Step-by-Step Instructions

1. 1.Prepare Rice and Meat

   Wash 1 kg of Sella rice thoroughly 4-5 times. Soak the washed Sella rice in lukewarm water for 4 hours. Wash 1.5 kg of beef (with bone and fat) and drain all water. Finely chop 3 medium onions and cut 0.5 kg of tomatoes lengthwise.

2. 2.Cook Onions and Tomatoes for Pulao Base

   Heat 125 ml of oil in a large pot. Add the finely chopped onions and cook until they turn golden brown. Add the lengthwise cut tomatoes and mix well. Cook until the tomatoes soften.

3. 3.Add Meat and Spices

   Add the large beef bone (bong) to the pot, followed by the beef pieces and fat. Add 2 tablespoons of salt, 2 tablespoons of chilli flakes, and 1 tablespoon of coriander powder. Add whole spices: 1 tablespoon of cumin seeds, 2 cinnamon sticks, 4 green cardamoms, 2 brown cardamoms, 7-8 black peppercorns, 2 star anise, 6 cloves, and 1 bay leaf. Mix all ingredients well.

4. 4.Simmer the Meat

   Cook the meat mixture on high heat for 5 minutes. Add 6 dry plums. Pour 8 glasses of water into the pot. Bring to a boil on high heat, then cover and reduce heat to low. Simmer for 2 hours until the meat is fully cooked and only 4 glasses of water (broth) remain. Check the salt and adjust if necessary. Remove the cooked large beef bone from the pot.

5. 5.Prepare Masala for Topping

   While the meat is simmering, prepare the topping masala. Heat 3 tablespoons of oil in a separate pan. Add 1 chopped medium onion and cook until golden brown. Add 1 teaspoon of cumin seeds. Add 2 chopped tomatoes, 1 teaspoon of chilli flakes, and 1 teaspoon of salt. Mix well and cook until the tomatoes and onions are fully mixed in and soft. Add some of the cooked meat broth from the main pot to the masala and cover to cook on low heat.

6. 6.Add Rice and Finish Pulao

   Add the soaked and drained Sella rice to the main pot with the cooked meat and broth. Mix gently. Cook the rice on high heat until it comes to a boil. Continue cooking on high heat without a cover for 5 minutes. Add 1 teaspoon of garam masala powder and mix. When the water level is reduced to just above the rice, reduce the heat to low.

7. 7.Steam and Serve

   Pour the prepared masala topping over the rice. Place the cooked large beef bone back on top of the rice. Cover the pot with a cloth and then the lid, ensuring a tight seal. Cook on low heat for 20 minutes to steam the pulao. Once done, remove the large beef bone. Gently mix the pulao to combine the rice, meat, and masala. Serve the Sheshu Pulao on a plate, optionally with the marrow from the bone.