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Beef pilau with tinge of coconut
Beef pilau with tinge of coconut

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We hope you got benefit from reading it, now let’s go back to beef pilau with tinge of coconut recipe. To make beef pilau with tinge of coconut you need 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Beef pilau with tinge of coconut:
  1. Prepare 3 cups rice, pishori rice
  2. Prepare 1 large onion
  3. Prepare 5 cloves garlic
  4. Get 1/2 inch ginger crushed
  5. Prepare 1/2 kg beef
  6. Provide 3 tbsp pilau masala
  7. Provide 1 tbsp cumin seeds
  8. Get Coconut oil
  9. Provide Hot water
Instructions to make Beef pilau with tinge of coconut:
  1. Note. Boil the meat with Some salt, onions, ginger and garlic to infuse flavor.
  2. Warm nonstick pan on low heat, place the pilau masala to make it potent. This process evaporates any moisture and makes the spice mix aromatic. 1-2 minutes. Do not let the spices smoke, that means they're burning already. Set aside.
  3. In a clean pot on medium heat pour desired amount of coconut oil.
  4. Chop onions into large rings and add to the pot, stir till translucent.
  5. Add Beef and stir for 5 minutes.
  6. Add the spices.
  7. Stir the beef and spices for 5 minutes. Wash rice and drain.
  8. If it begins to stick, add little beef broth or hot water cook for another 2 -3 minutes on high heat. This helps the spices cook and also infuse into the beef.
  9. Add rice and mix for 2 minutes till well combined
  10. Add 2 cups of hot water and stir for two minutes, add the meat of the water and salt.
  11. When the Water begins to bubble, turn heat low, cover with air tight lid. If you do not have an airtight lid, wash afew pages of brown paper or newspaper or a page from a calender, place on the Sufuria, place a flat lid, and place a heavy pan on it. Set timer 20 minutes. Be careful that your papers are not hanging low near the fire.
  12. Should be ready and all water evaporated. Turn off heat but do not take off lid for another 5 minutes.
  13. Serve with a salad of choice.

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