Beef, Mutton, or Kid Pilaf
A traditional Indian pilaf made with beef, mutton, or kid, cooked with aromatic spices and rice, served with fried onions, hard-boiled eggs, and bacon. The meat creates a flavorful broth that infuses the rice with rich taste.
Ingredients
- 2 pounds Beef, cut into 1-inch cubes, or 1 small leg of mutton, or 2 kid legs (Choose one meat option. If using mutton or kid, reject the loin portion.)
- 12 medium Onions, sliced lengthwise into fine slices (For frying and seasoning the gravy)
- 2 tablespoons Fresh ginger, sliced or grated (For seasoning the gravy)
- 1 tablespoon Salt (Divided between gravy and rice)
- 2 cups Water (For making the gravy)
- 4 ounces Ghee or clarified butter (For frying onions and rice)
- 8 ounces Basmati rice, washed and drained (Best quality rice)
- 6 whole Whole cloves
- 5 pods Green cardamom pods
- 6 sticks Cinnamon sticks, small
- 1 teaspoon Black peppercorns
- 2 blades Mace blades
- 2 large Eggs, hard-boiled (For garnish)
- 6 slices Bacon, sliced (For garnish, optional)
More recipes using Beef
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Traditional Indian spiced beef kebabs made with ground beef mixed with aromatic spices, formed into patties, skewered, and grilled over charcoal. These flavorful kebabs are typically served with chapati.
Beef Curry
A traditional Indian beef curry with aromatic spices, slow-simmered until the meat becomes tender. This recipe follows the classic gravy curry method with extended cooking time to ensure the beef is perfectly cooked.
Beef Doopiaja
A rich, slow-cooked beef curry where tender beef pieces are fried with aromatic spices and onions, then simmered until the meat is perfectly tender and the sauce reduces to a thick, flavorful consistency. This traditional Indian dish features a double onion technique (doopiaja means 'two onions').
Hussanee Beef Curry
A traditional Indian beef curry where meat is threaded on skewers with onions and ginger, then simmered in a spiced gravy. The skewers remain intact for serving, creating an impressive presentation.
Instructions
- 1Cut the beef into 1-inch cubes, or prepare the mutton leg or kid legs. Place the meat in a pot with 2 cups of water, sliced onions (reserve most for frying later, use 2-3 onions here), ginger, and half the salt. Bring to a boil, then reduce heat and simmer until the meat is tender and the liquid has reduced to just enough to cover the rice (about 1.5 cups). For beef, this takes about 1.5 hours; for mutton or kid legs, about 45 minutes.
- 2Once the meat is cooked but still firm (not falling apart), remove it from the pot and set aside. If using mutton or kid legs, keep them whole for browning later. Strain the gravy and reserve it. If using beef, it will not be served but has flavored the gravy.
- 3Warm a large pot and melt the ghee in it. As it begins to bubble, add the remaining sliced onions (9-10 onions) and fry, stirring frequently, until they turn light golden brown, about 10-12 minutes. Remove the fried onions with a slotted spoon and set aside for garnish.
- 4In the same pot with the remaining ghee, add the washed and drained basmati rice. Fry the rice, stirring constantly, until it absorbs the ghee and becomes slightly translucent, about 3-4 minutes. Add the cloves, cardamom pods, cinnamon sticks, peppercorns, mace blades, and remaining salt (1 dessertspoon). Mix everything together well.
- 5Pour the reserved meat gravy over the rice, using only enough to completely cover the rice (about 1.5 cups). Immediately cover the pot with a tight-fitting lid and place on low heat. As the gravy is absorbed by the rice, continue to reduce the heat. Shake the pot occasionally or gently stir to prevent burning. Cook until the rice is tender and all liquid is absorbed, about 20-25 minutes.
- 6If using mutton or kid legs, heat a frying pan with ghee or butter and brown the cooked legs on all sides until golden, about 8-10 minutes. If using beef, skip this step as the beef is not served.
- 7In a pan, fry the bacon slices until crispy, about 5-7 minutes. Drain on paper towels and cut into fine slices for garnish.
- 8Cut the hard-boiled eggs in half lengthwise or into decorative slices.
- 9Place the browned mutton or kid legs (if using) in the center of a serving dish. Cover with the cooked pilaf rice. Strew the fried onions over the top. Garnish with the hard-boiled egg halves and fried bacon slices arranged decoratively around the dish. Serve hot.
