Yakhni Pulao (Beef/Mutton)
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb beef cubes
- 2 inch ginger roughly chopped int chunks
- 6 garlic cloves
- 1 tsp whole black pepper
- 1/2 tsp cloves
- 4-6 whole red chillies (optional)
- 2 tbsp saunf
- 2 tbsp whole coriander seeds
- 3 cups rice (rinsed and soaked)
- 1 inch cinnamon stick
- 2-3 cloves
- 5-7 whole black peppers
- 1/2 tsp cumin seeds
- 1 onion chopped (roughly 1 cup)
- 1 tsp ginger paste
- 1 1/2 tsp garlic paste
- 4-5 Green Chillies (finely chopped or ground into a paste w water) (OPTIONAL)
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- salt (1 tsp + 2 1/2 tsp)
- Oil for cooking
Instructions
- 1
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.
- 2
While the meat is cooking soak your rice
- 3
When the pressure releases strain the stock to remove the whole spices. Keep the beef chunks aside.
- 4
Heat a lug of oil in a pot
- 5
Add the whole spices - cumin seeds, cloves, black pepper, cinnamon sticks and fry until they crackle and you can smell the aroma
- 6
Put the chopped onions into the pot and saute until they caramelize (8 minutes or so)
- 7
Now add the garlic and ginger paste, saute for another minute. Add the chopped or ground green chillies if using.
- 8
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)
- 9
Now in go the beef chunks, stir for a minute so they can absorb the spices and flavors.
- 10
Add the rice and the strained stock. Adjust with additional water if your rice requires it.
- 11
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.