Pakistani Beef Yakhni Pulao Recipe

    • May 21, 2023
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    Beef Yakhni Pulao Recipe
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    Pulao!… Oh, wow!
    This is an instant expression when you hear it’s a pulao day. Yakhni pulao is an old-school dish. People of all ages love this traditional dish. Beef yakhni pulao is a famous festival dish in Pakistan. Following this Beef yakhni pulao recipe will lead you to an amazing and juicy rice main course that you will definitely never forget.

    What is Beef Yakhni Pulao?

    Pulao is a flavorful rice dish that is commonly served as a main course. Beef Yakhni Pulao is a variation of pulao where rice is cooked with meat broth (Yakhni), along with a blend of seasonings and spices. This dish holds a special place in Pakistani cuisine, and while the beef yakhni pulao recipes may differ across regions, Beef Yakhni Pulao is the most popular variation compared to chicken or mutton pulao.

    Traditionally, authentic Beef Yakhni Pulao consists of beef broth, rice, salt, and black peppercorns. However, to add more variety and enhance the flavors, spices are often incorporated into the dish, resulting in a delightful twist to the traditional beef yakhni pulao recipe.

    Origin:

    Pulao is a rice dish consumed mainly in Central Asia, South Asia, and the Middle East. Calling pulao an old-school dish has a reason. Cooking rice with the broth was introduced at the time of the Abbasid Caliphate and spread out vastly in Spain, Afghanistan, and eventually worldwide.

    Beef Yakhni Pulao Recipe Ingredients

    For making Beef Broth (yakhni);

    • Beef mix boti 1/2 Kg
    • Ginger garlic paste 1 1/2 Tbsp
    • Onions medium size 1
    • Water 1.5 Ltrs
    • Salt 1 Tbsp or to taste
    • Cloves (laung) 10
    • Cinnamon (Dar Chini) stick 1
    • Black Cardamom (Bari Ilaichi) 1
    • Black peppercorns (Kali Mirch) 1/2 Tsp
    • Fennel seeds (Saunf) 1/2 Tsp
    • Coriander seeds (Sabut dhania) 1/2 Tbsp
    • Cumin seeds (Zeera) 1/2 Tbsp
    • Bay leaves (tez Paat) 2

    To Prepare Pulao;

    • Basmati Rice 1/2 Kg
    • Oil 1/2 cup
    • Onion medium size 1
    • Turmeric powder (Haldi) 1/2 Tsp
    • Coriander seeds (Sabut Dhania) 1/2 Tsp
    • Cumin (zeera) 1/2 Tsp
    • Fennel seeds (saunf) 1/2 Tsp
    • Green chili pepper 3
    • Yogurt (dahi) 1/2 Cup

    Topping;

    • Mint leaves
    • Cilantro
    • Green chili pepper
    • Food color

    How To Make Beef Yakhni Pulao?

    We have distributed Beef Yakhni Pulao Recipe in 5 easy steps to make it more convenient for you to understand.

    For making Beef Broth (yakhni)

    For broth put whole spices (Cloves, Cinnamon stick, Badi Elaichi, Black peppercorns, Fennel seeds, Coriander seeds, Cumin seeds, Bay leaves ) in a muslin cloth and knot it tightly. This will help in infusing all the spices in broth without being mixed. You can also use an herb infuser if you have otherwise this method will keep your pulao clean and flavor full.

    1. In a saucepan to prepare the broth, add water, Beef, sliced onion, Ginger Garlic paste, and Salt.
    2. Add whole spices knotted in a muslin cloth and cover the lid. Let the beef cook on a low medium flame for 50-60 minutes or until the meat is done so that it is tender well and absorbs the flavor of spices. You can use a pressure cooker to prepare it in less time it will take (20-25) minutes to be done.
    3. Once the meat is tendered properly, discard the muslin cloth or remove the herb infuser if you are using it.
    4. Take off the meat in a bowl with a tong or slotted spoon from stock and set aside. Cook the remaining stock to reduce it until 3 cups are left and save it for later use. 

    Soaking Rice for Pulao

    Here we are using Basmati Rice for pulao. Remember to soak your rice according to the rice you are using.

