Sock basmati rice for half an hour

For yakhni In pressur cooker add meat water salt onion garlic red crused pepper garam masla whole,whole red pepper,black pepper,ginger 1/2 inch whole bay leaves cook for 15. Minutes or if you r not using press cooker it ll take 1 hour to get tender when meat get tender do taste salt now take out beef and stain yakhni

In an other big pan add oil and ghee add sliced onion stir fry them on slow flame till they get brown colour I like good brown colour now add 1/2 cup yakhni in it and cover with lid in two three minutes onion clot came out and yakhni get dry then add meat ginger garlic paste green chilli haldi mix them well and cook till meat get golden colour

Next step is take 8 cup of yakhni and add in meat cover with lid and let them cook for 15 minutes on medium flame mix soak rice cover it let it cook for 15 minutes on medium flame then mix rice again cook on very slow flame for 15 minutes sprinkle zeera and cover it for dum. Use fork to mix rice I like lil soft rice for pulao it make it more juicy I use 9 cup for yakhni (it’s optional)

Serve with green chutney or raita

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