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Yakhni Pulao
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Yakhni Pulao Recipe (Beef/Mutton)

Author Sarah Mir

Ingredients

Yakhni (Stock)

  • 1 lb beef cubes
  • 2 inch ginger roughly chopped int chunks
  • 6 garlic cloves
  • 1 tsp whole black pepper
  • ½ tsp cloves
  • 4-6 whole red chillies (optional)
  • 2 tbsp saunf
  • 2 tbsp whole coriander seeds

Rice

  • 3 cups rice (rinsed and soaked)
  • 1 inch cinnamon stick
  • 2-3 cloves
  • 5-7 whole black peppers
  • ½ tsp cumin seeds
  • 1 onion chopped (roughly 1 cup)
  • 1 tsp ginger paste
  • 1 ½ tsp garlic paste
  • 4-5 Green Chillies (finely chopped or ground into a paste w water) (OPTIONAL)
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • salt (1 tsp + 2 ½ tsp)
  • Oil for cooking

Instructions

  • Combine all the yakhni ingredients along with 3.5 cups of water in your Instant Pot or pressure cooker. Stir and set on Manual for 15-18 minutes, naturally release.
  • While the meat is cooking soak your rice
  • When the pressure releases strain the stock to remove the whole spices. Keep the beef chunks aside.
  • Heat a lug of oil in a pot
  • Add the whole spices - cumin seeds, cloves, black pepper, cinnamon sticks and fry until they crackle and you can smell the aroma 
  • Put the chopped onions into the pot and saute until they caramelize (8 minutes or so)
  • Now add the garlic and ginger paste, saute for another minute. Add the chopped or ground green chillies if using.
  • Add the coriander powder, red chilli powder, and 1 tsp of salt. Cook for another 30 (add a splash of water if it starts to burn)
  • Now in go the beef chunks, stir for a minute so they can absorb the spices and flavors.
  • Add the rice and the strained stock. Adjust with additional water if your rice requires it.
  • Put in 2.5 tsp of salt, bring to a boil and cook partially covered until the water is more or less dry and the pulao is done. If the rice is still not cooked shut the lid and turn the heat down, keeping it on low till cooked through. 

Notes

  • If you want to be as efficient as possible then put the yakhni ingredients in the Instant Pot and then chop your onion. When the instant pot is ten minutes into natural release then start cooking. By the time you are ready for the meat it should have released entirely, if not manually release the remainder. 
  • The chillies - red and green - add great flavor but they are entirely optional! 
  • If you want to make the straining of the meat less messy simply tie up all the ingredients for the broth in a muslin bag and remove the bag from the broth when it's done