Savor the aromatic perfection of Beef Yakhni Pulao! Tender meat, fragrant rice, and a symphony of spices in every bite. 🍖🍚 #recipe #pulao #kanwalskitchen
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What is Beef Yakhni Pulao?
Beef Yakhni Pulao is a sumptuous Pakistani dish renowned for its rich flavors and tender meat. It marries succulent pieces of beef with fragrant Basmati rice, cooked in a broth infused with a medley of aromatic spices. This results in a harmonious blend of textures and tastes that captivates the palate.
The key to a stellar Yakhni Pulao lies in the preparation of the yakhni, or broth. Slow-cooking beef pieces with an assortment of spices, including cardamom, cinnamon, and cloves, allows the flavors to meld and infuse into the meat. This creates a broth that is both robust and fragrant, serving as the heart of the dish.
The tenderized beef, now infused with the essence of the spices, is taken out from the broth. Fragrant Basmati rice replaces it in the yakhni, absorbing the savory goodness and developing a beautiful, golden hue. The result is a rice that’s not only flavorful but also incredibly aromatic, courtesy of the carefully selected spices.
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What makes Beef Yakhni Pulao Different?
What sets Beef Yakhni Pulao apart is its refined balance of spices, creating a dish that’s flavorful without overwhelming the senses. The subtle heat of black peppercorns complements the warm notes of cinnamon and cloves, while the earthy essence of cumin adds depth to the dish. The end result is a pulao that is complex yet approachable, making it a favorite among connoisseurs of Pakistani cuisine.
Beef Yakhni Pulao is a dish steeped in tradition and loved for its ability to bring people together. It’s often prepared for special occasions and gatherings, showcasing the warmth and hospitality of Pakistani hospitality. The tender beef, aromatic rice, and fragrant spices combine to create a culinary masterpiece that leaves a lasting impression on anyone fortunate enough to savor its exquisite flavors. Elevate your dining experience with this timeless dish, and immerse yourself in the rich tapestry of Pakistani cuisine.
Nutrition Facts:
The nutrition facts of beef yakhni pulao can vary based on the specific recipe and ingredients used. Here’s a general idea of the nutritional content for a typical serving (approximately 1 cup):
- Calories: Approximately 300-400 kcal
- Total Fat: 10-15 grams
- Saturated Fat: 2-5 grams
- Unsaturated Fat: 8-10 grams
- Cholesterol: 30-50 mg
- Sodium: 500-800 mg
- Total Carbohydrates: 35-45 grams
- Dietary Fiber: 2-4 grams
- Sugars: 2-4 grams
- Protein: 15-25 grams
These values are rough estimates and can vary based on factors such as the cut of beef used, the amount of oil or ghee added, and the specific rice and spices included in the pulao. Additionally, the cooking method, such as whether the dish is prepared with or without skinless chicken, can influence the nutritional profile.
If you have specific dietary concerns or preferences, it’s recommended to use a recipe calculator with the exact ingredients and quantities you use for a more accurate assessment. Keep in mind that yakhni pulao is a flavorful dish with meat, rice, and aromatic spices, contributing to a well-rounded meal.
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Ingredients:
- Beef = 1 kg
- Onion = 1 large size
- Ginger Garlic Paste = 1 tbsp
- Fennel Seeds (Saunf) = 2 tbsp
- Coriander Seeds = 2 tbsp
- Cardamom = 3 pcs
- Black Cardamom = 1 pcs
- Cinnamon Stick = 2 pcs of 1 inch
- Cumin Seeds = 1 tsp
- Cloves = 4 pcs
- Black Pepper = 8-10 pcs
- Salt = 1 tbsp
- Water = 2 glass
Instructions:
Prepare Yakhni (Stock):
- In a large pot, combine beef, sliced onion, tomatoes, ginger, garlic, cinnamon stick, green cardamom, cloves, black cardamom, bay leaf, cumin seeds, fennel seeds, and salt.
- Add water and bring the mixture to a boil.
- Once it boils, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours until the beef is tender and flavorful.
- Strain the yakhni to separate the broth from the solid ingredients. Reserve the yakhni and discard the solids.
Prepare Pulao:
- In a separate pot, heat ghee or vegetable oil over medium heat.
- Add sliced onions and sauté until golden brown. Remove a portion of the fried onions for garnish, if desired.
- Add ginger-garlic paste to the remaining onions and sauté for a minute until the raw smell disappears.
- Add the beef pieces from the strained yakhni and cook for a few minutes until browned.
- In a bowl, whisk yogurt and add it to the pot. Cook until the oil starts to separate.
- Add red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
- Add the soaked and drained basmati rice. Stir gently to coat the rice with the spices.
- Pour in the reserved yakhni (beef stock). Adjust the salt and bring the mixture to a boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer until the rice is cooked and the liquid is absorbed. This usually takes about 15-20 minutes.
- Once done, fluff the rice with a fork and let it rest for a few minutes.
- Garnish with chopped cilantro, mint, and the reserved fried onions.
- Serve hot, and enjoy the flavorful Beef Yakhni Pulao!
This Beef Yakhni Pulao is a hearty and comforting dish, perfect for special occasions and family gatherings.
Video Beef Yakhni Pulao Recipe:
