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Superfoods are positively worth ingesting as they provide you with a lot of nutritional value and health boosting vitamins that you could be otherwise not take in through your standard diet.
We hope you got benefit from reading it, now let's go back to beef yakhni pulao recipe. You can have beef yakhni pulao using 25 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Beef Yakhni Pulao:
- Use 750 gm of Rice.
- Provide 2-3 of Potatoes (medium cube).
- Provide 250 gm of Yogurt.
- Get 1 tbsp of Crushed red chilli.
- Take 3 of Green cardamom.
- Take to taste of Salt.
- Use 1 tbsp of Cumin seeds.
- Provide 1/2 cup of Ghee.
- Provide 1 cup of Fried onion.
- You need 1/2 tsp of Kewra water.
- Use of Ingredients for yakhni.
- Take 1 kg of Beef (750gm meat with 250gm bone recommended to buy bong meat).
- Prepare 4 tbsp of Ginger garlic paste.
- Prepare 2 tbsp of Fennel seeds (sonuf).
- Provide 2 tbsp of Whole Coriander seeds (sabit dhaniya).
- Prepare 5-6 of Red button chillies (sabit gol mirch).
- Prepare 6-7 of Green chilli.
- Use 2 tbsp of Cumin seeds (zeera).
- Use 6-7 of Green cardamom (choti ilachi).
- Use 3 of Star anise (badyaan ke phool).
- You need 7-8 of Cloves.
- You need 3 of Bay leaf.
- Use 1 of Cinnamon stick.
- Provide 7-8 of Black peppercorn (sabit Kali mirch).
- Prepare to taste of Salt.
Instructions to make Beef Yakhni Pulao:
- Take a big pan add all yakni ingredients with 10 glass of water & cook for approx 2 hours or until beef gets tender. Remove meats & bone and measures yakni it almost 6 cups (if you have more then burn it or if you have less then add water). Yea step ap phelay se b kar ke rakh sakty.
- Meanwhile wash and soak rice for half an hour In another pan heat ghee add green cardamom and zeera when aroma comes add potatoes,meat with yogurt & crushed chilli,salt just bhonofy for 10 minutes.
- Now add this meat mixture in yakni with rice and cook on high flame until yakni reduce.
- Add fried onion & Kewra water & put on dum for couple of minutes.
- Tadda Ready to eat.
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