    1. To clean the rice wash them thoroughly under running water in a strainer.
    2. Soak them in a bowl for 30 min. Take the amount of soaking water double then the rice you are using. 30 minutes is the best time to soak basmati rice.
    3. After the soaking process is completed, drain the rice so that all the starchy layer that was built on the rice naturally washes away. Keep drained rice aside for later use.

    Combining Broth With Rice

    Once you are done with the preparation of broth and soaking of rice, you are all set to make Beef Yakhni Pulao.

    Roasting and chopping:

    We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.

    Before we start making beef yakhni pulao, the most important thing to keep in mind is when you are making a rice dish make sure to use a pot that is wide and large it will make rice puffy. Use a heavy base pot so that rice does not stick at the bottom and cooks evenly.

    1. In a pot, add oil and let it heat so the rawness ends.
    2. Add chopped onion in oil and sauté until they turn golden brown.
    3. Add Ginger Garlic paste and sauté for a while.
    4. Add cooked meat to a pot that was kept aside in a bowl.
    5. In a pot add roasted and crushed cumin, coriander seeds, and fennel seeds(saunf), and to give a kick of heat add chopped green chili pepper after meat and sauté them well.
    6. Ensure that the yogurt is at room temperature and whisk it thoroughly. Transfer the yogurt to a pot and mix it well. Cook the yogurt on medium-high heat until all the ingredients are well incorporated, the water reduces, and the oil separates.
    7. After the oil starts leaving the sides add prepared beef stock in a pot and mix it well so that all the components settle well.
    8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
    9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

    Pulao is made by simmering rice by keeping the lid open. When you find most of the water is evaporated lower the heat. You are just left with the steaming process.

    Steaming Pulao Rice

    1. You will find potholes on the top layer of rice when water is evaporated. At that time lower the flame and place the tawa or griddle underneath the pot.
    2. At the top before covering the rice, add mint leaves, and food color for aromatic touch.
    3. Take a piece of kitchen towel or cotton cloth and wrap it on a lid that you are using for steaming this will help in deep steaming and help the rice to absorb the moisture.
    4. Cover the lid and steam cook for 10 minutes.

    Resting;

    1. After completing the process of steaming turn off the flame and keep the lid covered  give your rice little rest for up to 15 minutes allow the rice to settle in perfection and can absorb all the remaining moisture.
    2. After 15 minutes mix the rice carefully in a gentle way. Resting them for too long will make the rice clumpy or stick to the bottom.

    Take it easy!! It’s ok if you have cooked or steamed rice a little longer or a little shorter. There is enough room for these errors.

    Troubleshooting:

    • As you know beef takes much time in tendering. Roaming around while making broth impatiently is not an option. Let the meat cook on low flame to be tender well with the well-flavored broth. 
    • To prevent from breaking while sautéing, Make sure meat is well cooked but not falling off the bones.
    • How much you are left with stock depends on your stove heat and the pot you use. If you find more water content in stock cook it a little longer. And if it’s not enough as much as required, add some water and give it a boil.
    • Avoid stirring rice after adding in boiling broth this will lead to breaking rice and interfere with building up the heat.
    • You just have to simmer the rice not boil them. This gives the rice time to absorb the liquid.
    • Making it covered will ruin your rice. The best option is to simmer the rice uncovered.
    • If there is too much moisture before steaming, simmer it a little longer and steam for less time to avoid breakage.
    • If you find the rice dry before steaming sprinkle some water over the top of the rice before steaming or use a wet cloth instead of a dry cloth when covering the pot for steaming rice. This will give extra required moisture to your rice.
    • Use a skimmer (a round spoon with small holes) or rice paddle while mixing or serving. Using other kinds of spoons can cause breakage to your rice kernels.

    To Double The Beef Yakhni Pulao

    When you have arranged a feat at your place, double the beef yakhni pulao recipe that is perfect for 8-10 people. Simply,
     
    • Double all the ingredients that are mentioned In the ingredients section except water. Increase half of the mentioned amount of water to make broth.
    • Use a large and wide pot so that the rice does not stick to each other.
    • Also, increase sauté and simmer timings for up to 3 minutes.

    Making Broth(Yakhni) In Advance

    Don’t you know a fun fact about broth!!!
    Making broth in advance a day or two develops more deeper flavor in meat and stock. Just make it and refrigerate it. You may find some fat layer on top of the broth but don’t worry it’s the juicy extract that comes from the meat a meat fat. Let the broth come close to room temperature and the layer of fat will dissolve within.

