Degi Style Beef Yakhani Pulao | Aromatic & Rich Beef Pulao Recipe
Автор: FOOD DELICIOUS
Загружено: 2025-11-09
Просмотров: 59
Discover the authentic taste of Degi Style Beef Yakhani Pulao, a rich and aromatic beef pulao recipe perfect for family dinners and special occasions. This traditional Pakistani beef pulao combines flavorful slow-cooked beef with fragrant basmati rice simmered in a spiced yakhni broth. Learn how to make yakhani pulao step by step with this easy beef pulao recipe that delivers tender meat and perfectly cooked rice. Whether you want to try a classic beef rice recipe or explore the rich flavors of degi pulao, this aromatic beef yakhani pulao will be a delicious addition to your dinner table. Enjoy the true taste of Pakistani cuisine with this perfect beef yakhani pulao banane ka tarika, guaranteed to impress your guests.
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Prepare the Meat and Yakhni (Broth):
Wash 1 kg meat with vinegar and water three times.
In a pressure cooker, add:
Green chilies – 6
Onion – 1 large (chopped)
Garlic – 1 bulb
Bay leaves (Tej Patta) – 2
Phathar ka phool – few pieces
Black pepper seeds – 1 tsp
Cloves – 8 to 10
Mace (Javitri) – 1 flower
Nutmeg (Jaiphal) – ¼ piece
Marathi Moggu – 1 large
Big cardamom – 1
Green cardamom – 8 to 10
Star anise – 2
Cinnamon sticks – 3-inch pieces
Oil – 1 tbsp
Salt – as required
Water – 2½ glasses
Pressure cook for 5–10 minutes on medium flame.
2.Add more flavor:
Open the lid and add:
Dry coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Pressure cook again for 20–25 minutes on medium flame.
3.Prepare Fried Onions:
In a separate pan, heat 1 cup oil.
Add 2 large chopped onions and a little salt.
Fry until golden brown.
Remove the onions and keep aside for later use.
4.Separate Meat and Broth:
Once the Yakhni is ready, strain it.
Take out the meat pieces and keep aside.
Preserve the Yakhni (broth) to cook the rice later.
5.Cook the Meat Base:
In a cooking pot, add the cooked meat.
Stir gently for 4–5 minutes on medium flame.
Add:
Ginger-garlic paste – 2 tsp
Mix well.
Green chilies – 4 to 5
Fried onions – half portion
Garam masala – 1 tsp
Curd – 100 g
Coriander leaves – few
Lemon juice – 1
Add 1 glass of Yakhni (broth).
Cover and cook for 5 minutes on medium flame.
6.Cook the Rice:
Add 1 kg soaked rice into the pot.
Pour the remaining Yakhni (broth).
Cover and cook for 8–10 minutes on medium flame, stirring occasionally.
7.Final Dum (Steam Cooking):
Once the water is absorbed, open the lid and gently mix.
Sprinkle:
Mint leaves – few
Coriander leaves – few
Fried onions – remaining portion
Desi ghee – 3 tsp
Cover tightly and cook on low flame (dum) for 20 minutes.
8.Serve:
Fluff up gently before serving.
Yakhni Pulao is ready! Serve hot with raita or salad.
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