Pakistani Beef Yakhni Pulao Recipe -

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

Course: Main Course

Cuisine: pakis

Keyword: Pulao

Servings: 5 People

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.

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.

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.

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.

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.