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beef yakhni pulao in a blue bowl served with a side of raita

Beef Yakhni Pulao

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 at best, and is delicious served with a side of raita and kachumber salad.
Course Main Meal
Cuisine Pakistani, Pakistani/Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 5
Calories 538kcal


  • Pressure Cooker


For the Bouquet Garni (Potli)

  • 1/2 tablespoon coriander seeds sabut dhania
  • 1/2 tablespoon cumin seeds sabut zeera
  • 2 bay leaves tez pata
  • 1 tablespoon whole black peppercorns sabut kali mirch

For the Beef Stock / Yakhni:

  • 500 grams beef cubes
  • 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.


Calories: 538kcal | Carbohydrates: 68g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 147mg | Potassium: 539mg | Fiber: 3g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 4mg