Beef Yakhni Pulao

A Hearty Classic with Noble Roots

Ingredients:

  • 🍚 2 cups basmati rice

  • 🥩 500 grams beef, cut into pieces

  • 🧅 2 onions, thinly sliced

  • 🍅 4 tomatoes, chopped

  • 🧄 2 tablespoons ginger-garlic paste

  • 🌶️ 2 green chilies, slit

  • 🥄 1 cup plain yogurt

  • 🌿 1 teaspoon turmeric powder

  • 🌶️ 1 teaspoon red chili powder

  • 🍛 1 teaspoon garam masala powder

  • 🧈 4 tablespoons ghee or oil

  • 🍲 4 cups beef stock or water

  • 🧂 Salt to taste

  • 🌱 Fresh coriander leaves and mint leaves, for garnish

Instructions:

  1. Wash the rice and soak it in water for 30 minutes. Drain the water and set aside.
  2. Heat ghee or oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside
  3. In the same pot, add ginger-garlic paste and sauté for a minute. Add beef pieces and cook until browned.
  4. Add tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
  5. Add yogurt and garam masala powder. Mix well and cook for a few minutes.
  6. Add soaked rice to the pot and stir gently to combine with the beef mixture.
  7. Add beef stock or water and bring it to a boil. Reduce the heat, cover the pot with a tight lid, and cook for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  8. Garnish with fried onions, fresh coriander leaves, and mint leaves. Serve hot

TIPS & GARNISHING IDEAS

  • 🌰 Top with ghee-roasted nuts like cashews and slivered almonds to add richness and a light crunch.

  • 🧴 Drizzle a spoonful of yakhni (stock) on top before serving for an aromatic, juicy finish.

  • 🧅 Add a nest of crispy fried onions in the center for a dramatic and flavorful presentation.