    How To Serve Beef Yakhni Pulao

    Making delicious pulao is not the way to attract until it looks mouthwatering. To make it look flavorful full sprinkle some greens (mint leaves, green chili pepper slit in halves, cilantro) and yes some crunchy and crispy fried onions.

    To Sevre With

    Pulao has a savory flavor with less spice. Someone who is fond of spices can pair it up with Mint Raita and Garlic chutney.
    Cucumber raita also goes well with pulao as a sider with its creamy texture.

    Arranged a feast? Oh, well then serving pulao with a main course like Qorma or Chicken Karahi is the best option. You can also serve Shami Kebabs or Aloo Tikki as siders.

    How can you forget the refreshing end of a meal, Try our Mint Margarita Recipe or Pineapple Margarita Mocktail Recipe and make meal ending sparkling.

    Pulao and Zarda, the ultimate flavor fusion! Brace yourself for a taste sensation like no other. Imagine this: Pulao and Zarda, united on your plate in perfect harmony. Yes, you heard it right! Indulge your taste buds by mixing these two delectable dishes together. It may sound unconventional, but trust us, it’s a match made in foodie heaven. Don’t be shy, be bold! Give this extraordinary combo a whirl and prepare to be blown away by the explosion of flavors. 

    Beef Yakhni Pulao Recipe
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    5 from 1 vote

    Pakistani Beef Yakhni Pulao Recipe

    Pakistani Beef Pulao is a flavorful one-pot rice dish that combines tender beef and aromatic spices for a delicious and satisfying meal.
    Total Time3 hours
    Course: Main Course
    Cuisine: pakis
    Keyword: Pulao
    Servings: 5 People

    Ingredients

    For Making Beef Broth

    • 1/2 KG Beef Mix Boti
    • 1 1/2 tbsp Ginger Garlic Paste
    • 1 Onion Medium Size
    • 1.5 ltr Water
    • 1 tbsp Salt
    • 10 Laung (Cloves)
    • 1 Cinaman Stick (Dar Chini)
    • 1 Bari ilaichi (Black Cardamom)
    • 1/2 tsp Black peppercorns (Kali Mirch)
    • 1/2 tsp Fennel seeds (Saunf)
    • 1/2 tbsp Coriander seeds (Sabut dhania)
    • 1/2 tbsp Cumin seeds (Zeera)
    • 2 Bay leaves (tez Paat)

    To Prepare Pulao

    • 1/2 KG Basmati Rice
    • 1/2 cup Oil
    • 1 Onion Medium Size
    • 1/2 tsp Turmeric powder (Haldi)
    • 1/2 tsp Coriander seeds (Sabut Dhania)
    • 1/2 tsp Cumin (zeera)
    • 1/2 tsp Fennel seeds (saunf)
    • 3 Green chili pepper
    • 1/2 cup Yogurt (dahi)

    Toppings

    • Mint Leaves (Podina)
    • Cilantro (Hara Dhania)
    • Green Chili Pepper
    • Food Color

    Instructions

    For making Beef Broth (yakhni)

    • 1. In a saucepan, combine water, beef, sliced onion, ginger garlic paste, and salt.
    • 2. Add a bundle of whole spices tied in a muslin cloth and cover the lid. Allow the beef to cook over low to medium heat for approximately 50-60 minutes until it becomes tender and absorbs the aromatic flavors of the spices. Alternatively, you can use a pressure cooker to expedite the cooking process, taking around 20-25 minutes to achieve the desired tenderness.
    • 3. After the meat has been properly tenderized, remove the muslin cloth containing the whole spices or take out the herb infuser, if used.
    • 4. Using tongs or a slotted spoon, carefully transfer the meat from the stock to a separate bowl and set it aside. Proceed to cook the remaining stock, allowing it to reduce until only 3 cups remain and save it for later use.

    Soaking Rice for Pulao

    • 1. To ensure the rice is clean, thoroughly rinse it under running water using a strainer.
    • 2. Soak the rice in a bowl for 30 minutes, ensuring that the amount of soaking water is twice the quantity of rice you are using. This soaking time is ideal for basmati rice.
    • 3. Once the soaking process is complete, drain the rice so that all the starchy layer that was built on the rice naturally washes away. This step ensures that the rice is clean and ready for use. Set aside the drained rice for later use.

