If you are a true fan of traditional South Asian food, then Beef Nali Pulao recipe surely tops the list of comfort dishes. With its aromatic blend of spices, tender beef, and the richness of bone marrow, this dish is a complete indulgence. Unlike simple pulao, Beef Nali Pulao has a unique depth of flavor because the broth is made with beef bones, marrow, tomatoes, and whole spices. The grains of rice absorb this meaty broth, giving you a hearty pulao that is both rich and wholesome.
This recipe is often served on special occasions such as family gatherings, Eid feasts, and even at wedding dinners. The beauty of Beef Nali Pulao is that it is filling, flavorful, and can be paired with simple sides like fresh salad, raita (yogurt dip), or chutney. If you’re looking for a delicious meal that is luxurious yet comforting, then this recipe is the perfect choice.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6–8
Beef Nali Pulao Recipe Ingredients
For Beef Broth:
- 1kg beef
- 2 bone marrow pieces
- 1 medium-sized garlic (whole, peeled)
- 3 tbsp chopped ginger
- 6 onions (2 chopped + 4 medium whole)
- 1 kg tomatoes
- 4 glasses water
- 3 tsp salt
- 1 tsp black pepper
- 2–3 cinnamon sticks
- 2–3 cardamom pods
- 1 tsp zeera (cumin seeds)
For Pulao Masala:
- 3 ladles oil
- 2 medium-sized onions, chopped
- 6–7 imli (tamarind pods)
- 2 tsp red chili flakes
- 1/2 cup yogurt
- 2 glasses rice (washed and soaked)
Beef Nali Pulao Recipe Instructions
Step 1: Making the Beef Broth
- In a pressure cooker, add beef, marrow bones, ginger, garlic, onions, tomatoes, water, salt, black pepper, cinnamon sticks, cardamom, and cumin seeds.
- Close the lid and cook on medium flame for about 15–20 minutes until the beef is tender and the broth is infused with flavors.
- Once done, strain the mixture to separate the broth from the beef. Keep both aside.
Step 2: Preparing the Pulao Masala
- Heat oil in a large pot.
- Add the chopped onions and fry until they turn golden brown.
- Now, add the cooked beef (without broth) into the pot.
- Stir well, then add red chili flakes, tamarind, and yogurt.
- Cook on medium flame, stirring occasionally, until the beef is well-coated with masala and the oil separates.
Step 3: Adding Broth and Rice
- Pour the reserved beef broth into the pot with the beef masala.
- Add soaked rice and stir gently.
- Allow it to cook on medium flame until most of the water is absorbed and the rice starts to rise.
Step 4: Dum (Steaming)
- Once little water remains, lower the heat to the minimum, cover the pot with a tight lid, and let it steam (dum) for 5–10 minutes.
- This step ensures the rice cooks fully and absorbs all the flavors of the broth and masala.
Step 5: Serve
Fluff the rice gently with a fork, ensuring that each grain is separate. Serve hot with salad, yogurt raita, or chutney.
Tips for the Perfect Beef Nali Pulao
- Always soak rice for at least 20–30 minutes before cooking to get fluffy grains.
- Tamarind gives the pulao a slightly tangy kick—if you prefer a richer taste, you can replace it with dried plums (alu bukhara).
- Adding marrow bones (nalli) enhances the flavor and gives the broth a creamy richness.
- Cook on low flame during dum to avoid burning at the bottom.
Final Thoughts
Beef Nali Pulao recipe is easy to make and more than just a meal—it’s a celebration of flavors. The tender beef combined with aromatic rice and tangy masala makes it a dish worth making for family gatherings and festive events. If you loved this recipe, you might also enjoy trying out Beef Manchurian, Namkeen Gosht, or even a creamy Mughlai Beef Handi as side dishes to complete your menu.
