Best Degi Beef Pulao Recipe - Dawat Special Yakhni Pualo - پلاؤ - BaBa Food RRC

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Degi Beef Pulao Written Recipe with Directions:
Ingredients:
-Beef chest piece 1 Kg
-Onion (piyaz) julienne small size 1
-Ginger Garlic (adrak lehsan) paste 1 tbs
-Salt (namak) ½ tbs
-Dried Coriander (khushk dhania) 1 tbs
-Fennel seeds (saunf) 1 ½ tbs
-Cumin Seeds (zeera) ½ tbs
-Star anise (Badiyan ka phool) 3
-Mace (Javitri) 2 small pieces
-Cinnamon sticks (Darchini) 1-inch piece
-Water (pani) 3 ½ glass
-Cooking oil ¼ cup
-Onion (Pyaz) julienne big size 2
-Black peppercorn (sabut kali mirch) ½ tsp
-Black cardamom (Badi elaichi) 2
-Green cardamom (choti elaichi) 4
-Cumin Seeds (zeera) ½ tsp
-Cloves (laung) 4-5
-Cinnamon stick (Darchini) 1 piece
-Ginger garlic (adrak lehsan) paste 1 ½ tbs
-Tomato (tamatar) chopped big size 4
-Green Chilies (hari mirch) chopped 4-5
-Tamarind pulp ½ cup
-Yogurt (dahi) 1 cup whisk well
-Rice (sella chawal) 750 g soaked in lukewarm water for 2 hours
Directions:
-In a bowl, add beef, onion, ginger garlic paste, salt, dried coriander, fennel seeds, cumin seeds, star anise, mace, and cinnamon sticks.
-Bring out the beef and set aside.
-Strain the stock and set aside for later use.
-In a pressure cooker, add beef with all the ingredients (for pressure cooker safety, add 1 tbs cooking oil).
- Add water to it. Cover and cook it for 25 minutes on medium flame.
-In a wok, add cooking oil and heat it.
-Add onion and cook until light brown in color.
-Add black peppercorn, black cardamom, green cardamom, cumin seeds, cloves, and cinnamon stick. Mix well and cook.
-Add ginger garlic paste and cook for 1 min.
-Add tomatoes and green chilies.
-Add Tamarind pulp. Cover and cook it on low flame (dum flame).
-Remove the cover and mash the tomatoes with the spoon.
-On low flame (dum flame), add yogurt. Mix well and cook it for 2 mins.
-On high flame, add cooked beef and cook it for 3-4 mins.
-Add beef stock to it. Cover and bring it to a boil.
-Add ½ salt (according to taste).
-Add rice. Mix well and dry the water on a high flame.
-Cover it with a wet cloth. Place lid on it and cook it on low flame for 20 mins.
-Dish out, serve, and enjoy with raita and salad.
Tips and tricks:
-If you are using Basmati rice, don’t use the wet cloth.
-For basmati rice, the dum time is less than 20 minutes.
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Pulao n platter both awsome

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Finished product ka contrass hona chahye final look Maza nahe kya color or pulao mix ho gya

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Imley dena sa biriyani khatta nahi hogi