Home ยป Main Meals ยป Yakhni Pulao – Beef stock with Rice

Yakhni Pulao – Beef stock with Rice

yakhni pulao side shot

Yakhni Pulao is popular in Pakistan, but the first time I had it was in Maysoor (a state in India) it was served on a banana leaf with chutneys on the side.

yakhni pulao close up image

The rice cooked in a homemade beef stock, so you can imagine the amazing flavor you will experience.

yakhni pulao with lemon on the side

I’m going to be honest with you here, this dish will taste even better if cooked in Ghee (clarified butter) but I’m using olive oil here just to make it healthier.

yakhni pulao served on a plate

As always, I’ll be glad to get your feedback on this dish and all my other dishes, your suggestions and questions too ๐Ÿ™‚

Yakhni Pulao

Serves 3. 458 calories per serving.

 For yakhni (Beef Stock):

 250gm beef cubes (pounded lightly)

1 large onion cut in quarters

2 inch ginger root

5 garlic cloves crushed lightly

1 1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 whole cardamom

1 bay leave

Salt to taste

5 cups boiling water

 For pulao:

3/4 cup basmati rice (Soaked for 10 minutes)

1 medium onion thinly sliced

1 tablespoon olive oil

1 teaspoon ginger paste

1 teaspoon garlic paste

1 whole cardamom

1/4 teaspoon cumin seeds

2 green chili cut in half

2 teaspoon yogurt

1 1/2 teaspoon lemon juice

Salt to taste

– Add all the ingredients for Yakhni in a pan, and let it boil until the meat is tender.

– Remove the beef and strain the yakhni, you will be left with 2 cups of yakhni. Keep it aside to cook the rice with it.

– In a pan add oil, when hot add the onion and fry until brown in color. Add the ginger, garlic, cardamom, cumin seeds, and green chili. Stir for few seconds.

– Add the beef and yogurt, stir for one minute on medium heat.

– Add the yakhni (beef stock) to the beef and let it come to a boil. Add the salt and lemon juice. When it comes to a boil, add the rice, let it come to a boil again, then reduce the heat to the lowest and cover the pan tightly. Cook for twenty minutes.


  1. I like that you made the stock from scratch. This must be very fresh and full of flavours.

Leave a Comment

Your email address will not be published. Required fields are marked *