    Combining Broth With Rice

    • We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.
    • 1. In a pot, add oil and let it heat so the rawness ends.
    • 2. Add chopped onion in oil and sauté until they turn golden brown.
    • 3. Add Ginger Garlic paste and sauté for a while.
    • 4. Add cooked meat to a pot that was kept aside in a bowl.
    • 5. In a pot, add roasted and crushed cumin, coriander seeds, and fennel seeds (saunf) for a burst of flavor. After adding the meat, sauté them well. To add a spicy kick, incorporate finely chopped green chili pepper.
    • 6. Make sure the yogurt is at room temperature and whisk it thoroughly to achieve a smooth consistency. Transfer the yogurt to a pot and mix it well. Cook on medium-high heat, stirring continuously, until all the ingredients are thoroughly combined, the water content reduces, and the oil separates.
    • 7. Once the oil starts to separate and leave the sides, add the prepared beef stock to the pot. Mix it well to ensure that all the components are properly incorporated and settled.
    • 8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
    • 9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

    Steaming Pulao Rice

    • 1. As the water evaporates, you may notice small holes forming on the top layer of rice. When this happens, lower the flame and place a tawa or griddle underneath the pot to prevent the rice from sticking to the bottom.
    • 2. Before covering the rice, add a handful of fresh mint leaves on top for an aromatic touch. You can also sprinkle some food color to enhance the visual appeal of the dish.
    • 3. Take a piece of kitchen towel or cotton cloth and wrap it around the lid that you will be using for steaming. This will facilitate deep steaming and aid in the rice absorbing the moisture effectively.
    • 4. Cover the lid tightly and steam cook the rice for approximately 10 minutes.

    Resting

    • 1. After completing the steaming process, turn off the flame and keep the lid tightly covered. Allow the rice to rest for about 15 minutes. This resting period helps the rice to settle and absorb any remaining moisture, resulting in perfectly cooked and fluffy rice.
    • 2. After the 15-minute resting period, gently fluff the rice using a fork or a spatula. Be careful not to overmix, as it can make the rice clumpy or stick to the bottom. The aim is to separate the grains while maintaining their light and fluffy texture.

    FAQs

    Beef Yakhni Pulao is a traditional dish in Pakistan. It is made by combing beef broth in rice with multiple spices. Its nutty color and flavors makes it unique.

    Using the waist part of beef is best for cooking Pulao.


    Yes, you can use if you have pre-packaged or homemade beef stock.

    After separating the meat from the broth cook it until it is left 3-4 cups if you are using 1/2 kg meat.

    Using long-aged basmati rice is the best choice to cook pulao. It will be ok if you are using short-aged basmati.

    Pulao rice is cooked by simmering and steaming. If you overcook rice while simmering it will definitely get mushy. To avoid turning your rice mushy, measure the water content while adding rice to boiling stock. Water must be more than rice but not more than 2nd phalanx of your index finger. This ratio is exact for making perfect pulao rice

    The authentic beef yakhni pulao recipe does not include any kind of vegetable. Afghani pulao ( kabuli pulao ) is made with multiple vegetables and nuts.

    You can make it in both ways either in a pressure cooker or in a pot.

    If you are making broth in a saucepan make sure to cook it on a low flame no matter if it takes more time to cook. Try not to interfere with heat by opening the lid again n again.

    Beef yakhni pulao tastes yum honestly if made in advance. It deepens the flavor more in meat.

    Mint leaves, cilantro, and crispy fry onions goes well for topping pulao.

    Store leftovers in air tight container in your refrigerator. You can refrigerate it for up to 3 days. To reheat sprinkle some water on the rice this will make steam and keeps your rice fluffy.

    You can adjust spice level according to your taste buds.

    You can double the recipes. Simply double all the ingredients but not water. It will take half to the given amount.

    Kya Pakaen

    The cook behind Kya Pakaen is a home chef who loves sharing simple, tasty recipes to make everyday cooking easy and fun. Each dish comes from real kitchen experience—made with love and a pinch of desi flavor!