1 hr 50 minRice & biryaniTimes are estimates, including soaking or resting where shown.
Beef Yakhni Pulao
Comforting beef stock gives every grain its flavour.
Prep20 min
Cook2 hr 15 min
Soak / rest20 min
Total2 hr 55 min
Let’s get cooking.
- 01
Put beef, half the onion, half the ginger and garlic, fennel, coriander, cardamom, cinnamon, bay, salt and water in a pot. Bring to a boil, skim and simmer covered for 90–110 minutes until beef is tender.
- 02
Soak rinsed rice for 20 minutes. Lift out beef and strain the stock. Measure 650 ml stock, adding water if needed. Discard strained whole spices.
- 03
Brown remaining sliced onion in oil. Add cumin seeds and remaining minced ginger and garlic, then beef. Stir 3 minutes. Add drained rice and measured stock. Bring to a boil.
- 04
Cover and cook on low for 15–18 minutes until the liquid is absorbed and rice is tender. Rest covered off the heat for 10 minutes; fluff gently.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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