Beef Yakhni Pulao Recipe

Beef Yakhni Pulao

Let’s enjoy this amazing delightful recipe, I guarantee you that you will find this recipe transforming and different from other rice dishes. Rice is approximately favorite of everyone and if we make them rich by adding flavors and some stock, it brings more pleasure to us.

There are many more rice dishes introduced all over the world and people like to eat them. Beef Yakhni pulao is a unique and aromatic food recipe that can enhance your appetite. It is made up of a combination of beef stock, some whole spices, ginger-garlic, and rice as well. There is not any hard and fast recipe, just the following simple way of cooking makes It delicious.

Look at the ingredients first and see how easy to cook them!

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  1. Rice: 1kg
  2. Beef: 1kg washed and dried
  3. Onion: 2-3
  4. Tomatoes: 2-3
  5. Ginger garlic paste: 1 tbsp
  6. Garlic cloves: 4-5
  7. Ginger strips: 4-5
  8. Cloves: 7-8
  9. Black peppercorns: 8-9
  10. Black cardamom: 2
  11. Green cardamom: 3
  12. Cinnamon stick: 2 inches
  13. Fennel seeds: ½ tsp
  14. Cumin seeds: 1tsp
  15. Coriander seeds: 1 tsp
  16. Salt: as required
  17. Coriander leaves: chopped
  18. Green chili paste: 1tsp
  19. Red chili powder: 1tsp
  20. Turmeric powder: ½ tsp

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  1. Wash the meat and keep it aside for draining all extra water from it.
  2. In a pot add meat, whole spices, ginger strips, garlic cloves, one whole onion, 1 tsp salt, and 1.5-liter water.
  3. Bring it to a boil, then slow down the flame and cook on medium-low heat for 1 and half hours.
  4. Remove the flame and separate meat from the stock, save stock aside.
  5. Heat ½ cup of oil and fry 2 thinly sliced onions in it until brown in color.
  6. Add ginger-garlic paste, chopped tomatoes, salt, red chili powder, and turmeric powder, and fry for 2 minutes.
  7. Add the separated meat from the stock and fry more 5 minutes.
  8. Cover and cook until tomatoes are tender and mashed.
  9. Fry well for 5 minutes and add the beef stock to it.
  10. Bring to a boil and add soaked and washed rice to it.
  11. Cook on medium-high flame until water evaporates completely and rice seems just juicy.
  12. Turn the flame to low, and spread some coriander leaves and green chilies on top of the rice.
  13. Cover with a tight lid and simmer for 5-10 minutes.
  14. Serve hot with raita and salad.

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