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 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 and served with rice.
Whole spices (garam masala) and beef stock 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.
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 in taste, and I couldn’t stop myself from overeating this recipe; actually, I learned from my mom,
She used to cook at special events, but she was not a super chef; even then, most of the time her cooking used to be so aromatic and flavorful. Till now,w I couldn’t bring that aroma and flavor into my cooking even though I level try my best
Anyhow, some memories never fade with time. Those periods when I spent with her are unforgettable till the last breath of my life; Allah Rub ul izzat granted her the highest rank of Jannah Ameen.
- 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
- 3 cups of soaked rice will be used for 3 cups of stock.
- If stock is less than required, you can pour boiled water to accomplish the water requirement
- Or if you have beef stock that is more than needed
- You can reserve it in the refrigerator for use later
- Using soaked and long-grain rice gives a superb taste to the pulao
- Pure ghee is a taste agent for the enhanced taste of your pulao
- Cook the rice always in a broad-capacity pot to prevent broken rice grains
- At the time of adding the stock, you can adjust the salt
- When the rice starts boiling, you can add vinegar; your rice won't stick to each other.
To prepare this recipe, first we soak the rice for 2 hours.
Take all the ingredients and then prepare all the veggies.
Collect all whole spices in the muslin cloth and give it a pot(bag) shape and tie it firmly.
The spice muslin bag is ready to use in stock.k
Take a large pot/cook, er add 300ml water and salt along with beef meat, then put a muslin bag into the pot, push the muslin bag down, bring it to a boil, cover the lid, and let it cook for hours on medium flame or until meat is tender...
Once the stock is cooked, remove the muslin bag from the stock.
Take a large capacity pot to add ghee/oi,l heait. Then add onion slices and fry on medium flame till it turns to light golden color, then put whole spices.
Fry whole spices with onion,n then put ginger-garlic paste and further fry the paste with onion and spices for 2-3 minutes on medium flame, then put boiled meat and fry it for 2-3 minutes on medium flame, right after adding yogurt.
Stir to mix well on medium flame; now add green chilies.
Stir to mix well on low-medium flame. Now add soaked rice and stir to
mix well until the aroma arises. Then pour the stock into the roasted rice, and stir to
combine slightly; at this stage, adjust the salt in the rice.
You can see the small holes/pits 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 the rice, cover it again, and simmer it for 10
minutes on low flame.
After 10 minutes, remove from the flame,e and now pulao is done
Transfer to the serving plate/tray...
Yakhni Pulao is a
flavourful, aromatic, and relish recipe. It is a popular variation of Pulao
recipes, and rice is prepared in stock.
Ingredients for Rice:
- 3 cups basmati rice (long grain), soaked for 2 hours
- 1 cup, onion, thinly sliced
- 8-9 black peppercorns
- 3-4 pods, green cardamom
- 2 pcs, bay leaves
- 1/2 tsp, black cumin seeds
- 3 pcs, cloves
- 1/2 pcs, star anise
- 1-inc, cinnamon stick
- salt to taste
- I tbsp, yogurt
- 1 tsp, ginger garlic paste freshly ground
- 4-5 pcs, green chilies
- 150 ml, ghee/olive oil
- 2 drops, biryani essence
- 2 pinch, yellow food color optional
For Stock:
- ½ kg, calf meat (beef). The meat of the waist part is the best for biryani and Pulao
- 1 tbsp, ginger garlic chopped
- 1/ tsp, black peppercorn
- ½ tbsp, whole coriander seeds
- 1 tsp, white cumin seeds
- 1/4 tsp, fennel seeds
- 1 pc, bay leaf
- 1-inch cinnamon stick
- 1/2 tsp, fennel seeds
- 3-4 pcs, cloves
- 2 pods, black cardamom
- 1 medium-sized onion, chopped
- salt to taste
How to make the Yakhni Pulao?
- Collect all whole spices in the muslin cloth. Like black cardamom, black pepper,r cumin, coriander and fennel seeds, bay leaves, green cardamom, clove, cinnamon stick, chopped onion, and ginger-garlic
- And give it a potli(bag) shape and tie it firmly
- The spice muslin bag is ready to use in stock
- Take a large pot/cooker, add 300ml water and salt along with beef meat, then put a muslin bag in the pot.
- Push the muslin bag down, then bring it to a boil,
- Cover the lid and let it cook for hours on medium flame or until the meat is tender...
- Once the stock is cooked, remove the muslin bag fromthe stock
- Take a large capacity pot, add ghee/oil, and heat it
- Then add onion slices and fry on medium flame till it turns to a light golden color.
- Then put black peppercorn, cloves, bay leaf, green cardamom, fennel seeds, black cumin seeds, coriander seeds, green cardamom, cinnamon stick.k
- Fry whole spices with onion, then put ginger-garlic paste and ffry thepaste with onion and spices for 2-3 minutes on medium flame.
- Then put boiled meat and fry them for 2-3 minutes on medium flame,
- Right after, add yogurt
- Stir to mix well on low-medium flame; now add soaked rice and stir to mix well until the aroma arises.
- Then pour the stock into the roasted rice
- Stir to combine slightly
- At this stage,e adjust the salt in the rice
- Bring it to a boil, then cover the lid
- Allow it to cook on high flame for approx 5 minutes until water dries out
- You can see the small holes/pits 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.
- After 10 minutes,s remove from the flame, and now pulao is done
- Transfer to the serving plate/tray.
- To serve with raita, salad, and Shami kabob veggies raita
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