Beef Yakhni Pulao Recipe - Yummy Traditional

Beef Yakhni Pulao Recipe


beef-yakhni-pulao-recipe-with-step-by-step-photos

Beef  Yakhni Pulao | Yakhni Pulao | How to Make Yakhni Pulao with step by step photos 

Yakhni Pulao is a flavourful, aromatic, and relish recipe, it is a popular variation of Pulao recipes. It is made with beef Yakhni prepared separately using salt, ginger, garlic, onions, and all whole garam masala. Beef Pulao is a renowned dish that can be prepared and served on special occasions like Eid ul Adha or family dinners. Yakhni Pulao is a meat-based rich dish that has its origin in Punjab. It is cooked with mutton, beef, or chicken meat and merged with rice

Whole spices (garam masala) and beef stock to give your dish a perfect taste. These ingredients enhance the taste and aroma of Yakhni Pulao. You need to follow the method listed on the page properly to prepare the recipe accurately. This recipe is loved by Pakistani families. You can prepare it at home for dinner functions or even just to please your family.

beef-yakhni-pulao


I was making a plan to make this aromatic and flavored beef yakhni pulao on eid ul Adha, finally, the day came when I could fulfill my desire, this was really very good taste, I couldn’t stop myself from overeating this recipe actually I learned from my mom, 

She used to cook at special events, she was not a super chef  even then most of the time her cooking used to be so aromatic and flavorful, till now I couldn’t bring that aroma and flavor in my cooking even though I level try my best

Anyhow some memories never are fade with time, those time periods when I spent with her unforgettable till last breath of my life, Allah Rub ul izzat grant her highest rank of Jannah Ameen


                          
beef-yakhni-pulao

Perfect pulao tips:
  1. If you are using a pressure cooker then you add 200 ml of water and cook it for 15 to 20 minutes. will be the same method done
  2. For 3 cups soaked rice will be used for 3 cups of stock. 
  3. if stock is less than required you can pour boiled water to accomplish the water requirement  
  4. Or if you have beef stock is more than need
  5. You can reserve it in the refrigerator for the using later 
  6. Using soaked and long grain rice gives a superb taste to the pulao
  7. Pure ghee is a taste agent for the enhanced taste of your pulao 
  8. Cook the rice always in a broad capacity pot to prevent broken rice grain 
  9. At the time of adding the stock, you can adjust salt
  10. When rice is started boiling then can be added vinegar your rice won't stick to each other.

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beef-yakhni-pulao-recipe

To prepare this recipe first we soak the rice for 2 hours 

soak-the-rice-for-2-hours

Take all ingredients and then prepare all veggies

cut-the-onion


Collect all whole spices in the muslin cloth and give it to a pot(bag) shape and tie firmly
                     
collect-all-spices-in-muslin-cloth


Spice muslin bag is ready to use in stock 
                    
muslin-bag-is-ready-to-use-in-stock


Take a large pot/cooker add 300ml water, salt along with beef meat, then put muslin bag into the pot, push the muslin bag down then bring it to boil, cover the lid, and let it cook for hours on medium flame or until meat is tender...

                   
add-salt-water-and-muslin-bag-with-meat


Once the stock is cooked remove the muslin bag from stock 




Take a large capacity pot to add ghee/oil heat it_Then add onion slices and fry on medium flame till turns to light golden color then put whole spices 

                              
saute-the-onion-with-spices

Fry whole spices with onion then put ginger garlic paste and further fry paste with onion spices for 2-3 minutes on medium flame then put boiled meat fry them for 2-3 minutes on medium flame, right after adding yogurt
                         
fry-meat-with-onion-spices

Stir to mix well on medium flame now add green chilies 

                 
add-green-chillies-to-the-beef

Stir to mix well on low-medium flame now add soaked rice and stir to mix well until the aroma arises, then pour stock to the roasted rice, stir to combine slightly, at this stage adjust the salt in the rice
                               
roast-the-rice-with-meat

And bring it to boil, then cover the lid_Allow to cook it on high flame approx 5 minutes until water dries out
               
let-the-cook-rice


You can see the small holes/pits are appearing on top of the rice reduce the heat to low then at this stage sprinkle fried brown onion, food color, and biryani essence over rice, cover it again and simmer it for 10 minutes on low flame.   
                           
