Gosht Pullao (Beef Pullao)

Click on the image, above to submit to Pinterest.

Gosht Pullao (Beef Pullao)

Gosht Pullao (Beef Pullao) is a traditional Indian recipe for a classic dish of beef cooked with onions and garlic in a lightly-spiced sauce that's finished by cooking with onions and rice in a tomato, ginger, yoghurt and spice base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Beef Pullao (Gosht Pullao).

prep time

15 minutes

cook time

80 minutes

Total Time:

95 minutes

Serves:

Rating:

Tags : Spice Recipes Beef Recipes Vegetable Recipes Indian Recipes

Traditionally made with mutton, this recipe is adapted to be made with beef, instead. Personally I really like mutton, but it's not such a commonly available meat in the UK (when I lived in South Africa it was everywhere that sold meat). You could also use goat or venison.

Ingredients:

For the Beef:
60ml ghee
1 small onion, chopped
2 garlic cloves, chopped
4 cloves
8 black peppercorns
3cm length of cinnamon stick
1 brown cardamom pod
225g beef, sliced into small pieces
salt, to taste
900ml water

1 large onion, finely chopped
120ml ghee
4 cloves
4 black peppercorns
4 green cardamom pods
4 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

For the Rice:
1 tsp black cumin seeds
1 tsp hot chilli powder
3 tbsp plain yoghurt
1/2 tsp ground cinnamon
3cm piece of fresh ginger, crushed
1 tbsp tomato purée
210g basmati rice, washed and soaked in water for 30 minutes
salt, to taste

Method:

Begin with the beef. Heath the ghee in a pan, add the onion and garlic and fry for about 6 minutes, or until golden. Stir in the cloves, black peppercorns, cinnamon and cardamom and keep stirring until coloured a light brown. Add the beef and fry for 2 minutes then add the water and salt.

Bring to a simmer and set aside to cook gently over low heat for about 60 minutes, or until the meat is very tender. Take off the heat, remove the cinnamon stick and set aside.

Heat the 120ml ghee in a separate pan, add the onion and fry for about 6 minutes, or until golden. Remove the onion and reserve 2 tbsp to garnish later. Add the cloves, black peppercorn, green cardamom pods and bayleaves to the ghee remaining in the pan and fry over medium heat for 2 minutes then return all but 2 tbsp of the onions to the pan.

Now add the black cumin seeds, chilli powder, yoghurt, cinnamon, ginger and tomato purée to the spices cooking in the pan. Stir thoroughly and cook for 1 minute then add the drained rice and the cooked meat (along with its stock) together with additional salt (if desired). Cover and cook over a very low heat for about 15 minutes, or until the rice is tender and all the liquid has been absorbed.

Turn into a warmed serving dish, garnish with the reserved onions and serve immediately.