Jump to the Yakhni Pulao Recipe
I recently ran a poll on my Insta Stories where I said cooking for me ranges from feeling like therapy to full on torture and asked where you stood. Most people leant towards therapy, but the bulk of you that messaged me said that it is compulsion that kills it for you. I agree. Wholeheartedly. The difference between I want to and I have to is significant.
For instance, take Yakhni Pulao. I really love it, but there is never a have to attached (I may love it a little more than everyone else lol). So for me cooking this Yakhni Pulao Recipe with it's heady aroma is therapy. That said, the traditional way (stovetop) it takes well over an hour just to get the stock ready if you are making it with beef. I am used to slow cooking meat so that in itself does not bother me. However, that's a solid hour that the aromas I find delightful when I am eating full on move into my couch and rugs and the house smells for days on end. I don't find that quite so delightful.
The idea of getting the yakhni (stock) ready and Pulao on the table in under an hour had great appeal for me. Especially when it meant that most of the smell could be contained inside my trusty Instant Pot. That said, I have usually made it stovetop so if you do so then simply bring the liquid to a boil and then simmer till tender. Either way this Yakhni Pulao Recipe WORKS!
If you read nothing else in my babble then READ THIS: KNOW YOUR RICE. I use Falak brand basmati rice and it cooks very quickly, my quantity of stock reflects that. If you add your stock and feel like the liquid is not enough then add a little more. The cooking philosophy is the same though. Bring the liquid to a boil and keep on a low boil partially covered until the water is absorbed. If your rice isn't quite done cover your pot and cook on the lowest setting for another 5-8 minutes.
You will note that I use boneless beef in this recipe, you are completely welcome to use bone in beef or mutton since it has a lot more flavor. Please do remember that the bones will release their own liquid so you will end up with far over the 4 cups. You can cook it down for greater flavor or reserve some of it for another day and use.
Yakhni Pulao Recipe (Beef/Mutton)
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
If you are a rice lover then here are some other mains for you to check out!
Use the classic WordPress editor.
Mona says
Hi Sarah!
I have 3 lbs of beef cubes to use. Will likely use 3-4 cups of rice. I will adjust the water accordingly, but which spices do I double/triple and which do I leave the same?
Thanks in advance,
Mona
Sarah Mir says
HI Mona apologies for the delay but typically I would triple everything for the stock and then reduce the whole spices when scaling up. Sounds to me like you were keeping the rice pretty close to the original quantity so that portion doesn't need alot of adjusting
Nimra says
First time making yakhni pulao. I did use 2 lbs beef mainly because the cut had lots of bone and not enough meat. The flavours were so good. Had to eliminate the fennel seeds because I didn’t have any. Also next time I would add the 1tsp salt to the yakhni instead so the beef gets a bit more flavor.
Tasted great and so easy with the instant pot and the recipe was super easy to follow even for someone like me who is terrified of desi cooking 😂
Sarah Mir says
That is just the very best to hear! thank you!
Suniya Sadullah Khan says
Hi. How many people does this serve? Trying to figure out if I need to double the quantity if I need to cook for 10 people!
Sarah Mir says
Hi Suniya! I am SO sorry I am just seeing this but generally it's half a cup of rice per person for one dish about 1/3 if you have multiple items!
Melissa says
Made this for the first time today and it was a complete hit. Everyone loved it. And now it’s going into rotation for a family fav. Such rich flavours and so lip smacking delicious.
Sarah Mir says
MELISSA! I am SO SO happy to hear that!!!! thank YOU!
Me says
Hi, the recipe states to table spoons of sunaf. I have tried to look for this but can’t find it, fo you know what it is and where I could find it?
Sarah Mir says
Hi Ahsan! Saunf in English is fennel and fennel seeds are frequently available in grocery store spice sections! Hope this helps!
Syeda says
A perfect ‘base’ recipe for pulao! I’ve made this so many times now that I feel comfortable making my own little modifications. I’ve subbed fresh onions for 1/2 cups of pre-fried, and used 2 cups rice + 4 small potatoes instead of 3 cups (my family is aaloo obsessed!) and with 3.5 cups stock it turns out perfect
Sarah Mir says
Oh wow Syeda! thank YOU!!! I am so glad it works for you and I love the modifications you made!
Alia says
I made this today. My first time making authentic yakhni pulao. Alhumdulilah it's a well explained recipe. I did the second step in the instant pot as well using the rice feature.
Sarah Mir says
YAY! I am so so glad to hear it!!!!!