How to Prepare Yummy Yakhni Beef Pulau (Bangladesh)

By | April 28, 2020

Yakhni Beef Pulau (Bangladesh). Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Here is your step by step guide to the perfect Beef yakhni Pulao. Remove bouquet garni and discard it.

Yakhni Beef Pulau (Bangladesh) Beef yakhni pulao is wonderful pulao recipe in which rice cooked in beef stock. On Eid-ul-Adha Pakistani people love to make it with fresh meat and it tastes really good when cooked with fresh meat. You can also make it with lamb/goat meat. You can cook Yakhni Beef Pulau (Bangladesh) using 44 ingredients and 11 steps. Here is how you cook it.

Ingredients of Yakhni Beef Pulau (Bangladesh)

  1. It’s of Masala Bag.
  2. Prepare 2 TBS of Coriander.
  3. Prepare 1 TSP of Cumin.
  4. It’s 1 TSP of Sweet Cumin.
  5. Prepare 1 TSP of Black Cumin.
  6. It’s 5 of Cardamom.
  7. You need 1 of Black Cardamom.
  8. You need 3 of Cinnamon.
  9. It’s 6 of Cloves.
  10. Prepare 1/2 TSP of Black Pepper.
  11. Prepare 1/2 TSP of White Pepper.
  12. Prepare 1/2 of Mace.
  13. You need 1 of Bay Leaf.
  14. Prepare of Beef Stock (Beef Yakhni).
  15. It’s 2.5 KG of Beef (Try to add some Bone as well).
  16. You need 1/2 Cup of Whole Onion.
  17. You need 1/4 Cup of Garlic Cloves.
  18. Prepare 1/2 of Ginger.
  19. Prepare 4 of Green Chili.
  20. It’s Bag of Masala.
  21. Prepare 9 Cups of Water.
  22. You need of Rice Section.
  23. Prepare 1/2 cup of Ghee.
  24. It’s 1 cup of sliced onion.
  25. It’s 6 of Cloves.
  26. It’s 4 of Cardamom.
  27. Prepare 3 of Cinnamon.
  28. Prepare 1 TSP of Black Pepper.
  29. It’s 1 TSP of Black Cumin.
  30. It’s 2 TBS of Ginger Paste.
  31. You need 2 TBS of Garlic Paste.
  32. It’s 1 Cup of Chopped Tomatoes.
  33. Prepare 1 TBS of Green Chilli Paste.
  34. You need 1 TBS of Coriander Powder.
  35. It’s 1 TBS of Salt.
  36. Prepare of Cooked Meat.
  37. Prepare 1 cup of Sour Curd.
  38. You need 10 of Cashew nuts.
  39. It’s 10 of Raisins.
  40. Prepare 4 of Green Chilies.
  41. You need 9 cup of Beef Stock (the Yakhni we made before).
  42. Prepare 1 cup of Tamarind juice (water+ Tamarind).
  43. Prepare 1 KG of Basmati Rice (Long aromatic rice) Soak the rice.
  44. It’s of Mint Leaves, Almond Nuts, Green Chilies (For Garnishing).

I am giving here my mom's recipe of Beef Yakhni Pulao. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings. Yakhni Pulao is a Kashmiri recipe made with rice, chicken and a melange of Indian spices that add flavour to it. This Chicken Yakhni Pulao recipe will help you make it easily at home.

Yakhni Beef Pulau (Bangladesh) instructions

  1. Prepare 'Masala Bag' by putting all the ingredients in the "Masala Bag" section into clean cotton is cloth and knot tightly..
  2. Add every ingredient from the "Beef Stock (Beef Yakhni)" section in a pressure cooker. Don't forget to put the 'Masala Bag' in it..
  3. Pressure Cook Till 6/7 whistles.
  4. Separate the meats from the stock (Yakhni).
  5. From the "Rice Section" take the first 13 ingredients which are ghee to salt cook for 2/3 Min and add 1 cup beef stock (Yakhni). Cook for 5 min in medium flame..
  6. Add cooked meat, sour curd, cashews, raisins and green chilies. And fry for 10 min..
  7. Add 8 cup beef stock and 1 cup Tamarind juice. Stir and let it boil.
  8. Add soaked rice to boiling stock and cook on high flame until the water almost dry's out..
  9. Garnish with Mint Leaves, Almond Nuts, Green Chilies and cover with pan lid..
  10. Put a heavy bottom pan(Tawa) under and cook for 30 min in low flame.
  11. Enjoy 🙂 and If you want to see the video, please visit my YouTube channel "Bengali Treats".

You can also make mutton yakhni pulao by using the same recipe and increasing spices a bit. While we do not claim that this recipe promises the ambrosial. Procedure: Take the water in a large pan, add all the akhni water ingredients in it and boil it. Yakhni pulao finds a mention in Ain e Akbari. It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs.

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