sprinkle-fried-onion-and-food-colour-over-rice


After 10 minutes remove from the flame and now pulao is done
                                  
pulao-is-done


Transfer to the serving plate/tray....
                      



                 
serve-the-pulao-with-salad-and-raita






Yakhni Pulao is a flavourful, aromatic, and relish recipe, it is a popular variation of Pulao recipes, rice is prepared in stock

Ingredients for Rice:
  1. 3 cups, basmati rice (long grain) soaked for 2 hours
  2. 1 cup, onions  thinly slices
  3. 8-9,black peppercorn
  4. 3-4 pods, green cardamom
  5. 2 pcs, bay leaves
  6. 1/2 tsp, black cumin seeds
  7. 3 pcs, cloves
  8. 1/2 pcs, star anise
  9. 1 inch, cinnamon stick
  10. salt to taste
  11. I tbsp, yogurt
  12. 1 tsp, ginger garlic paste freshly ground
  13. 4-5 pcs, green chilies
  14. 150 ml, of ghee/olive oil 
  15. 2 drops, biryani essence 
  16. 2 pinch, yellow food color optional 
For Stock:
  1. ½ kg, calf meat (beef)the meat of waist part is the best for biryani and Pulao 
  2. 1 tbsp, ginger garlic chopped
  3. 1/ tsp, black peppercorn   
  4. ½ tbsp, whole coriander seeds 
  5. 1 tsp, white cumin seeds 
  6. 1/4 tsp, fennel seeds
  7. 1 pcs, bay leaf
  8. 1 inch, cinnamon stick
  9. 1/2 tsp, fennel seeds
  10. 3-4 pcs,cloves
  11. 2 pods, black cardamom 
  12. 1 medium-sized, onion chopped
  13. salt to taste
How to make the Yakhni Pulao?
  1. Collect all whole spices in the muslin cloth Like black cardamom, black pepper cumin, coriander and fennel seeds, bay leaves, green cardamom, clove, cinnamon stick chop onion, and ginger-garlic
  2. And give it a potli(bag) shape and tie it firmly
  3. The spice muslin bag is ready to use in stock
  4. Take a large pot/cooker add 300ml water, salt along with beef meat, then put a muslin bag in the pot
  5. Push the muslin bag down  then bring it to boil,
  6. Cover the lid and let it cook for hours on medium flame or until the meat is tender...
  7. Once the stock is cooked remove the muslin bag from stock 
  8. Take a large capacity pot to add ghee/oil heat it
  9. Then add onion slices and fry on medium flame till turns to light golden color
  10. Then put black peppercorn, cloves, bay leaf, green cardamom, fennel seeds, black cumin seeds, coriander seeds, green cardamom, cinnamon stick 
  11. Fry whole spices with onion then put ginger garlic paste And further fry paste with onion spices for 2-3 minutes on medium flame
  12. Then put boiled meat fry them for 2-3 minutes on medium flame,
  13. Right after add yogurt
  14. Stir to mix well on low-medium flame now add soaked rice and stir to mix well until the aroma arises 
  15. Then pour the stock into the roasted rice
  16. Stir to combine slightly 
  17. At this stage adjust the salt in the rice
  18. And bring it to boil, then cover the lid
  19. Allow to cook it on high flame for approx 5 minutes until water dries out
  20. You can see the small holes/pits are appearing on top of the rice
  21. Reduce the heat to low then at this stage sprinkle fried brown onion, food color, and biryani essence over rice,
  22. Cover it again and simmer it for 10 minutes on low flame.
  23. After 10 minutes remove from the flame and now pulao is done
  24. Transfer to the serving plate/tray.
  25. To serve with raitasaladShami kabob veggies raita
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