Beef Pulao Recipe | Yakhni Pulao Recipe

Presenting you my signature beef pulao today!

Pulao is a rice dish cooked in meat and aromatic spices. Whenever we have guests over, I mostly include this pulao in the menu, and everyone adore it. Whole spices are the beauty of this pulao. This signature recipe of mine is the result of many experiments for several years. It is an adapted version of yakhni pulao. I kind of blended many recipes and formed this version and it couldn’t be easier.

This Lip-smacking pulao is a filling and complete meal all by itself with a side of salad, tomato chutney and zeera raita. It also forms the centrepiece of a large spread, when all the other dishes are presented around it. Try this mouth-watering pulao this Eid for your loved ones.

If you give this recipe a try, please share a photo with me on my Instagram.

Here are the ingredients you will need to make this beef pulao:

How to serve this beef pulao?

This pulao is a filling and complete meal all by itself with a side of salad, tomato chutney and zeera raita. You can also garnish the pulao with crunchy fried onions (I prefer mine without them).

How long can I store the leftovers?

The leftovers of this pulao can be stored in refrigerator up to 3 days.

Can I freeze this dish?

• You can easily freeze the base masala of this pulao (Follow up to step 2).

• The masala and boiled meat can also be frozen (Follow up to step 4).

• If you have more stock than needed, you can also reserve the rest in freezer for future use.

For boiling meat:

Cook the beef in pressure cooker according to your cooker’s instructions in double amount of water. Once beef is tender, discard the empty bones. If the stock has too much fat, let it cool for some time and discard the solidified fat. The leftover stock can be easily frozen in an airtight container.

Recipe Notes:

• If time allows, soak your rice for 30 minutes before cooking. Soaking the rice removes excess starch and reduces cooking time.
• I use long grain basmati rice for great results.
• This recipe can easily adapt to mutton or chicken. Chicken will take less time to cook.
• If you like brown pulao, fry the onions to a dark brown color but be careful not to burn them. I fried the onions to slightly golden color as I like mine whitish.
• Using good quality whole spices is the key to tasty and aromatic pulao.
• For the best results, choose meat with 20% fat 80% lean. I choose meat with bones for this recipe.
• Use less oil to fry the onions as the beef stock contain fat.
• If the stock has excess fat, let it cool for some time and discard the solidified fat.
• The quantity of liquid depends upon the soaking time and quality of rice, if you feel like the liquid is not enough, you can add a little more.
• Feel free to add red or green chilies for some heat.

For the water measurements:

Dip a spoon or ladle in pot to check the level of liquid. It should be 1 inch above the layer of rice.

A Secret Tip:

Slightly open the black cardamom for the real flavor.

Rice cooker method:

Follow the instructions till step 3. Then put everything together in the rice cooker and set the rice cooker according to its manual.

Equipment, tools or ingredients I used:

With Pictures and Links:

Nonstick Stew Pot

Wooden Spoons

Mini Containers

Pressure Cooker

Glass Jug

Spray Bottle

Himalayan Salt

Basmati Rice

Rice Spoon

Watch how to make this finger-licking pulao:

More recipes you might like:

• Kabuli Pulao
• Mutton Koyla Karahi
• Beef Chapli Kabab
• Barfi

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.9/5

( 9 voted )

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Ingredients

• Basmati Rice (washed, soaked for 30 minutes and drained) – 3 cups
• Beef (with bones, boiled) – 750 grams
• Beef Stock – 4½ cups
• Cooking Oil – 1 tablespoon
• Onions (thinly sliced) – 2 large
• Garlic (minced) – 2 tablespoons
• Ginger (minced) – 2 tablespoons
• Cinnamon Sticks – 3 sticks Bay Leaves – 3 leaves
• Black Cardamon (slightly opened) – 3 pieces
• Cloves – 7 or 8 pieces
• Black Pepper (whole) – 1 tablespoon
• Cumin Seeds – 2 tablespoons
• Pink Himalayan Salt – 1 tablespoon or to taste
• Vinegar – few drops

Instructions

Step by step recipe is given below:

1. Heat oil in a wide pot and cook onions in it till slightly golden.
2. Add garlic, ginger, cinnamon sticks, bay leaves, black cardamon, cloves, black pepper, cumin seeds, salt and 1 tablespoon water. Cook them for 2 to 3 minutes.
3. Then add boiled beef and let it cook in the masala for a few minutes.
4. Add beef stock and bring it to boil. You can also use water if not having enough stock.
5. Then add rice and spray some vinegar. Allow it to cook on high until 90% water dries up.
6. Wrap the lid of pot in a thick cloth. Cover the pot with it tightly and steam cook (or dum) for fifteen minutes on lowest temperature.
7. Let the pulao rest (covered) for ten minutes before serving. Fluff the rice gently with a rice spoon.

Serve this pulao with a side of Salad and Chutney or Raita. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• Soak your rice for 30 minutes before cooking.
• This recipe can easily adapt to mutton or chicken.
• If you like brown pulao, fry the onions to a dark brown color but be careful not to burn them.
• For the best results, choose meat with 20% fat 80% lean.
• Use less oil to fry the onions as the beef stock contain fat.
• The quantity of liquid depends upon the soaking time and quality of rice, if you feel like the liquid is not enough, you can add a little more.
• Slightly open the black cardamom for the real flavor.
• Dip a spoon or ladle in pot to check the level of liquid. It should be 1 inch above the layer of rice.