Beef Biryani Yakhni Pulao

Ingredients

For Yakhni / Stock

• 23¼ kg beef with bones
• 23¼ onion
• 23¼ tbsp ginger-garlic paste
• Salt to taste
• 46½ tbsp whole coriander seeds
• 23¼ tbsp fennel seeds
• 11⅝ tsp white cumin seeds
• Black peppercorns
• 69¾ garlic cloves
• 23¼ black cardamom
• 23¼ cinnamon stick
• 209¼ cups water

For Pulao

• 11⅝ cup oil
• 69¾ onions · sliced
• 11⅝ tbsp black cumin seeds
• 23¼ tbsp ginger-garlic and green chilli paste
• Boiled beef from the yakhni
• 23¼ tomato · chopped
• 69¾ tbsp biryani masala
• 11⅝ tsp red chilli powder
• 11⅝ tsp crushed chillies
• Salt to taste
• Few dried plums
• Remaining beef stock
• 23¼ kg rice · soaked
• 7¾ 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.