Whole-Spice Beef Yakhni Pulao

⏱ 95 min · Serves 6

Tender chunks of beef simmered with cinnamon, cardamom and black peppercorns until the broth is deeply fragrant — then that same golden yakhni cooks the basmati to fluffy, separate perfection. One pot, huge flavour, and the whole spices perfume every grain.

Per serving: 690 kcal · 38.0g protein · 68.0g carbs · 29.0g fat

Ingredients

• 800g beef chuck or shin, cut into 4cm chunks
• 500g basmati rice
• 1.5 litres water
• 2 onions, thinly sliced
• 4 tbsp ghee (or neutral oil)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 bay leaves
• 1 cinnamon stick
• 6 green cardamom pods
• 3 black cardamom pods
• 6 cloves
• 1 tsp black peppercorns
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 2 star anise
• 2 green chillies, slit
• 150g plain yoghurt, whisked
• 2 tsp salt, plus more to taste
• Small handful mint leaves
• Juice of half a lemon

Method

1. Rinse the basmati until the water runs clear, then soak in cold water for 30 minutes and drain.
2. Put the beef in a large pot with 1.5 litres water, half the whole spices (1 bay leaf, half the cinnamon, 3 green cardamom, 1 black cardamom, 3 cloves, the peppercorns, coriander seeds, star anise), 1 tsp salt and half the sliced onion. Bring to the boil, skim, then simmer covered for 50–60 minutes until the beef is tender.
3. Strain the broth (yakhni) through a sieve into a jug — you want about 900ml. Discard the boiled spices and onion; keep the beef.
4. Wipe out the pot, add the ghee and fry the remaining onion over medium heat for 8–10 minutes until deep golden. Lift out a spoonful for garnish.
5. Add the remaining whole spices and the cumin seeds; sizzle 30 seconds until aromatic. Stir in ginger and garlic paste and cook 1 minute.
6. Add the drained beef and fry hard for 4–5 minutes to colour. Lower the heat, stir in the yoghurt and green chillies, and cook until the fat separates, about 3 minutes.
7. Pour in 900ml of the warm yakhni, add the drained rice, remaining 1 tsp salt and the mint. Taste the liquid — it should be pleasantly salty. Bring to a strong boil.
8. Boil uncovered until the liquid has reduced to just below the surface of the rice, 5–6 minutes. Squeeze over the lemon, cover tightly, and steam on the lowest heat for 15 minutes. Rest off the heat 10 minutes.
9. Fluff gently with a fork, scatter with the reserved crisp onions and serve with yoghurt raita and sliced cucumber.