Authentic SHADIYON WALA Beef Pulao 🍚 Degi Yakhni Pulao Recipe | The Taste Mystery

Описание: Welcome to my channel The Taste Mystery! Today, I’m sharing the ultimate secret to making Wedding-Style Beef Pulao. This is a rich, aromatic, and flavorful Degi Pulao made with tender beef chunks and perfectly grained Sela rice. If you want that traditional catering taste at home, this is the only recipe you need!

📝 Ingredients:
• The Meat: 1 1/2 kg Beef (Large chunks with fat)
• The Rice: 5 cups Sela Rice (Washed and soaked for at least 1 hour)
• For the Beef: 2 tbsp Ginger paste, 2 tbsp Garlic paste, 2 1/2 Liters Water
• The Masala: 2 cups Oil, 2 Large Tomatoes (sliced), 1 cup Fried Onion, 1/2 cup Green Chilli paste
• The Flavor Boosters: 10–12 Dried Plums (Aloo Bukhara), 1/2 cup Mint leaves, 3 Bay leaves
• Spices: 4 tbsp Salt (divided), 1 tbsp All Spices powder (Garam Masala), 1 tbsp Cumin powder, 1 tbsp Crushed Red Chilli, 1 tsp Coriander powder, 1 tbsp Chinese Salt, 1 tbsp National Biryani Masala

Quick Steps:
1. The Meat: Sauté beef in a pan until the moisture dries and color changes. Add ginger-garlic paste and cook for 10 minutes. Add 2.5L water, cover, and cook until tender. Separate the beef chunks and save the stock (Yakhni).

2. The Base: In a large pot, heat oil and sauté tomatoes, ginger-garlic, fried onions, and green chilli paste until the oil separates.

3. The Spices: Add dried plums, bay leaves, all dry spices, and a cup of water. Cook for 5 minutes, then toss in the cooked beef and stir for 2–3 minutes.

4. The Rice: Pour in the beef stock and add the soaked rice. Add 3 tbsp of salt. Add extra water if needed until it is 1 inch above the rice level.

5. The Dam (Steam): Once the water dries, cover tightly. Place a flat pan (Tawa) under the pot. Cook on high flame for 10 minutes, then reduce to low for 15 minutes for the perfect steam.

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