Masalaydaar Beef Yakhni Pulao by @samsweetandspicetreats
6 servings
🥩
500 g
Beef
🧂
10 ml
Salt
🌿
5 ml
Whole Coriander Seeds
🌿
1 tsp
White Cumin
1 tsp
Saunf
⭐
1
Star Anise
🪵
1 stick
Cinnamon
⚫
5
Black Peppercorns
🌰
1 pod
Big Cardamom
🌿
2
Cloves
🌶️
4
Whole Button Chillies
🧅
300 g
Onion
🧄
5
Garlic
🌿
1 cm
Ginger
💧
1.5 l
Water
🍚
500 g
Basmati Rice
🧅
1
Onion
🧂
1 tsp
Salt
🌶️
5 ml
Crushed Red Chilies
🌿
1 tsp
Cumin Coriander Powder
🌶️
5 ml
Garam Masala
🫚
15 ml
Ginger Garlic Paste
🥔
400 g
Potatoes
🥛
0.5 cup
Yoghurt
🌶️
4
Green Chillies
Yakhni
🍅
120 g
Tomato
Preparation Steps
Step 1/20
Quarter 1 large onion, peel 5 garlic cloves, and slice a 1-inch piece of ginger.
Step 2/20
Place 500 g beef in a pot with 1.5 L water, the quartered onion, garlic cloves, and ginger.
Step 3/20
Add 1 tsp salt, coriander seeds, white cumin seeds, fennel seeds, star anise, cinnamon, peppercorns, black cardamom, cloves, and button chillies.
Step 4/20
Bring the stock to a boil, then simmer until the beef is fork-tender, about 60 minutes.
Step 5/20
Strain the beef stock and reserve the tender beef; discard the boiled aromatics and whole spices.
Step 6/20
Rinse 500 g basmati rice until the water runs mostly clear, then soak it in water for 30 minutes.
Step 7/20
Slice the remaining medium onion and cut 1 tomato into thick slices.
Step 8/20
Heat 4 tbsp cooking oil in a wide pot and fry the sliced onion until deep golden brown.
Step 9/20
Pour in a small splash of reserved beef stock to stop the onion from browning further.
Step 10/20
Stir in the remaining 1 tsp salt, crushed red chilli, ground cumin, ground coriander, garam masala, and ginger garlic paste.
Step 11/20
Sauté the masala until fragrant and oil separates around the edges, about 3 to 5 minutes.
Step 12/20
Add the reserved beef and fry it with the masala for 5 to 10 minutes.
Step 13/20
Add the quartered half-boiled potatoes, if using, and coat them in the spiced beef mixture.
Step 14/20
Add 1/2 cup plain yogurt and halved green chillies, then cook until excess yogurt moisture has reduced.
Step 15/20
Drain the soaked basmati rice and gently stir it into the beef mixture.
Step 16/20
Pour in enough reserved beef stock to cover the rice by about 1 cm; add water only if the stock is insufficient.
Step 17/20
Arrange the tomato slices over the rice and taste the cooking liquid to adjust the salt.
Step 18/20
Cook uncovered over high heat until the rice is about half cooked and most liquid has been absorbed, about 10 to 15 minutes.
Step 19/20
Cover the pot tightly and steam the pulao over low heat for 20 minutes.
Step 20/20
Rest the pulao for 5 minutes, then fluff gently and serve hot with raita and green salad if desired.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
650 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
45 minutes
Cooking
1 hour 30 minutes
Overall
2 hours 15 minutes
Difficulty
Level
Hard (3/4)
Steps
20 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@samsweetandspicetreats
Origin
Cuisine
Pakistani, South Asian, Mughlai
Geographic
Pakistan, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos