Beef Gravy with Pulao, who can say not a prefect meal over a weekend, birthday, or any other function, beef green gravy is a goan traditional dish and it delectable and worth of having endlessly, it pair great with Pulao, or white rice as each desire, I tried with pulao which is often at my home, as my sonshine is a great fan of Pulao.
Pulao I love the aroma of the puloa when it cooking the whole house is feel with the aroma and beef gravy, really feeling once like at home in goa over a beautiful weekend with my mum and relish this beautiful platter, this recipe is It is a very quick, as I prepare in rice cooker and give every tip I follow, as many ask me how my rice gain is separated, hope friend, after going through my recipe, your’ll also can make a prefect pulao how I share always from my creation. Do try and I am sure you will impress with this outcome of the pulao.
Recipe Source : My Mum.
1 Kg Beef (Mix bone and meat – Cut into medium pieces)
3 Onions (medium – chopped)
1 Tomato (medium – chopped)
1 tspn Turmeric
Salt to taste / maggie cube 1 piece
Blend to Paste :
4 Green chilies (remove the seed if less spicy)
Handful of coriander leaves
9 Garlic Clove
2 inch Ginger
1 Lemon juice
8 Black peppercorns
2 inch Cinnamon
2 Petals star anise (seeds discard)
1 tspn. Cumin seeds
3 tbspn Coriander seeds
2 Red chillies
Clean the beef, cut to desire pieces, apply salt, and turmeric and keep for at least 20 minutes keep a side.
Blend all ingredients under blend ingredients into smooth paste, chopped onion lengthwise and chopped tomato fine.
Heat oil in a cooker at medium heat add chopped onion and saute till it turn translucent then add tomato and saute it turn mushy, add the blend masala and sauté for a while add salt or Maggie cube.
Add the marinated beef & incorporate well, let it cook for sometime, add 1 1/2 cup of water close the cooker an let it cook till the meat is tender (approximately close the flame with 2 whistle), once the cooker is cool down open the lid, adjust with salt and gravy consistency, if required add some water and cook for while, switch off the flame.
Serve with Pulao / Plain Stem Rice.
Ingredients for Pulao :
2 Cup Basmati rice
2 Onion medium
1 Tomato medium
A pinch of Turmeric pwd.
4 cup water
2 tbsp. Milk.
Some green peas for garnish
salt to taste / maggie 2 piece
Wash the rice and set aside. Chopped the onion length wise, and tomato.
Heat oil in a rice cooker, at medium heat add onion sauté till translucent. Then add in the tomato and sauté till it is mushy.
Add the turmeric pwd., add tablespoon of milk ( help prevents the rice from getting sticky), add water and Maggie / salt and incorporate well.
Add the rice give a quick stir, close the lid and switch to cook , let it cook, in meantime check the Maggie / salt if desire add more & cook till water evaporates, from top and when you check the rice there is water, close the flame and don’t open the lid, after 5 minutes when you open the lid you can see the rice is nicely cook and each grain is separated.
Take the Pulao on platter garnish with green peas & Serve with Beef Gravy or any other Gravy with chilled water, squeeze lemon juice and garnish with a lemon.
Have a blessed day.
Relish the delectable platter with a chilled lime water.
For Lime Water – Take a pitcher add 3 cup chilled water squeeze lime and stir, take a glass and pour water , and garnish with lime wedges, Enjoy with Beef Gravy with Pulao.
Today i took each step picture of my prefect rice and my friends always ask me how i get a prefect rice grain separated.
When you cook in Rice Cooker no need to soak the rice.
Hope this procedure will help to cook the prefect rice like mine, it a full proof tip, from my mum, and it never goes Wrong. .
Do give a try and relish with the long grain with any gravy.
Love & Prayers.