Beef Yakhni Pulao recipe is a special Pakistani rice pilaf that is made with beef, stock, and rice with garam masala. It is comfort food, and is delicious served with a side of raita and kachumber salad.
So, I thought after sharing these two delicious pakora recipes with you last week, it’s time to introduce you to some comfort food. If you know my blog well, you must know I LOVE rice…evidence found in these chana pulao and matar pulao recipes.
But as usual, before we proceed with all things delicious, let’s answer some FAQs about this recipe.
What is It?
This is a delicious rice pilaf in which the rice and meat is basically cooked in a spice aromatic yakhni (stock).
I mean, what could be more comforting and delicious than that?
What Are the Origins of this Recipe
From the little bit of research I’ve done while writing this post, it seems that this delicious recipe belongs to the region of Kashmir.
Yakhni Pulao can be made with different kinds of protein. The most popular type of yakhni pulao are:
- Mutton Yakhni Pulao
- Chicken Yakhni Pulao
- Beef Yakhni Pulao (today’s recipe and my favourite type)
How to Make It
There are three steps to making beef yakhni pulao.
- Making the Beef Yakhni / Stock
- We start by boiling the meat with some aromatic whole garam masala and spices (boquet garni). This does two things: makes the yakhni and also cooks the meat at the same time. While you can boil the meat, it takes longer, so we usually use the pressure cooker to do this step.
2. Reducing the Yakhni / Stock and Cooking the Beef
- Then we take out the meat from the beef yakhni, and reduce the yakhni until it is down to about three cups.
- While reducing the yakhni, the beef is further cooked in a separate pot with onions and more spices.
3. Assembling the Pulao and Dum
- Once everything is ready, we add the beef back to the yakhni, and bring it to a simmer.
- Add the rice and boil, until the excess water evaporates and the rice is cooked.
While the recipe may seem full of steps and complicated, it’s actually not that complicated. And all that handwork results in a delicious meal with your loved ones. 🙂
Beef Yakhni Pulao
- Pressure Cooker
For the Bouquet Garni (Potli)
- 1 cinnamon stick about 1 inch
- 5-6 cloves
- 1 Black Cardamom bari elaichi
- 8-10 black peppercorn sabut kali mirch
- 1/2 teaspoon fennel seeds saunf
- 1/2 tablespoon coriander seeds sabut dhania
- 1/2 tablespoon cumin seeds sabut zeera
- 2 bay leaves tez pata
For the Beef Stock / Yakhni:
- 500 grams beef cubes mix beef boti
- 4 cups water
- 1 1/2 tablespoons ginger garlic paste
- 1 medium sized onion thinly sliced
For the Beef Masala
- 3 tablespoons oil
- 1 small onion thinly sliced
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder haldi powder
- 1/2 teaspoon coriander seeds roasted and crushed
- 1/2 teaspoon cumin seeds roasted and crushed
- 1 teaspoon lal mirch powder
- 1/2 teaspoon black pepper
- 1 teaspoon garam masala powder optional
- Salt to taste
- 1/2 cup yogurt whisked to remove any lumps
- 2 green chillies
- 1/2 cup chopped mint leaves
- 3 cups of stock yakhni
- 2 cups basmati rice soaked for 30 minutes
For the Bouquet Garni (Potli)
- In a muslin cloth, add all the whole spices and wrap it up to make a bouquet Garni or potli.
For the Yakhni (Stock)
- In a pressure cooker, add the beef, water, ginger garlic paste, onion, bouquet Garni. Bring to a boil and then cook under pressure until the beef is tender. This will approximately take 15-20 minutes depending on the cut and size of the beef cubes.
- Once the meat is tender, remove the bouquet Garni and discard it.
- Remove the beef and set it aside. Cook the yakhni (stocuntil it reduces to about 3 cups.
To make the Beef Yakhni Pulao:
- In a separate pot, add oil and fry the onion until golden brown. Add the cooked beef and ginger garlic paste. Cook for 1-2 minutes on high heat.
- Now add all the spices (turmeric powder, coriander seeds, cumin seeds, red chilli powder, black pepper, garam masala powder, salt). Mix well.
- Add the whisked yogurt and cook on high flame until the water is reduced and oil separates and you can see it on the surface of the beef.
- Add green chillies and mint leaves and mix.
- Now add the prepared beef stock and bring to a gentle simmer.
- Add the soaked rice.
- Cook on high flame until the water has mostly reduced (about 1/2 cup of water is left). Cover the pot tightly and steam cook for about 8-10 minutes on low heat.
- Serve with raita.