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Beef Yakhni Pulao

Here is your step by step guide to the perfect Beef yakhni Pulao. Find Recipe in Urdu and English #HappyCookingToYou

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Ingredients:

For Bouquet Garni (Potli):

  • Laung (Cloves) 9-10
  • Darchini (Cinnamon stick) 1
  • Badi elaichi (Black cardamom) 1
  • Sabut kali mirch (Black pepper corns) ½ tsp
  • Saunf (Fennel seeds) ½ tsp
  • Dhania (Coriander seeds) ½ tbs
  • Zeera (Cumin seeds) ½ tbs
  • Tez paat (Bay leaves) 2

For Yakhni (Stock):

  • Beef mix boti ½ Kg
  • Pani (Water) 1.5 liters
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
  • Pyaz (Onion) sliced 1 medium
  • Namak (Salt) ½ tbs or to taste
  • Oil ¼ Cup
  • Pyaz (Onion) sliced 1 medium
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania (Coriander seeds) roasted & crushed ½ tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tsp
  • Lal mirch (Red chili) crushed 1 tsp or to taste
  • Kali mirch (Black pepper) crushed ½ tsp
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) whisk ½ Cup
  • Hari mirch (Green chilies) 2
  • Podina (Mint leaves) chopped ½ Cup (Optional)
  • Yakhni (Stock) 3 Cups
  • Chawal (Rice) sella ½ kg (soaked for 30 minutes)

Directions:

For Bouquet Garni (Potli):

In muslin cloth,add cloves,cinnamon sticks,black cardamom,black pepper corns,fennel seeds,coriander seeds,cumin seeds,bay leaves and warp it to make a bouquet garni (potli).

For Yakhni (Stock):

In cooker,add beef mix boti,water,ginger garlic paste,onion,salt,bouquet garni (potli) and bring it to boil,cover and cook until meat is done (approx.15-20 minutes).

Remove bouquet garni and discard it.

Remove meat,set aside and cook beef stock until it reduce to approx. 3 Cups.

In pot,add oil and onion,fry until golden brown.

Add ginger garlic paste and mix well.

Add cooked meat,turmeric powder,coriander seeds,cumin seeds,red chili crushed,black pepper crushed, garam masala powder,salt and mix well.

Add yogurt,mix well and cook on high flame until water is reduced and oil separates.

Add green chilies,mint leaves and mix well.

Add beef stock and mix,add rice and mix well.

Cook on high flame until water is reduce to ½ cup,cover and steam cook for 8-10 minutes.

Recipe By: Seema Hanif