Beef Yakhni Pulao is a classic South Asian dish known for its rich flavors and aromatic spices. Tender beef is slow-cooked in a flavorful broth (yakhni) infused with whole spices, which is then used to cook fragrant basmati rice to perfection. This dish is a beautiful harmony of succulent meat, fluffy rice, and warm, earthy spices, making it a wholesome and comforting meal. Ideal for family gatherings or special occasions, Beef Yakhni Pulao is loved for its balanced taste and satisfying texture. Enjoy it with a side of raita or salad for the perfect feast
For Yakhni (Beef Broth):
1 kg beef (with bones for extra flavor)
8-10 cups water
1 large onion (quartered)
1 tbsp ginger paste
1 tbsp garlic paste
2-3 bay leaves
4-5 cloves
4-5 green cardamoms
2 black cardamoms
1 cinnamon stick
1 tsp black peppercorns
1 tsp cumin seeds
Salt to taste
For Pulao:
3 cups basmati rice (soaked for 30 minutes)
3 large onions (thinly sliced)
1/2 cup yogurt
3-4 green chilies (whole or slit)
1 tbsp ginger garlic paste
1 tsp cumin seeds
2-3 cloves
2-3 green cardamoms
1 black cardamom
1 cinnamon stick
1 bay leaf
1/2 tsp garam masala powder
Salt to taste
1/2 cup oil or ghee
Fresh coriander and mint for garnish (optional)
Lemon slices (for garnish)
Instructions:
1. Prepare the Yakhni (Broth):
In a large pot, add beef, water, quartered onion, ginger and garlic paste, and all the whole spices (bay leaves, cloves, cardamoms, cinnamon stick, black peppercorns, and cumin seeds).
Bring it to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours until the beef is tender and the flavors have infused into the broth.
Once the beef is cooked, strain the yakhni and set aside. Remove the whole spices and keep the beef pieces separately.
2. Fry the Onions:
In another large pot, heat oil or ghee and fry the sliced onions until they turn golden brown. Take out half of the fried onions for garnish.
3. Cook the Beef:
In the same pot, add ginger-garlic paste and fry for a minute.
Add the cooked beef pieces, cumin seeds, cardamoms, cloves, cinnamon stick, bay leaf, and green chilies. Stir and sauté for a few minutes.
Add yogurt, salt, and garam masala powder. Cook until the yogurt blends in and the oil separates.
4. Add the Rice:
Drain the soaked rice and add it to the pot with the beef. Stir gently to coat the rice with the spices.
5. Cook with Yakhni:
Add the reserved yakhni (broth) to the rice and beef mixture. The liquid should be about 1 inch above the rice (usually 5-6 cups of broth for 3 cups of rice).
Bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook on low heat (dum) for about 20-25 minutes, until the rice is fully cooked and fluffy.
6. Garnish and Serve:
Once done, turn off the heat and let the pulao rest for 5-10 minutes.
Fluff the rice with a fork, garnish with the reserved fried onions, fresh coriander, mint, and lemon slices if desired.
Serve hot with raita, salad, or pickles.
Enjoy your flavorful Beef Yakhni Pulao!
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