Beef and Mixed Vegetable Pulao


Serves 4


300 grams beef eye fillet/tenderloin – cut into medium stir fry pieces.
(eye fillet is perfect for this dish as it takes very little time to cook and will cook in the same time as the veggies and rice, which means you don’t have to cook the meat before and add veggies later in the end)
1 1/2 cups Basmati rice – rinsed and soaked for 20 minutes
4 tbsp extra virgin olive oil
1/2 onion, diced
2 cloves garlic, roughly chopped
1 inch piece of ginger, finely grated
1 small tomato, diced
2 cups water or vegetable stock
salt to taste

Mixed veggies – 1/2 cup green peas, 1/2 cup corn kernels, 1 small potato- medium diced, 1 carrot- medium diced, 1 cup cauliflower- medium florets.

Whole spices and Aromats  – 1 cinnamon stick- small piece, 1 bay leaf, 1 star anise, 2 cloves, 2 green cardamom, 1 black cardamom, 1/2 tsp cumin seeds.

Ground spices – 1tsp red chilli, 1/2 tsp turmeric, 1/4 tsp garam masala, 2 tsp coriander pwdr, 1/2 tsp cumin.


Heat oil in a pressure cooker on medium flame, add the whole spices and sauté for a minute. Now add the onion, ginger and garlic and cook until light brown, add beef pieces and let cook for another 5 minutes.

Add in the ground spices and mix well with the beef for 1 minute, now stir in the tomatoes, green chilli and salt and continue sautéing till the tomatoes have softened and the oil has separated from the masala.

Drain the water and add the soaked rice and vegetables to the cooker, add 2 cups of water and mix gently. Cover and secure the lid and cook until 2 “whistles”.

Turn off the flame and release the pressure from the cooker and remove the lid, let it sit for 5 minutes and gently mix the rice before serving.

Yoghurt raita on the side goes perfectly well with the spicy pulao! Serve hot.