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Ingredient
Beef Yakhni Pulao
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Ingredient
9-10
Laung (Cloves)
1/2 tsp
Saunf (Fennel seeds)
1/2 tbsp
Dhania (Coriander seeds)
1/2 tbsp
Zeera (Cumin seeds)
1.5 liters
Pani (Water)
1 medium
Pyaz (Onion) sliced
1 tsp
Namak (Salt)
1/4 Cup
Oil
1/2 tsp
Haldee powder (Turmeric powder)
1 tsp
Garam masala powder
1/2 Cup
Dahi (Yogurt) whisk
3 Cups
Yakhni (Stock)
Cooking instructions
* Step 1
For Potli:
In muslin cloth,add cloves,cinnamon sticks,black cardamom,black pepper corns,fennel seeds,coriander seeds,cumin seeds,bay leaves and warp it to make a potli.
* Step 2
For Yakhni (Stock):
In cooker,add beef boti,water,ginger garlic paste,onion,salt,potli and bring it to boil,cover and cook until meat is done (approx.15-20 minutes).
* Step 3
Remove potli and discard it.
* Step 4
Remove meat,set aside and cook beef stock until it reduce to approx. 3 Cups.
* Step 5
In pot,add oil and onion,fry until golden brown.
* Step 6
Add ginger garlic paste and mix well.
* Step 7
Add cooked meat,turmeric powder,coriander seeds,cumin seeds,red chili crushed,black pepper crushed, garam masala powder,salt and mix well.
* Step 8
Add yogurt,mix well and cook on high flame until water is reduced and oil separates.
* Step 9
Add green chilies,mint leaves and mix well.
* Step 10
Add beef stock and mix,add rice and mix well.
* Step 11
Cook on high flame until water is reduce to ½ cup,cover and steam cook for 8-10 minutes.
* Step 12
Serve with raita and salad.
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Tag
30 Minute
Laung (Cloves)
Darchini (Cinnamon stick)
Badi elaichi (Black cardamom)
Sabut kali mirch (Black pepper corns)
Saunf (Fennel seeds)
Dhania (Coriander seeds)
Zeera (Cumin seeds)
Tez paat (Bay leaves)
Beef boti (cut in small pieces)
Pani (Water)
Adrak lehsan paste (Ginger garlic paste)
Pyaz (Onion) sliced
Namak (Salt)
oil
Haldee powder (Turmeric powder)
Dhania (Coriander seeds) roasted & crushed
Zeera (Cumin seeds) roasted & crushed
Lal mirch (Red chili) crushed
Kali mirch (Black pepper) crushed
garam masala powder
Dahi (Yogurt) whisk
Hari mirch (Green chilies)
Podina (Mint leaves) chopped (Optional)
Yakhni (Stock)
Chawal (Rice) Sella soaked for 30 minutes
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