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Beef Yakhni Pulao 😋
Beef Yakhni Pulao 😋

Before you jump to Beef Yakhni Pulao 😋 recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got benefit from reading it, now let’s go back to beef yakhni pulao 😋 recipe. To cook beef yakhni pulao 😋 you need 29 ingredients and 22 steps. Here is how you achieve it.

The ingredients needed to make Beef Yakhni Pulao 😋:
  1. Provide For YAKHNI :
  2. You need 1.5 kg Beef with bones (preferably from Chest)
  3. Take 1 and half tbsp coriander seeds
  4. Take 1 and half tbsp cumin seeds
  5. Provide 1 and half tbsp fennel seeds
  6. Take 7-8 Black peppercorns
  7. Use Cloves 5 to 6
  8. Use 2 Bay leaves
  9. Provide 2 Cinnamon 1 inch sticks
  10. Take 5-6 Red button chillies
  11. Take 2 Black cardamom
  12. Prepare 4 to 5 "1 inch" Ginger pcs
  13. You need 15 to 16 Garlic cloves
  14. Use 2 medium to big size onions
  15. You need to taste Salt
  16. Provide For Rice :
  17. Take 1 kg (6 cups) Basmati Rice
  18. You need 5 medium size Finely sliced Onion
  19. Take 2 tbsp Ginger Garlic paste
  20. Take 7 to 8 Curry leaves
  21. Provide half tbsp Cumin seeds
  22. Get 6-7 Black Peppercorns
  23. Prepare 4 to 5 Cloves
  24. You need 2 Cinnamon stick
  25. Prepare 400 gms Yogurt
  26. Provide 6-7 Green chillies
  27. Take 4 to 5 Potato (optional)
  28. Provide to taste Salt
  29. Use Oil/Ghee as required
Steps to make Beef Yakhni Pulao 😋:
  1. At 1st prepare Yakhni, for that wash beef and keep it in a strainer so the excess water will be strained out.
  2. Now roughly slice onions, ginger and peel garlic… (You can also put 2 whole garlic bulbs in Yakhni if You want to.. but I like to peel and wash it before using)
  3. Now make Potli of cumin seeds, coriander seeds, fennel seeds & whole spices… You can put whole spices directly to Yakhni as well if You don't want to put them in potli…
  4. Now for preparing Yakhni I usually use Pressure Cooker to save my time… so in pressure cooker put meat, potli, onions, ginger, garlic, bay leaves & red button chillies along with approximately 2.5 liters water and salt.
  5. Now close the lid, put whistle on it & keep it on high flame until 1st whistle, after 1st whistle cook it on medium low flame for about 25 to 30 mins. & Yakhni will be ready.
  6. Meanwhile wash and soak Rice.
  7. Now make Biryani (Brown onion) for the finely slice 3 medium size onions..
  8. Now in a pot take Oil for frying onion.. & put sliced onions in oil, now turn on the flame… fry it on high flame for 3 to 4 mins, until it becomes soft…
  9. Now fry it on medium low flame and keep stirring so it'll be brown equally… now take it out from the oil on a flat surface and spread it so it'll not stick with each other.. don't forget to place news paper underneath.. so it can soak extra oil and onion will be crispy..
  10. Meanwhile when frying onions, strain Yakhni in another pot.. separate meat from it, separate and crush ginger. Squeeze all the remaining items in the strainer to Yakhni & discard the pulp or you can grind it and put in the pulao as well.
  11. This step is optional.. apply it only if You are adding potatoes to your Pulao…Now in same Oil take half tbsp ginger garlic paste.. add potatoes & 1 cup yakhni so potatoes can tender in it… cook it until yakhni dries up and take out potatoes in a separate plate and keep it aside.
  12. Now in same oil.. add remaining 2 sliced onions..
  13. When it changes its color to light pinkish golden, add whole spices & curry leaves.. and fry for 2 mins.
  14. Now add ginger Garlic paste along with crushed ginger of Yakhni and fry for a min.
  15. Now add separated meat of yakhni and fry for 2 mins.
  16. Now beat yogurt & add it. Give it a stir & add green chillies… cook it until oil gets separated.
  17. Now add Rice & Yakhni. The ratio of Yakhni should be measured properly to keep Rice non sticky. I usually measure it like this : i add Yakhni gradually until the level of Yakhni becomes at the half of spoon when i keep spoon on the upper layer of rice like shown in pic.
  18. Now add salt according to your taste.
  19. Cook it on high flame… when Yakhni almost dries up You can check the salt if it's ok on this stage… and if You feel its less then You can add more and give it a stir… but if you feel that salt is little bit extra in pulao then it'll be Ok after Dumm automatically.
  20. Before putting it on dumm add potatoes on the top, place news paper, cover the lid & give it Dumm.
  21. Tip : on tawa put half a glass of water thn keep pot on it… it'll prevent Rice from sticking to the Pot. After dumm give it a good but careful mix.
  22. Sprinkle Biryani (brown onion) on top and serve it with Raita & Shami Kabab. 😋

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