Hey! Welcome back to MARINA’S ESCAPADE.Well on our menu today is the beef pilau recipe. I’m super excited about sharing this recipe with you because it has been the most requested this whole week. It’s super simple and especially perfect for those who don’t like using too many utensils. Yes, there are actually people out there who’d love to learn how to cook but the thought of having to do the dishes just tires them. So let’s get started.
250 grams of beef
2 cups rice, washed 2-3 times then soaked
2 onions, chopped
5 potatoes, peeled and cut into halves or you can add them whole
1/2 tsp turmeric powder
1/2 tsp cumin/coriander powder
1/2 tsp freshly ground roasted cumin powder
2 tbsp butter
4 tbsp oil
1/2 tsp garlic paste
a bit of chopped coriander
1 tbsp whole jeera/cumin
1/2 tsp whole pepper
2 cinnamon sticks
First, clean and wash the meat, then pressure cook or boil it with 4-5 cups of water, 1 tsp each of ginger and garlic pastes, 1 tsp salt, 1 tsp black pepper and 1 grated onion
Once the meat is ready and tender, drain it and set aside. Reserve the soup for cooking the rice.
Heat a pan on the stove and heat the oil and butter. Remember that the rice will double after cooking, plus the meat and potatoes that will go in there, you will need to have enough space in your pan.
Then add the whole spices. Cumin, cardamom, cinnamon, pepper, cloves.
Add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. If you want a darker pilau, fry the onions until they are dark and caramelised. Then add the potatoes followed by the turmeric and cumin/coriander powder.
Let these fry for a few minutes, then add the garlic paste and a bit of chopped coriander.
Add in the boiled meat . Stir together for a few minutes, then add the beef stock and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness.
When the water starts boiling, drain your rice (which should have been washed and pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it whilst covered until the water lessens, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.
Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it or you can use my newspaper and charcoal technique which you will find under my biryani recipe.
Leave the rice to continue steaming on very low heat for 10-15 mins. Serve while hot with kachumbari or salad of your choice! That is it for today, I hope you enjoyed the beef pilau recipe.