Yakhni Beef Pulau (Bangladesh). Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Here is your step by step guide to the perfect Beef yakhni Pulao. Remove bouquet garni and discard it.

My friend couldn't believe that i prepared pulao with my homemade spice,so this is the reason today i am sharing with all,i cooked mutton pulao with this spice but you can prepare pulao with beef,chicken or lamb by using this Punjabi pulao masala powder,you people would be wonder why i kept the name of this spice Punjabi yakhni pulao just because i have mentioned above,i am inspired by this. Beef yakhni pulao is wonderful pulao recipe in which rice cooked in beef stock. On Eid-ul-Adha Pakistani people love to make it with fresh meat and it tastes really good when cooked with fresh meat. You can have Yakhni Beef Pulau (Bangladesh) using 44 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Yakhni Beef Pulau (Bangladesh)

You need of Masala Bag.
It's 2 TBS of Coriander.
You need 1 TSP of Cumin.
It's 1 TSP of Sweet Cumin.
You need 1 TSP of Black Cumin.
You need 5 of Cardamom.
It's 1 of Black Cardamom.
You need 3 of Cinnamon.
It's 6 of Cloves.
You need 1/2 TSP of Black Pepper.
It's 1/2 TSP of White Pepper.
It's 1/2 of Mace.
Prepare 1 of Bay Leaf.
Prepare of Beef Stock (Beef Yakhni).
You need 2.5 KG of Beef (Try to add some Bone as well).
Prepare 1/2 Cup of Whole Onion.
It's 1/4 Cup of Garlic Cloves.
You need 1/2 of Ginger.
Prepare 4 of Green Chili.
It's Bag of Masala.
You need 9 Cups of Water.
It's of Rice Section.
It's 1/2 cup of Ghee.
It's 1 cup of sliced onion.
You need 6 of Cloves.
Prepare 4 of Cardamom.
It's 3 of Cinnamon.
You need 1 TSP of Black Pepper.
Prepare 1 TSP of Black Cumin.
You need 2 TBS of Ginger Paste.
You need 2 TBS of Garlic Paste.
You need 1 Cup of Chopped Tomatoes.
It's 1 TBS of Green Chilli Paste.
It's 1 TBS of Coriander Powder.
It's 1 TBS of Salt.
You need of Cooked Meat.
It's 1 cup of Sour Curd.
You need 10 of Cashew nuts.
Prepare 10 of Raisins.
It's 4 of Green Chilies.
Prepare 9 cup of Beef Stock (the Yakhni we made before).
Prepare 1 cup of Tamarind juice (water+ Tamarind).
It's 1 KG of Basmati Rice (Long aromatic rice) Soak the rice.
It's of Mint Leaves, Almond Nuts, Green Chilies (For Garnishing).

You can also make it with lamb/goat meat. I am giving here my mom's recipe of Beef Yakhni Pulao. Mutton Yakhni Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings.

Yakhni Beef Pulau (Bangladesh) instructions

Prepare 'Masala Bag' by putting all the ingredients in the "Masala Bag" section into clean cotton is cloth and knot tightly..
Add every ingredient from the "Beef Stock (Beef Yakhni)" section in a pressure cooker. Don't forget to put the 'Masala Bag' in it..
Pressure Cook Till 6/7 whistles.
Separate the meats from the stock (Yakhni).
From the "Rice Section" take the first 13 ingredients which are ghee to salt cook for 2/3 Min and add 1 cup beef stock (Yakhni). Cook for 5 min in medium flame..
Add cooked meat, sour curd, cashews, raisins and green chilies. And fry for 10 min..
Add 8 cup beef stock and 1 cup Tamarind juice. Stir and let it boil.
Add soaked rice to boiling stock and cook on high flame until the water almost dry's out..
Garnish with Mint Leaves, Almond Nuts, Green Chilies and cover with pan lid..
Put a heavy bottom pan(Tawa) under and cook for 30 min in low flame.
Enjoy :) and If you want to see the video, please visit my YouTube channel "Bengali Treats".

This Chicken Yakhni Pulao recipe will help you make it easily at home. You can also make mutton yakhni pulao by using the same recipe and increasing spices a bit. While we do not claim that this recipe promises the ambrosial. Yakhni pulao finds a mention in Ain e Akbari. It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs.