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1 .

In a pot add beef, beef fat, onion, tomatoes, ginger pods, garlic pods, red chili flakes, coriander seeds crushed, salt, black cardamom, star anise, green cardamom, bay leaves, water and bring it to a boil.

2 .

Cover and cook for 3-4 hours over medium low flame. Remove the lid after 1 hour of cooking and stir it well. cover and again and complete the remaining time of cooking.

3 .

Remove the beef from the stock and set aside. Reserve the stock for later use.

4 .

In a pot heat oil and add onion, green cardamom, star anise. Cook until onion starts to turn brown. Add white chickpeas, raisins, salt and mix it well.

5 .

Add prepared stock and bring it to a boil. Add prepared beef and cook for 3-4 mins.

6 .

Add prepared stock and bring it to a boil. Add prepared beef and cook for 3-4 mins.

7 .

Cover and steam over low flame for 10-15 mins.

8 .

Your Peshawari Beef Pulao is ready. Serve and enjoy.