Beef Yakhni Pulao by @samsweetandspicetreats

1h45
Hard

6 servings

🥩

500 g

Beef

🧂

15 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

🧅

2

Onion

🧄

5

Garlic

🫚

2.5 cm

Ginger

💧

1.5 l

Water

🍚

500 g

Basmati Rice

🧅

1

Onion

🧂

1 tsp

Salt

🌶️

1 tsp

Crushed Red Chillies

🌿

1 tsp

Cumin Coriander Powder

🧂

5 ml

Garam Masala

🧄

15 ml

Ginger Garlic Paste

🥔

4

Potatoes

🥣

0.5 cup

Yoghurt

🌶️

4

Green Chillies

🍅

1

Tomato

Preparation Steps

  1. Step 1/22

    Quarter 1 onion and cut the 1-inch ginger piece into thick slices.

    onion
    ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/22

    Combine beef, quartered onion, garlic cloves, ginger, whole coriander seeds, 1 teaspoon cumin seeds, fennel seeds, star anise, cinnamon stick, peppercorns, black cardamom, cloves, and button chillies in the stockpot.

    beef
    onion
    garlic cloves
    ginger
    whole coriander seeds
    cumin seeds
    fennel seeds
    star anise
    cinnamon stick
    black peppercorns
    black cardamom
    cloves
    whole button chillies
    🥘stockpot
    🥄measuring spoons

  3. Step 3/22

    Pour in 1.5 litres water and add 1 teaspoon salt.

    water
    salt
    🥘stockpot
    🥛measuring cup
    🥄measuring spoons

  4. Step 4/22

    Bring the stockpot to a boil over medium-high heat and simmer until the beef is fork-tender, about 60 minutes.

    beef
    water
    🥘stockpot

  5. Step 5/22

    Strain the beef broth through a fine mesh strainer and reserve the cooked beef.

    beef
    water
    🫗fine mesh strainer
    🥘stockpot

  6. Step 6/22

    Discard the boiled aromatics and keep the strained broth warm for cooking the pulao.

    whole coriander seeds
    cumin seeds
    fennel seeds
    star anise
    cinnamon stick
    black peppercorns
    black cardamom
    cloves
    whole button chillies
    onion
    garlic cloves
    ginger
    🫗fine mesh strainer
    🥘stockpot

  7. Step 7/22

    Rinse basmati rice until the water runs mostly clear and soak it in water for 30 minutes.

    basmati rice
    water
    🧺colander
    🥛measuring cup

  8. Step 8/22

    Slice the remaining onion, halve the green chillies, slice the tomato thickly, and quarter the half-boiled potatoes if using.

    onion
    green chillies
    tomato
    potatoes
    🔪chef's knife
    🪵cutting board

  9. Step 9/22

    Heat cooking oil in the wide pot over medium heat and fry the sliced onion until deep golden brown.

    cooking oil
    onion
    🍲wide pot
    🥄wooden spoon

  10. Step 10/22

    Add a small splash of strained beef broth to the golden onion to stop it browning further.

    water
    onion
    🍲wide pot
    🥄wooden spoon

  11. Step 11/22

    Add 2 teaspoons salt, crushed red chilli, 1 teaspoon cumin seeds, coriander powder, garam masala, and ginger garlic paste.

    salt
    crushed red chilli
    cumin seeds
    coriander powder
    garam masala
    ginger garlic paste
    🍲wide pot
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/22

    Sauté the spices and onion mixture until fragrant and the oil begins to separate, about 3 minutes.

    cooking oil
    onion
    ginger garlic paste
    🍲wide pot
    🥄wooden spoon

  13. Step 13/22

    Add the reserved beef and fry it in the masala for 5 to 10 minutes.

    beef
    🍲wide pot
    🥄wooden spoon

  14. Step 14/22

    Stir in the quartered potatoes, if using, and cook for 2 minutes.

    potatoes
    🍲wide pot
    🥄wooden spoon

  15. Step 15/22

    Add plain yoghurt and halved green chillies, then stir until the yoghurt coats the beef.

    plain yoghurt
    green chillies
    🍲wide pot
    🥄wooden spoon
    🥛measuring cup

  16. Step 16/22

    Cook the beef mixture until some yoghurt moisture evaporates and the masala thickens, about 5 minutes.

    plain yoghurt
    beef
    🍲wide pot
    🥄wooden spoon

  17. Step 17/22

    Drain the soaked basmati rice and gently stir it into the beef masala.

    basmati rice
    🧺colander
    🍲wide pot
    🥄wooden spoon

  18. Step 18/22

    Pour in enough reserved beef broth to cover the rice by about 1 centimetre, adding water only if more liquid is needed.

    water
    basmati rice
    🍲wide pot
    🥛measuring cup

  19. Step 19/22

    Arrange thick tomato slices over the rice and taste the broth for salt.

    tomato
    salt
    🍲wide pot
    🥄wooden spoon

  20. Step 20/22

    Cook uncovered on high heat until the rice is half cooked and most surface liquid has absorbed, about 8 to 10 minutes.

    basmati rice
    water
    🍲wide pot

  21. Step 21/22

    Cover the wide pot tightly and cook on very low heat for 20 minutes to steam the pulao.

    basmati rice
    beef
    🍲wide pot

  22. Step 22/22

    Rest the pulao covered for 10 minutes, then fluff the rice gently and serve hot.

    basmati rice
    beef
    🍲wide pot
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Seasonings, Spices, Vegetables, Liquids, Grains, Condiments

Ingredients

Beef, Salt, Whole coriander seeds, White cumin, Saunf, Star anise, Cinnamon, Black peppercorns, Big cardamom, Cloves, Whole button chillies, Onion, Garlic, Ginger, Water, Basmati rice, Crushed red chillies, Cumin coriander powder, Garam masala, Ginger garlic paste, Potatoes, Yoghurt, Green chillies, Tomato

Allergens

to inform

Dietetics

Dietary regimen

High protein, Gluten free

Calories

760 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 93g, Fat: 27g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 760mg, Calcium: 115mg, Sodium: 820mg

Vitamins

Vitamin B12: 2.4mcg, Vitamin C: 18mg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

45 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

wide pot, stockpot, fine mesh strainer, colander, chef's knife, cutting board, wooden spoon, measuring spoons, measuring cup

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Eid al-Adha, Celebration, Family Dinner, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Mughlai

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Juicy, Creamy, Soft

Flavors

Savory, Spicy, Aromatic, Warm, Rich, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Freeze within 24 hours,Thaw in the refrigerator before reheating)