Yakhni (Afghan Boiled Beef Dish)

Yakhni (spiced boiled beef) can be found in many regions of the Southern Asia. In Afghanistan, most people make a Yakhni Palou for which the recipe can be found below. However, in my our household, we commonly make the Yakhni Meat Dish alone which can then be eaten with rice or bread. A simple salad of sliced onions, vinegar, and mint goes perfectly with this easy to make dish.

Yakhni Palou  (Traditional Afghan/Pakistan Way)

Serves 4-6
Ingredients:
2 cups Basmati rice, soaked for 1 hour, minimum, (maximum 24 hours);
2 lb goat meat, veal or mutton. Ask butcher for meat with bone-in;
4 black cardamom pods;
6 green cardamom pods;
1 tsp cloves
1 tsp black cumin (kala zeera). This is not nigella sativa, but bunium persicum. White cumin may be substituted;
1 tsp whole coriander seeds;
1 large stick cinnamon;
1 bay leaf, fresh or dried;
2 tsp black pepper berries;
2 tsp salt (rule of thumb: 1tsp salt / 1 cup uncooked rice);
1 medium-sized onion, peeled, root left in tact, marked with an ‘X’ on top’ + 1 medium-sized onion sliced thin;
1 thumb fresh ginger;
6-8 cloves garlic;
6 cups water;
3-4 tbsp canola oil
Preparation:
Step1: Prepare the yakhni (stock)
*In a large pot, (I use a 6 qt stockpot), add goat meat, black and green cardamom pods, cloves, black cumin, coriander seeds, cinnamon stick, bay leaf, black pepper berries, salt, whole onion marked with an ‘X’, ginger, garlic and water.
*You may wrap the spices in a muslin cloth (like you would a bouquet garni) and secure before placing in the stockpot, however, I don’t bother with this, and neither did my grandmum, as the spices clinging to the meat did not bother her.
*Place stockpot on low-medium heat and let it simmer till the meat is tender. Keep checking the meat every 20 minutes; you want the meat to be tender, but not falling off the bone, otherwise it will not endure the cooking time in Step 2 below, and will become like pâté.
*To tenderise, the meat will take approximately 1-1 1/2 hour. The meat I use takes 1 hour and 20 minutes to tenderise.
*The garlic cloves will soften up as they cook; incoporate them into the stock with the back of a spatula.
*When the meat is tender, in a fine sieve, drain the stock. Discard onion and ginger. Remove the spices from the meat by hand, the black cardamom and other large pieces. The rest of the spices will stick to the meat, do not worry about that and please don’t wash it off, or you’ll lose the flavour of the meat.
*Set the meat aside.
*You should have approximately 4-5 cups of stock.
Step 2: Prepare the pulao, (pilaf)
*In a heavy-bottomed pan, add oil, and sliced onions. On medium heat, fry the onions till caramelised, this will take about 10-15 minutes. The onions will darken considerably, don’t worry, this gives the pilaf it’s unique golden colour.
*Turn the heat to low.
*Add three and a half cups of stock, the soaked rice and the reserved meat.
*Cover pot with a teacloth (or kitchen paper towel) and place lid on top. Allow rice to cook for 20 minutes.
*As much as you may be tempted, please don’t open the lid during the steaming process, you’ll lose all the steam and end up with an undercooked, almost raw grain.
*Turn the heat off and allow the rice to settle and rest for 15-20 minutes.
*Decant with a wide-rimmed spatula or a teacup saucer- as we do in our home.
*Serve with plain yoghurt or a raita.