Wow wow now FoodPandaPk bring for your highly recommended recipe, yes Bannu beef pulao is pilaf that’s made with beef stock. Bannu is a quarter of Khyber Pakhtunkhwa fiefdom of Pakistan. Bannu beef pualo is a notorious special pilaf dish of Bannu made with beef and rice. Bannu beef pulao is a racy rice dish cooked in beef stew. This pulao is notorious for its spiciness and hefty flavor which is veritably typical in Pakhtun culture.

  Malang jan Bannu beef pulao authentic form is a bit specialized but it tastes really succulent. There are some fashions that involves use of fat for cooking bannu beef pulao but actually the bone gist that excerpts from bones during cuisine is the fat used in malang jan bannu beef pulao form. The authentic bannu beef pualo form involves long time cuisine and pressure cooker can not be used if you want authentic taste. I’m participating a professional  style Bannu beef pulao form, hope you’ll try and enjoy it at home fluently.

 Ingredients:

1- Boneless beef( bina hadi ka gosht) 2000 grams or 2 kg

2- Beef bones with bone marrow (gist)( hadyan goday wali) 1500 grams or1.5 kg

3-Paki Basmati Rice( Sela chawal) 1500 grams or1.5 kg

4- Sliced onion( bareek kati piyaz) 500 grams

5- Ghee (Cooking Oil) 1 mug or 250 grams( do not use cooking oil painting)

 6-Water( pani)1/4 mug

7-Diced (Chopped) tomatoes( katay hoye tamatar) 500 grams

 8-Water( pani) 2 mugs

9- Crushed garlic( kuta hoa lehsan)1.5 teaspoon

 10-Crushed red chilies or chili flakes( kuti lal mirchain) 2 teaspoon

 11-Namak ( Salt ) 2.5 teaspoon or to taste

12- Water3.5 liters( for cooking beef and rice)

 13-Cumin seeds( sabut zeera) 2 teaspoon

14- Black pepper greasepaint( pisi hoi kali mirchain) 1 tablespoon

15-Cinnamon stick( sabut dar chini) 3- 4

16- Black cardamom( bari ilaichi) 3

17- Green cardamom( hari ilaichi) 2

18- Star anise( badyan phol) 1 small piece

19-Nutmeg( jaifal) 1 small piece

 20-Cloves( laung) 4

21- Mace( javitri) 1 small piece

 Note For 1 kg rice use 1 teaspoon of the ground spices. As we’re using1.5 kg rice so we will add just1.5 teaspoon of this spice blend.

Cooking Direction:

 Cut the boneless beef in small size pieces.

 In a pot add ghee and put it on medium honey.

 Add sliced onion and cook these till they turn golden brown.

  Add water at this stage, cover the pot with lid so that onions could release their color.

 Now add Diced tomatoes, combine and also add 2 mugs of water. Cover the lid of the pot, cook the tomatoes on medium honey for 15 twinkles so that tomatoes get completely cooked.

  After the time uncover the pot, give a blend, turn the honey to downward and mash the onions and tomato masala with a hand lecher.( You may add the masala in grinder if you don’t want to use hand lecher). Add a bit more water if needed so that thte masala my not burn in the bottom.

 Cook this masala again for 20 twinkles more.

 Add crushed garlic now, give a blend and cook this masala for 40 twinkles more. The specialty of Bannu beef pualo is cooking this introductory tomato and onion masala for at least 60 twinkles and mashing it with hand lecher in between. This will develop authentic taste in the form.

After 60 twinkles of cooking the masala will turn into a dark color paste and every component will be well combined with each other.

 Now add chili flakes, swab in this masala and cook these spices in the paste as well.

 Add water for cooking the beef now along with beef bones, combine well. Cook these bones on slow honey for 45 to 60 twinkles so that bones could be well cooked.

In a grinder add cumin seeds, black pepper greasepaint, cinnamon stick, black and green cardamom, star anise, nutmeg, cloves, mace and grind al these spices. Keep these away.

 After the bones are cooked and bone gist uprooted add boneless beef in it.

 Turn the honey to high till the water starts to boil, also turn the honey again to veritably low and cook the beef for 60- 90 twinkles more till the beef gets completely cooked.

 After beef is cooked add grind spices in the water. Cook for 10 twinkles more. Get the water to boil.

 Add the soaked and drained rice now and turn the honey to high so that water dries out.

 When water is nearly dried, place a griddle or tawa on the cookstove, put the visage on this tawa, Put a kitchen kerchief over the pot and cover with the lid. We need to foam cook the rice now.

 Turn the honey to high for 5 twinkles also turn it to the smallest position and brume chef for 20 twinkles.

 Authentic Malang jan bannu beef pulao is ready to enjoy.

 Note If bones are big, take these out after they’re completely cooked so that rice couldn’t break during cuisine due to these bones.

  Add further water if you suppose water remained less before dding the rice.

 Soak the rice for 2- 3 hours in enough water before cuisine.

Yes It is ready for serve. Eat it hot hot and enjoy yourself.