'Shahjahani' Pilau

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Average: 5 (1 vote)
Servings 
Serves 4-6

A flavourful and delicious pilau, topped with a spicy tender beef gravy. Garnished with eggs and fries to make a very enjoyable meal! 

Ingredients for Steak Masala
1 kg
cubes of boneless beef steak
(boiled with a touch of salt, ginger, garlic and black pepper until tender, then drained and stock reserved for pilau)
1 tbsp
ginger paste
1 tbsp
garlic paste
700 gm
tomatoes, chopped
(about 3½ cups when chopped)
1 tbsp
tomato paste/puree
1 tsp
red chilli powder
1-2
red or green chillies, chopped
2 tbsp
chopped fresh coriander
1/4 cup
oil
4 large
onions, sliced and fried until golden then crushed
1 tsp
lemon juice
salt to taste
Ingredients for Pilau
4 cups
basmati rice, washed 2-3 times then soaked for half an hour
3 tbsp
butter
5 tbsp
oil
2
onions, finely chopped
1
cinnamon stick
2
cardamoms
3
cloves
1/2 tsp
whole black pepper
1 tsp
cumin seeds
2 tbsp
blanched and slivered almonds
2 tbsp
raisins
fries and boiled egg slices for garnishing
chopped green chillies and coriander for garnishing
fresh thick yoghurt for serving
5 cups
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of liquid)
Instructions 

Steak Masala

First, boil the steak cubes in water seasoned with a quarter tsp each of salt, ginger and garlic pastes and black pepper powder until tender. Drain and reserve the stock which will be used for the pilau later.

Heat the oil, fry the sliced onions until golden. Remove and once they have cooled, crush them. Set aside. In the same oil, add the ginger and garlic pastes followed by the chopped tomatoes, tomato paste/puree, salt and red chilli powder. Cook until the gravy thickens and oil is released from the sides. Add the crushed fried onions and the boiled beef cubes and stir until the meat is well coated with the gravy. Add chopped green chillies and chopped coriander, and a squeeze of lemon juice.

Pilau

Heat the butter and oil then add all whole spices, followed by the chopped onions. Fry until onions are translucent then add the slivered almonds and raisins ...fry for a few seconds then add the reserved stock from boiling the beef. (I personally use 1 and quarter cups of stock/water for every cup of rice, but you can use as much as needed for the type of rice that you are used to).

Add the rice, let it come to a boil then add salt, cook on medium to low heat until the water dries then cover with a tight lid and steam for about 10-15 mins.

When ready to serve, fluff up the rice and serve it with the gravy on top, garnishing of choice sprinkled on and around the dish. Enjoy! 


Comments

Hi Fauzia,

Good recipe. Can I use ready made crushed onions?

Fauzia's Kitchen Fun's picture

Hi, yes you can.