Experience the comfort of a classic. This authentic Yakhni Beef Pulao features fragrant basmati rice cooked in a rich, slow-simmered beef broth (yakhni), absorbing deep, savory flavors and delicate spices. A hearty and aromatic one-pot meal.
Prep Time⏱ 30m
Cook Time🔥 90m
Calories🥗 650
Servings👥 6-8
How to Make It
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1. Prepare the Yakhni (Broth): In a large heavy-bottomed pot or pressure cooker, combine the beef pieces, quartered onion, sliced garlic, all whole spices (fennel seeds, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, bay leaf), and 1 tbsp salt. Pour in 10-12 cups of water.
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2. Slow Cook the Yakhni: If using a pot, bring to a boil, cover tightly, and simmer on low heat for 1.5-2 hours until the beef is very tender. If using a pressure cooker, cook for 3-4 whistles and then simmer for 15 minutes. The meat should pull apart easily.
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3. Strain and Separate: Once the beef is cooked, strain the entire contents through a large sieve into another large pot. This liquid is your Yakhni. Separate the cooked beef pieces from the sieve. Squeeze the solid aromatics (onions, garlic, whole spices) to extract all their flavor before discarding them.
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4. Start the Pulao: In the same large pot used for Yakhni (wiped clean) or a new large Dutch oven, heat oil/ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnish.
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5. Sauté Aromatics: To the remaining onions in the pot, add 1 tbsp cumin seeds and sauté for 1 minute until fragrant. Add the ginger-garlic paste and sauté for another minute.
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6. Cook the Meat with Yogurt: Add the cooked beef pieces to the pot and sauté for 5 minutes. Stir in the slit green chilies. Lower the heat and add the whisked yogurt and garam masala powder. Cook, stirring constantly, until the oil starts to separate.
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7. Measure and Add Yakhni: Drain the soaked rice completely. Measure the rice in cups. For basmati rice, you typically need 1.5 cups of liquid for every 1 cup of rice. Measure your strained Yakhni broth. Add enough Yakhni to the pot to match this ratio. Add the drained rice gently to the pot.
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8. Adjust Seasoning and Bring to Boil: Stir gently to combine. Check the salt and adjust as needed (the liquid should taste slightly oversalted). Bring the mixture to a rapid boil on high heat.
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9. Dum (Slow Cook) the Pulao: When the water has evaporated from the surface and you see small holes/craters in the rice, cover the pot with a tight-fitting lid (seal with a cloth or dough if necessary). Lower the heat to the absolute minimum and let it cook (dum) for 15-20 minutes.
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10. Serve: Turn off the heat and let it rest, covered, for another 10 minutes. Fluff the rice gently with a large fork, without breaking the grains. Serve hot, garnished with the reserved fried onions and chopped coriander and mint. Serve with raita and salad.