Entry posted by Dua Fasih
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Masala Beef Pulao With Shami Kabab
My Mama's Recipe 
May The Soul Of My Mother Rest In Peace, Aameen
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MASALA=BEEF=PULAO (Recipe)
Recipe & Made By Dua Fasih
FOR PULAO STOCK (YAKHNI)
Ingredients:
Beef, Half Kg
Fennel seeds (Sonf), 2 Table Spoon
Whole Dry Coriander , 2 Table Spoon
Salt, To Taste
Whole Garlic, 6 to 7 cloves
Whole Ginger, 1 to 2 Inch
Whole Medium Size Onion, 1 (cut in 4 pieces)
Black Pepper Corns, 8 to 10
Water, 7 to 8 Glass
Method,
Take a pot add all ingredients and cook until meat is tender (make sure we need 2 cups Remaining Beef Yakhni to add in Pulao), Then seive the yakhni and separate the meat and yakhni, Discard all remaining ingredients, (if you use to make potli you can do so, but i don't prefer 
FOR MASALA BEEF PULAO
Ingredients:
Basmati Rice, Half Kg OR 3/4 KG (sock in water)
Onion (Sliced) 2 to 3
Cinnamon Sticks, 2
Green Cardamom, 4 to 5
Black Cardamon, 2
Cumin Seeds, 1 Tea Spoon
Bay Leaf, 1
Black Pepper Corns 8 to 10
Aniseed (Baadyaan ka phool), 2
Cloves, 2 to 3
Fresh Ginger Garlic Paste, 2 Table Spoon
Tomatoes, 2 (Medium Size)
Fresh Mint Leaves, Half Bunch
Green Chili, 8 to 10 (cut in to two pieces)
Garam Masala Powder, 1 Tea Spoon
Salt, To Taste
Oil OR Ghee, 1 Cup
Zarda Color , a small pinch (mix with 2 Table spoon of kewra water)
* * *Cook beef With Stock (Yakhni) * * *
Method,
Heat oil in a pot add all Whole Garam Masala & onion, When onion become golden brown then add ginger garlic paste and saute, Then add Beef, tomatoes, mint, salt, garam masala powder and green chili and cook till tomatoes are tender. Add Yakhni cover led n cook for 4 to 5 mins in full flame, then add pre-soaked rice (adjust the rice and water ratio according to you) Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it, until the water diminishes, giving it a stir every now with slow hand 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. then add kewra n food color mixture 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. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve
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