Keema Yakhni Pulao

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Keema Yakhni Pulao

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min

Ingredients

Serves : 3
  • 3 cups basmati rice


  • 500 gms mutton mince, washed & drained


  • 1 tbsp oil


  • 1 tbsp ghee


  • 2-3 nos green cardamoms


  • 5-6 nos cloves


  • 2-3 nos bay leaves


  • 4-5 nos whole dry red chilies


  • 2-3 nos 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


  • 1 tsp salt to taste


  • 3-4 nos green chilies


  • 3 1/2 cups yakhni stock


  • 1/4 tsp pinch of saffron

Directions

  • Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
  • Add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell is gone.
  • Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. Add the rice and saute for 2 minutes. Then add the stock, green chilies and saffron.
  • Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. Serve with raita and salad.