How To Make Beef Spicy Yakhni Pulao ( Bakra Eid Special)
Ingredients;
For beef stock
beef with bones & fat 1 Kg
onion 1 medium
garlic cloves 4-5
ginger 1 inch piece
Coriander Seed 4 tbsp
Fennel seeds 4 tbsp
Star Anise 1 tsp
Green Chilies 6 to 8
Rice 4 Cup (almost 100 g)
ginger garlic paste 2 tbsp
onion 3 Medium
salt 3 tbsp or as required
green chilies 30 (add more or less if you like )
yogurt 1/2 Cup
Nutmeg 1/2 Tsp
Mace 1/2 Tsp
Oil 1 Cup
Caraway seeds (Shah zeera) 1 tsp
Cinnamon stick (darchini) 2 small
Small cardamom (choti ilaichi) 5-6
Cloves (long) 8-9
Whole black pepper (9-10)
Methos;
Soak rice 1 hour.
Now for beef stock In a pan add all list 1 ingredients.
add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 4 glass water and cook until meat is nicely tender.
meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao.
Take a strainer, strain cooked beef in it, separate beef and stock.
shake beef pieces so that there is no fennel seeds and coriander in it.
Throw these, and save meat and stock.
Take a big pan, add 1 cup oi in it with finely sliced onions, cook on medium heat until they are nicely soft.
Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
add yogurt and green chilies paste and salt. stir for 5-10 seconds.
Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.
Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes.
rice are readyto serve
#Howtomakespicybeefyakhnipulaobbakraeid #Howtocookspicybeefstockriceathome
For beef stock
beef with bones & fat 1 Kg
onion 1 medium
garlic cloves 4-5
ginger 1 inch piece
Coriander Seed 4 tbsp
Fennel seeds 4 tbsp
Star Anise 1 tsp
Green Chilies 6 to 8
Rice 4 Cup (almost 100 g)
ginger garlic paste 2 tbsp
onion 3 Medium
salt 3 tbsp or as required
green chilies 30 (add more or less if you like )
yogurt 1/2 Cup
Nutmeg 1/2 Tsp
Mace 1/2 Tsp
Oil 1 Cup
Caraway seeds (Shah zeera) 1 tsp
Cinnamon stick (darchini) 2 small
Small cardamom (choti ilaichi) 5-6
Cloves (long) 8-9
Whole black pepper (9-10)
Methos;
Soak rice 1 hour.
Now for beef stock In a pan add all list 1 ingredients.
add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 4 glass water and cook until meat is nicely tender.
meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao.
Take a strainer, strain cooked beef in it, separate beef and stock.
shake beef pieces so that there is no fennel seeds and coriander in it.
Throw these, and save meat and stock.
Take a big pan, add 1 cup oi in it with finely sliced onions, cook on medium heat until they are nicely soft.
Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
add yogurt and green chilies paste and salt. stir for 5-10 seconds.
Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.
Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes.
rice are readyto serve
#Howtomakespicybeefyakhnipulaobbakraeid #Howtocookspicybeefstockriceathome
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