Bannu beef pulao is pilaf that is made with beef stock. Bannu is a district of Khyber Pakhtunkhwa province of Pakistan. Bannu beef pualo is a famous special pilaf dish of Bannu made with beef and rice. Banu beef pulao is a spicy rice dish cooked in beef stew. This pulao is famous for its spiciness and beefy flavor which is very typical in Pakhtun culture.
Malang jan Bannu beef pulao authentic recipe is a bit technical but it tastes really delicious. There are some recipes that involves use of fat for cooking bannu beef pulao but actually the bone marrow that extracts from bones during cooking is the fat used in malang jan bannu beef pulao recipe. The authentic bannu beef pualo recipe involves long time cooking and pressure cooker cannot be used if you want authentic taste. I am sharing a restaurant style Bannu beef pulao recipe, hopw you will try and enjoy it at home easily.
Cut the boneless beef in small size pieces.
In a pot add ghee and put it on medium flame.
Add sliced onion and cook these till they turn golden brown.
Add water at this stage, cover the pot with lid so that onions could release their color.
Now add chopped tomatoes, combine and also add 2 cups of water. Cover the lid of the pot, cook the tomatoes on medium flame for 15 minutes so that tomatoes get fully cooked.
After the time uncover the pot, give a mix, turn the flame to low and mash the onions and tomato masala with a hand masher. ( You may add the masala in grinder if you do not want to use hand masher). Add a bit more water if required so that thte masala my not burn in the bottom.
Cook this masala again for 20 minutes more.
Add crushed garlic now, give a mix and cook this masala for 40 minutes more. The specialty of Bannu beef pualo is cooking this basic tomato and onion masala for at least 60 minutes and mashing it with hand masher in between. This will develop authentic taste in the recipe.
After 60 minutes of cooking the masala will turn into a dark color paste and every ingredient will be well combined with each other.
Now add chili flakes, salt in this masala and cook these spices in the paste as well.
Add water for cooking the beef now along with beef bones, combine well. Cook these bones on slow flame for 45 to 60 minutes so that bones could be well cooked.
In a grinder add cumin seeds, black pepper powder, cinnamon stick, black and green cardamom, star anise, nutmeg, cloves, mace and grind al these spices. Keep these aside.
After the bones are cooked and bone marrow extracted add boneless beef in it.
Turn the flame to high till the water starts to boil, then turn the flame again to very low and cook the beef for 60-90 minutes more till the beef gets fully cooked.
After beef is cooked add grind spices in the water. Cook for 10 minutes more. Get the water to boil.
Add the soaked and drained rice now and turn the flame to high so that water dries out.
When water is almost dried, place a griddle or tawa on the stove, put the pan on this tawa, Put a kitchen towel over the pot and cover with the lid. We need to steam cook the rice now.
Turn the flame to high for 5 minutes then turn it to the lowest level and steam cook for 20 minutes.
Authentic Malang jan bannu beef pulao is ready to enjoy.
__________Note: If bones are big, take these out after they are fully cooked so that rice could not break during cooking due to these bones.
Add more water if you think water remained less before dding the rice.
Soak the rice for 2-3 hours in enough water before cooking.
