Pakistani Banu Pulao Recipe

 

Pakistani Banu Pulao

Introduction:

Pakistani Banu Pulao

Pakistani Banu Pulao is a rich and flavorful dish made with aromatic basmati rice, tender meat, and a blend of fragrant spices. This traditional pulao is a beloved recipe in many Pakistani households, known for its perfect balance of spices and tender meat that melts in your mouth. If you're looking for a unique and delicious pulao recipe that will impress your family and guests, this Banu Pulao is the ultimate choice.

Ingredients:

• Basmati Rice: 2 cups (soaked for 30 minutes)
• Mutton/Beef: 500 grams (cut into medium pieces)
• Onion: 2 large (thinly sliced)
• Tomatoes: 2 medium (chopped)
• Yogurt: 1/2 cup
• Ginger-Garlic Paste: 2 tablespoons
• Green Chilies: 4 (slit lengthwise)
• Cumin Seeds: 1 teaspoon
• Cinnamon Stick: 1 inch
• Cloves: 4-5
• Black Cardamom: 1
• Green Cardamom: 3
• Bay Leaves: 2
• Black Peppercorns: 6-8
• Coriander Powder: 1 tablespoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Garam Masala: 1 teaspoon
• Salt: to taste
• Ghee or Oil: 1/4 cup
• Water: 4 cups
• Fresh Coriander: for garnish
• Fried Onions: for garnish
• Lemon Wedges: for serving

Instructions:

1. Prepare the Meat:
   Heat ghee or oil in a large pot over medium heat. Add cumin seeds, bay leaves, black cardamom, green cardamom, cinnamon stick, cloves, and black peppercorns. Sauté for 1-2 minutes until fragrant.

2. Brown the Onions:
   Add thinly sliced onions to the pot and fry until golden brown. This step is crucial as it gives the pulao its distinct flavor. Remove half of the fried onions for garnishing later.

3. Cook the Meat:
   Add ginger-garlic paste to the browned onions and sauté for a minute. Then, add mutton or beef pieces and cook until the meat changes color. Add chopped tomatoes, yogurt, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates from the masala.

4. Simmer the Meat:
   Add 2 cups of water and cover the pot. Let the meat simmer on low heat until it's tender. This may take 45 minutes to an hour, depending on the type of meat you're using.

5. Prepare the Rice:
   In another pot, boil 4 cups of water. Add soaked basmati rice and cook until the rice is 80% done. Drain the water and set the rice aside.

6. Layering the Pulao:
   Once the meat is tender and the water has reduced to a thick gravy, add the half-cooked rice on top of the meat mixture. Sprinkle garam masala, green chilies, and the reserved fried onions over the rice. Cover the pot tightly, reduce the heat to low, and let the pulao steam (dum) for 15-20 minutes.

7. Garnish and Serve:
   Once the Banu Pulao is fully cooked, gently mix the rice and meat. Garnish with fresh coriander leaves, fried onions, and lemon wedges. Serve hot with raita or a simple cucumber salad.

This Pakistani Banu Pulao recipe is the perfect blend of aromatic spices and tender meat, making it a delightful addition to your dinner table. With easy-to-follow steps and authentic flavors, this pulao will become a family favorite in no time!