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.
1tablespoonwhole black peppercornssabut kali mirch
For the Beef Stock / Yakhni:
1 1/2tablespoonsginger garlic paste
1medium sized onionthinly sliced
For the Beef Masala
1small onionthinly sliced
1tablespoonginger garlic paste
1/2teaspoonturmeric powderhaldi powder
1/2teaspooncoriander seedsroasted and crushed
1/2teaspooncumin seedsroasted and crushed
1teaspoonlal mirch powder
1teaspoongaram masala powderoptional
Salt to taste
1/2cupyogurtwhisked to remove any lumps
1/2cupchopped mint leaves
2cupsbasmati ricesoaked 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.