Muradabadi Yakhni Pulao | ONE POT Beef Pulao | Original Taste Of Muradabad Indian | BaBa Food RRC

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Muradabadi Beef Yakhni Pulao Written Recipe With Directions
Ingredients:
-Beef with fat 1 Kg
-Garlic (lehsan) 1
-Onion (piyaz) 1 medium size
-Ginger (adrak) 1 inch
-Green Chilies (hari mirch) 7-8
-Bay leaves (Taz Paat) 3
-Black peppercorns (sabut kali mirch) ½ tsp
-Cloves (laung) 6-7
-Green cardamom ( sabaz elaichi) 4-5
-Fennel seeds (saunf) 1 tbs
-Dried coriander seeds (sabut dhania) 1 tbs
-Cardamom stick (dar cheeni) 1 inch
-Black cardamom (badi elaichi) 3
-Salt (namak) 1 ½ tbs
-Water (pani) 2 ½ liter ( 2 ¼ liter water in a pressure cooker)
-Cooking oil 1 cup
-Onion (piyaz) julienne 1 medium size
-Bay leaves (taz paat) 2
-Cumin seeds (zeera) 1 tsp
-Star anise (badiyan k phool) 4
-Green cardamom (sabz elaichi) 4
-Cloves (laung) 6-7
-Black peppercorns (sabut kali mirch) ½ tsp
-Cardamom stick (dar cheeni) 2-3
-Water (pani) 2 tbs
-Ginger garlic (adrak lehsan) paste 1 ½ tbs
-Yogurt (Dahi) ½ cup whisk well
-Nutmeg (jaifal) crushed 1
-Mace Flower (Javitri k phool) crushed 2-3
-Green chilies (hari mirch) chopped 5-6
-Green chilies with sticks (hari mirch) 4
-Rice double steam (kachi basmati) 1 Kg (soaked in water for ½ hour)
-Lemon (nimbu) juice 1
-Food color
-Cooking oil 1 tbs

Directions:

-In a pan, add beef, garlic, onion, ginger, green chilies, bay leaves, black peppercorns, cloves, green cardamom, fennel seeds, dried coriander seeds, cardamom stick, black cardamom, salt, and water. Cover and cook it for 1 hour until the meat is tender.
-Remove the meat and set aside.
-Then, strain the stock and set it aside for later use.
-In another pan, add cooking oil and heat it on high flame.
-Then, add onion and cook it until it turns light brown.
-Bring out half of the onions and set aside for later use.
-Add bay leaves, cumin seeds, star anise, green cardamom, cloves, black peppercorns, cardamom stick, water, and ginger garlic paste. Mix well and cook it for 2-3 mins.
-On low flame, add yogurt and cook it.
-Add crushed nutmeg and mace flower (or 1 tsp powder of nutmeg and mace flower).
-Add beef and cook well for 3-4 mins on medium flame.
-On high flame, add beef stock and green chilies. Cover and bring it to a boil. (Add salt if needed)
-Add rice(Add more water if needed).
-Cook until water is dry.
-Add lemon juice, fried onions, food color, and cooking oil. Cover it with a wet cloth and place the lid on it.
-Cook it for 3 mins on high flame.
-Place griddle below the pan, then cook it for 20 mins on low flame (Dum flame) for 20 mins.
-Remove the cover and let it rest for 2-3 mins.
-Dish out, serve and enjoy!

Tips and Tricks:

-If you are using a pressure cooker to tender the meat, the cooking time is 20 mins.

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