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Beef pulao
Beef pulao

Before you jump to Beef pulao recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to beef pulao recipe. To cook beef pulao you need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef pulao:
  1. Take 1/2 kg Beef
  2. Use 2 Piyaz medium
  3. Take 5-6 Lehsan
  4. Prepare slice Adrak
  5. Take 3-4 Long
  6. You need 5-6 Sabut kali mirch
  7. You need 1 tbsp Zeera
  8. Provide 1 tbsp Shukha dania
  9. You need Namak as required
  10. Prepare 3 cups Chawal
  11. Use Oil as required
Instructions to make Beef pulao:
  1. Phly yahkni bana lain. degchi main beef dal dain is main lehsan, "1"piyaz slice, long, kali mirch, Shukha dania, zeera, namak, dal dain or as required pani dal dain. Aik boil any ke bad cover kar dain or anch halki kar dain""45" mints ke ley pakny dain achi tarhan se ke gosht gal jai.
  2. "45" mints ke bad check karin ke gosht ghal geya hai. Ab gosht ko bahir nikal lain plate main or baki yahkni ko chan lain.
  3. Ab ussi degchi main oil dal dain or "1" medium piyaz slice ko dal ke light brown kar lain or sath hi is main Adrak slice dal dain, zeera dal dain, mix karin or gosht dal ke bun lain "2" mint ke ley. Gosht bun jai to yahkni is main dal dain pani ki zarurat Ho to apne mutabik or dal lain. "1-2" boil any ke bad chawal dal dain or mix karin phir pani hushk hony take wait karin.
  4. Pani hushk Ho jai to degchi ke nechy tawa rakh dain or degchi ko cover kar dain or halki anch pe "10" 10 mint ke ley rakh dain
  5. "10" mint ke bad check karin perfect chawal ready to eat enjoy 😍

You will find different taste in this pulao due to orange juice. Along with BANNU TRADITIONAL BEEF PULAO, We introduce our traditional dish called PAINDA(sohbat) and SPECIAL DOODH HALWA available now. Mutton Pulao is a traditional rice dish. It is usually served at dinner in very special occasions. There are lots of varieties of pulao.

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