Name: Herbed Beef Pulao
Total time: 3 h
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 cups basmati rice; 1 cup plain whole-milk Greek yogurt; 1 onion, quartered; 3 cups fresh cilantro leaves and stems (80 grams), plus 3 tablespoons chopped; ½ cup fresh mint (about 18 grams), plus 3 tablespoons chopped; 4 garlic cloves, peeled; 1 (2-inch) piece fresh ginger, peeled and chopped; 1 jalapeño chile, stemmed; 2 tablespoons lemon or lime juice; 2 teaspoons table salt, divided; 1 teaspoon garam masala; ½ teaspoon pepper; ¼ cup ghee, divided; 2 pounds boneless beef chuck eye roast, trimmed and cut into 1-inch pieces; 4 whole cloves; 3 green cardamom pods, lightly crushed; 2 bay leaves

Herbed Beef Pulao

By Nik Sharma

Published on October 11, 2026

Time

2 to 2½ hours, plus 30 minutes soaking

Yield

Serves 4 to 6

Ingredients

2 cups basmati rice1 cup plain whole-milk Greek yogurt1 onion, quartered3 cups fresh cilantro leaves and stems (80 grams), plus 3 tablespoons chopped½ cup fresh mint (about 18 grams), plus 3 tablespoons chopped4 garlic cloves, peeled1 (2-inch) piece fresh ginger, peeled and chopped1 jalapeño chile, stemmed2 tablespoons lemon or lime juice2 teaspoons table salt, divided1 teaspoon garam masala½ teaspoon pepper¼ cup ghee, divided2 pounds boneless beef chuck eye roast, trimmed and cut into 1-inch pieces4 whole cloves3 green cardamom pods, lightly crushed2 bay leaves

Before You Begin

We developed this recipe with boneless beef chuck-eye roast but you can use boneless beef short ribs, brisket, or any other beef stew meat.

Instructions

Place 2 cups basmati rice in fine-mesh strainer and rinse under cold running water until water runs clear. Transfer to bowl, cover with water by 1 inch, and let soak for 30 minutes. Drain well.

Meanwhile, process 1 cup plain whole-milk Greek yogurt; 1 cup water; 1 quartered onion; 3 cups cilantro leaves and stems; ½ cup mint; 4 peeled garlic cloves; 1 (2-inch) piece ginger, peeled and chopped; 1 stemmed jalapeño; 2 tablespoons lemon juice; 1 teaspoon table salt; 1 teaspoon garam masala; and ½ teaspoon pepper in blender until completely smooth, about 30 seconds; set aside.

Heat 2 tablespoons ghee in Dutch oven over medium-high heat until shimmering. Add 2 pounds boneless beef chuck eye roast, trimmed and cut into 1-inch pieces, and cook, stirring occasionally, until well browned on all sides, 6 to 8 minutes (work in batches if necessary). Reduce heat to medium-low, add yogurt mixture, and bring to gentle simmer. Cover and cook, stirring occasionally, until beef is very tender, 1 to 1½ hours.

Increase heat to medium-high and cook, uncovered, stirring often, until liquid is reduced to ¼ cup, 8 to 12 minutes. Transfer beef and sauce to bowl and wipe Dutch oven clean.

Heat remaining 2 tablespoons ghee in Dutch oven over medium heat until shimmering. Add 4 whole cloves, 3 lightly crushed green cardamom pods, and 2 bay leaves and cook until fragrant, 30 to 45 seconds. Add drained rice and cook, stirring gently, until grains are evenly coated in ghee and no longer clump, 2 to 3 minutes.

Stir in 3 cups water and remaining 1 teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until rice is partially cooked and water is mostly absorbed, about 10 minutes. (Grains should be tender on the outside but still firm at the center.)

Off heat, transfer half of rice to bowl. Spread beef and sauce evenly over rice remaining in pot. Top with reserved rice, smoothing into even layer. Cover and cook over low heat until rice is fully tender and any remaining liquid has evaporated, 15 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Gently fluff rice with fork. Sprinkle with 3 tablespoons chopped cilantro and 3 tablespoons chopped mint and serve.