Bannu Pulao is a bold and aromatic rice dish that comes from the Bannu region of Khyber Pakhtunkhwa, Pakistan. It features tender beef, cooked slowly with whole spices and infused with a deep, rich stock. The dish uses long-grain basmati rice and is layered with spicy beef yakhni (broth), fried onions, and green chilies for a rustic and hearty meal. Traditionally served with yogurt raita or salad, this pulao is known for its depth of flavor and unique spice blend. This recipe serves 5 to 6 people.
Ingredients
For the Beef Stock:
-
750g to 1kg beef with bones (shank or ribs preferred)
-
8–10 cups water
-
1 onion, halved
-
1 teaspoon salt
-
1 tablespoon ginger-garlic paste
-
1 cinnamon stick
-
4–5 black peppercorns
-
3–4 green cardamoms
-
2 black cardamoms
-
2–3 cloves
-
1 bay leaf
-
1 piece of dried ginger (optional)
For the Pulao:
-
3 cups basmati rice, rinsed and soaked for 30 minutes
-
1 cup fried onions (store-bought or homemade)
-
2–3 tablespoons ghee or oil
-
1 teaspoon cumin seeds
-
2–3 green chilies, slit
-
Salt to taste (adjust according to stock)
-
½ teaspoon garam masala
-
Fresh coriander and sliced green chilies for garnish
Instructions
1. Make the Stock (Yakhni)
In a large pot, add beef, water, onion, ginger-garlic paste, and all the whole spices. Bring to a boil and then simmer covered for 1.5 to 2 hours until the meat is tender and the stock is flavorful. Skim any foam from the surface during cooking. Strain the stock, separate the meat, and set both aside.
2. Cook the Pulao Base
In another large pot, heat ghee or oil. Add cumin seeds and slit green chilies. Let them sizzle briefly. Add the cooked beef and sauté for a few minutes to lightly brown the edges.
3. Add Fried Onions and Stock
Stir in the fried onions and mix well. Pour in the strained stock—use just enough to cook the rice (about 5–6 cups, depending on the rice quality). Taste and adjust salt.
4. Cook the Rice
Bring the mixture to a boil. Add the soaked rice. Stir gently, then cook uncovered on medium heat until the water level drops just below the rice surface. Reduce heat to low, cover tightly with a lid, and let it steam (dum) for 15–20 minutes until the rice is fully cooked and fluffy.
5. Final Touch
Once done, let the pulao rest for 10 minutes before serving. Sprinkle with garam masala, chopped coriander, and extra fried onions or green chilies if you like extra kick.
6. Serve
Serve hot with yogurt raita, kachumber salad, or achar (pickle).
Bannu Pulao is not overly spicy but rich and satisfying with deep beef flavor and soft, aromatic rice. It’s a true celebration of regional cooking—simple ingredients, slow cooking, and strong flavors brought together in a one-pot feast.
