Beef Yakhni Pulao Recipe: Aromatic & Flavorful Eid Special

Beef Yakhni Pulao is a majestic dish, a true celebration of flavors, perfect for special occasions like Eid. This aromatic rice dish, originating from the heart of South Asian cuisine, boasts a rich, savory broth infused with tender beef and a medley of fragrant spices. The slow-simmering process allows the beef to melt in your mouth, while the rice absorbs the delicious yakhni (broth), resulting in a culinary masterpiece. Imagine the succulent beef, the fluffy rice, and the tantalizing aroma filling your kitchen – a true sensory delight.

Beyond its deliciousness, Beef Yakhni Pulao represents a tradition, a cherished recipe passed down through generations. The careful balancing of spices and the precise cooking method are key to achieving its unique character. Ready to embark on a culinary journey and create this unforgettable dish? Let's dive into the detailed, step-by-step recipe below.

Tools Needed

  • Pressure cooker
  • Pot

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Yakhni (Beef Broth)

  • Wash the beef thoroughly. In a pressure cooker (or pot), combine the beef with roughly chopped onion, green chillies, garlic, ginger, dried coriander, fennel, white cumin, cinnamon, black pepper, cloves, nutmeg, star anise, and cardamom.
  • Add salt and 1.5 litres of water. Pressure cook for 30 minutes, or until the beef is tender. Check and pressure cook again if needed.
  • Strain the cooked beef, separating the meat from the spices and broth (yakhni).
Wash the beef thoroughly. In a pressure cooker (or pot), combine the beef with roughly chopped onion, green chillies, garlic, ginger, dried coriander, fennel, white cumin, cinnamon, black pepper, cloves, nutmeg, star anise, and cardamom.Add salt and 1.5 litres of water. Pressure cook for 30 minutes, or until the beef is tender. Check and pressure cook again if needed.Strain the cooked beef, separating the meat from the spices and broth (yakhni).
Preparing the Yakhni (Beef Broth)

Step 2. Sautéing Aromatics and Cooking the Beef

  • Heat 0.5 cup of oil in a pot. Add sliced onions and fry until light brown (5-6 minutes).
  • Add whole spices (cinnamon, white cumin, black pepper, cloves, star anise, bay leaf), garlic-ginger paste, and fry for 1 minute. Add 2-3 tablespoons of water to prevent burning.
  • Add roughly chopped tomatoes and cook for 2-3 minutes until softened. Add garam masala and salt to taste (adjusting for salt already added to yakhni).
  • Add the cooked beef and whipped curd. Cook until the curd water evaporates and the beef is lightly roasted (1-2 minutes).
Heat 0.5 cup of oil in a pot. Add sliced onions and fry until light brown (5-6 minutes).Add whole spices (cinnamon, white cumin, black pepper, cloves, star anise, bay leaf), garlic-ginger paste, and fry for 1 minute. Add 2-3 tablespoons of water to prevent burning.Add roughly chopped tomatoes and cook for 2-3 minutes until softened. Add garam masala and salt to taste (adjusting for salt already added to yakhni).Add the cooked beef and whipped curd. Cook until the curd water evaporates and the beef is lightly roasted (1-2 minutes).
Sautéing Aromatics and Cooking the Beef

Step 3. Cooking the Pulao

  • Add the yakhni (broth). Add soaked basmati rice. Adjust the amount of liquid (yakhni or water) based on the rice type; generally 2 cups of liquid for 1 cup of rice (adjust for rice quality).
  • Bring to a boil, then add green chillies. Simmer on low heat for 15 minutes, or until the rice is cooked and the water has mostly evaporated. Cover and let it steam for a few minutes.
Add the yakhni (broth). Add soaked basmati rice. Adjust the amount of liquid (yakhni or water) based on the rice type; generally 2 cups of liquid for 1 cup of rice (adjust for rice quality).Bring to a boil, then add green chillies. Simmer on low heat for 15 minutes, or until the rice is cooked and the water has mostly evaporated. Cover and let it steam for a few minutes.
Cooking the Pulao

Step 4. Garnishing and Serving

  • Garnish with fresh green coriander and serve hot.
Garnish with fresh green coriander and serve hot.
Garnishing and Serving

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • Using beef with bone adds more flavor.
  • You can use boneless beef or mutton.
  • Adjust the amount of spices according to your preference.
  • Adjust the amount of salt according to your taste and the salt already added in the yakhni
  • Adjust the amount of water for rice according to the type and quality of rice used.
  • If you prefer spicier Pulao, add red chili powder to taste.

Nutrition

  • N/A

FAQs

1. Can I use different types of beef for this recipe?

Yes! While traditionally bone-in beef is used for richer flavor, you can use boneless chuck roast or other cuts. Just adjust cooking time accordingly.

2. What if my rice is too dry or too wet?

If it's too dry, add a little more hot water or broth during the last few minutes of cooking. If it's too wet, increase the heat slightly and let the extra liquid evaporate.

3. Can I make this recipe ahead of time?

Yes, you can prepare the yakhni (broth) a day in advance. Assemble the pulao and refrigerate until ready to cook. You may need to adjust cooking time slightly.


Your aromatic and flavorful Beef Yakhni Pulao is now ready to be enjoyed! This Eid special dish, a testament to patience and culinary skill, is sure to impress your family and guests. Savor every bite of this rich and satisfying culinary masterpiece.