Yakhni pulao is a classic meat and rice dish with deep traditional flavors. At first glance you will find no difference between regular mutton or beef pilaf and yakhni pulao but by tasting one or two spoons you can tell the difference easily. The best part of this pulao is it is not hot and spicy like other rice recipes of India Pakistan subcontinent but actually quit mild. The essence of this pulao is yakhni or stock. People also use to prepare chicken yakhni pulao or mutton yakhni pulao and you can make these as well with this recipe. Do not deceived by the pale color of this Punjabi yakhni pulao as it is packed with flavors. This is a wonderful one pot dish to make for your family or for any dawat. Do give this recipe a try and enjoy the appreciation of your family.
______________ For Yakhni (stock) ______________
In a pot add enough water, add whole onion, garlic in it.
Put all the spices in a cheese cloth and tie a knot of it (make potli). Add this as well in the water. You are adding all the spices in the cloth bag because you don't ant to fish out spices later from the stock.
Also add meat in this water, cover the meat and cook it till the meat gets completely tender. This will take about 45-60 minutes.
After the meat is fully cooked strain the stock and reserve it for later use in pulao. Discard all the spices we just need meat and yakhni for further procedure of pulao.
________________ For Pulao ________________
Wash the rice and soak for 30 minutes.
In the pot add cooking oil and add sliced onion along with green chilies. Cook till the onion turns translucent.
Add ginger garlic paste and cook for few seconds or till the ginger garlic release its aroma.
Then add chopped tomatoes and cook till the tomatoes gets soft.
Now add white pepper powder, black pepper powder, cumin powder, garam masala powder, yogurt and fry the masala for few minutes more.
Add salt, red chili powder and cook again for few more minutes.
Now add cooked beef and fry it for 5-6 minutes.
Now add the strained beef stock in this pulao masala, add more water if stock (yakhni) is less. Adjust the quantity of stock and water as per your rice.
Cover the pot and let the water boil on high flame.
Then add soaked rice in this boiling water, give a gentle stir and let these cook on medium flame.
When the water gets low again cover the pot, steam cook the rice for 15-20 minutes.
After the time our beef yakhni pulao is ready, take out and enjoy.
___________ Tips: Measure the yakhni (stock) and adjust the water quality according to it.
The rice quality differs so adjust the quantity of stock and water according to it.
I did not mentioned the quantity of water and stock that i used for this rice pilaf as usually we add double amount of water for rice in the pulao. As per my measurement i used 2 glass of basmati rice (500grams) and added 3 glasses of stock and water for cooking the rice. Do your adjustments in accordance with your rice.
