides.

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