Yakhni Pulao recipe

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Ingredients

• For the yakhni (broth)
• 1 kg beef (bone-in preferred)
• 2 jugs of water
• 3 medium onions (peeled, whole)
• 1 small piece of ginger
• 1 whole garlic bulb
• 5 to 6 green chilies
• 1 to 2 tbsp black peppercorns
• 8 to 9 dried round red chilies
• 1 1/2 tbsp salt
• 1 1/2 tbsp coriander seeds
• 1 1/2 tbsp cumin seeds (zeera)
• A few whole spices: nutmeg (jaiphal), mace (javitri), cinnamon stick (darchini), cloves (laung), star anise (badiyan) and big cardamom (bari elaichi)
• For the pulao
• 1 kg basmati rice (washed and soaked)
• 1/4 cup cooking oil
• 2 medium onions, thinly sliced
• 1 large tomato, chopped
• 1/2 tsp turmeric powder (haldi)
• 1 tsp black pepper powder
• A pinch of red chili powder (optional)
• 2 to 3 cloves (laung)
• 1 1/2 tsp cumin seeds (zeera)
• 1 to 2 bay leaves (tej patta)
• 1 to 2 big and small cardamoms
• 1/2 cup yogurt
• 5 to 6 green chilies
• Fried onions (reserved from earlier)

Method

Prepare the yakhni (broth)

1. In a pressure cooker, add the beef, water, whole onions, ginger, whole garlic bulb, green chilies, black peppercorns, red chilies, salt, coriander seeds, cumin seeds and all the whole spices.
2. Bring to a boil and skim off any scum that rises to the surface.
3. Cover and cook on a high flame for 20 minutes (or until the beef is tender).
4. Carefully remove the garlic and meat from the yakhni and set them aside.
5. Strain the yakhni and discard the remaining solids. Reserve the broth for cooking the rice.

Prepare the pulao

6. In a deep pot, heat 1/4 cup of cooking oil. Add the 2 sliced onions and fry until golden brown.
7. Remove half of the fried onions and set them aside for garnish.
8. Add the cooked whole garlic from the yakhni and sauté for a minute.
9. Add the chopped tomato, turmeric powder, black pepper powder, red chili powder (if using), cumin seeds, cloves, bay leaves and cardamoms.
10. Stir well and cook until the tomato softens and the oil separates from the masala.
11. Add 1/2 cup yogurt and continue cooking until the oil surfaces again.
12. Add the cooked beef to the pot and mix well with the masala.

Cook the rice

13. Add the reserved yakhni to the pot with the beef and bring to a boil. Cook for 2 to 3 minutes to let the flavors combine.
14. Drain the soaked rice and add it to the pot. Cook on a high flame until the water dries out and the rice is nearly cooked.
15. Lower the heat and sprinkle the reserved fried onions and green chilies on top.
16. Cover the pot and steam (dum) for 10 to 12 minutes on a low flame.

Serve

17. Fluff the rice gently and serve hot with yogurt or raita.

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