Beef Yakhni Pulao

Name: Beef Yakhni Pulao
Total time: 2700 s
Yield: 5 person
Cuisine: Pakistani
Ingredients: For beef stock list 1 :; 500-550 gm Beef with bones; 4-5 medium garlic cloves; 1 inch piece whole ginger; 1 tbsp coriander; 1 tbsp fennel seeds; 1 gonion; List 2:; 2-1/2 cup basmati rice; 2 tbsp ginger garlic paste; 2-1/2 tsp salt; 3-4 green chilies; 250 gm Yogurt; 1 tbsp white vinegar; List 3 :; 1 tsp caraway seeds (kala zeera); 1 small cinnamon stick (darchini); 5-6 small cardamom (choti ilaichi); 8-9 whole black; 5-6 Cloves (long)

Fatima Ali Khan @cook_17941020

Beef yakhni pulao is wonderful pulao recipe in which rice cooked in beef stock. On Eid-ul-Adha Pakistani people love to make it with fresh meat and it tastes really good when cooked with fresh meat. You can also make it with lamb/goat meat.

Fatima Ali Khan @cook_17941020

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Ingredients

45 min

5 person

For beef stock list 1 :
500-550 gmBeef with bones
4-5medium garlic cloves
1 inchpiece whole ginger
1 tbspcoriander
1 tbspfennel seeds
1gonion
List 2:
2-1/2 cupbasmati rice
2 tbspginger garlic paste
2-1/2 tspsalt
3-4green chilies
250 gmYogurt
1 tbspwhite vinegar
List 3 :
1 tspcaraway seeds (kala zeera)
1small cinnamon stick (darchini)
5-6small cardamom (choti ilaichi)
8-9whole black
5-6 Cloves(long)

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Steps

45 min

1

Soaked rice for 1 hr
2

Cut onion garlic ginger n green chillies..add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 3 glass water and cook until meat is nicely tender.
3

Take a strainer, strain cooked beef in it, separate beef and stock.
4

Shake beef pieces so that there is no fennel seeds and coriander in it.
5

Take a big pan and add 1/4 oil.add onion sliced n fry till golden brown. set a side. Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
6

Add yogurt,chillies and salt. Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
7

Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break. Now its ready to dish out.