Yakhni Pullao ~ Beef Pullao
Meat Stock
  • 2lbs/907g boneless meat (3 lbs with bone)
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • ½ teaspoon turmeric
  • 1 cinnamon sticks
  • 5 cloves
  • 6 cups water
  • 3 cups rice, soak for 20 minutes
  • 5 cups meat stock
  • 1 teaspoon black cumin (shah zeera)
  • 2 black cardamom
  • 6 green cardamom
  • 1 cinnamon stick
  • 2 onions, finely chopped or sliced
  • 3 tablespoons oil, more if needed
  • salt and pepper
  • cilantro, handful
  • mint, optional
  • nuts: almonds, cashews, optional
  • raisins/sultanas, optional
Meat Stock
  1. Put the meat, water, garlic, ginger and the stock spices in a big pot and bring to boil.
  2. Lower heat and cook until meat is tender, 40 to 60 minutes.
  3. You can also use the pressure cooker.
  4. Takes about 20-30 minutes to tenderise meat in a pressure cooker.
  5. Check your pressure cooker manual for details.
  6. After meat is cooked, strain the broth and keep for the rice.
  1. Fry the onion in the oil till brown and crisp. Need to get a nice brown colour on them.
  2. Pull out the onions and put aside.
  3. Add more oil if needed, need to have a two tablespoons in the pot.
  4. Add the spices and let splutter a little.
  5. Brown the meat a little to get some colour.
  6. Add in the drained rice and coat with the oil and spices.
  7. Then add 5 cups of the reserved meat stock.
  8. If you need to, add a bit of water to make up to 5 cups.
  9. There should be an inch of stock above the rice.
  10. Add ¾ of the fried onions.
  11. Let the rice come to boil and then place on a steady simmer, uncovered until most of the water has been absorbed and holes are beginning to form on the rice surface.
  12. Make sure the rice looks halfway cooked, and not totally raw.
  13. Add more water if rice is too crunchy. If you soaked it, there should be no problem.
  14. Once the rice has absorbed most of the stock, cover the pot, turn heat to low and cook on low for 10 minutes. Put on a timer.
  15. At the end of the 10 minutes, pull of the heat and keep pot covered for another 10 minutes. Put on a timer.
  16. At the end of 10 minutes, remove the lid.
  17. The rice should be cooked. Fluff up with a fork and garnish with the rest of the onions and chopped cilantro.
  18. Serve on a big platter.
  19. Garnish with dried fruit and nuts if using.
Nutrition Information
Serving size: 8-10
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/yakhni-pullao-beef-pulao/