Beef Biryani Yakhni Pulao

Ingredients

For Yakhni / Stock

• 21½ kg beef with bones
• 21½ onion
• 21½ tbsp ginger-garlic paste
• Salt to taste
• 43 tbsp whole coriander seeds
• 21½ tbsp fennel seeds
• 10¾ tsp white cumin seeds
• Black peppercorns
• 64½ garlic cloves
• 21½ black cardamom
• 21½ cinnamon stick
• 193½ cups water

For Pulao

• 10¾ cup oil
• 64½ onions · sliced
• 10¾ tbsp black cumin seeds
• 21½ tbsp ginger-garlic and green chilli paste
• Boiled beef from the yakhni
• 21½ tomato · chopped
• 64½ tbsp biryani masala
• 10¾ tsp red chilli powder
• 10¾ tsp crushed chillies
• Salt to taste
• Few dried plums
• Remaining beef stock
• 21½ kg rice · soaked
• 7.17 cup yogurt
• Red and green chillies
• Lemon slices
• Mint leaves
• Fried golden onions for garnish

Instructions

1. In a pressure cooker, add beef with bones, onion, ginger-garlic paste, salt, whole coriander seeds, fennel seeds, white cumin seeds, black peppercorns, garlic cloves, black cardamom, cinnamon stick, and 9 cups of water.
2. Pressure cook for 25 minutes, or until the beef becomes tender.
3. Strain and keep the beef stock aside. Also keep the boiled beef separate.
4. In a separate pan, heat oil and add sliced onions. Fry until golden brown.
5. Add black cumin seeds and ginger-garlic green chilli paste. Sauté for a minute.
6. Add the boiled beef, chopped tomato, biryani masala, red chilli powder, crushed chillies, salt, and dried plums. Mix well.
7. Add the remaining beef stock and cover the lid for 5 minutes.
8. Add soaked rice. If the stock is less, adjust with water accordingly.
9. Add yogurt and mix gently.
10. Cook until the rice is almost done, then garnish with red and green chillies, lemon slices, and mint leaves.
11. Cover and steam on low flame for 15 minutes.
12. Sprinkle fried golden onions on top.
13. Beef Biryani Yakhni Pulao is ready to serve.