Beef Yakhni Pulao

National Beef Yakhni Pulao

I Made It


For Meat and Yakhni:

  • Beef/Buffalo/Goat/Lamb 2kg
  • Bones 1/2kg
  • Fat 50gms
  • Ghee 2tbs
  • Water 3.5ltrs (yakhni)
  • Ghee 1cup
  • Garlic 1tbs
  • Lemon Slices 3
  • Tomato 1large
  • Green Chili Paste 6tbs
  • Yoghurt 5tbs

For Masala:

  • National Pink Salt 2tbs (adjust as per your taste)
  • National Cumin Powder 1tbs
  • National Coriander Powder 1tbs
  • National Garam Masala 1/2tbs
  • Red Chili Flakes 2tbs
  • National Bombay Biryani Masala 1tbs
  • China Salt 1/2tbs
  • Tamarind 50gms
  • Dried Plums 8
  • Mint Leaves
  • Bay Leaf 2


  • Wash the small buttons of rice thoroughly and clean them well.
  • To prepare a delicious Yakhni (broth), place mutton fat in a pressure cooker and add the meat when the oil emerges.
  • Once the color of the meat changes, add 2.5 liters of water and cook for 20-25 minutes.
  • For preparing the seasoning mix, take a bowl and combine National Pink Salt, National Cumin Powder, National Coriander Powder, National Garam Masala, National Bombay Biryani Masala, ground red pepper, Chinese salt, tamarind, black cardamom, bay leaf, and mint leaves.
  • To make the pulao, heat ghee in a pot and sauté ginger and garlic paste until fragrant.
  • After a brief sauté, add lemon, tomatoes, and yogurt, and fry.
  • Add green chili paste, the combined seasoning mix, and pre-boiled mutton. Cook for 3-4 minutes and add 2.5 liters of broth.
  • Once the water comes to a boil, add soaked rice.
  • When the water is slightly below the surface of rice, cover and simmer for 20-25 minutes.
  • A delightful and flavorful Yakhni Pulao is now ready to be enjoyed.