Bannu Pulao

Following ingredients are used in Bannu Pulao:

• Beef: The primary protein source in Bannu beef pulao, typically utilized in large, bone-in pieces. The beef undergoes a slow cooking process with water, complemented by essential seasonings including salt, ginger garlic paste, red chili powder, and all-spice powder, yielding a flavorful stock.
• Rice: The staple grain forming the base of this dish, predominantly employing long-grained aromatic varieties like basmati or sella rice. To prepare the rice, it is meticulously washed and soaked in water before being cooked separately, accompanied by ghee, salt, and a medley of whole spices including cinnamon, cardamom, cloves, bay leaf, and black peppercorns.
• Garam Masala: The essential blend of spices that lends its distinct flavor to Bannu pulao, the Garam Masala used in this dish is sourced exclusively from the region of Bannu. This aromatic mixture comprises a variety of spices, including but not limited to cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. The combination of these spices adds a unique and characteristic taste to the dish, elevating its overall culinary experience
• Onion: A fundamental vegetable component, onions are thinly sliced and carefully fried in oil until they achieve a golden brown hue. A portion of these fried onions serves as an attractive garnish, while the remainder is integrated into the beef stock to enhance the overall flavor.[9]
• Green Chilies: Infusing the dish with a touch of heat, green chilies are typically slit and incorporated into the beef stock. They also make an appearance as a garnish, alongside the fried onions and lemon wedges.

• Tomatoes[1]

Bannu Pulao can be cooked using the below method:

• Rinsing and Soaking Rice: Begin by washing and soaking the rice, traditionally using long-grained varieties such as basmati or sella rice. This step helps to achieve the desired texture and aroma.
• Preparing the Meat: Cut beef into large pieces, which may include bones and marrow. Alternatively, mutton or chicken can be used, but cooking times will vary accordingly.
• Frying Onions: Heat oil in a large pot and fry sliced onions until they attain a golden brown hue. Some of these fried onions are set aside for garnishing, while the remainder remains in the pot.
• Seasoning the Meat: Add the beef to the pot and fry it for a few minutes. Incorporate ginger garlic paste, salt, red chili powder, and allspice powder, ensuring that the mixture is well blended.
• Simmering the Meat: Cover the meat with enough water and bring it to a boil. Reduce the heat and allow the meat to simmer until tender and the stock has reduced, which may take several hours, depending on the meat quality.
• Preparing the Rice: In another large pot, heat ghee and add whole spices like cinnamon sticks, cardamom pods, cloves, bay leaves, and black peppercorns. Fry these spices briefly to release their aromatic essence.
• Cooking the Rice: Drain the soaked rice and add it to the pot with ghee and spices. Ensure the rice is coated with the ghee and spices, then add beef stock from the other pot to cook the rice. It's recommended to use approximately 3 cups of stock for every cup of rice.
• Finalizing the Rice: Bring the rice to a boil and then reduce the heat, covering the pot with a tight-fitting lid. Allow the rice to cook on low heat until it becomes fluffy and fully cooked. Cooking times may vary based on the rice type used.
• Serving Pulao: Fluff the rice with a fork and transfer it to a large serving platter. Top it with the cooked beef pieces and some of the remaining stock. Garnish the dish with fried onions, green chilies, and lemon wedges. Serve alongside accompaniments such as yogurt, salad, or raita.[10][1]

• List of rice dishes
• Kabuli Pulao
• Pashtun Cuisine

• Media related to Bannu Pulao at Wikimedia Commons
• Bannu Pulao at the Wikibooks Cookbook subproject