Beef Yakhni Pulao is a fragrant and flavorful rice dish where the rice is cooked in a rich beef broth (yakhni). Here’s a traditional recipe to make this delicious dish:
Ingredients:
For the Yakhni (Broth):
- Beef with bones (1 kg)
- Water (6-8 cups)
- Onions (2, large, halved)
- Garlic cloves (6-8)
- Ginger (2-inch piece)
- Whole spices:
- Cinnamon sticks (2)
- Green cardamom pods (4-5)
- Cloves (4-5)
- Black peppercorns (1 tsp)
- Bay leaves (2)
- Cumin seeds (1 tsp)
- Fennel seeds (1 tsp)
- Salt (to taste)
- Tomato medium (02) optional
For the Pulao:
- Basmati rice (3 cups, soaked for 30 minutes)
- Onions (2, large, thinly sliced)
- Green chilies (4-5, slit)
- Yogurt (1 cup)
- Ginger-garlic paste (2 tbsp)
- Whole spices:
- Cinnamon stick (1)
- Green cardamom pods (3-4)
- Cloves (3-4)
- Black peppercorns (1 tsp)
- Bay leaves (2)
- Cumin seeds (1 tsp)
- Ghee or oil (1/2 cup)
- Fresh coriander leaves (for garnish)
- Fresh mint leaves (for garnish)
- Salt (to taste)
Instructions:
Preparing the Yakhni (Broth):
- Boil the Beef:
- In a large pot, add beef, water, onions, garlic, ginger, and the whole spices for the yakhni.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender.
- Strain the Broth:
- Strain the broth into a separate bowl, ensuring to collect all the liquid. Discard the spices and vegetables.
- Separate the beef pieces and set them aside.
Preparing the Pulao:
- Fry the Onions:
- In a large, heavy-bottomed pot, heat ghee or oil.
- Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
- Spice and Yogurt Mixture:
- In the same pot, add whole spices (cinnamon, cardamom, cloves, peppercorns, bay leaves, and cumin seeds) and sauté for a minute.
- Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears.
- Add yogurt and cook until the oil separates from the yogurt mixture.
- Add Beef:
- Add the cooked beef pieces to the pot and mix well with the yogurt and spice mixture.
- Add Rice:
- Drain the soaked rice and add it to the pot. Mix gently to combine the rice with the beef and spices.
- Add Yakhni:
- Measure the strained yakhni (broth). You will need about 6 cups of liquid. If the yakhni is less than 6 cups, add water to make up the difference.
- Add the yakhni to the pot and bring to a boil. Add salt to taste.
- Cook the Pulao:
- Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook on low heat until the rice is fully cooked and the liquid is absorbed (about 20-25 minutes).
- Rest and Garnish:
- Turn off the heat and let the pulao rest for 10 minutes before opening the lid.
- Fluff the rice gently with a fork.
- Garnish with the reserved fried onions, fresh coriander leaves, and mint leaves.
- Serve:
- Serve the Beef Yakhni Pulao hot with raita, salad, or your favorite chutney.
Enjoy your delicious Beef Yakhni Pulao!
