Keema Yakhni Pulao

Name: Keema Yakhni Pulao
Cuisine: Indian
Ingredients: 3 cups Basmati rice; 500 gms. mutton mince, washed & drained; 1 tbsp. oil; 1 tbsp. ghee; 1 " cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 2-3 bay leaves; 4-5 whole dry red chilies; 2-3 onions, sliced; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. coriander-cumin powder; 1 tsp. garam masala powder; to taste salt; 3-4 green chilies; 3 1/2 cups yakhni stock; pinch saffron; leaves fried onion & chopped coriander

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is my version of a simple Keema Yakhni Pulao with some leftover yakhni. It is an easy pressure cooker method of preparing a one-pot meal that can be relished with some raita and salad. This particular rice preparation is light on the tummy, is mild and less spicy. So check for a step by step method with pictures to prepare it.

Bethica Das @kitchen_flavours

Saved

Ingredients

3 cupsBasmati rice
500gms. mutton mince, washed & drained
1 tbsp.oil
1 tbsp.ghee
1" cinnamon stick
2-3green cardamoms
5-6cloves
2-3bay leaves
4-5whole dry red chilies
2-3onions, sliced
1 tbsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.coriander-cumin powder
1 tsp.garam masala powder
to tastesalt
3-4green chilies
3 1/2 cupsyakhni stock
pinchsaffron
leavesfried onion & chopped coriander

Saved

Steps

1

Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
2

Add the onion and fry till light brown.
3

Add the ginger-garlic paste and fry till the raw smell is gone.
4

Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry.
5

Add the rice and saute for 2 minutes.
6

Then add the stock, green chilies and saffron.
7

Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions.
8

Serve with raita and salad.