Yakhni pulao is a famous pulao recipe of Muradabad because they use raw basmati rice which are very thin and the taste of these rice is too yummy. Today I am going to make pulao in beef and in Muradabadi style. Make this pulao at your home and enjoy. Let’s know how to make it.
Necessary Ingredients Required
- Red meat or beef = 750 gm
- Basmati rice = 1 kg, soaked for 1 hour
- Fennel seeds or saunf = 1 tbsp
- Coriander seeds = 1 tbsp
- Cinnamon stick = 4 pieces
- Cloves = 6 to 8
- Pepper corn = 8 to 12
- Javitri = 1
- Jaifal = 1
- Onion = 1, large size, roughly chopped
- Garlic = 3
- Ginger = 3 inch piece, chopped
- Green chili = 6
- Salt = 1.5 tsp or as per taste
For Making Pulao
- Onion = 2 large size, Chopped in slices
- Green chilies = 5, slit
- Cumin seeds = 1 tsp
- Green cardamom = 3
- Cinnamon stick = 1 piece
- Ginger and garlic paste = 1.5 tbsp
- Pepper corn = 5 to 6
- Curd = 2 tbsp
Method of Making Yakhni Pulao
Take a pressure cooker, add meat in it and also add all the ingredients of yakhni like feenel seeds, coriander seeds, black pepper, cinnamon stick, jaifal, javitri, ginger, green chili, salt, onion and garlic and 1 ltr of water.
Put it on a high flame by covering a lid and cook it until 3 to 4 whistle of pressure cooker. Cook it until 90% done.
After 4 whistle, check whether meat is tender or not.
Now separate the meat from yakhni and strain the water for the later use.
Take a heavy base pan, add 200 ml of oil in it and let it heat.
Now add Sliced onions in water and golden fry it. Keep this onion aside after frying.
In remaining oil, add cumin seeds, green cardamom, cinnamon stick, pepper corn and cloves. Let them crackle for few seconds. Now add ginger garlic paste and saute it for 2 minutes.
Add meat pieces in it and some fried onions and curd. Stir fry them well for 5 minutes.
Now add slit chilies and mix it well.
Add soaked rice in it and yakhni water. Also add salt as per your taste.
(remember that we have also added salt in yakhni).
Give it a stir and after a boil, cover the lid of a pan and cook it on a high flame for 5 minutes and then add remaining fried onions and turn the flame low and let them cook for 10 minutes.
Now check whether rice are cooked or not. If not, then let them cook for more 2 to 3 minutes.
Your yakhni pulao is ready. Dissolve a pinch of orange food color in water and add it in pulao.
Serve your pulao hot with chutney and raita.